Hotel Sous Chef: Lead Kitchen, Menus & Guest Dining

Wischermann Partners; Minneapolis (MN); On-site; USD 62,000 - 65,000; Full time

Benefits offered by this job

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

Job summary

Wischermann Partners is seeking a Sous Chef to lead the kitchen team at Elliot Park Hotel in Minneapolis, MN. The role focuses on directing line cooks, supporting the Executive Chef, and ensuring high-quality food and guest satisfaction in a fast-paced hotel setting.

The incumbent will collaborate on menu development, monitor food costs, and uphold safety and sanitation standards while mentoring staff to maintain profitability and exceptional service.

Qualifications

• Good reading, writing, and oral proficiency in the English language.
• Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
• Food service certification required.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.

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.

Skills

Leadership

Kitchen management

Staff training

English proficiency

Education

Food service certification

Tools

Hotel kitchen equipment knowledge

Job description

Wischermann Partners is seeking a Sous Chef to lead the kitchen team at Elliot Park Hotel in Minneapolis, MN. The role focuses on directing line cooks, supporting the Executive Chef, and ensuring high-quality food and guest satisfaction in a fast-paced hotel setting.

The incumbent will collaborate on menu development, monitor food costs, and uphold safety and sanitation standards while mentoring staff to maintain profitability and exceptional service.