Executive Sous Chef

1 week ago


Minneapolis, Minnesota, United States Aparium Hotel Group Full time
About the Role

The Executive Sous Chef will play a critical role in the success of our culinary team at Aparium Hotel Group. As a key member of the kitchen leadership team, you will be responsible for overseeing the day-to-day operations of the kitchen, ensuring that our guests receive an exceptional dining experience.

Key Responsibilities
  • Collaborate with the Executive Chef to develop and implement menu plans, manage inventory, and control costs.
  • Lead a high-performing team of culinary professionals, providing guidance, coaching, and mentoring to ensure that our kitchen staff are equipped to deliver exceptional service.
  • Ensure exceptional food quality by maintaining high standards of presentation, taste, and consistency.
  • Manage kitchen operations efficiently, including scheduling, inventory management, and maintaining a clean and safe working environment.
  • Develop and implement new menu concepts, specials, and promotions to drive revenue growth and increase customer satisfaction.
  • Build and maintain relationships with local suppliers, farmers, and artisans to source high-quality ingredients and support our commitment to sustainability.
  • Monitor and analyze kitchen performance metrics, including food costs, labor costs, and customer satisfaction, to identify areas for improvement.
  • Develop and implement strategies to improve kitchen efficiency, productivity, and profitability.
Requirements
  • 3+ years of progressive culinary experience in a high-volume, fast-paced kitchen environment.
  • Proven track record of leading a high-performing team and driving results in a culinary leadership role.
  • Strong knowledge of culinary techniques, menu planning, and kitchen operations.
  • Excellent communication and interpersonal skills to build and maintain relationships with kitchen staff, suppliers, and guests.
  • Ability to work in a fast-paced environment and adapt to changing priorities and deadlines.
  • High school diploma or equivalent required; culinary degree or certification preferred.


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