Executive Sous Chef The St. Paul Grill

Responsibilities include managing and leading the daily operations of the culinary department with responsibility for ensuring food safety quality and consistency. Additional responsibilities include overseeing workflow actively participating in the hiring training scheduling discipline and evaluation of performance of culinary personnel; preparation and cooking of food; and coaching staff on the production and preparation of menu items.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

• Assists the Executive Chef and Management Team in planning developing and implementing menus.
• Develops recipe cards for menu items to ensure consistency and profitability.
• Preps cooks bakes and/or directs the preparation of food to ensure quality portion and presentation to the approved standards recipes and procedures.
• Maintains a visual culinary presence on the floor visiting with guests and establishing client relationships whenever possible.

Supervisory and Administrative Functions:

• Works with the Executive Chef and Management Team to manage and coordinate the hiring training and development of all kitchen staff.
• Monitors staff work product including regular inspections ensuring departmental cleanliness and product security.
• Maintains close communication with other supervisors to ensure adequate staffing inventory and production pars are in place to service culinary areas.
• Reviews menus and analyzes recipes to determine food labor and overhead costs.
• Conducts daily weekly and monthly inventories as required for controls and financial reports.
• Develops and implements department schedules monitors payroll and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels.
• Maintains a clean safe and sanitary facility by inspecting food quality standards and sanitation regulations.
• Assists in purchasing preparation and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded.
• Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
• Ensures compliance with company local state and national regulations pertaining to food quality cleanliness and sanitation standards and safety.

MINIMUM REQUIREMENTS

• Three (3) years related culinary experience with supervisory experience in a high-volume upscale casual dining environment.
• Proficient computer skills necessary to communicate with others prepare and provide food costing and recipes analyze financial reports and assist in overall organizational management.
• Food safety certified or ability to obtain within 30 days from hire.
• Strong understanding of food cost purchasing and kitchen equipment operation.
• While performing the duties of this job the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use specific tools and equipment; and communicate with guests employees owners and management.
• The employee may need to travel (locally) to other properties occasionally.
• Specific vision abilities required by this job include close vision color vision peripheral vision depth perception and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS

• Degree or graduate from a two-year culinary school (complete with certificate).
• Competency in ChefTec Adaco and Microsoft Office is preferred.

Fulltime Position Benefits:

• Medical Insurance
• Dental & Vision Insurance
• Life Insurance
• Short & Long Term Disability Insurance
• 401(k) Retirement Plan
• Accidental Death & Dismemberment Insurance
• Hospital Indemnity Insurance
• Flexible Spending Account for Vision & Dental
• Flexible Spending Account for Dependent Care
• Flexible Spending Account for Commuter Expenses
• Accidental Injury Insurance
• Health Savings Accounts
• Paid Time Off (PTO)
• Workers Compensation
• Military Leave
• MN Sick and Safe Time
• Jury Duty
• Witness Duty
• Holiday pay (hourly employees must work)
• Family Medical Leave (FMLA)
• Personal Leave (LOA)
• Voting Leave
• Bereavement Leave
• School Leave

About The Saint Paul Hotel

The Saint Paul Hotel is regarded as one of the countrys premier hotels. Pairing history (and infamy) with style sophistication and comfort the Saint Paul hotel is known for exceptional hospitality and memorable elegant experiences.

The Saint Paul Hotel is operated by Morrissey Hospitality which is composed of nearly two dozen unique restaurant hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team a team that works through challenges together supports and encourages one another lifts their communities and prides themselves on exceptional experiences and genuine hospitality.

Morrissey Hospitality offers our employees exceptional work environments generous pay and benefits and opportunities for education training and advancement. We are only as strong as our people which is why we help you achieve your very best at work in your career and in your life.

For more information on our career opportunities visit us at