Sous Chef

SOUS CHEF at Destination Geneva National

With panoramic course and lake views, Destination Geneva National 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 kitchen and tap, Crafted Italia, and Hunt Club Steakhouse. This is your opportunity to join Destination GN's premier Culinary team as Sous Chef helping to lead resort culinary operations.

JOB DESCRIPTION
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 Sous Chef, you would coordinate, synchronize, and define all day-to-day culinary operations including food preparation and presentation, staff scheduling and management, menu planning, and maintenance of food quality and sanitation standards.

ESSENTIAL FUNCTIONS

Primary responsibilities include, but are not limited to the following:

Oversee the day-to-day operations of menus and ensure all staff are trained and directed to ensure maximum quality and efficiency.
Supervise food preparation to include methods, portion control, and plating so that every dish that leaves the kitchen meets high-quality brand standards.
Develop forecasting, recipe development, and menu and event planning.
Lead pre-shift, training and line checks on a daily basis
Manage and prioritize Culinary staff, evaluating, training and development.
Communicate respectfully to all staff, encouraging them to reach their potential.
Assure all food is prepared in accordance with our high-quality brand and restaurant standards, following the restaurant recipes, and practicing HACCP during all phases of food production.
Perform monthly inventories of all food items while maintaining adequate supplies.
Ensure all food items are properly labeled and rotated following the First In/First Out method.
Maintain orderly, clean, safe and sanitary kitchens which meets or exceeds all federal, state and local laws, including OSHA, EEOC, wage-hour and health laws.

PHYSICAL REQUIREMENTS

Standing and Walking: The ability to stand and walk for extended periods, as executive banquet chefs often oversee kitchen operations and participate in food preparation and plating during events.
Lifting and Carrying: The ability to lift and carry heavy objects, such as pots, pans, and containers of food, which may weigh up to 50 pounds or more.
Bending and Stooping: Frequent bending and stooping are often required to access ingredients, equipment, and workstations within the kitchen.
Reaching and Stretching: The ability to reach, stretch, and maneuver in confined spaces to retrieve ingredients and equipment from shelves, refrigerators, and storage areas.
Manual Dexterity: Excellent hand-eye coordination and manual dexterity are essential for chopping, slicing, and preparing ingredients, as well as for plating dishes with precision and attention to detail.
Temperature Variations: The ability to work in environments with varying temperatures, including hot cooking areas and cold storage spaces.
Standing for Long Periods: Ability to stand for long periods of time while overseeing banquet events and managing kitchen staff.
Physical Stamina: Strong physical stamina and endurance to handle the fast-paced and demanding nature of banquet service, which may involve long hours and high-pressure situations.
Coordination: Excellent coordination and balance to maneuver safely and efficiently in a busy kitchen environment, avoiding hazards and obstacles.
Vision and Hearing: Good vision and hearing are important for assessing food quality, communicating with kitchen staff, and ensuring safety protocols are followed.