Sous Chef

# Sous Chef Hot Job Elliot Park Hotel
- Minneapolis, MN 55404## Overview Salary Range $62,000.00 - $65,000.00 Salary/year Position Type Full Time Job ShiftAM/PM Education Level High School or Equivalent

Travel Percentage None Category Restaurant
- Food Service## Description
** BENEFITS
* ** Complimentary Parking
* Medical* Dental
* Vision* Pet Insurance
* Employer paid Life/LTD
* Fully vested 401k
* Employee Assistance Program
* PTO* Holiday Pay (Hourly)
* Recognition Program
* Volunteer Initiatives
* Marriott Hotel Travel Discounts
** POSITION OVERVIEW
** The Sous Chef is responsible for providing the leadership expertise that ensures the effective and efficient operation of the kitchen. They manage the line cooks and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen in order to maximize profitability and to ensure superior guest service and product quality.
** DUTIES AND RESPONSIBILITIES
*** Establish the day’s priorities and assign production and prep tasks to staff to execute.
* Ensure food quality in all outlets by overseeing preparation of all food items and managing inventory.
* Maximize food quality and presentation while simultaneously maximizing the hotel’s standards and profits.
* With the Executive Chef, create and implement new menus for the assigned outlets.
* Follow budgetary guidance for food cost and culinary labor metrics.
* Maintain and oversee the sanitation, maintenance, and proper use of all kitchen equipment.
* Ensure that the necessary stocks are on hand at the right quality and quantity.
* Ensure that all Health and Safety regulations, are being strictly adhered to.
* Ensure that each cook receives the correct orders for the appropriate tables.
* Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation, and correct temperature.
* Ensure that commodities, i.e. fresh food, dry goods and cleaning materials, are correctly stored.
* Train culinary team on food quality and presentation in accordance to hotel standards.
* Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
* Train staff on the economic impact of portion controls, proper food preparation and other cost controls.
* Assist in hiring and associate development, providing coaching and mentorship to the associates on an ongoing basis.
* Prepare all dishes following recipes and yield guides.
* Produce all food according to hotel standards for all applicable outlets and to the highest quality.
* Work with excess items that can be used in daily specials or elsewhere.
* Transport empty, dirty pots and pans to the pot wash station.
* Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
* Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
* Maintain complete knowledge of equipment and use only as intended.
* Maintain complete knowledge of all menu items available in the assigned outlet.
* Maintain complete knowledge of designated plating, allergies, and garnishes for each dish.
* Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
* Use all chemicals in accordance with OSHA regulations and hotel requirements.
* Maintain a professional and personable appearance at all times, according to hotel standards.
* Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
* Primary duty will be performing work that is directly related to the hotel’s business operations and customers. This includes exercising discretion and…