Job Descriptions: Canopy by Hilton, Hilton's first lifestyle brand, is a place in the neighborhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtfully local choices. Culture is key at Canopy, with team members known as "friendly enthusiasts," that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest. Attention to detail and an energetic environment ensures Canopy’s "Positively Yours" service culture is a kept Brand promise, delivering a consistent "Positive Stay," where memories are made, and comfort is guaranteed. Join our team at our Minneapolis location in the charming and historic Mill District neighborhood. This is a Sherman Associates owned Hilton franchised location. The Sous Chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers. More specifically this position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. Therefore the position requires both culinary and managerial skills. Essential Functions + Assumes responsibility to ensure success of kitchen operation + Coordinates with team on the development of daily specials + Accountable for all preparation and delivery of all food items or to ensure the quality standards, communicate quality issues to supervisors + Portions cooked food or gives instruction to size of portions and methods of garnishing + Handles product properly to ensure maximum shelf life and sanitation + Cooks and assures preparation of food according to recipes + Committed to an innovative approach and to working with staff to continually develop new products, services, and cost savings ideas + Plans and/or participates in the development and implementation menus and utilization of food surplus and leftovers, taking into account the number of guests, marketing conditions, popularity of various dishes and recentness of menus + Estimates food consumption, and purchases to requisitions food and kitchen supplies ensuring expenditures stay within budget + Participates in monthly inventories and completing all appropriate reports and information required by the accounting department + Assists in developing and implementing all standards and procedures for the Food and Beverage department + Completes other tasks and duties as assigned based on business needs Required Experience: Minimum Requirements + Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations + Hospitality Management, Culinary Degree, or equivalent experience required + Must have three years of experience working in a kitchen, with at least one year of supervisory experience + Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience + Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook + Ability to work a varied schedule that may include days, evenings, and weekends or split shifts + Excellent verbal, written and presentation skills; Ability to communicate effectively with community partners, vendors, external parties, and across internal divisions + A passion for the mission, vision, and values of Sherman Associates Keyword: Chef, Sous Chef, Executive Sous Chef, Food & Beverage, F&B, Hospitlity, Hotel From: Sherman Associates