Lead Sous Chef — High-Volume Resort & Banquets

Guest Services Inc; Biwabik (MN); On-site; USD 43,000 - 53,000; Full time

Benefits offered by this job

Health coverage

401(k) with company match

Paid time off

Employee discounts

Job summary

Giants Ridge, managed by Guest Services, seeks a Sous Chef to support the Executive Chef and lead kitchen operations across restaurant and banquet services. You will supervise staff, ensure food quality, and maintain safety standards in a fast-paced resort environment.

The role emphasizes strong leadership, menu development input, and collaboration with the dining team to deliver exceptional guest experiences at Giants Ridge.

Qualifications

• High School Diploma or GED required.
• Culinary or Associate’s degree in food service or related field preferred.
• ServSafe Food Certification or ability to obtain certification.
• Thorough knowledge of food safety, sanitation, and health regulations.

Responsibilities

• Supervise, train, schedule, and discipline culinary staff to ensure efficient kitchen operations.
• Ensure all food is prepared according to recipes, standards, and quality expectations.
• Control food and operating expenses by monitoring costs and reducing waste.
• Determine food and supply needs and maintain inventory controls for food, beverages, and kitchen supplies.
• Plan and supervise daily culinary operations to ensure production targets and timely service.
• Coordinate with front-of-house to ensure accurate food delivery and timely service.

Skills

Leadership

Team supervision

Food safety knowledge

Culinary skills

Communication

Prioritization

Education

High School Diploma or GED

Culinary associate degree

Tools

Kitchen equipment operation

ServSafe certification

Job description

Giants Ridge, managed by Guest Services, seeks a Sous Chef to support the Executive Chef and lead kitchen operations across restaurant and banquet services. You will supervise staff, ensure food quality, and maintain safety standards in a fast-paced resort environment.

The role emphasizes strong leadership, menu development input, and collaboration with the dining team to deliver exceptional guest experiences at Giants Ridge.