Hands-On Sous Chef: Banquets & A la Carte Lead

The Wisconsin Country Club; Menomonee Falls (WI); On-site; USD 48,000 - 72,000; Full time

Job summary

The Wisconsin Country Club in Wisconsin is seeking a hands-on Sous Chef to oversee day-to-day culinary operations across multiple dining outlets, pool services, and banquets. The role requires versatility with both banquet and ala carte experience and a strong focus on quality for members and guests.

You will work closely with the Executive Chef on menu design, purchasing strategies, and staff development, ensuring standardization of recipes, portion control, and exceptional service in a

Qualifications

• Minimum of two years experience as a Sous Chef or four years in culinary roles.
• Experience leading dynamic, high-volume operations with multiple dining outlets.
• Strong staff coaching and training abilities in a fast-paced environment.
• Proven ability to manage banquet and à la carte menus with cost awareness.
• Knowledge of menu planning and effective cost controls.
• Bilingual English-Spanish is a plus.

Responsibilities

• Hands-on working sous chef; not an office role.
• Coordinate ordering and monitoring of food and kitchen wares; help design menus for proper contribution margin.
• Lead staff training and development through education and creative instruction.
• Standardize recipes and plate presentation for la carte venues and catered events to ensure quality.
• Deliver outstanding service and maintain strong member/guest satisfaction.
• Oversee daily culinary operations including la carte, member events, and banquets.
• Assist Executive Chef with menu design, purchasing strategies, and efficient operation management.

Skills

Sous Chef experience

High-volume cuisine

Banquet operations

Leadership

Menu planning

Bilingual EN/ES

Job description

The Wisconsin Country Club in Wisconsin is seeking a hands-on Sous Chef to oversee day-to-day culinary operations across multiple dining outlets, pool services, and banquets. The role requires versatility with both banquet and ala carte experience and a strong focus on quality for members and guests.

You will work closely with the Executive Chef on menu design, purchasing strategies, and staff development, ensuring standardization of recipes, portion control, and exceptional service in a