Sous Chef

Ruttger's Bay Lake Resort • Deerwood, MN

313d

About The Position

Join Odyssey Resorts as a Sous Chef at Ruttger’s Bay Lake Resort, where you will oversee product quality, cleanliness, and profitability of all food service outlets to ensure smooth and efficient guest service. This role involves planning the annual budget for all back-of-house (BOH) activities, ensuring the highest standards of sanitation and kitchen safety, and maintaining communication with both sales and operations departments. You will be responsible for developing recipes, coordinating food production operations, and ensuring that food presentation meets the highest quality standards. This position also includes administrative duties such as staff scheduling, payroll, food orders, inventory management, and menu development. As a Sous Chef, you will play a crucial role in fostering positive working relationships within the team and ensuring stellar guest service.

Requirements

• Minimum 2-year culinary degree.
• Minimum 3-year culinary management experience.
• 4-year degree in Hotel/Restaurant Management and/or Culinary Arts highly desirable.
• Solid knowledge of menu development, costing, and execution.
• Solid knowledge of inventory systems and practices.
• Calm collective communication skills with both front and back of house staff.
• Ability to create, set, and hold a positive tempo in the BOH.
• Must work weekends and holidays as business demands.
• Must be able to pass Ruttger’s background check.
• ServSafe certified in Minnesota.
• Valid MN Driver’s License.

Responsibilities

• Plan annual budget related to all BOH activities.
• Generate maximum financial performance for all food outlets including effective cost control management.
• Ensure appropriate BOH staffing levels are in line with payroll, budget, events, and guest needs.
• Ensure highest standards of sanitation and kitchen safety.
• Hold staff meetings to ensure regular, timely communication within the BOH department.
• Maintain close communication with sales and operations departments for catering functions.
• Develop and ensure compliance with recipes and production methods.
• Direct the preparation process to ensure food consistency and quality presentation.
• Work closely with Food & Beverage Director to complete administrative duties.
• Interview, hire, and train all BOH staff members.
• Assign stations and tasks to staff and ensure cleanliness of BOH operational areas.
• Receive and organize all F & B products, checking for quality and specifications.
• Maintain a cleaning schedule for all major kitchen equipment.
• Ensure good safety practices.
• Foster positive working relationships and communication with all departments.
• Perform any and all other duties as assigned.

Benefits

• Health, dental, and vision insurance.
• Voluntary life and AD&D coverage.
• Voluntary accident, critical illness, and hospital indemnity insurance.
• 401(k) plan.
• Paid Time Off (PTO).
• Employee Assistance Program (EAP).

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree