Sous Chef - St. Paul Grill

Morrissey Hospitality•Saint Paul, MN

16h

About The Position

This position is responsible for supervising the culinary department, to include assisting with hiring and scheduling of staff; preparation and cooking of food; and training and coaching staff on the production and preparation of menu items. The St. Paul Grill is one of the finest restaurants in the Twin Cities, offering a modern twist on chef-driven American fare created by award wining chefs. This iconic restaurant is known for its refined style, attentive service, and exceptional cuisine. The St. Paul Grill, located within 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 www. Morrisseyhospitality.com

Requirements

2-3 years of related supervisory or management experience in a high volume, high energy, food and beverage environment.
Exceptional knowledge of food preparation.
Working knowledge of food cost, purchasing and kitchen equipment operations.
Working knowledge of Microsoft Office software and food costing systems.
Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment.
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 kitchen station tools and equipment; and communicate with employees and management.
The employee must move up to 50 pounds frequently.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.

Responsibilities

Cooks, prepares and/or directs staff on the preparation process per the approved recipes and procedures.
Participates in pre-shift.
Knowledgeable in all stations.
Expedites service and oversees the flow of orders.
Assists in purchasing, preparation, and delivery of all food and non-food items while controlling/managing security and storage of purchased inventories.
Assist with recruiting, hiring, and onboarding.
Responsible for trash, compost, and recycling stations.
Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.
Completes all other duties as assigned.

Benefits

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