Executive Sous Chef

EXECUTIVE SOUS CHEF at Destination Geneva National   With panoramic course and lake views, Destination Geneva National's sprawling 56,000-square-foot Clubhouse 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 smokehouse and new Paloma Cantina alongside GN's one-acre Himalayas-style putting course, The Dance Floor. This is your opportunity to join Geneva National's premier Culinary team as Executive Sous Chef helping to lead culinary operations related to banquets, events, conferences, weddings, and other large-scale gatherings.   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 Executive Banquet Chef, you would coordinate, synchronize, and define all day-to-day culinary banquet 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: Collaborate with event planners, banquet managers, and clients to understand their requirements and preferences. Assist in creating innovative and diverse menus that cater to various tastes and dietary needs. Ensure the availability of high-quality ingredients and help oversee their procurement. Help develop and maintain standardized recipes for consistent quality and presentation. Help supervise the line, garde mangers, and dishwashers, and participate in food preparation, ensuring adherence to recipes, portion sizes, and quality standards. Coordinate with kitchen staff to ensure timely and efficient execution of banquet menus. Oversee the plating and presentation of dishes to ensure attractive and visually appealing displays. Maintain a focus on food safety and hygiene practices, ensuring compliance with health and safety regulations. Motivate a team of cooks and kitchen staff dedicated to the banquet department. Train and mentor kitchen staff, ensuring continuous improvement in culinary skills and knowledge. Foster a positive and collaborative work environment, promoting teamwork and open communication. Maintain a keen eye on inventory levels, controlling food costs, and minimizing wastage. Collaborate with the purchasing department to ensure timely and accurate inventory replenishment. Ensure all food items are properly labeled and rotated following the First In/First Out method. Continuously evaluate and streamline banquet kitchen operations for improved efficiency. Monitor and maintain kitchen equipment, reporting any issues for prompt resolution. Ensure exceptional food quality, taste, and presentation that meet or exceed guest expectations. Address guest concerns or special requests promptly and professionally. Regularly interact with guests and members during events to gather feedback and enhance their dining experience. Collaborate with other departments to ensure seamless coordination and guest satisfaction. QUALIFICATIONS & REQUIREMENTS Proven experience as a Sous Chef or in a similar culinary leadership role within an upscale hotel or resort. Extensive knowledge of culinary techniques, menu planning, and food presentation. Strong understanding of food safety and sanitation regulations. Excellent leadership and team management skills. Ability to work in a fast-paced, high-pressure environment and manage multiple events simultaneously. Creativity and ability to develop innovative menus while accommodating diverse dietary needs. Strong organizational and time management skills. Excellent communication and interpersonal skills. Culinary degree or relevant certification is a plus. Five years' prior culinary experience. Food sanitation certificate.  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.