Grand Cafe Sous Chef

The Marcus Corporation; Lake Geneva (WI); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Free meals

Discounted gym membership

Room discounts

Medical, dental, and vision insurance

Flexible scheduling

Job summary

The Marcus Corporation is seeking a Sous Chef for Grand Café at the Grand Geneva Resort & Spa. You will manage the culinary team and oversee menu evolution while ensuring that food quality and safety standards are met.

This prestigious AAA Four Diamond resort in Lake Geneva offers a vibrant and rewarding work environment. The ideal candidate should have 2-4 years of food management experience, proficiency in culinary practices, and a commitment to maintaining high standards.

Qualifications

• Assist in managing chefs, cooks, and food preparations according to standards.
• 2-4 years of experience in food management is required.
• Proficient in safety and sanitation standards.
• Ability to lift up to 200 lbs and perform under pressure.

Responsibilities

• Manage all culinary and stewarding staff.
• Maintain food and labor costs.
• Oversee quality of all food leaving the kitchen.
• Develop and maintain vendor relationships.
• Ensure compliance with food safety regulations.

Skills

Food management experience

Communication skills

Safety standards knowledge

Math skills

Team leadership

Education

High school education

Culinary schooling or equivalent experience

Tools

Kitchen equipment

Job 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 Sous Chef for Grand Café at the Grand Geneva Resort & Spa, you will continually evolve all outlet menus, grow your team’s skills, maintain food and labor costs, directly manage all culinary and stewarding staff, communicate with sales and operation teams to exceed client standards, and continually enforce set 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?

• Assist in the interview, hiring, training, supervision, schedule, and participation 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 and information necessary for line staff to succeed, such as menu specifications, recipes, and production schedules

• Develop, grow, and maintain vendor relationships

• Oversee and confirm quality of all food leaving the kitchen, react as necessary

• Ensure the maintenance sanitation and cleanliness standards of the kitchen

• Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels

• Purchase according to need based on volume

• Perform employee discipline/action as the need arises

• Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety

• Report any necessary equipment maintenance to engineering for repair

• Perform all functions of the Executive Chef duties in their absence

• Perform other duties as assigned

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‑oriented 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.
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 Sous Chef for Grand Café at the Grand Geneva Resort & Spa, you will continually evolve all outlet menus, grow your team’s skills, maintain food and labor costs, directly manage all culinary and stewarding staff, communicate with sales and operation teams to exceed client standards, and continually enforce set 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?

• Assist in the interview, hiring, training, supervision, schedule, and participation 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 and information necessary for line staff to succeed, such as menu specifications, recipes, and production schedules

• Develop, grow, and maintain vendor relationships

• Oversee and confirm quality of all food leaving the kitchen, react as necessary

• Ensure the maintenance sanitation and cleanliness standards of the kitchen

• Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels

• Purchase according to need based on volume

• Perform employee discipline/action as the need arises

• Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety

• Report any necessary equipment maintenance to engineering for repair

• Perform all functions of the Executive Chef duties in their absence

• Perform other duties as assigned

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‑oriented 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.
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 Sous Chef for Grand Café at the Grand Geneva Resort & Spa, you will continually evolve all outlet menus, grow your team’s skills, maintain food and labor costs, directly manage all culinary and stewarding staff, communicate with sales and operation teams to exceed client standards, and continually enforce set 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?

• Assist in the interview, hiring, training, supervision, schedule, and participation 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 and information necessary for line staff to succeed, such as menu specifications, recipes, and production schedules

• Develop, grow, and maintain vendor relationships

• Oversee and confirm quality of all food leaving the kitchen, react as necessary

• Ensure the maintenance sanitation and cleanliness standards of the kitchen

• Provide an employee schedule recognizing volume requirements for increased/decreased staffing levels

• Purchase according to need based on volume

• Perform employee discipline/action as the need arises

• Ensure compliance with all local, state, and federal regulations regarding food sanitation and safety

• Report any necessary equipment maintenance to engineering for repair

• Perform all functions of the Executive Chef duties in their absence

• Perform other duties as assigned

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‑oriented 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‑encapsulating list of responsibilities, duties, and skills.
The Grand Geneva Resort & Spa is an equal opportunity employer.

GGTRC

Additional Information