Sous Chef

Troon International; Wisconsin; On-site; USD 58,406 - 71,385; Full time

Job summary

Troon International is seeking a dedicated Sous Chef for Wausau Country Club in Schofield, WI. In this role, you will oversee food preparation, maintain high quality standards, and ensure kitchen sanitation. Ideal candidates will have an Associate's degree or related experience and training.

The position offers a compensation of $64,896, with growth opportunities in a dynamic hospitality-focused environment.

Qualifications

• Associate's degree or two to three years of related experience and/or training.
• Ability to train and supervise kitchen staff.
• Knowledge of food safety regulations and sanitation practices.

Responsibilities

• Oversee and manage food preparation for the kitchen area.
• Maintain and direct a quality sanitation program.
• Assist Executive Chef with food product ordering.
• Train and supervise associates in preparing menu items.

Skills

Food Safety and Sanitation Training

Food preparation management

Training and supervising associates

Education

Associate's degree (AA)

Job description

Wausau Country Club, located in Schofield, WI, is pleased to announce an excellent career opportunity for a Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality‑focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management.

Address: 208 Country Club Rd, Schofield, WI 54476, USA.

Compensation: $64,896 (With a probationary period through September, at which time compensation will be subject to review and potential renegotiation.)

Key Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Minimum Qualifications

• Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications

• Food Safety and Sanitation Training
• Regular and reliable attendance.

Equal Opportunity Employer
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