Sous Chef (Eldr+Rime Chef-Driven Destination Restaurant)

Renaissance Milwaukee West; Wauwatosa (WI); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Hotel and travel discounts worldwide

Paid time off annually

7 paid holidays

Health, dental, and vision insurance

Free parking

Uniforms provided

401(k) with company match

Job summary

Renaissance Milwaukee West in Wisconsin is seeking a Sous Chef to join our culinary team, reporting to the Executive Chef and assisting in daily operations across restaurant, events, and in-room dining. You will lead kitchen staff, train and develop associates, ensure high-quality food, and help manage cost, inventory, and scheduling while maintaining the restaurant's standards and guest experience.

Ideal candidates bring culinary leadership, fine dining or hotel experience, and flexible

Qualifications

• Culinary leadership experience required.
• Fine dining or full-service hotel experience a plus.
• Flexible availability including nights and weekends.

Responsibilities

• Oversee daily culinary operations across all outlets (restaurant, events, in-room dining, club lounge).
• Train, develop, and manage performance of kitchen staff and direct reports.
• Ensure high-quality, properly prepared food and timely service.
• Assist in scheduling, costing, and inventory management.

Skills

Culinary leadership

Fine dining

Flexible schedule

Job description

Description

Your Path Begins Here

At Renaissance Hotels, inspiration comes from the unexpected. Embrace spontaneity and discovery and celebrate connection with the destination. Join a welcoming and motivated team of Ambassadors who embody the spirit and style of the local neighborhood. Renaissance Milwaukee West, premium distinctive AAA Four Diamond hotel, is seeking a Sous Chef to join our Culinary Team in Eldr+Rime.

Managed by Arbor Lodging, a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented.

Summary:

Reporting to the Executive Chef, assist in overseeing kitchen staff (Stewards/Dishwashers) and functions including purchasing, presentation, and quality of food. Assist in hiring, training, and development of associates.

Duties & Responsibilities:

• Assist in overseeing daily culinary operations as well as strategic initiatives for all culinary outlets (restaurant, events, in-room dining, club lounge).
• Train, develop, and manage performance of direct reports (Stewards/Dishwashers). Assist in leading all kitchen staff in collaboration with (and in the absence of) Chef de Cuisine and Executive Chef.
• Facilitates open communication with associates; provides tools and equipment needed to do their job.
• Ensures all food served is of high quality, properly prepared according to recipe, and is expedited to all outlets in a smooth and efficient manner.
• Assists in scheduling and time and attendance functions, as needed.
• Assists in the establishment and maintenance of departmental goals and standards.
• Maintains all use records, roast meat charts, recipe cards, etc.
• Prepares recipe cards and picture presentation of menu items.
• Ensures that adequate preparation is done for all meal periods, avoiding waste.
• Ensures that approved recipes are followed at all times without deviation.
• Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.
• Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment. Ensures that prescribed cleaning schedules are followed and maintained at all times.
• Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. This includes following all budget procedures.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Handle and operate dangerous kitchen equipment.
• Other duties as required.

Requirements

Qualifications:

• Culinary leadership experience
• Fine dining and/or full-service hotel experience a plus
• Flexible availability is required (including nights and weekends).

Benefits:

• Hotel and Travel Discounts Worldwide
• Paid Time Off Annually - Begin Accruing Immediately!
• 7 Paid Holidays
• Health, dental, and vision insurance (multiple plan choices to best fit your needs)
• Free parking in covered structure and easy access to public transportation
• Complimentary and deeply discounted food and beverage
• Uniforms provided by the company
• Safety shoe discount401(k) with company match
• Clean and secure locker room for personal belongings

Arbor’s Guiding Principles:

• Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient.
• Lead with Heart - Be kind, passionate and hospitable.
• Be Accountable - Take ownership and deliver results.
• Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change.
• Celebrate Differences - Embrace diversity; respect individual opinions and ideas.

Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.