Sous Chef

Minneapolis, MN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $60,000.00

Work Schedule

Day Shifts

Night Shifts

Benefits

Medical

Dental

Vision

Pet insurance

Employer paid life/STD/LTD

Fully vested 401k with company match

Employee assistance program

PTO

Recognition Program

Cell phone reimbursement

Complementary parking

Dry cleaning

Marriott Hotel Travel Discounts

Job Description

Elliot Park Hotel is a premier hospitality establishment located in Minneapolis, MN, known for delivering exceptional guest experiences through its dedication to high standards and quality service. As a part of the vibrant Minneapolis hotel scene, Elliot Park Hotel combines a rich legacy with modern amenities to cater to both leisure and business travelers. The hotel prides itself on fostering a welcoming environment, embracing diversity, and providing continuous opportunities for professional growth for its staff. A full-service hotel with a keen focus on guest satisfaction, Elliot Park Hotel features a well-regarded restaurant that serves a variety of delicious offerings, emphasizing... Show More

Job Requirements

High school or equivalent education
Minimum two years' experience in a similar position with a full-service hotel or restaurant
Food service certification
Ability to perform job functions with attention to detail and speed and accuracy
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 weekends and holidays
Ability to lift and carry up to 40 pounds unaided and up to 100 pounds with assistance
Ability to stand and walk for entire shift
Physical abilities including writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Job 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
Ability 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
Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance
Ability to stand and walk for entire shift
Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Job Duties

Establish the day's priorities and assign production and prep tasks to staff to execute
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
Ensure that each cook receives the correct orders for the appropriate tables
Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature
Train culinary team on food quality and presentation in accordance to hotel standards
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control
Assist in hiring and associate development, providing coaching and mentorship to the associates on an ongoing basis
Prepare all dishes following recipes and yield guides
Produce all food according to hotel standards for all applicable outlets and to the highest quality
Work with excess items that can be used in daily specials or elsewhere
Maintain complete knowledge of equipment and use only as intended
Maintain complete knowledge of all menu items available in the assigned outlet
Maintain complete knowledge of designated plating, allergies, and garnishes for each dish
Successfully achieve the hotel's core values of ownership, innovation, craft, respect, and community.

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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