Sous Chef

Pyramid Global Hospitality•Minneapolis, MN

14d•$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 dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Their commitment to a People First culture is reflected in their approach to employee development, employee benefits and their dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help their people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. At Rand Tower, Minneapolis, a Tribute Portfolio Hotel, they consistently rise above the competition. They are an Employer of Choice—they understand that the care of their team members is as important as the service they provide to their guests and the communities around them. If you have a genuine passion for hospitality, come and join their team. You will have an important role in the delivery of outstanding service and memorable experiences for each guest. You will have fun, learn and be part of a successful journey at a growing company.

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.