Sous Chef at Odyssey Resorts

Two Harbors, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Aug, 26

Salary

27.53

Posted On

21 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction

Industry

Hospitality

Description

Description Grand Superior Lodge - Two Harbors, Minnesota Discover Your Odyssey Are you an adventurer at heart, seeking a workplace that fuels your passion and a team that feels like family? Start your Odyssey with us—an award-winning team that not only works together but plays together, creating an environment where every day is an adventure. Why Odyssey? At Odyssey Resorts, we don't just offer job opportunities; we provide a canvas for your career dreams. Here's what you can expect: Flexible Freedom: Experience work-life balance with flexible schedules, working hours, and payday on demand. Your success is not just about the work you do; it's about the life you build around it. Employer Recognition: Join a company recognized as a Star Tribune Top 200 Minnesota Workplace for two consecutive years. Odyssey has become an employer of choice, fostering happy employees and a culture worth celebrating. State-of-the-Art Resources: Access cutting-edge tools and resources designed for your success. With ample and relevant learning and training resources, we invest in your growth. Hospitality from the HEART: Immerse yourself in a culture that revolves around the “Hospitality from the HEART” philosophy—a welcoming space where diversity, equity, and inclusion are not just words but lived experiences. Be part of a team where your unique contributions brighten the lives of guests and enrich your own journey. Engage, Innovate, Impact: Become a part of Odyssey Cares, including our sustainability program aligned with the UNESCO Sustainable Travel Pledge. Our team actively invests in local communities, collaborates for industry innovation, supports charitable causes, and encourages personal stewardship. At Odyssey, your work extends beyond the resorts; it's a catalyst for positive change. Open Doors for Growth: As part of a growth-focused company, unlock opportunities for career advancement. You’ll be part of an engaged team that values your ideas and nourishes your potential. Awesome Benefits: Enjoy a comprehensive benefits package that includes health, dental, and vision insurance, along with voluntary life and AD&D coverage. We also offer voluntary accident, critical illness, hospital indemnity insurance and pet insurance, a 401(k) plan, PTO, and an Employee Assistance Program (EAP). Your well-being is our priority! Your Odyssey Awaits Ready to create lasting memories, enrich lives, and be part of an extraordinary journey? Join Odyssey Resorts, where every day is a new adventure, and your story is yet to be written. Work here. Play here. Thrive here. Are you a passionate and creative Sous Chef looking for an exciting opportunity to showcase your culinary skills? Look no further! Grand Superior Lodge on the stunning shores of Lake Superior is seeking a talented sous chef to join our dynamic kitchen team. If you're ready to take your culinary career to the next level and be part of an exceptional team, apply now and join us at Grand Superior Lodge! KEY RESPONSIBILITIES: Assist the executive chef in menu planning and food preparation. Ensure high standards of food quality and presentation. Supervise kitchen staff and maintain a positive work environment. Contribute to the creation of seasonal and specialty dishes. Requirements EDUCATION, EXPERIENCE College degree preferred but not required; minimum of three to five years’ related experience; or acceptable equivalent combination of education and experience. COMPETENCIES, SKILLS, ABILITIES To perform the job successfully, an individual should demonstrate the following competencies, skills and abilities: Adaptability and Flexibility: Ability to be adaptable and flexible in various situations. Creative Ability: Possess creative ability to innovate and enhance culinary offerings. Leadership and Teamwork: Strong leadership abilities and fostering a cooperative working climate to maximize productivity and employee morale. Upholds Odyssey Values and the principle of HEART. Safety and Sanitation: Adhere to safety and sanitation standards, ensuring a clean and safe kitchen environment. Guest Satisfaction: Respond to guest concerns effectively, ensuring guest satisfaction. PHYSICAL DEMANDS While performing the duties of this job, the employee is constantly required to stand, walk, use hands, hear, reach and taste and/or smell. The employee is frequently required to talk, stoop and kneel. The employee must frequently lift and/or move objects up to 50 pounds. Specific vision abilities required by this job include close vision. The employee must be able to work at a fast past for extended periods of time in a high-pressure environment. WORK ENVIRONMENT While performing the duties of this job, the employee will be exposed to wet, hot, humid conditions, chemicals or other solutions, fumes or airborne particles, outdoor weather conditions, and moderate to loud noise conditions. Due to the cyclical nature of the hospitality industry, the employee may be required to work varying schedules that reflect the business needs of the resort. In addition, attendance at all scheduled training sessions and meetings is required. The above is intended to describe the general nature and requirements of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Odyssey Resorts is an equal opportunity employer committed to a policy of nondiscrimination with respect to race, color, religion, sex, national origin, and any other class protected by federal, state, or local law, including, but not limited to, medical condition, disability, marital status, age, sexual orientation, or pregnancy.

Responsibilities

Assist the executive chef in menu planning and food preparation while ensuring high standards of food quality and presentation. Supervise kitchen staff and contribute to the creation of seasonal and specialty dishes.