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 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 complete remodel of the property with a local Minnesotan theme. SPIRE Hospitality is a management company that creates memorable guest experiences and delivers best-in-class service at our hotels and resorts nationwide. We ensure you have the support, tools, and opportunities 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-and long-term disability, paid time off, wellness programs, excellent hotel discounts, and much more. The role will provide leadership and empower 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, staff management, and administrative duties as required. Filling in for Executive Chef in their absence. This role has a $1,000 retention incentive: $250 on the 90th day of employment, $250 on the 6th month of employment, and $500 to be paid on your first anniversary. Physical Demands : Lift, carry, move, or push goods on a hand cart/truck weighing a maximum of 200 lbs. at a time, continuously Ability to stand and move about for extended periods 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 years of cook experience in a hotel preferred Minimum of 4 years 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 Disabilities The contractor will not discharge or in any other manner discriminate against employees or ap licants 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