Sous Chef

MARCUS HOTELS INC; Lake Geneva, Northern (WI, KY); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Free meal per shift

Gym discount

Room discounts

Restaurant discounts

Free parking

Theatre coupons

Career growth

Early wage access

Paid time off

Insurance + 401k

Job summary

Marcus Hotels & Resorts’ Grand Geneva Resort & Spa in Lake Geneva seeks a Sous Chef for Grand Café. You’ll lead culinary teams, evolve outlet menus, control costs, and ensure top-notch guest experiences across all venues.

Ideal candidates bring 2–4 years of food management, strong safety standards, and English fluency; you must lift up to 200 lbs and work flexible hours including nights and holidays. Join us to grow your career at a premier AAA Four Diamond resort.

Qualifications

• High school education required; culinary schooling or equivalent preferred.
• 2-4 years of food management experience across outlets.
• Proficient in safety and sanitation standards.
• Fluent in English for recipe reading and staff communication.
• Able to lift up to 200 lbs, work in extreme temperature ranges.

Responsibilities

• 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.
• Assist in evolving menu items for all outlets based on trends and product availability.
• Interact with clients for event planning, budgeting, and execution.
• Provide materials and information for line staff to succeed (recipes, schedules).
• Develop and maintain vendor relationships; ensure quality of food leaving the kitchen.

Skills

Team leadership

Math skills

English fluent

Safety awareness

Education

High school diploma

Tools

Slicers

Mixers

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-orientated 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

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!

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