Sous Chef

Alpine Resort | Egg Harbor, WI

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Posted Date 7/08/2024
Description

About Us 

The Alpine Resort is a historic Door County Wisconsin stay and play destination, located just south of the quaint town of Egg Harbor. Known for its stunning natural beauty and relaxed environment, the Alpine Resort is a favorite among locals and visitors. The property encompasses nearly half a mile of shoreline, with picturesque bluffs, stunning waterfront along Green Bay, one of Door County's most scenic golf courses, and the iconic resort itself.

The resort offers on-site lodging, including 29 newly renovated cottages (one, two and three bedrooms), plus five luxurious clubhouse rooms located above the clubhouse as well as two on-site restaurants. The 102-year property and is under new management with plans to restore the main lodge, improve the golf course, and rejuvenate the waterfront. Future expansion plans will offer a variety of dining and lodging accommodations, as well as other recreational activities.

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
  • Assumes 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
  • 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 restaurant
  • Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef
  • Performs other duties as appropriate

 

Type
Full-Time
Category
Management | Restaurant (back)(Cooks, Dishwashers, Bussers)

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