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Sous Chef

4 weeks ago

Saint Paul, Minnesota, United States Omni Hotels Full time
Job Summary:

The Sous Chef will play a key role in the success of our culinary team at the Omni Viking Lakes Hotel. This individual will be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized and guest satisfaction is achieved.

Key Responsibilities:

Assist the Chef de Cuisine in budgeting and controlling food costs
Ensure a high standard of cleanliness and hygienic practice throughout the kitchen
Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items
Test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers
Constantly inspect all food service sections during service time to ensure that the correct standards are maintained

Requirements:

Minimum 3 years at an Sous Chef equivalent management position of a 3 star establishment or higher
Hotel Banquet Chef experience strongly preferred
Serve Safe certified food manager or equivalent
Associates degree or higher preferred in Culinary Arts
Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
Clear, positive, energetic communication skills
Customer Service, prior admin experience preferred

Working Environment:

The Sous Chef will work in the interior of the hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures. The individual will also be exposed to food and beverage hazardous cleaning chemicals and food items and beverages.