Executive Sous Chef

EXECUTIVE SOUS CHEF

Reports to Executive Chef; position is exempt. Company Overview Hewing Hotel is located in Minneapolis’ North Loop neighborhood, housed in the historic Jackson Building originally built in 1897. The hotel blends boutique charm with the operational acumen of a larger hospitality brand, creating a unique dining experience for guests. Who You Are You are a committed chef who thrives in a fast‑paced environment, mentors your team, and values ingredient quality and local sourcing. You possess advanced culinary technique, understand the financial side of the business, and are eager to lead a collaborative kitchen crew.

THE ROLE

You work directly with the Executive Chef to plan menus, manage costs, and ensure production meets business levels. You are a highly organized communicator, a mentor, and a steward of kitchen standards, fostering a culture of humility and continuous improvement. What You Will Do Uphold and role‑model the company’s principles of People, Place, and Character. Partner with the Executive Chef, Culinary leaders, and F+B management to deliver exceptional guest experiences. Coach your team to maintain food integrity, cleanliness, and culinary space upkeep. Balance flavor combinations, temperature, texture, guest satisfaction, and menu flow. Use operational metrics (KPI’s and P&L’s) to guide decision‑making. Recruit, select, coach, and mentor teams, addressing root causes of issues. Facilitate daily line‑ups, weekly leadership meetings, and quarterly all‑staff meetings. Participate in recruitment, training, scheduling, coaching, and motivation of all culinary associates. Monitor facilities and equipment, working with Engineering and vendors for improvements. Maintain regular communication with the Executive Chef and F+B Management team on updates, needs, and priorities. How You Will Lead Provide direct support for your team through coaching, counseling, and constructive feedback. Collaborate with all hotel departments to enhance guest experience. Exhibit professionalism and respect in all interactions. Serve as a subject‑matter expert in culinary techniques and cuisine history. Align initiatives with operational goals and budgets, developing business acumen. What You Will Need Five or more years of progressive culinary experience, preferably in a multi‑service hotel or restaurant. Ability to obtain and maintain Food Handlers Certification (ServSafe) within 30 days of hire. Passion for culinary arts and experience across a wide range of cuisines. Basic skills in Microsoft Excel and Word for spreadsheets and proposals. Adaptable communication skills for all employee levels. Proficiency in English (reading, writing, and verbal). Basic math skills for menu calculations and inventory. Ability to work in a fast‑paced environment for extended periods. Physical ability to lift and carry up to 25 lbs. and, with assistance, up to 100 lbs. Capacity to stand or walk for prolonged periods during cooking. Tolerance for warm to hot environments while operating ovens, stoves, or fryers. What's In It For You Salary Range: $70,000 – $72,000 annually. Performance‑Based Incentive Plan. 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 causes you care about. Strong sense of belonging through diversity, equity, and inclusion. Greatly discounted room rates for Aparium properties for you and out‑of‑town guests. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment. 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. #J-18808-Ljbffr Aparium Hotel Group