Sous Chef

Alpine Resort

Property Description:

A 102-year-old property right on the waters of Green Bay in Egg Harbor Wisconsin. The resort is in the process of being restored to its original form with many upgrades. Ther are twenty-nine cottages and soon to be 30-40 lodge rooms. Upscale casual restaurant that seats two hundred fifty people. We also host weddings of two hundred twenty-five people, and a private dining room that seats fifty.

Alpine has live music every Wednesday in the tent. Alpine is also the main concessions for the Peg Egan concert series in Egg Harbor. We also have an 18-hole golf course and provide food and beverage for it as well.

 

Position Summary:

Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Resort. Serves as “second-in-command” of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

 

Essential Duties and Responsibilities:

  • Directly supervises the daily preparation of soups, sauces, menu Items and “specials”.
  • Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and
  • issuing for food production.
  • Assume complete charge of the kitchen in the absence of the Executive Chef.

Manage employment activities for kitchen staff members, including but not limited to:

  • interviewing, selecting, training,
  • Planning the work, developing work schedules, and apportioning the work,
  • Directing and monitoring work activities and evaluating performance,
  • Handling complaints and administering discipline; terminating as appropriate,
  • Ensuring sanitation and safety programs are closely followed.
  • Establishes controls and monitors kitchen activities to minimize food and supply waste and
  • Assists the Executive Chef with menu planning and related production activities.
  • Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls
  • food and payroll costs to achieve maximum profitability.
  • Monitors the condition of equipment and makes recommendations for maintenance, repair
  • and upkeep of the kitchen, its equipment and other areas of the club.
  • Prepares reports, costs menus, makes schedules and performs administrative duties as
  • assigned by the Exec Chef.
  • Perform other duties as appropriate.

 

Qualifications:

  • Culinary Degree;
  • Three years’ experience in hotel or high-volume restaurant;
  • Serve safe certified.

 

Supervises:

All back of house staff, catering chef, dishwashers.

 

Classification:

Full-Time

 

KemperSports Management is an Equal Opportunity Employer

Word Document or PDF preferred.
Word Document or PDF preferred.