Sous Chef - Quick Hire!

The Renaissance Minneapolis Bloomington Hotel is a prominent, upscale establishment located in Bloomington, Minnesota, offering a blend of modern design and local Minnesota themes. The hotel boasts over 250 rooms and nearly 5,000 square feet of versatile meeting space, making it an ideal destination for both business and leisure travelers. Conveniently situated just a short drive from the world-famous Mall of America, the hotel provides guests with easy access to shopping, entertainment, and dining options in the Minneapolis metropolitan area. The hotel is well-equipped with a range of luxurious amenities, including an indoor, heated junior Olympic-sized pool, whirlpool, 24-hour fitness center, and a recently remodeled property that highlights Minnesota's local culture. Its full-service modern American restaurant offers creatively crafted dishes with a unique Minnesota twist, aiming to delight every guest with flavorful and thoughtfully prepared food and beverages. SPIRE Hospitality, the management company behind the Renaissance Minneapolis Bloomington Hotel, is renowned for designing memorable guest experiences and delivering best-in-class service across its portfolio of hotels and resorts nationwide. SPIRE Hospitality emphasizes a supportive work environment that fosters employee growth, providing the tools, support, and opportunities necessary to excel in the hospitality industry. The role of Sous Chef at the Renaissance Minneapolis Bloomington Hotel is a vital leadership position within the Food & Beverage department. This full-time position requires a creative, skilled, and guest-focused culinary professional who can inspire the team and ensure excellence in every dish prepared. The Sous Chef will work primarily in the evenings and on weekends, supporting high-quality food production and managing kitchen operations effectively. This role offers a competitive salary ranging from $57,000 to $62,000 annually, dependent on experience, and includes a comprehensive benefits package. The Sous Chef serves as an integral player in leading, mentoring, and collaborating with the team of chefs and kitchen staff to deliver exceptional dining experiences. The individual in this role will be responsible for upholding the highest standards of food safety, quality, and presentation, while also actively participating in menu development with creative input reflecting both contemporary and Minnesota-inspired cuisine. The role requires a hands-on approach in day-to-day kitchen operations, including managing culinary activities, conducting audits of storeroom inventory, and ensuring contaminant-free, safe food handling within the kitchen. A key part of this position is to foster strong relationships across all food and beverage departments and other hotel teams to create a seamless guest experience. The Sous Chef will provide positive leadership focused on inspiring outstanding customer service and guest satisfaction. Additional responsibilities include assisting with banquet production and execution when needed, training line cooks on menu adherence and cooking techniques, and supporting the Executive Chef with staff management and administrative duties. When necessary, the Sous Chef will assume the Executive Chef's responsibilities during their absence. Physical demands of the job include the ability to lift and move goods up to 200 pounds, stand and move for extended periods, and skillfully handle kitchen equipment. The successful candidate must possess a solid foundation of culinary skills, food safety knowledge, and leadership capabilities to thrive in this demanding environment. This role is a unique opportunity for a passionate culinary professional to advance their career at a respected hotel that values creativity, teamwork, and excellent guest service. The Renaissance Minneapolis Bloomington Hotel and SPIRE Hospitality are committed to diversity and equal opportunity, welcoming applications from individuals with disabilities and veterans.

• Completion of a Culinary or Apprenticeship Program preferred
• At least 4 years of cooking experience in a hotel preferred
• At least 4 years of experience in a similar role with a similar operation size
• Managers' Food Handlers Certification required
• Alcohol Beverage Servers Certification preferred
• OSHA certification or equivalent knowledge of OSHA regulations
• Basic math skills for financial reporting