Experience Inc. Jobs

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

We are currently seeking an experienced Executive Chef to lead our team at Canopy's beautiful restaurant, Umbra along with 10,000 square feet of historic Mill District event space coming online in 2025. Come be part of the best hotel, restaurant and event space in Minneapolis! The Executive Chef is responsible for all culinary activities for the hotel. This position will oversee all activity in the kitchen, training personnel, plan menus, oversee product purchasing, and manage culinary budget.

Essential Functions

• Oversees and directs all day-to-day operations in the kitchen

• Provides guidance and direction to subordinates, including setting and monitoring performance standards

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

• Actively responds to and handles guest problems and complaints

• Understands employee positions well enough to jump in to assist as needed

• Maintains compliance of standards set by the brand

• Acknowledges and improves guest services scores

• 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

• Stays up to date on new techniques and trends in dining to modify menus to suit evolving customer needs

• Assists as requested in areas such as plate presentation, special function menu planning, and the design of new service areas

• Ensures quality culinary dishes are served on schedule and rectifies problems that arise

• Maintains, understand sand reviews Food Allergens Log

• Ensures that all supplies are ordered, stocked, and properly stored including: all food items, dishes and utensils, cleaning products, cooking supplies, and any other item necessary for kitchen functioning

• Completes other tasks and duties as assigned based on business needs

Required Experience:

Minimum Requirements

• Must have at least four years of experience working in a kitchen, with at least two years of supervisory experience

• Hospitality Management, Culinary Degree, or equivalent experience required

• Experience with restaurants and catering large events.

• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook

• 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

• Schedule may vary due to the specific needs of the hotel

Keyword: Chef, Sous Chef, Executive Sous Chef, Food & Beverage, F&B, Hospitlity, Hotel

From: Sherman Associates