Aparium Hotel Group
Executive Sous Chef
Aparium Hotel Group, Minneapolis, Minnesota, United States, 55400
Executive Sous ChefReports to Executive Chef; position is exempt
WHO WE AREHotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.
Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
WHO YOU AREYour past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You have tremendous culinary aptitude and have started your journey of understanding the financial side of the business, and are eager to learn more.
THE ROLEThe Executive Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that the Executive Sous possess a background and advanced knowledge of culinary technique related to the F+B concept(s) for the hotel. The Executive Sous is a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. They lead the team through a collaborative approach-understanding that the ability to act as a soldier is as critical as being a general.
WHAT YOU WILL DO
Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitalityBe a key partner with the Executive Chef, Culinary leaders and F+B management team, demonstrating a united front committed to providing the best possible guest experienceCollaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spacesDemonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flowUnderstanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observationsRecruit, select, coach and mentor your team, working to develop of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively using corrective action to address root causes of issues, course-correcting any missed opportunitiesFoster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key prioritiesActively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Culinary programObserve conditions of all physical facilities and equipment in the Culinary operation, working in collaboration with the Chef, Engineering department, and any third-party vendors to make corrections and improvements as neededMaintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
WHAT YOU WILL NEED
Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurantAbility to obtain and maintain Food Handlers Certification (ServSafe) within 30-days of hirePassion for culinary arts, experience in a wide range of cuisines is a plusBasic skills in Microsoft Excel and Word to create spreadsheets and proposalsAdaptable interpersonal communication skills to address all employee levels of the hotelProficiency of the English language in reading, writing and verbal communicationAbility to calculate basic math principles to meet proper menu ingredients and perform inventoryAbility to work in a fast-paced environment for extended periods of time to meet high volume businessAbility to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc.Ability to stand or walk for prolonged periods to cook required menu itemsAbility to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees.#J-18808-Ljbffr
WHO WE AREHotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.
Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.
Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.
WHO YOU AREYour past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You have tremendous culinary aptitude and have started your journey of understanding the financial side of the business, and are eager to learn more.
THE ROLEThe Executive Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that the Executive Sous possess a background and advanced knowledge of culinary technique related to the F+B concept(s) for the hotel. The Executive Sous is a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. They lead the team through a collaborative approach-understanding that the ability to act as a soldier is as critical as being a general.
WHAT YOU WILL DO
Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitalityBe a key partner with the Executive Chef, Culinary leaders and F+B management team, demonstrating a united front committed to providing the best possible guest experienceCollaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spacesDemonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flowUnderstanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observationsRecruit, select, coach and mentor your team, working to develop of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively using corrective action to address root causes of issues, course-correcting any missed opportunitiesFoster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key prioritiesActively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Culinary programObserve conditions of all physical facilities and equipment in the Culinary operation, working in collaboration with the Chef, Engineering department, and any third-party vendors to make corrections and improvements as neededMaintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
WHAT YOU WILL NEED
Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurantAbility to obtain and maintain Food Handlers Certification (ServSafe) within 30-days of hirePassion for culinary arts, experience in a wide range of cuisines is a plusBasic skills in Microsoft Excel and Word to create spreadsheets and proposalsAdaptable interpersonal communication skills to address all employee levels of the hotelProficiency of the English language in reading, writing and verbal communicationAbility to calculate basic math principles to meet proper menu ingredients and perform inventoryAbility to work in a fast-paced environment for extended periods of time to meet high volume businessAbility to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc.Ability to stand or walk for prolonged periods to cook required menu itemsAbility to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees.#J-18808-Ljbffr