Sous Chef
About The Position
Are you passionate about hospitality and eager to work for one of the most recognized names in the industry? The Hilton Minneapolis/Bloomington is ranked among the top Hiltons in North America, with a strong commitment to providing exceptional experiences for both guests and team members every day. We are seeking a dedicated individual to join our dynamic team and contribute to the exclusive luxury and outstanding service that define our hotel. As a Sous Chef at the Hilton Bloomington, you'll lead and inspire the culinary team, crafting exceptional dishes that meet hotel standards, managing food quality and costs, and overseeing all kitchen operations whenever the Executive Chef is away. The Hilton Minneapolis/Bloomington is a premier destination that combines contemporary style with exceptional service in the heart of the Minneapolis metro area. Just 10 minutes from the Mall of America and a short drive into the city, our full-service hotel is the perfect choice for both business and leisure travelers. Guests enjoy top-tier amenities, including 256 beautifully appointed guestrooms along with the critically acclaimed Bloomington ChopHouse, the inviting Olive Lounge, and a convenient Starbucks Grab & Go. Join our team and become part of our legacy of excellence in hospitality and making every stay truly memorable!
Requirements
- Minimum of two years’ experience in a supervisory and management position in a similar size fine dining operation.
- Strong knowledge of restaurant station food preparation and equipment (slicers, mixers, grinders, etc.).
- Familiarity with industry standards for hygiene and workplace safety.
- Basic math skills for recipes, measurements, and portioning; ability to read and write in English.
- High school diploma preferred; culinary or apprenticeship program a plus.
- Ability to lift overhead, stand for entire shifts, and bend with minimal limitations.
- Must obtain required certifications; strong hand dexterity, coordination, and sensory perception (smell, taste, touch).
Responsibilities
- Responsible for and supervises daily line operation.
- Prepares all food items for buffet, banquet and restaurant use according to standard recipes.
- Visually inspects and samples all food for proper taste, color combination and overall presentation to maintain appeal.
- Schedules appropriate number of staff according to daily outlet operational needs.
- Supervises all assigned staff including training, counseling and discipline.
- Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness.
- Establishes preparation of menus and participates in pricing policy
- Responsible for ordering of food for following days.
Benefits
- A free, well-balanced meal every shift
- Room discounts at Marcus Hotels & Resorts and Hilton worldwide properties
- Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing and spa
- Discounted parking and bus pass program (update this to what they offer though)
- “Two for one” movie theatre coupons at Marcus Theatres
- Ability to grow your career, and transfer from one property to another
- Early wage access
- Flexible scheduling
- Paid time off
- Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match
- And more!
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
