Executive Sous Chef - Hotel Landing in Wayzata, Minnesota
Ninetwentyfive is an independent restaurant located at the center of the action, at The Hotel Landing just steps from the shores of Lake Minnetonka in beautiful Wayzata, MN. Applying a seasonal, local lens to coastal trends, ninetwentyfive delivers a casually sophisticated experience with signature Midwestern hospitality. As much a community gathering place as a restaurant, there’s always something happening here – from live music to pet-friendly patio events, happy hour, unique tastings, special menus and more. Featuring seasonal food and beverage menus – including a robust, yet approachable wine and whiskey collection – ninetwentyfive reflects a mix of authentic Midwestern heritage and charming seaside influences from Charleston to Cape Cod.
Ninetwentyfive is part of Sage Restaurant Concepts, a family of seasoned restaurateurs committed to consistently crafting exceptional experiences that forge a bond with our guests, enrich our communities and empower our people. We create industry-leading restaurant and bar concepts with soul for the people who live, work and play in the communities we serve.
Throughout our portfolio, it rings true that we believe in the power of impacting lives through hospitality and work daily to fulfill that endeavor. We seek the best hospitality professionals -- achievers and leaders; passionate, highly competitive and exceptional people. In return, we provide every team member with unparalleled opportunities to exercise their responsibility and integrity, while growing themselves and building a valuable and rewarding career!
Plan and manage 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.
Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
Recommends menu and procedural changes.
Recommends the budget and manages food and labor costs within approved budget constraints.
Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
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.
Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
More than two years of post high school education, but less than a degree from a four year college.
Experience required by position is five to ten years of employment in a related position with this company or other organization(s).
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Requires oral and written communication skills.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).
Carrying, (ranging from clipboard to food products to small equipment).
Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.
Full mobility is required in order to usually inspect and monitor the kitchen environment.
Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.
Must be able to communicate with employees.
Must be able to hear machinery, for safety reasons.
Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.
Sage Hotel & Restaurant Discounts across the US
Paid vacation, sick and holiday pay
Medical, Vision, Dental Insurance, 401k
Free Shift Meal
At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.
Position Type: Regular Full-Time
Property : Hotel Landing
Outlet: Not Applicable
Address : 925 Lake St E
City : Wayzata
State : Minnesota
EOE Protected Veterans/Disability