Mara Restaurant Sous Chef

Four Seasons•Minneapolis, MN

About The Position

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Shining bright in the skyline, Four Seasons Hotel Minneapolis is connected by Skyway to sports, business and entertainment and is two blocks from the Mississippi River. Inside, discover Mediterranean-inspired dining by award-winning local chef Gavin Kaysen, a wellness floor complete with indoor and outdoor pools and a Spa dedicated to nourishment through nature. The Four Seasons Hotel Minneapolis seeks a Sous Chef to join our talented pre-opening team! Don't miss this unique opportunity to be part of the world's leading luxury hotel company! The Sous Chef holds a junior management position within the kitchen department, reporting to the Chef de Cuisine and Executive Chef. As the Sous Chef, you will be responsible for cooking and maintain menu options, in addition to serving as a link between the head chef or sous chef and various other cooks and kitchen workers in the Mara Restaurant Kitchen. Job duties of a sous chef vary depending on business need. This individual might perform management tasks, such as training cooks, setting the production flow and managing inventory. The Sous Chef works with the other lead chefs or sous chef to manage the dining operation's budget. You will also ensure that kitchen workers meet safety and sanitation standards.

Requirements

A successful candidate will preferable have formal training from culinary arts program and worked 2 year as Chef de Partie or previous experience as Sous Chef.
Chefs should have experience in various positions within various food service environments.
3-5 years of culinary experience
Possess great communication skills and experience in using/working with a computer
Must be “Food Safe Certified”, and Birch Street knowledge is a plus
A sincere willingness to provide service to residents, guests, and peers.
Good organizational skills, with the ability to work independently.
Ability to function well under pressure, set priorities and adjust to changing conditions.
High work ethic, with a sense of responsibility for the role filled within our team.
A successful candidate will have a flexible schedule, ability to work weekends and holidays.
Must be fluent in English and possess legal work authorization in the United States.

Responsibilities

Supervise the entire culinary team of the dining outlet
Assist with creating menu recipes, creating specials, and completion of inventory orders
Run the line, and entire kitchen in the absence of the Sous Chef
Lead the charge on all standards, train employees on standards and menus, recipes, and cooking procedures

Benefits

Salary: $70,907.05
Affordable medical, dental, vision & life insurances with only a 30-day waiting period
401(k) Retirement Plan
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resorts
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals
… and so much more!

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