Sous Chef - North Stone Kitchen

Kahler Hotels LLC•Rochester, MN

4d•$52,000 - $55,000•Onsite

About The Position

About the Opportunity: Kahler Hospitality Group, a premier hospitality leader in Rochester, MN, is proud to introduce North Stone Kitchen, a bold new full-service restaurant concept inside the newly renovated iconic Marriott Rochester. We are seeking a passionate, experienced, and creative Sous Chef to support this exciting launch and oversee ongoing operations. This is your chance to put your signature on Rochester’s next must-visit dining destination. The Sous Chef assists the Executive Chef in planning and managing the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Requirements

Ability to multi-task.
Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
Strong verbal and written communication skills.
Strong customer service skills.
High School Diploma required
Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel.
Food Service Sanitation certification.

Nice To Haves

College Degree in Culinary or Food Sciences preferred.
CPR certification preferred.

Responsibilities

Direct the day to day operations of all areas of the kitchen including, and stewarding.
Assign specific duties to all employees under supervision for efficient operation of kitchen
Select, train and supervise kitchen staff in the proper preparation of menu items
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
Assists to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
Prepares food according to specifications, works line, stations as needed.
Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
Assists in implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves.
Perform other duties as assigned by supervisor.