Executive Sous Chef - Restaurants - Grand Geneva Resort

Description

Our Team is looking for People Pleasing individuals who want to do the following:

• Turn our guest’s ordinary day into an extraordinary day 
• Love where they work 
• Be appreciated for what they bring to a team 
• Learn and grow with a company who truly values it’s people 

Grand Geneva Resort and Spa is now hiring team members with fantastic benefits!

Benefits:

• Flexible scheduling
• Discounted Well Spa Gym Membership 
• Hotel room discounts at Marcus Properties
• Free meals every shift made by our talented culinary team
• Paid vacation days
• Golf, Ski, & Spa discounts
• Advancement opportunities across the property and US
• Friendly & fun work atmosphere- Negativity & drama are not welcome here
• Holiday, jury duty, & bereavement pay
• Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits
• Recognition programs (aka get paid to celebrate)

The Executive Sous Chef- Restaurants 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. Assist in control of food, labor, and departmental expenses. Oversee the culinary student program through acquisition, interviewing and on site management.

Essential Functions
- 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 so as to comply with Health Department regulations.
- Adhere to control procedures for cost and quality.
- Supervises daily sanitation and safety practices.
- Maintains vacation schedule for proper staffing.
- Assist engineer in the repair controls of equipment and preventative maintenance programs.
- Perform other duties as assigned.

Position Requirements
- High School Diploma preferred, or any combination of experience that provides the required knowledge, skills and abilities.
- 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 communicates 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.
Reporting Relationship Executive Chef.

Exemption Status Exempt



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.

Equal Opportunity Employer