Sous Chef

676 Bielenberg Drive
Saint Paul , MN 55125

The Sheraton St. Paul Woodbury hotel is seeking a Sous-Chef for this amazing AAA-3 diamond property located minutes away from downtown St. Paul & Minneapolis.

At Crescent Hotels & Resorts, we understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that feed your inner explorer, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright.

In this role, the Executive Chef is responsible for all aspects of managing the kitchen and kitchen staff, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards.

We are committed to providing you with:

• Excellent compensation package
• Operational incentive plan eligibility
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
3. Establish the day's priorities and assign production and preparation tasks for staff to execute.
4. Work line shifts and control labor.
5. Review daily menu specials and offer feedback to team.
6. Review banquet event orders and make note of any changes.
7. Communicate both verbally and in writing to provide clear direction to staff and upper management.
8. Take physical inventory of specified food items for daily inventory.
9. Requisition the days supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
10. Ensure that staff report to work as scheduled; document any late or absent employees.
11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
13. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
14. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
15. Observe guest reactions and confer with service staff to ensure guest satisfaction.
16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.
17. Develop new menu items, test and write recipes.
18. Control cost of goods.
19. Assist Catering department with developing special menus for functions; meet with clients as requested.
20. Review sales and food cost daily; resolve any discrepancies with the Controller.
21. Ensure that excess items are utilized efficiently.
22. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
23. Interview and hire new personnel according to hotel policies and standards.
24. Comply with attendance rules and be available to work on a regular basis.
25. Be Serve Safe certified within 30 days of hire
26. Perform any other job-related duties as assigned.

Required Skills/Abilities:

• Minimum of 3 years' experience as a Sous Chef managing a full-service kitchen required.
• Previous experience as a hotel Executive Chef is highly preferred.
• Banquet experience required: interpreting BEOs, labor costing, food costing, scheduling, working hands-on at the cook line, Banquet chef, prep, delegation and managing a team.
• Servsafe certification
• Ability to read, write and speak the English language fluently.

Management Experience

• Required

  ServSafe Food Mgr Cert

• Required

  Certified Food Handler

• Preferred

  Management Experience

• Preferred

  Hotel Experience

• Required

  Banquets

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.