Sous Chef

  • Red Wing, MN, USA
  • Full-time

Company Description

The St. James Hotel sits along the Mississippi River in beautiful downtown Red Wing. The St. James Hotel offers old world service, luxurious amenities and culinary delights delivered by remarkable hospitality professionals.

Job Description

The St. James Hotel is offering a unique position and opportunity
for a sous chef. Full creative expression with full benefits and the support of
a corporation. The St. James is a multi-site establishment with four full
service venues. Assist in coordinating the activities of and helps to direct the training of cooks and other kitchen personnel engaged in preparing and cooking foods to ensure an efficient and profitable foods service by performing the following duties personally or through subordinate supervisors.

Qualifications

Associate’s degree (A.A.) or equivalent from accredited culinary two-year college or technical school and two to five years related experience/training in a high –volume, quality food environment; or equivalent combination of education and experience.

REQUIRED KNOWLEDGE AND EXPERIENCE

  • Knowledge of food allergens and dietary restriction preparation

  • Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

  • Experience assisting in development of daily and seasonal menu items for the specialty restaurant.

  • Proficient use of Word, Excel, Outlook, Internet, Inventory Management, systems.

  • Able to demonstrate expertise with creating visual food presentations, attention to detail and interpersonal relationships with guests and employees.

  • Ability to calculate figures and amounts such as proportions, percentages, area, circumstance, and volume.

ADDITIONAL DESIRABLE QUALIFICATION AND COMPETENCIES

  • Previous supervisory experience
  • Food & Beverage pairing
  • Critical thinking, problem solving, and prioritization skills

  • Strong interpersonal, collaboration, mentoring, and leadership skills

  • Bias toward action and excellence in operational execution

  • Demonstrated ability to openly communicate with people at all levels of the organization, strong written and oral communication skills

  • Results Oriented: Focuses effort on meeting or exceeding our business strategies, goals and expectations.

  • Accountability: Accepts responsibility with regard to consequences of actions taken and can be relied upon to keep commitments.

  • Must be able to relate to all different types of people from different cultures and backgrounds.

Additional Information

We Offer a Laundry List of Great Perks (including laundry)

  • Competitive earning opportunities, based upon experience
  • Complimentary employee meals on every shift
  • Free uniforms (including free uniform laundry)
  • Dining discounts
  • Employee Assistance Program

 

 

St. James Hotel will not be using recruitment agencies or firms to fill this position and we will not accept unsolicited resumes or candidate information. No agency calls please.

St. James Hotel. is a drug-free workplace.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities.

Please view Equal Employment Opportunity Posters provided by OFCCP at https://www.dol.gov/ofccp/regs/compliance/posters/ofccpost.htm.

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)