Resort Sous Chef, Wisconsin Rapids

Sous Chef Opportunity

A national Hospitality Group seeks an accomplished Sous Chef to assist the Executive Sous Chef and Executive Chef in leading the Resort Culinary Team to execute the highest level of fine dining. The ideal candidate will possess experience as a sous chef in a Fine Dining and/or Upscale Casual Independent restaurants or in a 4 to 5-star Club or Resort. Are you looking for an opportunity with a stable company, whose culture is focused on providing the guest with the highest quality food&service, and offers growth opportunities? If so, please submit your resume today! Sous Chef Benefits: Salary - $65,000 to $70,000 Bonus Multiple Health Plans Dental&Vision Insurance Wellness Program HSA and FSA Life and Disability Insurance Pension/401k Vacation/PTO Responsibilities: Collaborates with the Executive Chef and Executive Sous Chef. Leads and supervises the kitchen staff under the Executive Chef's direction. Leads the training and development of all BOH team members.Collaborates with the Executive Chef to plan tasks, create work schedules, and assign duties. Monitors and guides the daily work activities of the kitchen team. Enforces sanitation and safety protocols to maintain a clean and safe kitchen environment. Establishes and oversees controls to minimize food and supply waste and prevent theft.Assists the Executive Chef in coordinating menu planning and production activities. Ensures high standards of quality, cost, presentation, and flavor of prepared foods. Maximizes productivity while ensuring the team maintains high-quality standards. Inspects kitchen equipment conditions and advises on necessary repairs, maintenance, and upkeep.Assists with administrative tasks such as invoice coding, vendor selection, food costing, and staff scheduling. Upholds and reinforces BOH systems and procedures to support a smooth, consistent operation. Sets the tone for the team by being dependable, prepared, and on time. Sous Chef Qualifications:2 to 3 years in a culinary role Strong banquet experience is a plus. State-certified and/or Serve Safe certified. Proven expertise in food control and operational efficiency, with the ability to lead and manage teams of 40+ members. Exceptional multitasking abilities, a strong sense of urgency, attention to detail, and the ability to solve problems and handle multiple tasks under pressure with minimal supervision.Flexible and adaptable, able to work evenings, weekends, and holidays as required. Professional demeanor with a positive attitude and excellent presentation. Strong decision-making skills with a focus on achieving operational goals.