Aparium Hotel Group
Sous Chef
Aparium Hotel Group, Minneapolis, Minnesota, United States, 55400
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.
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 lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have a strong culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.
THE ROLEThe 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 Sous Chef possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. The 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.
WHAT YOU WILL DOUphold and role model the company's principles of People, Place, and Character.Be a key partner with the Executive Chef and Culinary leaders.Collaborate with and coach your team to uphold the integrity of the food and guest experience.Demonstrate your aptitude for delivering an amazing culinary experience.Understanding of operational metrics (KPI's and P&L's).Coach and mentor your team on development of their skill set.Foster open lines of communication within the department.Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates.Observe conditions of all physical facilities and equipment in the Culinary operation.Maintain regular communication with the Executive Chef and F+B Management team.
HOW YOU WILL LEADOffer direct support for your team through coaching and constructive feedback.Collaborate effectively with all hotel departments.Be respectful in your daily interactions with your managers, direct reports, and peers.Be a subject matter expert in food and culinary techniques.Demonstrate the beginnings of business acumen.
WHAT YOU WILL NEEDThree or more years progressive culinary experience required.Passion for culinary arts.Basic skills in Microsoft Excel and Word.Adaptable interpersonal communication skills.Proficiency of the English language in reading, writing and verbal communication.Ability to calculate basic math principles.Ability to work in a fast-paced environment.Ability to lift, balance and carry up to 25 lbs.Ability to lift, balance and carry (with assistance) up to 100 lbs.Ability to stand or walk for prolonged periods.Ability to withstand warm to hot environments.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment.#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.
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 lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have a strong culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.
THE ROLEThe 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 Sous Chef possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. The 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.
WHAT YOU WILL DOUphold and role model the company's principles of People, Place, and Character.Be a key partner with the Executive Chef and Culinary leaders.Collaborate with and coach your team to uphold the integrity of the food and guest experience.Demonstrate your aptitude for delivering an amazing culinary experience.Understanding of operational metrics (KPI's and P&L's).Coach and mentor your team on development of their skill set.Foster open lines of communication within the department.Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates.Observe conditions of all physical facilities and equipment in the Culinary operation.Maintain regular communication with the Executive Chef and F+B Management team.
HOW YOU WILL LEADOffer direct support for your team through coaching and constructive feedback.Collaborate effectively with all hotel departments.Be respectful in your daily interactions with your managers, direct reports, and peers.Be a subject matter expert in food and culinary techniques.Demonstrate the beginnings of business acumen.
WHAT YOU WILL NEEDThree or more years progressive culinary experience required.Passion for culinary arts.Basic skills in Microsoft Excel and Word.Adaptable interpersonal communication skills.Proficiency of the English language in reading, writing and verbal communication.Ability to calculate basic math principles.Ability to work in a fast-paced environment.Ability to lift, balance and carry up to 25 lbs.Ability to lift, balance and carry (with assistance) up to 100 lbs.Ability to stand or walk for prolonged periods.Ability to withstand warm to hot environments.
As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment.#J-18808-Ljbffr