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 a Pastry Sous Chef at the Grand Geneva Resort & Spa, you will be responsible for overseeing and confirming the quality of all food leaving the kitchen.
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. We are a longstanding symbol of home and family, rooted in tradition and eager to shape a brighter future together.

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

• Perform all functions of the Executive Chef in his/her absence.
• Assist in the interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Assist in the continual evolution menu items for all outlets based on current trends and product availability. Interact directly with clients for necessary special event planning, budgeting, and desired event execution.
• Provide all materials/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, Production Schedules
• Develop, grow and maintain vendor relationships.
• Ensure the maintenance sanitation and cleanliness standards of the kitchen
• Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels/ensure that minimum staffing requirements are met
• Purchasing according to need based on volume
• Other duties as assigned.