Sous Chef: Lead Menu Innovation & Team Excellence

Marcus Hotels & Resorts; Lake Geneva (WI); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Free meals

Gym discounts

Room discounts

Restaurant discounts

Free parking

Movie coupons

Career growth

Early wage access

Paid time off

Flexible schedule

Health insurance

Dental/Vision insurance

401k

Job summary

Marcus Hotels & Resorts in Lake Geneva, WI, is seeking a Sous Chef for Grand Café at the Grand Geneva Resort & Spa. You will continually evolve outlet menus, mentor kitchen staff, and help manage food and labor costs while upholding our standards of service.

You will partner with sales and operations, ensure sanitation and safety, and lead in the absence of the Executive Chef. The role requires hands-on cooking leadership, strong teamwork, and the ability to thrive in a fast-paced resort

Qualifications

• 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.

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 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

Skills

Leadership

Communication

Math skills

English fluency

Stamina

Education

High school education

Culinary schooling or equivalent

Tools

Slicers

Mixers

Job description

Marcus Hotels & Resorts in Lake Geneva, WI, is seeking a Sous Chef for Grand Café at the Grand Geneva Resort & Spa. You will continually evolve outlet menus, mentor kitchen staff, and help manage food and labor costs while upholding our standards of service.

You will partner with sales and operations, ensure sanitation and safety, and lead in the absence of the Executive Chef. The role requires hands-on cooking leadership, strong teamwork, and the ability to thrive in a fast-paced resort