Executive Sous Chef

Executive Sous Chef at Destination Geneva National

With panoramic course and lake views, Destination Geneva National's sprawling 56,000-square-foot clubhouse sets the stage for celebrations and memories year‑round with its exquisite on‑site member and resort events while drawing loyal diners, overnight guests and golfers to the on‑site turf smokehouse and new Paloma Cantina alongside GN's one‑acre Himalayas‑style putting course, The Dance Floor. This is your opportunity to join Geneva National's premier culinary team as Executive Sous Chef helping to lead culinary operations related to banquets, events, conferences, weddings, and other large‑scale gatherings.

Whether in our restaurants or for a wedding, corporate retreat or other upscale gathering, the dining experience is of utmost importance to our guests. Not only do we wish to deliver an inspired menu and artfully plated dishes, but we wish to do so with genuine care and the highest customer service. As Executive Banquet Chef, you will coordinate, synchronize, and define all day‑to‑day culinary banquet operations including food preparation and presentation, staff scheduling and management, menu planning, and maintenance of food quality and sanitation standards.

• Collaborate with event planners, banquet managers, and clients to understand their requirements and preferences.
• Assist in creating innovative and diverse menus that cater to various tastes and dietary needs.
• Ensure the availability of high‑quality ingredients and help oversee their procurement.
• Help develop and maintain standardized recipes for consistent quality and presentation.
• Help supervise the line, garde mangers, and dishwashers, and participate in food preparation, ensuring adherence to recipes, portion sizes, and quality standards.
• Coordinate with kitchen staff to ensure timely and efficient execution of banquet menus.
• Oversee the plating and presentation of dishes to ensure attractive and visually appealing displays.
• Maintain a focus on food safety and hygiene practices, ensuring compliance with health and safety regulations.
• Motivate a team of cooks and kitchen staff dedicated to the banquet department.
• Train and mentor kitchen staff, ensuring continuous improvement in culinary skills and knowledge.
• Foster a positive and collaborative work environment, promoting teamwork and open communication.
• Maintain a keen eye on inventory levels, controlling food costs, and minimizing wastage.
• Collaborate with the purchasing department to ensure timely and accurate inventory replenishment. Ensure all food items are properly labeled and rotated following the First In/First Out method.
• Continuously evaluate and streamline banquet kitchen operations for improved efficiency.
• Monitor and maintain kitchen equipment, reporting any issues for prompt resolution.
• Ensure exceptional food quality, taste, and presentation that meet or exceed guest expectations.
• Address guest concerns or special requests promptly and professionally.
• Regularly interact with guests and members during events to gather feedback and enhance their dining experience.
• Collaborate with other departments to ensure seamless coordination and guest satisfaction.

• Proven experience as a Sous Chef or in a similar culinary leadership role within an upscale hotel or resort.
• Extensive knowledge of culinary techniques, menu planning, and food presentation.
• Strong understanding of food safety and sanitation regulations.
• Excellent leadership and team management skills.
• Ability to work in a fast‑paced, high‑pressure environment and manage multiple events simultaneously.
• Creativity and ability to develop innovative menus while accommodating diverse dietary needs.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Culinary degree or relevant certification is a plus.
• Five years' prior culinary experience.
• Food sanitation certificate.

• Standing and Walking:
  Ability to stand and walk for extended periods during events.
• Lifting and Carrying:
  Ability to lift and carry heavy objects up to 50 pounds.
• Bending and Stooping:
  Frequent bending and…