Sous Chef OEM

Join our team as Sous Chef!

As the Sous Chef, you’re the creative force behind the banquet kitchen, whipping up delicious bites that wow every guest. Whether you’re following classic recipes or inventing new favorites for special events, you make sure every dish looks and tastes amazing. You team up to keep everything spotless, safe, and organized, all while making smart choices to reduce waste and get the most from every ingredient.

If you love mixing creativity with top‑notch standards, this is where you shine!

This position is an overtime eligible manager (OEM), overtime does apply and is calculated accordingly.

KEY SKILLS/RESPONSIBILITIES

• Guest & Team Magic: Welcome everyone with a big smile, keep your chef style sharp, rally the team like it’s game day, and serve up positive vibes—making every guest feel special, every time!
• Aimbridge Excellence--Standards that Shine: Show up ready to roll and right on time, rocking Aimbridge Hospitality’s standards—so the hotel runs safe, smooth, and totally on point!
• Leadership Legends: Lead your kitchen crew like a culinary coach—motivate, train, and guide them to greatness while ensuring everyone’s got the skills and spirit for success! From hiring top talent to serving up tasty training sessions, you’re the secret ingredient behind a winning team!
• Kitchen Wizardry: Juggle kitchen budgets, keep the pantry stocked, and track every detail while leading your crew to culinary greatness—all with a dash of style and sparkling organization! You’ll master food costs, wow with banquet displays, and keep the kitchen spotless, making sure every meal and team moment is a win!
• Creative Cuisine: Create Banquet Menus and design food presentations for plating and buffets—make every meal a masterpiece!

EDUCATION & EXPERIENCE

• Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant.
• Independently resolves complex workplace challenges, escalating only the most difficult issues, while maintaining composure and objectivity under pressure.
• Demonstrates deep subject matter expertise and effectively leads, coaches, and mentors others.
• Communicates clearly, evaluates options promptly, and actively listens to address concerns from colleagues and guests.

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay
  !
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k 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.

About Evolution Hospitality As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. At Evolution Hospitality, our focus on equal parts culture and results is what determines who makes the cut to be a part of this talented group, both at the corporate office and in the field.

Honesty and humility are just as important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. And it’s this magical combination of brilliant, caring individuals that makes Evolution Hospitality the world-class operation it is today.

Source:
Hospitality Online