Minneapolis
Job Description About Us: At Hotel Indigo Minneapolis, we pride ourselves on offering an exceptional dining experience that reflects our commitment to quality and creativity. Our Star Bar & Bistro restaurant features a diverse menu that showcases the best of local ingredients, and we are looking for a talented Sous Chef to join our team. Position Overview: As our Sous Chef, you will play a key role in the daily operations of the kitchen, working closely with the Executive Chef to deliver outstanding dishes and maintain high standards of food quality and presentation. This is a fantastic opportunity for an enthusiastic culinary professional ready to take the next step in their career. Duties & Responsibilities: General • Has the innate desire to work as a team member in a fun-filled environment, constantly striving to deliver the best tasting food to our guests consistently., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Knows and complies consistently with food quality and sanitation standards., • Takes a leadership role in cultivating a ‘Say No More’ guest service attitude among the team members., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Prepare all recipes according to the ingredients, methods and procedures contained in the recipes, • Responsible for inventory, ordering, and receiving of food, beverage, disposables, kitchen supplies and janitorial supplies., • Monitors inventory levels, pricing and waste of food, beverage, disposable and kitchen supplies to conform to prescribed cost-of-goods levels., • Insures the safe and proper handling, holding and storage of all foods according to sanitation guidelines., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Maintains an orderly, clean and sanitary kitchen facility at all times., • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Completes a daily temperature log of all coolers in the facility., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Hires and Maintains functional workforce to both meet the demands of the operation and conform to prescribed labor cost levels, • Understands and promotes a positive workplace environment., • Continually coaches and develops staff to achieve company objectives in sales, service, quality of product, appearance of facility and sanitation and cleanliness., • Able to train any employee the proper presentation, make up technique, preparation method and desired flavor of all items on the menu., • Enjoys and maintains a high quality of life, has a willingness to learn, makes friends easily and contributes to a winning restaurant environment., • Certified Food Manager in accordance with MN Dept of Health, • Have knowledge of service and food and beverage, generally involving at least three years of back-of-house operations positions., • Possess basic computer skills and have the ability to calculate figures and amounts such as weights and measures, discounts, sales tax, cost percentages, and cash register balancing., • General knowledge of computers including word processing, scheduling, spreadsheet applications and POS System., • Ability to read, speak, and understand English., • Ability to write routine reports and correspondence., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Benefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Experience: • Culinary experience: 2 years (Required) Work Location: In person