Executive Sous Chef - Hotel Ivy

Breva Bar & Grill is a convivial, neighborhood gathering spot located in the iconic Hotel Ivy in the heart of Downtown Minneapolis. The menu features New American cuisine and craft cocktails inspired by the flavors of the Upper Midwest and beyond. Join us for dinner, drinks at the bar, or our $10 Happy Hour.

Masa & Agave the ultimate cantina experience in the heart of downtown Minneapolis. Using authentic flavors and techniques, we prepare corn masa starters, Mexico City-style tacos and other cantina classics to pair with your choice of over 200 agave spirits. 

Summary: As an Executive Sous Chef, you will be responsible for overseeing all culinary operations within the kitchen, ensuring the highest standards of food quality, taste, and presentation. This leadership position requires a seasoned culinary professional with excellent management skills, a passion for cooking, and a commitment to maintaining a positive kitchen culture. The Executive Sous plays a crucial role in overseeing service at the restaurants, executing baguettes for the hotel, training staff, upholding working standards and overall kitchen efficiency. The ideal candidate must be an experienced restauranteur with a proven track record for managing successful multifaceted operations within a high-volume, casual-elegant, and polished dining.

Responsibilities:

• Ensure menu items are cost-effective, reflecting a balance between quality and profitability.
• Supervise and lead the kitchen staff, including sous chefs, line cooks, prep cooks, receivers, porters, and dishwashers.

• Monitor and assess performance by providing consistent coaching, and performance reviews, and address any employee concerns.
• Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs.
• Address employee concerns and grievances, escalating issues when necessary.
• Delegate tasks, set expectations for performance, and ensure a cohesive and efficient working environment.
• Monitor food preparation methods, techniques, and presentation to maintain high standards.
• Conduct regular quality control assessments to ensure consistency in flavor, presentation, and portion sizes.
• Taste and evaluate dishes before they are served to guests, adjusting as needed.
• Manage and control food inventory, including ordering ingredients, monitoring stock levels, and minimizing waste.
• Establish relationships with suppliers and negotiate pricing to optimize cost efficiency.
• Enforce strict adherence to health and safety regulations and food hygiene standards.
• Collaborate with the management team and front-of-house staff to align culinary offerings with the overall concept and goals of the establishment.
• Work closely with event management to coordinate the seamless execution of banquet events.
• Introduce new and exciting culinary concepts to enhance the dining experience.
• Recruit and conduct training sessions for kitchen staff, ensuring they are well-versed in menu items, cooking techniques, safety protocols, proper food handling, storage, and sanitation practices.
• Encourage continuous learning and development to enhance the skills of the culinary team.
• Develop and manage kitchen budgets, including food costs, labor expenses, and overheads.
• Implement cost-saving measures without compromising quality.
• Oversee the planning and execution of special events, catering services, or private functions.
• Create customized menus for special occasions and ensure seamless execution.
• Be available to the Front-of-House team to engage with guests, build rapport with the clientele, and gather feedback on menu items.
• Implement and enforce Company policies and procedures.

Must Haves:

• Culinary Degree or equivalent culinary certification preferred.
• 5+ years in a culinary leadership role, preferably as an Executive Sous Chef or Chef de Cuisine.
• Experience in banquets a plus.
• In-depth knowledge of culinary techniques and flavors
• Strong leadership, communication, and organizational skills.
• Timekeeping and Scheduling
• Knowledge of food safety and health regulations
• Customer-centric
• Ability to effectively handle employee relations.
• Acute business & financial acumen
• Knowledge of regulatory compliance requirements with wage & hour, scheduling, etc.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

 We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the Americans with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business.  If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.