Sous Chef - Hewing Hotel and Tullibee Restaurant

Kitchen/Culinary Minneapolis, Minnesota

Position at Hewing Hotel

Hewing Hotel and Tullibee Restaurant is looking for a Sous Chef to join the Kitchen Management Team in overseeing the scheduling, menu development, organization and overall management of Tullibee Restaurant, Banquets, Bar/Lounge and In-Room Dining.

The culinary experience is driven by our brand pillar of translocal hospitality. Inspired by our host cities, we cultivate loyal, local followings by delivering communal experiences unique to each location. Our hotels, restaurants, and bars are authentic crossroads where travelers and locals linger in each other’s company creating a remarkable confluence of cultural color. These serendipitous meetings build dynamic moments rife with energy and excitement. It’s this vitality that fosters long-term relevance and success.

Hewing Hotel takes a sustainable approach to food and beverage - sourcing from and collaborating with regional farmers and purveyors, working with local breweries, coffee roasters and spirit makers, and connecting the staff and guest with the source as much as possible. The menu will be heavily driven by seasonality.  Further, the wood-burning grill and oven will greatly influence the menu offerings – hearty vegetables and sharable fish and meat offerings. Game and other offal will be an integral part of the offering with a rotating market driven “chalk board” of off cuts and other nightly offerings. The hotel will also feature a destination rooftop drinking and dining experience.

JOB REQUIREMENTS
  • Motivate and coach all associates on the Kitchen’s food production team to ensure that all established standards are met
  • Complete mis en place and set-up stations for meetings, breakfast, lunch, and/or dinner service
  • Check pars for shift use, of-stock items or possible shortages
  • Assist in setting up plans and actions to correct any food cost problems
  • Ensure correct preparation and presentation of a consistent level through production and demonstration
  • Control labor and operating expenses
  • Ensure sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance
  • Maintain a daily log for communication between kitchen associates and with management
ADDITIONAL REQUIREMENTS
  • Good reading, writing and oral proficiency in the English language
  • College degree preferable
  • 3-5 years previous experience in multiple culinary/food and beverage department head positions
  • Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
  • Computer literate
  • Lead by example and foster mentoring relationships
  • Outstanding verbal and multi-tasking skills
  • Excellent knowledge of food, wine and cocktails
APARIUM SERVICE
  • Anticipate and deliver exceptional service consistently
  • Intuitively service each guest, associate, visitor or client
  • Demonstrate excellent interpersonal and communication skills with a focus on the details
  • Follow instinct and use her/his best judgment to create experiences for guests that are thoughtful and genuine
  • Greet each guest promptly, courteously, graciously with eye contact, a smile and good posture
  • Conduct oneself in a professional manner at all times to reflect the high standards of the hotel
TEAMWORK
  • Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
  • Partake in a positive work ethic and surrounding environment
WORK ENVIRONMENT
  • Standard hotel/restaurant setting

Aparium Hospitality Services, LLC does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The Hewing Hotel is a smoke-free, drug-free facility, and equal opportunity employer.