Sous Chef

Pyramid Global Hospitality•Minneapolis, MN

45d•$65,000 - $70,000•Onsite

About The Position

The Sous Chef will report to the Executive Chef and assist in coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. Pyramid Global Hospitality is a trailblazer in the development, management, marketing and owner‐advisory services of resorts, hotels, conference centers and exclusive private clubs. PYRAMID’S distinguished and proven reputation is deeply‐rooted in core values that are focused and aligned with a people-first mentality. The company leadership and valued associates are passionately committed to delivering the industry’s most authentic, enchanted, soulful, vibrant, unrivaled and memory‐making experience. PYRAMID’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with prestigious national and international awards.

Requirements

Ability to arrive at work on time and when scheduled.
Ability to stand on feet 8-10 hours a day and work in a fast-paced environment
Physically able to move/lift, large, heavy objects such as: hotboxes, food inventory and/or supplies
Ability to communicate effectively with guests and team members verbally or in written form, over the phone or in person
Ability to learn, follow and enforce standards for cleanliness as they apply
Ability to follow all safety procedures/standards and able to recognize and act in emergency situations

Responsibilities

Prepare and cook dishes, and have expert knowledge of cooking techniques, flavor profiles, and plating.
Cuts, trims, bones and carves meats and poultry for cooking, weights and measures designated ingredients.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Responsible for quality and consistency of product taste and presentation.
Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Ensures all deadlines are met in food production based on production orders.
Assist the Executive Chef with inventory and ordering new supplies to maintain proper inventory.
Ensures clean work areas, equipment and utensils, compliant with industry sanitation requirements.
Interact with staff and customers and resolve customer complaints in a friendly and service-oriented manner.
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
Assures compliance with all sanitation, ServSafe, OSHA safety, production, and merchandising requirements.
Assumes responsibility for kitchen in absence of Executive Chef.
Other duties as assigned.