Sous Chef

Lake Lawn Resort team members have always been the true heart and soul of our story. Since 1878, we’ve helped create life-long memories that span generations. We take pride in making every lakeside experience memorable for our guests through amazing team members like you. We are deeply committed to our core values which influence all our interactions, with our guests, clients, team, and our community. We create engaging and impactful environments that connect people and allow our talented and passionate team members to thrive. Please join us on our lakeside journey as part of our dynamic team at Lake Lawn Resort.

To supervise the food production team, interact and delegate work loads. To assist with the daily operations of the kitchen and create unique dishes/menus for our guests

• Assists in the daily operations of the Kitchen department.
• Assign tasks; supervise chefs and cooks in the preparation and presentation of food
• Direct Monthly Inventory
• Maintain kitchen equipment; schedule repairs with in house maintenance staff and preventative maintenance schedules 
• Train and supervise the staff of both areas utilizing an on-going training program.
• Prepares all food-related projects including banquets, restaurant outlets, and special parties and catered events.
• Supervises the preparation of all food items and ensures that the dishes follow standardized company recipes and policy procedures.
• Assist in controlling food and labor costs by limiting waste and over production. Reducing staff as necessary to maintain budgeted expenses.
• Communicates with the personnel of other departments, especially the stewarding, purchasing departments, Restaurant, and Banquet management.
• Create food specifications to be purchased in accordance with hotel restaurant, banquet and special event menus. (Work with the Purchasing Manager to purchase proper quantity of food items to be ordered).
• Maintain proper inventory levels in conjunction with the seasonal fluctuations and assure a correct end of the month count on all food inventories.
• Minimize food costs through proper food rotation, reduction of waste and purchasing.
• Follow strict sanitation practices in accordance with the state health code regulations.
• Ensure that all food handling and production are done in the proper techniques.
• Ensure that all food is labeled and dated.
• Oversee the cleanliness, overall appearance and proper working order of the kitchens and related areas to established standards.
• Maintain all department equipment, utilizing and logging maintenance requests for all necessary repair work required.
• Performs the duties of Cook, Dishwasher, Pantry/Prep person, and Garde Manger as needed.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or equivalent and/or culinary graduate with two to five years or previous Chef experience.
• Previous Sous Chef or Banquet Chef Experience helpful, but not mandatory.
• Proficiency in Microsoft Excel and Word

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, hands to feel; and reach with hands and arms. The employee frequently is required to walk; and talk or hear. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.

The position is indoors; and is exposed to hot, humid and/or cold conditions at times. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and will be required to spend a majority of their time on their feet.