Sous Chef at Ruttger's Bay Lake Resort

Deerwood, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Apr, 26

Salary

0.0

Posted On

19 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Menu Development, Cost Control, Sanitation Standards, Food Safety, Staff Training, Communication Skills, Inventory Management, Recipe Compliance, Food Presentation, Budget Planning, Event Coordination, Team Leadership, Problem Solving, Customer Service, Time Management

Industry

Hospitality

Description

Description 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, and hospital indemnity 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. Join Our Culinary Team at Ruttger’s Bay Lake Resort! Are you a passionate and creative culinary professional looking to take your career to the next level? Ruttger’s Bay Lake Resort is seeking a talented Sous Chef to join our dynamic kitchen team. Nestled in the heart of Minnesota’s beautiful lake country, our resort offers a unique blend of rustic charm and modern luxury. SUMMARY: Responsible for overseeing product quality, cleanliness, and profitability of all food service outlets to ensure smooth and efficient guest service. Perform outstanding guest service on a daily basis. Maintain interdepartmental lines of communication and interact on a daily basis with guests and resort staff. ESSENTIAL DUTIES: Plan annual budget related to all BOH activities. Generates maximum financial performance for all food outlets including effective cost control management and ensure appropriate BOH staffing levels are in line with payroll, budget, events, and guest needs. Ensures highest standards of sanitation and kitchen safety. Holds staff meetings to ensure regular, timely communication within the BOH department. Maintains close communication with both sales and operations departments, including event planning and event services, to ensure proper preparation, guarantees, and timelines are met for all catering functions. Develops and ensures compliance with recipes and production methods. Coordinates all food production operations. Directs the preparation process to ensure food and products are always consistent, and the presentation is of the highest quality. Work closely with Food & Beverage Director to complete all administrative duties needed to perform job functions as required (staff schedule, daily and weekly payroll, food orders, inventory, costing, recipe specification and menu development. Ensure all BOH staff have a current Minnesota ServSafe certificate. Interviews, hires, and trains all BOH staff members as dictated by the organizational structure. Assigns stations and tasks to staff. Ensure cleanliness of BOH operational areas. Receives, and organizes all F & B products and checks for quality, proper specs, and amounts. Maintains a cleaning schedule for all major kitchen equipment on a monthly basis. Ensures good safety practices. Fosters positive working relationships and communication with all departments. Any and all other duties as assigned. EDUCATION and/or EXPERIENCE: Minimum 2-year culinary degree Minimum 3-year culinary management 4-year degree in Hotel/Restaurant Management and/or Culinary Arts highly desirable. Solid knowledge of menu development, costing and execution, and receipt management. Solid knowledge of inventory systems and practices, ordering/receiving, storage management. Calm collective communication skills with both front and back of house staff. Create, set, and hold a positive tempo in the BOH. Must work weekends & holidays as business demands. Requirements EXPECTATIONS: The employee must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to fulfill these functions. Ruttger’s further expects every employee to exhibit stellar guest service and a regular attendance record. REQUIREMENTS: Must be able to pass Ruttger’s background check. Talk; hear; see in color; adjust focus to include close, distance, depth, and peripheral vision. Stand; walk; sit; kneel; lift; push; pull; reach with arms and hands; move objects weighing up to forty (40) pounds. ServSafe certified in Minnesota. Valid MN Driver’s License

Responsibilities

The Sous Chef is responsible for overseeing product quality, cleanliness, and profitability of all food service outlets while ensuring smooth guest service. This includes planning budgets, maintaining sanitation standards, and coordinating food production operations.