Chef de Partie - Hewing Hotel/Tullibee Restaurant

Kitchen/Culinary Minneapolis, Minnesota

Position at Hewing Hotel

Hewing Hotel, located in the North Loop of Minneapolis, has an opening for a Chef de Partie in our Food and Beverage Department.

While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. Hewing Hotel occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture Its destination restaurant and bar will join Minneapolis’ best and the rooftop Social Club should quickly become a premiere destination for the neighborhoods progressive citizens and the hotel’s

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 is heavily driven by seasonality.

Job Requirements:

  • Prepares food items according to guest orders
  • Follows recipe cards, as well as production, portion and presentation standards
  • Completes mis en place and set-ups station for breakfast, lunch, dinner and/or event service
  • Operates, maintains and properly cleans kitchen equipment
  • Controls food waste, loss and usage policies
  • Must be able to obtain any required food handling or sanitation certification required by local or state agencies

Additional Requirements:

  • Good reading, writing and oral proficiency in the English language
  • High school education, cooking school or culinary institute education or equivalent experience
  • Minimum two years culinary or related work experience

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

Standards:

  • Able to work alone without direct supervision
  • Demonstrate high degree of drive and determination
  • Constantly recommend service and product improvement to better the operation
  • Attend all required meetings
  • Follow proper payroll and uniform procedures
  • Properly handle and report associate and guest accidents
  • Maintain complete knowledge of and comply with all departmental polices/service procedures/standards
  • Assist with responsibilities and duties in other departments and as assigned by management
  • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel

Work Environment:

  • Standard restaurant setting
  • Standard kitchen setting
  • Standard Event setting
  • Standard Room Service setting

Physical Demand

Positions

  • Continuous standing and walking
  • Negotiating wet tile floor and steps Forces
  • Trays weigh 50lbs. >
  • Carts: 250 lbs. (12-20 lbs. of push/pull force required)
  • Hot box: 200 lbs.
  • Banquet tables & chairs
  • Hot temperatures, water, steam, and smoke
  • Chemicals/Agents

Repetitions

  • Standing and walking is continuous for 4-5 hours at a time
  • Lifting and carrying 25 lb. tray, crate or box is occasional
  • Negotiating varied floor surfaces is continuous
  • Carrying over shoulder is occasional
  • Hand and elbow movements
  • Pushing Room Service cart continuous
  • Lifting and carry hot boxes continuous
  • Rolling and/or carry Banquet tables continuous
  • Carrying stackable banquet chairs by loading the cart continuous
  • Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110degrees F), possible for one hour or more.
  • Ability to physically handle knives, pots, mirrors, or other display items a s well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
  • Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
  • There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
  • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

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.