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    Sous Chef - Minneapolis, Minnesota, United States - Rand Tower Hotel Tribute by Marriott

    Rand Tower Hotel Tribute by Marriott
    Rand Tower Hotel Tribute by Marriott Minneapolis, Minnesota, United States

    2 weeks ago

    Default job background
    Permanent
    Description

    About Us:
    At Pyramid Global Hospitality, people come first.

    As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing.

    Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.

    Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays.

    In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers.

    Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide.

    Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences.

    Check out this video for more information on our great company


    Location Description:

    Rand Tower Hotel, a Tribute Portfolio Hotel offers modern travelers a vibrant, story-rich experience in the meticulously restored Deco-era Rand Tower.

    Feel the history of Minneapolis in an atmosphere that celebrates our landmark hotel's storied heritage and downtown location. Two hundred and seventy sophisticated guest rooms and suites represent a contemporary embodiment of elevated comfort.

    Dining concepted by Minneapolis-based chef Daniel del Prado, is highlighted by three distinctive restaurants and bars, each bringing distinct points of view on French cuisine; taking guests on a journey from traditional French bistro dishes and cocktails in the first floor lobby bar, Bar Rufus, to innovative large-format cocktails inspired by French island rhums in the playful cocktail lounge, Miaou Miaou, to the premiere restaurant, Blondette– featuring classic French dishes using Pacific Northwest ingredients served in the one-of-a-kind dining room beneath a retractable roof.


    Overview:


    We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef.

    This individual must have extensive experience working in a high-volume professional kitchen.

    This individual must be creative, motivated, and a passionate hands-on leader in the kitchen Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally.


    The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.

    If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you


    Your Role:
    You will attract, retain, and motivate the best culinary talent


    You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets.

    You may be required to perform any function within the culinary department (cook, steward etc)


    You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed.

    You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information

    You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team

    You will be the example that the culinary team follows

    You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation

    You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency

    You will work with the culinary team to ensure prep sheets are updated and being properly used daily

    You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service

    You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus
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