Junior Sous Chef

Located in Lake Geneva, Wisconsin’s top resort town, Destination Geneva National is a popular spot for golfers, foodies, and vacationers alike and GN’s Clubhouse is the hub of all activity and home to turf and Member Tap, the two restaurants that service resort guests and private membership. As Junior Sous Chef, you will assist the Sous Chef and Head in ensuring the highest standards of food quality and presentation for this fast-paced, fun and innovative kitchen.   KEY RESPONSIBILITIES Responsibilities include, but are not limited to the following: Assist the Sous Chef and Head Chef in daily kitchen operations, ensuring efficiency and high standards. Supervise and coordinate the activities of kitchen staff, including training and performance management. Prepare and cook high-quality dishes, maintaining consistency and creativity in presentation. Aid in the development of new menu items and the refinement of existing ones, incorporating Tex-Mex, local Wisconsin, and contemporary culinary trends. Ensure compliance with food safety and hygiene standards in all kitchen practices. Oversee inventory management, including ordering and stock control, to ensure fresh and adequate supplies. Monitor kitchen equipment and report any maintenance needs. Assist in managing kitchen schedules and staff rotations to optimize workflow. Contribute to a positive and collaborative kitchen environment, fostering teamwork and professional development.   QUALIFICATIONS Minimum of 3 years of experience in a professional kitchen environment, with at least 1 year in a supervisory role. Strong knowledge of Tex-Mex cuisine, local Wisconsin dishes, and modern culinary trends. Culinary degree or equivalent professional training preferred. Proven ability to work effectively in a fast-paced, high-pressure environment. Excellent organizational and multitasking skills. Strong leadership and communication abilities. Familiarity with inventory management and cost control. Commitment to maintaining high standards of food safety and hygiene. PHYSICAL REQUIREMENTS Ability to stand and walk for extended periods of time Ability to lift and carry up to 50 pounds Manual dexterity for handling kitchen equipment and utensils Capability to bend, stoop, and reach overhead frequently Endurance to work in a hot, fast-paced kitchen environment Visual acuity to ensure the quality and presentation of dishes Ability to handle repetitive motions, such as chopping, stirring, and whisking Capacity to work long hours, including evenings, weekends, and holidays