Sous Chef - Upscale Restaurant | 1878 On the Lake

Lake Lawn Resort•Delavan, WI

5d•Onsite

About The Position

Lake Lawn Resort is seeking a talented and passionate Full-Time Sous Chef to join the culinary team at 1878 on the Lake, our signature waterfront restaurant. This leadership role works closely with the Executive Chef to deliver exceptional dining experiences through innovative cuisine, outstanding food quality, and efficient kitchen operations. The ideal candidate is a skilled culinary professional who thrives in a fast-paced, upscale restaurant environment and enjoys mentoring others while maintaining the highest standards of food safety and hospitality.

Requirements

Previous Sous Chef, Executive Sous Chef, Kitchen Manager, Lead Cook, or fine dining culinary leadership experience preferred.
Experience in upscale dining, hotel, resort, or high-volume restaurant operations preferred.
Strong leadership, coaching, and team development skills.
Thorough knowledge of food preparation techniques, culinary trends, and kitchen operations.
Strong understanding of food safety, sanitation, and HACCP standards.
Experience with inventory management, ordering, food costing, and waste reduction.
Ability to thrive in a fast-paced, team-oriented environment.
Excellent communication, organization, and time management skills.
Culinary degree preferred, or equivalent professional culinary experience.
ServSafe Food Manager Certification preferred or the ability to obtain certification.
Availability to work flexible schedules, including evenings, weekends, and holidays.

Responsibilities

Assist the Executive Chef with planning, organizing, and directing daily kitchen operations.
Lead and supervise culinary team members to ensure efficient food preparation and exceptional service.
Prepare, cook, and plate high-quality menu items according to established recipes and presentation standards.
Maintain consistency in food quality, portion control, and presentation.
Collaborate with the Executive Chef to develop seasonal menus, daily specials, and new recipes.
Train, coach, and mentor line cooks, prep cooks, and new culinary team members.
Oversee kitchen operations in the absence of the Executive Chef.
Monitor inventory levels, receive deliveries, and assist with ordering food and kitchen supplies.
Help manage food costs by minimizing waste and maintaining proper inventory controls.
Ensure compliance with all food safety, sanitation, and health department regulations.
Accommodate guest dietary restrictions, allergies, and special requests with accuracy and care.
Maintain a clean, organized, and safe kitchen environment.
Partner with restaurant managers and front-of-house staff to ensure seamless service and an exceptional guest experience.
Assist with menu costing, labor efficiency, and operational planning.
Support banquet and special event culinary operations as business demands require.