Make a positive difference in the lives of the people and communities we serve, and the associates we employ.

Working at the Grand Geneva Resort & Spa means you're not just a number - you're a member of our family. You'll receive all the benefits of working at a AAA Four Diamond resort in a small community, combined with the benefits of a larger hotel management company based in Wisconsin. 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.

We are looking for YOU, as a Chophouse Sous Chef: Continually evolve all outlet menus and the skills of the staff members as required to produce. Maintenance of food and labor costs, and continual enforcement of set standards. Direct communication with sales and operations teams in order to continually exceed client standards. Direct management of all culinary and stewarding staff.

Our Team is looking for People Pleasing individuals who want to do the following:

• Turn our guest’s ordinary day into an extraordinary day ✨

• Love where they work ✨

• Be appreciated for what they bring to a team ✨

• Learn and grow with a company who truly values it’s people ✨

Grand Perks:

• Flexible Scheduling
• Free meals every shift made by our talented culinary team
• Paid time off
• Golf, Ski, Restaurant & Spa discounts
• Hotel room discounts as low as $49 per night
• WELL Spa Gym membership for $16 per paycheck
• Advancement opportunities across the property and US
• Friendly work atmosphere
• Holiday, jury duty, & bereavement pay
• Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits
• Recognition programs (aka get paid to celebrate)

The Responsibilities:

• Perform all functions of the Executive Chef in his/her absence.
• Assist in the interview, hire, train, supervise, schedule, and participate 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/information necessary for line staff to succeed i.e. Menu Specifications, Recipes, 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/ensure that minimum staffing requirements are met
• Purchasing according to need based on volume
• 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
• Performs other functions as necessary i.e. VIP planning, Preconference Meetings, Staff Meetings

The Qualifications:

• Demonstrate leadership abilities and show extended commitment to culinary.
• Supervise a large set of employees
• Interact professionally and personably with clients should the need arise.
• Demonstrate ability to manage time and multiple tasks
• Ability to learn quickly and train staff members.
• Adjust to difficult situations while maintaining leadership of crew.
• Recognize product overages and assist in the planning of specials or staff menu to avoid waste.
• Have thorough knowledge of product recognition, fabrication, and portioning i.e. comfortable handling whole fish, fabricating beef, etc.
• Have thorough knowledge of stock and sauce production, soups, etc.
• Show ability to work effectively on any shift and produce menu items pertinent to any service period or outlet.
• Thorough ability to recognize flavors and adjust seasoning as necessary to maintain product consistency.

Other Qualifications:

• Someone who is passionate about people and travel
• Willing to work weekends
• LOVES meeting new people and interacting with guests
• Has reliable transportation to and from work
• Past experience in hotels and customer service a plus
• Enjoys proactively using their creativity to personalize the guest experience

WARNING: must be prepared to be a part of guest memories for years to come!

Grand Geneva is an Equal Opportunity Employer

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.