Executive Sous Chef - St. Paul RiverCentre

Responsibilities include managing and leading the daily operations of the culinary department with responsibility for ensuring food safety, quality, and consistency.  Additional responsibilities include overseeing workflow, actively participating in the hiring, training, scheduling, discipline, and evaluation of performance of culinary personnel; preparation and cooking of food; and coaching staff on the production and preparation of menu items.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

• Assists the Executive Chef and Management Team in planning, developing, and implementing menus.
• Develops recipe cards for menu items to ensure consistency and profitability.
• Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures.
• Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible.

Supervisory and Administrative Functions:

• Works with the Executive Chef and Management Team to manage and coordinate the hiring, training, and development of all kitchen staff.
• Monitors staff work product including regular inspections ensuring departmental cleanliness and product security.
• Maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas.
• Reviews menus and analyzes recipes to determine food, labor, and overhead costs.
• Conducts daily, weekly, and monthly inventories as required for controls and financial reports.
• Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels.
• Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations.
• Assists in purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded.
• Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines.
• Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety.

MINIMUM REQUIREMENTS

• Three (3) years related culinary experience with supervisory experience in a high-volume, upscale casual dining environment.
• Proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, analyze financial reports, and assist in overall organizational management.
• Food safety certified or ability to obtain within 30 days from hire.
• Strong understanding of food cost, purchasing and kitchen equipment operation.
• While performing the duties of this job, the employee is regularly required to position self to move about.
• The employee frequently is required to operate and use specific tools and equipment; and communicate with guests, employees, owners, and management. 
• The employee may need to travel (locally) to other properties occasionally.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.   

PREFERRED SKILLS & QUALIFICATIONS

• Degree or graduate from a two-year culinary school (complete with certificate).
• Competency in Craftable and Microsoft Office is preferred.

We are inspired by connections.   We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence.  Our team must exemplify our company cornerstones of “Growing Together”:

• Are you committed?
• Do you exhibit professionalism?
• Do you strive for perfection every day?
• Do you accept accountability?

The answer to each cornerstone must unequivocally be YES, or the foundation weakens, and it will be obvious who is not "All-In."  Being 100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

About the RiverCentre
The Saint Paul RiverCentre is the capital city’s most stunning convention, special event and entertainment venue. With more than 250,000 square feet of versatile event space, Saint Paul RiverCentre offers easily configurable space, luminous, airy design, and outstanding customer service.

The RiverCentre is operated by Morrissey Hospitality, which is composed of nearly two dozen unique restaurant, hotel and event concepts. You are not just getting another job when you join the Morrissey team. You are becoming a part of our team — a team that works through challenges together, supports and encourages one another, lifts their communities, and prides themselves on exceptional experiences and genuine hospitality.

Morrissey Hospitality offers our employees exceptional work environments, generous pay and benefits, and opportunities for education, training, and advancement. We are only as strong as our people, which is why we help you achieve your very best — at work, in your career and in your life.