Sous Chef
$31,200–$31,200 year
On-siteLake Geneva, Wisconsin, United States
Job Summary
Oversee day-to-day culinary operations including menu planning, food preparation, and staff scheduling to ensure maximum quality and efficiency. Supervise food prep methods, portion control, and plating while leading pre-shift training, line checks, and monthly inventory management. Maintain kitchen sanitation standards and HACCP protocols during all phases of food production. Manage Culinary staff evaluations and development while communicating respectfully to encourage potential. Perform forecasting and event planning for restaurants, weddings, and corporate retreats. Ensure all food items follow First In/First Out rotation and meet federal, state, and local health laws. Work extended periods standing and lifting heavy objects in a fast-paced banquet environment.
Required Qualifications
- High School
- Ability to stand and walk for extended periods
- Ability to lift and carry heavy objects, such as pots, pans, and containers of food, which may weigh up to 50 pounds or more
- Frequent bending and stooping
- Ability to reach, stretch, and maneuver in confined spaces
- Excellent hand-eye coordination and manual dexterity
- Ability to work in environments with varying temperatures, including hot cooking areas and cold storage spaces
- Ability to stand for long periods of time
- Strong physical stamina and endurance
- Excellent coordination and balance
- Good vision and hearing
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