Sous Chef
Company: Aparium Hotel Group
Location: Minneapolis
Posted on: May 4, 2024
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Job Description:
Position:
Sous Chef
Location:
Minneapolis, MN
Job Id:
645
# of Openings:
1
SOUS CHEF
Reports to the Executive Chef; position is exempt
WHO WE ARE
Hotels 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.
While Minneapolis presents a plethora of hospitality options, none
tap into the local culture to create importance and significance
beyond the business traveler. The Hewing occupies the historic
Jackson Building, originally built in 1897, at the gateway to the
Warehouse District, immediately tying it to local culture like no
other competitor.
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 ARE
Your 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. Your cookbook collection is dog-eared and
worn from use and has outgrown its boundaries on your shelves. Your
days off are spent sharpening, obsessing over, or purchasing knives
(your friends have become legitimately concerned about this, by the
way). You are a mentor to your team and capable of working any
station in your kitchen, but are hungry for the next step. You are
an intrinsically motivated individual who finds their moment of Zen
in a dining room filled with happy guests. You lead your team with
a composed disposition and gentle correction, passing along your
culinary acumen in the process. You have the utmost respect for the
ingredients and the process: you strive to work directly with local
farmers and artisans to obtain your ingredients at their height of
freshness and peak of flavor. 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 ROLE
The 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. They lead the team through
your collaborative approach-understanding that the ability to act
as a soldier is as critical as being a general. Having the skills
to mentor and teach a team of culinarians is a must for this
position, as is demonstrating humility and genuine care for the
items created and the individuals who execute them.
At Aparium, our culinary teams are expected to hold themselves, the
guests, and each other in high regard. The Sous role will actively
develop trusting and transparent relationships with all associates
throughout the hotel. They will have the opportunity to work with a
phenomenal group of individuals with whom collaboration, humility,
and open-minds are the norm-no egos are allowed. The ability to
work with controlled measure and respect for the leadership team
and peers is imperative; we have a no-tolerance policy for the "old
school way".
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
hospitality
Be 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 experience
Collaborate with and coach your team to uphold the integrity of the
food, guest experience, cleanliness, and maintenance of the
culinary spaces
Demonstrate 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 flow
Understanding of operational metrics (KPI's and P&L's),
demonstrating critical thinking skills by connecting those with
operational observations
Coach and mentor your team on development of their skill set,
technique, and menu execution, fostering an environment of
continuous growth; effectively use corrective action to address
root causes of issues, course-correcting any missed
opportunities
Foster 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 priorities
Actively 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 program
Observe 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 needed
Maintain 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
HOW YOU WILL LEAD
Offer direct support for your team through coaching, counseling,
gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales,
Banquets + Catering, Food + Beverage, and Hotel Operations to
provide an exemplary guest experience
Be respectful in your daily interactions with your managers, direct
reports, and peers, exemplifying the utmost level of
professionalism and being a pillar within your community
Be a subject matter expert in food and culinary techniques as well
as understanding the history of the cuisine most closely related to
the hotel food and beverage concept(s), effectively guiding others
in their personal search with a gentle hand, never admonishing
their lack of knowledge
Demonstrate the beginnings of business acumen by ensuring that
initiatives align with operational goals and budgets; show a
passion to further develop this skill set
WHAT YOU WILL NEED
Three or more years progressive culinary experience required,
preferably in a multi-service hotel or restaurant
Passion for culinary arts, experience in a wide range of cuisines
is a plus
Basic skills in Microsoft Excel and Word to create spreadsheets and
proposals
Adaptable interpersonal communication skills to address all
employee levels of the hotel
Proficiency of the English language in reading, writing and verbal
communication
Ability to calculate basic math principles to meet proper menu
ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of
time to meet high volume business
Ability 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 items
Ability 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. We
do not discriminate and believe every individual should be proud of
who they are, where they come from and take pride in who we serve.
Aparium is an E-Verify employer.
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