Sous Chef

Lake Geneva, WI - USA

Monthly Salary: Not Disclosed

Posted on: 19 hours ago

Vacancies: 1 Vacancy

Job Summary

SOUS CHEF at Destination Geneva NationalWith panoramic course and lake views Destination Geneva Nationals sprawling 56000-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 GNs one-acre Himalayas-style putting course The Dance Floor. This is your opportunity to join Destination GNs 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 DESCRIPTIONWhether 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 FUNCTIONSPrimary responsibilities include but are not limited to the following:Collaborate with event planners banquet/restaurant managers and clients to understand their requirements and in creating innovative and diverse menus that cater to various tastes and dietary the availability of high-quality ingredients and help oversee their develop and maintain standardized recipes for consistent quality and supervise the line garde mangers and dishwashers and participate in food preparation ensuring adherence to recipes portion sizes and quality with kitchen staff to ensure timely and efficient execution of the plating and presentation of dishes to ensure attractive and visually appealing a focus on food safety and hygiene practices ensuring compliance with health and safety a team of cooks and kitchen staff dedicated to the Culinary and mentor kitchen staff ensuring continuous improvement in culinary skills and a positive and collaborative work environment promoting teamwork and open a keen eye on inventory levels controlling food costs and minimizing 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 evaluate and streamline banquet kitchen operations for improved and maintain kitchen equipment reporting any issues for prompt exceptional food quality taste and presentation that meet or exceed guest guest concerns or special requests promptly and interact with guests and members during events to gather feedback and enhance their dining with other departments to ensure seamless coordination and guest & REQUIREMENTSProven experience as a Lead Line Junior Sous Sous or a similar culinary leadership role within an upscale hotel or knowledge of culinary techniques menu planning and food understanding of food safety and sanitation leadership and team management to work in a fast-paced high-pressure environment and manage multiple events and ability to develop innovative menus while accommodating diverse dietary organizational and time management communication and interpersonal degree or relevant certification is a years prior culinary sanitation REQUIREMENTSStanding and Walking: The ability to stand and walk for extended periods as executive banquet chefs often oversee kitchen operations and participate in food preparation and plating during and Carrying: The ability to lift and carry heavy objects such as pots pans and containers of food which may weigh up to 50 pounds or and Stooping: Frequent bending and stooping are often required to access ingredients equipment and workstations within the and Stretching: The ability to reach stretch and maneuver in confined spaces to retrieve ingredients and equipment from shelves refrigerators and storage Dexterity: Excellent hand-eye coordination and manual dexterity are essential for chopping slicing and preparing ingredients as well as for plating dishes with precision and attention to Variations: The ability to work in environments with varying temperatures including hot cooking areas and cold storage for Long Periods: Ability to stand for long periods of time while overseeing banquet events and managing kitchen Stamina: Strong physical stamina and endurance to handle the fast-paced and demanding nature of banquet service which may involve long hours and high-pressure : Excellent coordination and balance to maneuver safely and efficiently in a busy kitchen environment avoiding hazards and and Hearing: Good vision and hearing are important for assessing food quality communicating with kitchen staff and ensuring safety protocols are followed.

Required Experience: