Lead Sous Chef – Daylene’s Supper Club

Kalahari Resorts & Conventions; Wisconsin Dells (WI); On-site; USD 70,000 - 72,000; Full time

Benefits offered by this job

Career growth

401(k) matching

Paid time off

Holiday compensation

Health insurance

Dental coverage

Vision coverage

Employee events

Discounts

Education assistance

Job summary

Kalahari Resorts & Conventions in Wisconsin Dells is seeking a Sous Chef – Daylene’s Supper Club to support the Executive Chef, execute menus with precision, and lead the culinary team toward exceptional guest experiences. You will uphold quality, manage operations, and contribute to a memorable dining environment.

The role requires strong leadership, cost control, and a passion for both traditional Midwestern flavors and modern techniques.

Qualifications

• At least 2 years of culinary leadership experience.
• Preferably in fine dining, steakhouse, or supper club environments.
• Strong cost control, purchasing, and kitchen labor management experience.
• Excellent communication and leadership skills.
• Passion for Midwest flavors and modern culinary techniques.

Responsibilities

• Execute menus developed by Kalahari corporate with precision and consistency.
• Support daily kitchen operations—cleanliness, organization, and efficiency across stations.
• Lead, train, and mentor culinary team members ensuring growth and accountability.
• Help manage food costs, inventory levels, and vendor relationships.
• Carry out memorable tableside presentations (e.g., Prime Rib carving, Baked Alaska).
• Collaborate with culinary and front-of-house leadership to deliver an outstanding guest experience.

Skills

Culinary leadership

Team leadership

Cost control

Purchasing

Communication

Job description

Kalahari Resorts & Conventions in Wisconsin Dells is seeking a Sous Chef – Daylene’s Supper Club to support the Executive Chef, execute menus with precision, and lead the culinary team toward exceptional guest experiences. You will uphold quality, manage operations, and contribute to a memorable dining environment.

The role requires strong leadership, cost control, and a passion for both traditional Midwestern flavors and modern techniques.