Description The Marriott Renaissance Hotel is seeking a creative and skilled Sous Chef to join their team of fun-spirited team members! Our newly renovated 250+ room hotel with nearly 5,000 square feet of meeting space, is conveniently located for both business and leisure travelers. Our property is just a short drive from the world-famous Mall of America. Some of our features include a full-service modern American Restaurant concept; featuring creatively crafted interpretations of Food and Beverage made with a Minnesota twist. Other amenities include our indoor heated junior Olympic-sized pool, whirlpool and 24-hour fitness center, as well as a recent full remodel of the property with a local Minnesotan theme. SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career. We offer a comprehensive full-time benefits package consisting of EARLY PAY OR EARNED WAGE ACCESS get paid before payday, medical, dental, vision, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accident or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more. The role will provide leadership and empowering the Food & Beverage - Culinary TEAM to strive for excellence and repeat business. The Sous Chef will lead, mentor, and collaborate with our team of Chefs to prepare, cook, and present food to the highest standards, ensuring exceptional quality and guest satisfaction Essential Job Functions: Inspire exceptional customer service through your positive leadership and dedication to guest satisfaction Assist in leading and managing all culinary activities and operations to uphold the highest quality standards Contribute creatively to the development of new menu items and promotions Cultivate strong working relationships across Food & Beverage and other hotel departments Monitor and maintain standards for product quality, presentation, and production efficiency Conduct audits of storeroom inventory and storage to ensure product quality, safety, and kitchen cleanliness are upheld Lead Food and Beverage staff on Food Safety and Sanitation guidelines by exhibiting those practices, cultivating best practices, and holding staff accountable. Assist with Banquet production and execution as required. Lead the Line Cooks during Restaurant operational hours on cooking techniques, menu compliance, and quality of food standards. Assisting Executive Chef with training, and staff management, and administrative duties as required. Filling in for Executive Chef in their absence. By securing a position with us you will be awarded up to $1,000 in incentives paid throughout your first year! Incentives will be awarded on your 30th-day employment PLUS your 6-month anniversary AND again on your 1-year anniversary. Physical Demands : Lift, carry, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. at a time, on a continuous basis Ability to stand and move about for long periods of time Manual dexterity to grasp and use all kitchen equipment Qualifications : Education : High school diploma or its equivalent Completion of Culinary or Apprenticeship Program preferred Experience: Minimum of 4 year cook experience in hotel preferred Minimum of 4 year cook experience in a similar role, size of operation required Managers Food Handlers Certification required Alcohol Beverage Servers Certification required OSHA certification or equivalent knowledge of OSHA regulations Basic mathematical skills to prepare financial reporting Spire Hospitality, LLC is an Equal Opportunity Employer, including disability and veterans Equal Opportunity Employer/Protected Veterans/Individuals with isabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c) EEO/ Employer AA/V/D