Executive Sous CHef

The Saint Paul Hotel; Minnesota; On-site; USD 60,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking a Culinary Chef Leader to manage culinary operations at The Saint Paul Hotel. This role involves leading a team, ensuring food quality and safety, and collaborating on strategic culinary direction. Ideal candidates will have substantial experience in culinary management and a strong commitment to culinary excellence.

Benefits

Medical Insurance

Dental & Vision Insurance

401(k) Retirement Plan

Vacation/Paid Time Off (PTO)

Holiday pay

Qualifications

• 3-6 years of culinary management experience required.
• Exceptional knowledge in food preparation and food-wine pairing needed.
• Strong understanding of food cost and kitchen operations essential.

Responsibilities

• Manage daily culinary operations and staff scheduling.
• Ensure food quality, safety, and consistency.
• Develop and implement culinary department strategies.

Skills

Food preparation

Leadership

Budget management

Team management

Food safety

Education

2-year degree from a culinary school

Tools

Microsoft Office

Job description

Job Details

Level: Management

Job Location: Shared Services - SAINT PAUL, MN

Position Type: Any

Salary Range: $60000.00 - $70000.00 Salary

Job Shift: Any

Job Category: Restaurant, Food and Beverage

Description

MORRISSEY HOSPITALITY IS SEARCHING FOR TOP LEVEL CULINARY CHEF LEADERS

This position is responsible for managing and leading the daily operations of the culinary department, which includes hiring, training and scheduling of staff; preparation and cooking of food; coaching staff on the production and preparation of menu items. Additional responsibilities to include ensuring food safety, quality, and consistency; overseeing workflow, actively participating in the discipline and evaluation of performance of culinary personnel; and developing and executing the strategic direction for the culinary department,

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

• Develops recipe cards for menu items to ensure consistency and profitability.
• Recruits, hires, onboards, trains, and monitors all culinary employees.
• Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures.
• Expedites service and oversees the flow of orders.
• Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible.
• Provides leadership and oversight to the culinary department to ensure economical and timely food production.

Administrative Functions:

• Monitors staff work product including regular inspections ensuring departmental cleanliness and product security.
• Maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas.
• Reviews menus and analyzes recipes to determine food, labor, and overhead costs.
• Conducts daily, weekly, and monthly inventories as required for controls and financial reports.
• Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels.
• Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations.
• Responsible for purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded, while controlling/managing security and storage of purchased inventories.
• Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
• Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.
• Develops, sets, and executes the strategic direction for the Culinary Department in cooperation with the General Manager, including menus.
• Assists the General Manager in preparing the departmental annual budget and capital plan and monitors budget to ensure efficient operations and maximum profits.
• Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.
• Completes all other duties as assigned.

Qualifications

MINIMUM REQUIREMENTS

• 3-6 years of related culinary management experience in a high volume, high energy, food and beverage environment.
• Exceptional knowledge in food preparation and an understanding of food and wine pairing.
• Strong understanding of food cost, purchasing and kitchen equipment operations.
• Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.
• Strong competency in Microsoft Office software and food costing systems.
• Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use kitchen tools and equipment; and communicate with guests, employees, and management.
• The employee must move up to 50 pounds frequently.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• 2-year degree or graduate from a culinary school (complete with certificate), or equivalent combination of education and experience.
• Certified Food Protection Manager (CFPM) or ability to obtain within 30 days from hire.

We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team must exemplify our company cornerstones of “Growing Together”:

• Are you committed?
• Do you exhibit professionalism?
• Do you strive for perfection every day?
• Do you accept accountability?

The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not "All-In." Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

About Morrissey Hospitality

Morrissey Hospitality is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team — a team that works through challenges together, supports and encourages one another, lifts their communities and prides themselves on exceptional experiences and genuine hospitality.

Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best — at work, in your career and in your life.

For more information on our career opportunities, visit us at www.morrisseyhospitality.com

Fulltime Position Benefits:

• Medical Insurance,Dental & Vision Insurance
• Life Insurance, Hospital Indemnity Insurance
• Short & Long Term Disability Insurance
• 401(k) Retirement Plan
• Accidental Death & Dismemberment Insurance, Accidental Injury Insurance
• Flexible Spending Accounts for Limited Vision & Dental, Dependent Care, and Commuter Expenses
• Health Savings Account
• Vacation/Paid Time Off (PTO), Sick and Safe Time (MN locations only)
• Holiday pay
• Worker’s Compensation
• Military Leave, Voting Leave, Bereavement Leave, School Leave
• Jury Duty, Witness Duty
• Family Medical Leave (FMLA), Personal Leave (LOA)