Evolution Hospitality
Marquette Minneapolis Curio Collection - Executive Sous Chef OEM
Evolution Hospitality, Minneapolis, Minnesota, United States, 55400
Compensation $75,000.00 - $85,000.00/year
Job Description The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with the Executive Chef, you are responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. You also ensure cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.
Qualifications
At least 5 years of progressive experience in a hotel or a related field, a 2‑year college degree, and 3 or more years of related experience. Or a 4‑year college degree and at least 1 to 2 years of related experience. Or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
Must be proficient in Windows Operating Systems, company‑approved spreadsheets and word processing.
Supervisory experience required.
Ability to work a flexible schedule.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high‑pressure situations.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by co‑workers and guests.
Must be able to work with and understand financial information and data, including basic arithmetic functions.
Must maintain composure and objectivity while under pressure.
Responsibilities
Approach all encounters with guests and employees in a friendly, service‑oriented manner.
Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
Maintain regular attendance in compliance with Aimbridge Hospitality standards.
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for the position (Food Handlers, Alcohol Awareness, CPR and First Aid).
Maintain a friendly and warm demeanor at all times.
Fulfill all supervisory duties of the hotel's kitchens.
Ensure that all kitchen personnel fulfill their job functions appropriately.
Create menus and food presentations.
Address and resolve all customer problems in an efficient and effective manner.
Perform spot checks for menu accuracy and taste.
Minimize spoilage, waste and over‑production.
Regularly review house counts, forecasts and VIP lists.
Monitor all banquet and catering activity.
Prepare annual reviews of employees.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a "hands‑on" approach.
Work within the monthly food‑cost budget, adjusting food requisitions and controlling waste.
Monitor food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
Assure timely set‑up and schedule well‑trained cooks in all areas in proper uniform.
Perform other activities as assigned.
Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
Review food sales for accuracy daily.
Plan employee menus and oversee employee break room.
Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Maintain required pars of all stock.
Perform any other duties as requested by the General Manager.
Benefits
Daily Pay – Ask your recruiter for more details.
Medical, Dental and Vision coverage.
Short‑Term and Long‑Term Disability income.
Term Life and AD&D insurance.
Paid Time Off.
Employee Assistance Program.
401(k) Retirement Plan.
Property Information Marquette Hotel, Curio Collection by Hilton, is an unassuming yet vibrant treasure in the heart of downtown Minneapolis. Brimming with cultured sophistication and a worldly spirit, Marquette is a showcase of style and innovation. Built on tradition, elegance, and warm service, we are where locals and business travelers create shared moments and lasting memories. With spacious, classically styled guest rooms and suites and an incredible downtown location, a stay at Marquette is all about understated elegance and quiet comfort.
Evolution Hospitality is the dedicated lifestyle vertical at Aimbridge, creating distinct lifestyle experiences and driving performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. Our focus on equal parts culture and results determines who makes the cut to be a part of this talented group, both at the corporate office and in the field.
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Job Description The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with the Executive Chef, you are responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. You also ensure cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.
Qualifications
At least 5 years of progressive experience in a hotel or a related field, a 2‑year college degree, and 3 or more years of related experience. Or a 4‑year college degree and at least 1 to 2 years of related experience. Or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
Must be proficient in Windows Operating Systems, company‑approved spreadsheets and word processing.
Supervisory experience required.
Ability to work a flexible schedule.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high‑pressure situations.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by co‑workers and guests.
Must be able to work with and understand financial information and data, including basic arithmetic functions.
Must maintain composure and objectivity while under pressure.
Responsibilities
Approach all encounters with guests and employees in a friendly, service‑oriented manner.
Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
Maintain regular attendance in compliance with Aimbridge Hospitality standards.
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for the position (Food Handlers, Alcohol Awareness, CPR and First Aid).
Maintain a friendly and warm demeanor at all times.
Fulfill all supervisory duties of the hotel's kitchens.
Ensure that all kitchen personnel fulfill their job functions appropriately.
Create menus and food presentations.
Address and resolve all customer problems in an efficient and effective manner.
Perform spot checks for menu accuracy and taste.
Minimize spoilage, waste and over‑production.
Regularly review house counts, forecasts and VIP lists.
Monitor all banquet and catering activity.
Prepare annual reviews of employees.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a "hands‑on" approach.
Work within the monthly food‑cost budget, adjusting food requisitions and controlling waste.
Monitor food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
Assure timely set‑up and schedule well‑trained cooks in all areas in proper uniform.
Perform other activities as assigned.
Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
Review food sales for accuracy daily.
Plan employee menus and oversee employee break room.
Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Maintain required pars of all stock.
Perform any other duties as requested by the General Manager.
Benefits
Daily Pay – Ask your recruiter for more details.
Medical, Dental and Vision coverage.
Short‑Term and Long‑Term Disability income.
Term Life and AD&D insurance.
Paid Time Off.
Employee Assistance Program.
401(k) Retirement Plan.
Property Information Marquette Hotel, Curio Collection by Hilton, is an unassuming yet vibrant treasure in the heart of downtown Minneapolis. Brimming with cultured sophistication and a worldly spirit, Marquette is a showcase of style and innovation. Built on tradition, elegance, and warm service, we are where locals and business travelers create shared moments and lasting memories. With spacious, classically styled guest rooms and suites and an incredible downtown location, a stay at Marquette is all about understated elegance and quiet comfort.
Evolution Hospitality is the dedicated lifestyle vertical at Aimbridge, creating distinct lifestyle experiences and driving performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. Our focus on equal parts culture and results determines who makes the cut to be a part of this talented group, both at the corporate office and in the field.
#J-18808-Ljbffr