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.
-
Perform other duties as instructed by the Owners or General Manager.
Food and Beverage Management
-
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.
-
Use the prep lists to determine the amount of product to reach prep levels.
Facility
-
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.
-
Understand the ‘clean as you go’ theory.
Staffing
-
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.
-
Attends all scheduled employee meetings and brings suggestions for improvement.
Qualifications:
-
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.
-
Ability to speak effectively to groups, guests, children of all ages, team members, and managers of the organization.
