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A national Hospitality Group with a Resort in upper Wisconsin seeks an accomplished Chef de Cuisine to assist the Executive Chef in leading the Resort Culinary Team to execute the highest level of fine dining. Must relocate to the Wisconsin Rapids area. The ideal candidate will possess experience at least as an Executive 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!
Benefits:
- Salary – $70,000 to $85,000
- Bonus
- Multiple Health Plans
- Dental & Vision Insurance
- Wellness Program
- HSA and FSA
- Life and Disability Insurance
- Pension/401k
- Vacation/PTO
- Relocation assistance
Responsibilities:
- 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.
Qualifications:
- 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.
JOB ID: 174869
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Rick Duarte