Sous Chef
Responsibilities:
manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and product quality. Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory.
Maximize food quality and presentation while simultaneously maximizing the hotel’s standards and profits. With the Executive Chef, create and implement new menus for the assigned outlets. Follow budgetary guidance for food cost and culinary labor metrics.
Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment. Ensure that the necessary stocks are on hand at the right quality and quantity. Ensure that all Health and Safety regulations, are being strictly adhered to.
Qualifications:
Good reading, writing, and oral proficiency in the English language.
Minimum two years’ experience in a similar position with a full-service hotel or restaurant. Food service certification required.
Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement. ability to work effectively with co-workers as part of a team and with minimal supervision. Flexibility to work a varied schedule, which may include weekends and holidays.
Job Type: Full-time
Pay: Up to $65,000.00 per year
Shift:
Day shift
Evening shift
Morning shift
Supplemental Pay:
Yearly bonus
Experience:
Culinary experience: 4 years (Required)
Cooking: 1 year (Preferred)
Ability to Commute:
Minneapolis-Saint Paul, MN (Preferred)
Ability to Relocate:
Minneapolis-Saint Paul, MN: Relocate before starting work (Preferred)
Work Location: In person