Resort Executive Sous Chef JN

Resort Executive Sous Chef

A national hospitality group with a resort in upper Wisconsin seeks an accomplished Executive Sous Chef to assist the Executive Chef in leading the Resort Culinary Team to execute the highest level of fine dining.

Salary: $85,000 to $95,000

• Salary - $85,000 to $95,000
• Bonus
• Multiple Health Plans
• Dental & Vision Insurance
• Wellness Program
• HSA and FSA
• Life and Disability Insurance
• Pension/401k
• Vacation/PTO
• Relocation assistance

• Collaborates with the Executive Chef on inventory management, pricing, cost controls, product ordering, requisitioning, and issuing supplies for food production.
• 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.

• College degree preferred.
• Strong banquet experience is a plus.
• 3+ years of management experience, with 5+ years in culinary roles, including supervisory experience (luxury hotel or golf resort experience is highly valued).
• 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.

To apply, please submit your resume today. For more information or to apply online, visit our careers page.