Executive Sous Chef - The St. Paul Grill

Oversees lunch and dinner operations at The St. Paul Grill. Responsible for menu development and recipe specs as top priority. Also responsible for financial goals, training, hiring, cost analysis and payroll. Supervises no fewer than 15 subordinate line employees. Works with Executive Chef of The Saint Paul Hotel on all hotel culinary outlets in addition to The St. Paul Grill.
REQUIREMENTS
Must have at least 3 years of management-level experience in an upscale, high-volume restaurant operation. Must have experience in purchasing, inventory systems, and sanitation practices. Computer proficiency required (MS Office). The successful candidate will have a good understanding of front-of-house operations, and will facilitate 2-way communication to ensure guest satisfaction.