Sous Chef

Dream Golf•Nekoosa, WI

40d•Onsite

About The Position

The Sous Chef assists the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations. This includes managing food preparation, leading kitchen staff, and ensuring that all food production meets the highest standards for quality, taste, and consistency. As a key player in the kitchen team, the Sous Chef will also contribute to operational efficiency, cost control, and team development.

Requirements

2+ years of supervisory experience in an upscale resort, hotel, or high-volume environment.
State-certified and/or Serve Safe certified.
Proven expertise in food control, kitchen management, and operational efficiency.
Strong leadership and communication skills with the ability to manage a diverse kitchen team.
Excellent multitasking, problem-solving, and decision-making abilities under pressure.
High attention to detail and a passion for exceptional dining experiences.
Flexible and adaptable, with availability to work evenings, weekends, and holidays.
Positive attitude, professionalism, and commitment to high standards.

Responsibilities

Supervise daily food preparation, ensuring consistency and quality across all menu items, including soups, sauces, and specials.
Collaborate with the Executive Chef and Executive Sous Chef to manage inventory, food ordering, and cost control.
Lead, delegate, and motivate kitchen staff to maintain productivity and foster skill development.
Ensure food production is timely and aligns with high standards for taste, presentation, and portion control.
Monitor kitchen operations to minimize waste, improve efficiency, and optimize cost controls.
Enforce all safety, sanitation, and health protocols to maintain a safe, compliant, and clean environment.
Assist in menu planning, adjusting production based on seasonal ingredients and guest preferences.
Maintain a strong focus on food quality, presentation, and consistency in all kitchen operations.
Monitor kitchen equipment condition and recommend necessary repairs or maintenance.
Provide mentorship and address any team concerns, fostering a positive and cooperative work culture.
Support administrative duties such as scheduling, food costing, and inventory management.