Sous Chef

Destination Geneva National•Lake Geneva, WI

17h

About The Position

With panoramic course and lake views, Destination Geneva National's sprawling 56,000-square-foot Clubhouse sets the stage for celebrations and memories year-round with its exquisite on-site member and resort events while drawing loyal diners, overnight guests and golfers to the on-site turf smokehouse and new Paloma Cantina alongside GN's one-acre Himalayas-style putting course, The Dance Floor. This is your opportunity to join Destination GN's premier Culinary team as Sous Chef helping to lead culinary operations related to banquets, events, conferences, weddings, and other large-scale gatherings as well as in our resort restaurants. JOB DESCRIPTION Whether in our restaurants or for a wedding, corporate retreat or other upscale gathering, the dining experience is of utmost importance to our guests. Not only do we wish to deliver an inspired menu and artfully plated dishes, but we wish to do so with genuine care and the highest customer service. As Sous Chef, you would coordinate, synchronize, and define all day-to-day culinary operations including food preparation and presentation, staff scheduling and management, menu planning, and maintenance of food quality and sanitation standards.

Requirements

Proven experience as a Lead Line, Junior Sous, Sous, or a similar culinary leadership role within an upscale hotel or resort.
Extensive knowledge of culinary techniques, menu planning, and food presentation.
Strong understanding of food safety and sanitation regulations.
Excellent leadership and team management skills.
Ability to work in a fast-paced, high-pressure environment and manage multiple events simultaneously.
Creativity and ability to develop innovative menus while accommodating diverse dietary needs.
Strong organizational and time management skills.
Excellent communication and interpersonal skills.
Five years' prior culinary experience.
Food sanitation certificate.

Nice To Haves

Culinary degree or relevant certification is a plus.

Responsibilities

Collaborate with event planners, banquet/restaurant managers, and clients to understand their requirements and preferences.
Assist in creating innovative and diverse menus that cater to various tastes and dietary needs.
Ensure the availability of high-quality ingredients and help oversee their procurement.
Help develop and maintain standardized recipes for consistent quality and presentation.
Help supervise the line, garde mangers, and dishwashers, and participate in food preparation, ensuring adherence to recipes, portion sizes, and quality standards.
Coordinate with kitchen staff to ensure timely and efficient execution of menus.
Oversee the plating and presentation of dishes to ensure attractive and visually appealing displays.
Maintain a focus on food safety and hygiene practices, ensuring compliance with health and safety regulations.
Motivate a team of cooks and kitchen staff dedicated to the Culinary department.
Train and mentor kitchen staff, ensuring continuous improvement in culinary skills and knowledge.
Foster a positive and collaborative work environment, promoting teamwork and open communication.
Maintain a keen eye on inventory levels, controlling food costs, and minimizing wastage.
Collaborate with the purchasing department to ensure timely and accurate inventory replenishment. Ensure all food items are properly labeled and rotated following the First In/First Out method.
Continuously evaluate and streamline banquet kitchen operations for improved efficiency.
Monitor and maintain kitchen equipment, reporting any issues for prompt resolution.
Ensure exceptional food quality, taste, and presentation that meet or exceed guest expectations.
Address guest concerns or special requests promptly and professionally.
Regularly interact with guests and members during events to gather feedback and enhance their dining experience.
Collaborate with other departments to ensure seamless coordination and guest satisfaction.

Benefits

Competitive salary and performance-based incentives.
Comprehensive benefits package for full-time/year-round staff, including health, dental, vision, short-term disability, and life insurance; pet insurance; and a 401k retirement plan.
Paid time-off for full- and part-time associates.
Option for pay-as-you-earn with Dayforce Wallet.
Opportunity to work in a stunning resort setting with access to recreational facilities.
Encouraging and supportive work environment that values creativity and teamwork.
Potential for professional growth within a dynamic hospitality organization.
All seasonal and year-round staff receive benefits including complimentary golf, discounts at our dining facilities and Pro Shop, reduced greens fees for your foursome, special hotel rates for friends & family, monthly associate golf tournaments, fitness center discounts, and more.

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