Grand Cafe Chef de Cuisine at Marcus Corporation

Lake Geneva, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

16 May, 26

Salary

0.0

Posted On

15 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Evolution, Team Leadership, Cost Management, Quality Standards, Food Sanitation, Staff Supervision, Menu Development, Recipe Management, Purchasing, Vendor Relations, Scheduling, Safety Compliance, Equipment Operation, Communication, Multitasking, Adaptability

Industry

Hospitality

Description

If you're eager to showcase your talents at 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 a Grand Cafe Chef de Cuisine at the Grand Geneva Resort & Spa, you’ll unleash your creativity by constantly evolving outlet menus and enhancing the skills of your culinary team. You’ll balance artistry with efficiency by managing food and labor costs while rigorously upholding quality standards. 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? · Ensure the quality of all food leaving the kitchen and maintain sanitation standards ensuring compliance with all local, state, and federal regulations regarding food sanitation and safety. · Assist in interviewing, hiring, training, and supervising kitchen staff to meet productivity and cost control standards. · Collaborate on menu development incorporating current trends and client needs for special events. · Provide essential materials for line staff, including menu specifications, recipes, and production schedules. · Oversee purchasing, employee discipline, and ensure adherence to food safety regulations; report maintenance needs as required. · Build and maintain strong vendor relationships. · Create employee schedules based on volume needs and ensure compliance with staffing requirements. What do you bring to the role? · High school education required; culinary schooling or equivalent experience preferred. · 2-4 years of food management experience, including hot/cold food, dining outlets, and multi-venue operations. · Proficient in safety and sanitation standards with hands-on experience using kitchen equipment (slicers, mixers, etc.). · Strong math skills for recipe calculations, portion sizes, and requisitions. · Fluent in English for recipe reading, requisitions, and staff communication. · Able to lift up to 200 lbs, work in confined spaces, and perform in extreme temperature ranges. · Ability to communicate effectively with all departments and adapt to high-pressure environments. · Ability to maintain a positive attitude, professional demeanor, and multitask effectively under pressure. · Able to create and lead in a team orientated environment. · Ability to work flexible hours, including 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. #GGTRC

Responsibilities

The Chef de Cuisine is responsible for ensuring the quality of all food leaving the kitchen and maintaining sanitation standards, while also assisting in interviewing, hiring, training, and supervising kitchen staff to meet productivity and cost control goals. This role involves collaborating on menu development, overseeing purchasing, managing employee discipline, and building strong vendor relationships.