AM Sous Chef

AM SOUS CHEF

Reports to the Executive Chef; position 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...

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.

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.

THE ROLE

The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that the Sous Chef possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. The Sous is a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. They lead the team through your collaborative approachunderstanding that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach a team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items created and the individuals who execute them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. The Sous role will actively develop trusting and transparent relationships with all associates throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open-minds are the normno egos are allowed. The ability to work with controlled measure and respect for the leadership team and peers is imperative; we have a no-tolerance policy for the "old school way".

WHAT YOU WILL DO

• Uphold and role model the company's principles of people, place, and character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality
• Be a key partner with the Executive Chef, culinary leaders and F+B management team, demonstrating a united front committed to providing the best possible guest experience
• Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
• Demonstrate your aptitude of how to deliver on a guest's expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
• Understanding of operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations
• Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
• Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities
• Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Culinary program
• Observe conditions of all physical facilities and equipment in the Culinary operation, working in collaboration with the Chef, Engineering department, and any third-party vendors to make corrections and improvements as needed
• Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

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 oven