Executive Sous Chef - Restaurants at Marcus Corporation

Lake Geneva, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

0.0

Posted On

13 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Food Production, Staff Training, Menu Preparation, Inventory Management, Budget Control, Health Department Compliance, Sanitation Standards, Kitchen Equipment Operation, Scheduling, Labor Cost Control, Quality Control

Industry

Hospitality

Description

If you're eager to showcase your talents in a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We are on the lookout for a passionate individual to join our team and help us continue delivering the unparalleled guest experience that sets us apart. As an Executive Sous Chef for Grand Geneva Resort & Spa, you will train, supervise, and work with all chefs’ staff in order to cook, create, and present food according to resort standard recipes in order to create quality food products. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. Our name in the area means home, family and tradition. We have a strong sense of tradition, and we're looking to create a strong, bright future - a future that includes you. What will you be doing? · Assist in control of food, labor, and departmental expenses · Oversee the culinary student program through acquisition, interviewing, and on-site management · Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen · Select, train, and supervise kitchen staff in proper preparation of menu items · Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line · Ensure proper ordering, receiving, storage (including temperature setting), usage, and rotation of food products to comply with Health Department regulations · Adhere to control procedures for cost and quality · Supervise daily sanitation and safety practices · Assist engineer in the repair controls of equipment and preventative maintenance programs · Perform other duties as assigned What do you bring to the role? · High School Diploma or any combination of experience that provides the required knowledge, skills, and abilities preferred · Managerial and production experience in similar hotel or resort required · At least 3-5 years in management of high volume production in multiple outlet operations · Thorough knowledge of food products, standard recipes, and specific food preparation · Working knowledge of accepted safety sanitation standards · Extensive experience with slicers, mixers, grinders, food processors, etc. · Mathematical skills necessary to understand recipes, measurements, requisition amounts, and portions · Ability to read, write, and understand the English language in order to complete requisitions, read recipes, and communicate with other associates · Sufficient manual dexterity of hand in order to use all kitchen equipment · Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs on a continuous schedule · Ability to perform duties in a confined space · Ability to perform duties within extreme temperature ranges · Must be available to work a varied schedule to include days, nights, weekends, and holidays What’s in it for you? · A free, well-balanced meal every shift · Discounted gym membership · Room discounts at Marcus Hotels & Resorts · Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa · Free parking · “Two for one” movie theater coupons at Marcus Theatres · Ability to grow your career and transfer from one property to another · Early wage access · Paid time off · Flexible scheduling · Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match · And more! About Us: A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer.

Responsibilities

The Executive Sous Chef is responsible for training and supervising kitchen staff to ensure food is prepared according to resort standards. Key duties include managing food and labor costs, overseeing the culinary student program, and maintaining strict sanitation and safety practices.