Lead Outlet Sous Chef – High-Volume F&B, Creative Menus

Driftwood Hospitality Management; Appleton (WI); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

Driftwood Hospitality Management is seeking a Kitchen Supervisor to direct the efficient operation of food production. You will collaborate with the Executive Chef to supervise and assist in preparing all menu items, ensuring high standards, sanitation, and safety across kitchen and storage areas.

You will manage shift execution, control food costs, and support departmental goals while promoting teamwork and exceptional service across hotel Food & Beverage operations.

Qualifications

• 3+ years of progressive experience in Hotel Food & Beverage or a Culinary Degree with 2+ years in F&B.
• Experience in high-volume catering with hotel brands and fine dining.
• Proven leadership and teamwork skills; customer service excellence.
• Up-to-date culinary trends and a creative approach to menu development.

Responsibilities

• Direct and supervise the efficient operation of food production areas.
• Assist in supervising and preparing all food items according to standardized recipes.
• Ensure cleanliness, sanitation and safety in kitchen, work and storage areas; minimize waste and maximize cost efficiency.
• Coordinate with Outlet-Restaurant Manager and Banquet Manager on daily activities and events.
• Oversee menu creation for staff restaurant and encourage cross-department collaboration.

Skills

Hotel F&B experience

Leadership

Culinary trends

Creative

Computer literacy

Education

Culinary Degree

Job description

Driftwood Hospitality Management is seeking a Kitchen Supervisor to direct the efficient operation of food production. You will collaborate with the Executive Chef to supervise and assist in preparing all menu items, ensuring high standards, sanitation, and safety across kitchen and storage areas.

You will manage shift execution, control food costs, and support departmental goals while promoting teamwork and exceptional service across hotel Food & Beverage operations.