Banquet Chef - Minneapolis - Hewing Hotel

    Hewing Hotel
    Hewing Hotel Minneapolis

    21 hours ago

    $65,000 (USD) per year
    Description
    BANQUET CHEF

    Reports to Executive Chef; position is exempt

    WHO WE ARE

    Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.

    Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.

    While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.

    Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

    WHO YOU ARE
    Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality.

    THE ROLE
    The Banquet Chef reports to and works directly with the Executive and Sous Chef, collaborating with menu planning, productivity, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them.

    At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

    WHAT YOU WILL DO
    • Lead, manage and develop the banquet food operations of the hotel
    • Check and coordinate details of each banquet function according to banquet event order
    • Operate, maintain and properly clean kitchen equipment
    • Date food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures
    • Check pars for shift use, of-stock items or possible shortages
    • Ensure sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance
    • Anticipate all materials and supplies needed and assure their availability
    • Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
    • Constantly recommend service and product improvement to better the operation
    • Effectively communicate with internal and external customers to collect accurate information and resolve conflicts
    • Demonstrate attention to detail in all aspects of work
    • Demonstrate a high degree of drive and determination
    • Constantly recommend service and product improvement to better the operation
    • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
    • Lead by example and foster mentoring relationships
    • Assist with responsibilities and duties in other departments and as assigned by management
    HOW YOU LEAD
    • Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
    • Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
    • Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
    • Be a subject matter expert in food and culinary techniques related to executing B+C events at a high level; understand the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
    WHAT YOU WILL NEED
    • Minimum of 3-5 years previous experience in culinary/food and beverage department head positions
    • Prior experience with executing plated and family style banquets up to 250 guests
    • Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
    • Adaptable interpersonal communication skills to address all employee levels of the hotel
    • Professional proficiency of the English language in reading, writing and verbal communication
    • Ability to have Food Safety certification from a reputable organization
    • Ability to read and speak English to follow recipes, special orders, proper chemical use and communicate with co-workers
    • Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
    • Ability to work in a fast-paced environment for extended periods of time to meet high volume business
    • Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
    • Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc.
    • Ability to stand or walk for prolonged periods to cook required menu items
    • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
    WHAT'S IN IT FOR YOU
    • $65,000 annual salary
    • Paid Vacation, Sick Time and Holidays
    • Medical, Dental, Vision, and Pet Insurance
    • Employer Paid Basic Life and AD&D
    • Discounted pet insurance available through ASPCA
    • 401(k) Retirement Plan with employer match
    • Paid time off to volunteer for the causes you care about in your community
    • Strong sense of belonging through diversity, equity, and inclusion
    • Greatly discounted room rates for Aparium properties for you and your out-of-town guests
    As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

    #MGL

    #MGL

    Pay Range: $65,000 per hour
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