Sous ChefHotel Donaldson Sous Chef position open. Please submit cover letter and resume to

careers@hoteldonaldson.com by March 2nd, 2015.

Join us @ The Hotel Donaldson

At The Hotel Donaldson, we have dedicated our efforts to creating memorable experiences for our guests and our teammates by celebrating our community’s visual, culinary, literary, and performing arts.

We seek service-minded, talented, and innovative individuals who can help us continue to offer our high standard of quality service. If you find enjoyment in sharing your knowledge and your positive people skills with others in order to create quality experiences for our guests, we encourage you to apply.

Hotel Donaldson offers exciting opportunities that will challenge your abilities, expand your skills and reward your contributions in an atmosphere that encourages both personal and professional growth for all.

Additionally, The Hotel Donaldson offers competitive compensation, benefits, and a positive work environment designed around the philosophy of mutual respect and the challenge of contributing to the continued success of our organization.

Sous ChefReports to The Hotel Donaldson Executive Chef as part of the extended management team tasked with ensuring an exceptional guest experience while upholding The Hotel Donaldson’s Mission and Shared Values. The Sous Chefs have two primary roles with the support of the Executive Chef; lead the kitchen team by clear communication, respect and example. In addition to team leadership, there is an emphasis on production and management of food for all food and beverage outlets at the Hotel Donaldson, including HoDo Restaurant, HoDo Lounge, events spaces and the hotel’s food service.

Duties and Responsibilities:

Management Represent the Hotel Donaldson in a professional manner at all times and emulate shared values

enthusiastically Communicate clearly and regularly with team members and management team Work productively and cooperatively with the team members and management team Promote the highest level of guest experience to all patrons of the Hotel Donaldson; exceed the

guest’s expectation; identify and resolve dissatisfaction or conflict appropriately and in a timely manner

Follow and maintain all human resource practices and other Best Practices established by the management team.

Sous Chef Produce, expedite and manage production of all food needed to proper specification,

temperature, quality and recipe in a timely manner Demonstrate knowledge of preparation method, ingredients, and background of all menu items Order product, conduct inventory, and prepare daily checklists for prep, cleaning and service as

required by the executive chef Understand daily POS reports, monthly P & L statements, and labor and food cost targets Assure highest quality of product and maintain raw food product at safe temperatures per

health code Assist in conducting training of team members and foster environment of continued education Maintain clean and safe workspace, equipment, and kitchen at all times, following all safety and

sanitation practices of the Hotel Donaldson and other regulatory agencies Manage all work duties assigned by the Executive Chef and management team in a timely

manner

Qualifications: Demonstrate honesty, integrity and respect in all interpersonal relationships. Strong passion for the culinary arts and hospitality Strong leadership skills with demonstrated critical thinking and problem-solving capabilities. Excellent people management skills, communication (oral and written) and listening skills with a

strong customer/guest focus. Flexible and adaptable to change with the ability to work in a fast-paced, high pressure

environment. Internally motivated and detail orientated. Have passion and positive attitude for teaching others. Effective time management and organizational skills with results driven focus. Knowledge of North Dakota labor laws, Health Codes, Safe Food Handling and Sanitation, Safety

and Security systems procedures Must be able to work a flexible schedule including days, nights, and weekends with punctual and

reliable attendance Work in a standing position for long periods of time Be able to safely lift and easily maneuver trays of food and kegs frequently weighing up to 50

pounds Valid driver’s license with clean record.

Education: High School or Equivalent Three years plus years prior professional experience in supervisory or lead cooking Coursework in restaurant management preferred Proficient in computer operations including point of sale, word, excel and outlook

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of the job.