Sous Chef

SOUS CHEF

Reports to the Executive Chef; posit ion is exempt

WHAT'S IN IT FOR YOU

• $62,000 annual salary
• Paid Vacation, Sick Time and Holidays
• Medical, Dental, Vision, and Pet Insurance
• Employer Paid Basic Life and AD&D
• Discounted pet insurance available through ASPCA
• 401(k) Retirement Plan with employer match
• Paid time off to volunteer for the causes you care about in your community
• Strong sense of belonging through diversity, equity, and inclusion
• Greatly discounted room rates for Aparium properties for you and your out-of-town guests

Interested? Please read on....

THE ROLE

The Sous Chef reports directly to the Executive Chef and collaborates on menu planning and development, productivity, menu-cost controls and ordering processes to ensure production meets business levels.

The Sous Chef must possess a strong culinary foundation and working knowledge of the techniques connected to the hotel's food and beverage concepts. You will be expected to work any station, mentor a team of culinarians and balance hands-on execution with leadership responsibilities.

The ability to act as a soldier is as important as being a general. This role requires organization, consistent communication, humility and genuine care for both the food being created and the people responsible for executing it.

WHAT YOU WILL DO

• Partner with the Executive Chef, culinary leaders and Food + Beverage management team to provide the best possible guest experience.
• Collaborate on menu planning, development, productivity, cost controls and ordering.
• Ensure culinary production meets anticipated business levels.
• Uphold the integrity of the food, guest experience, cleanliness and maintenance of the culinary spaces.
• Deliver an exceptional culinary experience by considering flavor combinations, temperature, texture, guest satisfaction and menu flow.
• Monitor operational metrics, including KPIs and P&Ls, and connect those results with operational observations.
• Coach and mentor culinary associates in the development of their skills, techniques and menu execution.
• Provide constructive feedback and use corrective action to address root causes and course-correct missed opportunities.
• Help facilitate daily lineups, weekly culinary leadership meetings and quarterly culinary staff meetings.
• Participate in recruiting, training, scheduling, supervising, coaching and motivating culinary associates.
• Foster an environment that nurtures ideas and develops future culinary talent.
• Monitor the condition of culinary facilities and equipment and work with the Executive Chef, Engineering and outside vendors on corrections or improvements.
• Maintain regular communication with the Executive Chef and Food + Beverage management team regarding plans, priorities and operational needs.
• Uphold Aparium's principles of People, Place and Character while modeling collaboration, intuitive service and translocal hospitality.

WHO YOU ARE

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are committed to the Chef life and go through your day-to-day activities saying, "behind" and "hot" in your own home. Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves. Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen, but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have a strong culinary aptitude and are just beginning your journey to understanding the financial side of the business, and are eager to learn more.

HOW YOU WILL LEAD

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Banquets + Catering, Food + Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
• Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
• Demonstrate the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; show a passion to further develop this skill set

WHAT YOU WILL NEED

• Three or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
• Passion for culinary arts, experience in a wide range of cuisines is a plus
• Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
• Adaptable interpersonal communication skills to address all employee levels of the hotel
• Proficiency of the English language in reading, writing and verbal communication
• Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
• Ability to work in a fast-paced environment for extended periods of time to meet high volume business
• Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc.
• Ability to stand or walk for prolonged periods to cook required menu items
• Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

WHO WE ARE

Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve.


Hewing Hotel is in Minneapolis' vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball's Minnesota Twins. With easy access to all interstates as well as Minneapolis' Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.


While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.


Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Pay Range: $62,000 per year