Executive Sous Chef

Boutique Hotel

We are searching for a hardworking Executive Sous Chef with enthusiasm for the hospitality industry. If this sounds like your style as an Executive Sous Chef, apply today in Minneapolis, MN! Our history of hospitality continues to inspire us to always provide a warm and inviting experience for our guests. Our hotel is designed with comfort, function, and welcoming amenities in mind for our guests to work and rest better. Don’t miss this great opportunity, apply today for our location in Minneapolis, MN.

Title of Position: Executive Sous Chef

Salary: $70k to $75k plus annual bonus

Job Description: The Executive Sous Chef is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets, and other food facilities, resulting in outstanding guest satisfaction. Also responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. This position reports to the General Manager & Owner, retains relationships with peers and all other departments within the hotel, maintains relationships with current and prospective guests, and maintains relationships with suppliers, vendors, and others serving the Company.

Benefits:

· Competitive Starting Salary

· Medical, Dental, and Vision Insurance

· Paid Time Off

· Bonus Program

· 401K

Qualifications:

· The Executive Sous Chef should have a high school diploma or GED with a Culinary degree or a minimum of five years of industry experience

· The Executive Sous Chef must be able to manage and motivate others while acting as a role model

· The Executive Sous Chef must have proven success in controlling of costs associated with running a profitable business such as food, labor, and beverage

· Trust, honesty, integrity, and a passion for customer satisfaction is a requirement for the Executive Sous Chef

· The Executive Sous Chef must be actively involved in all menu creation and have knowledge of current food and beverage trends