Sous Chef | Full Time | Year- Round | $22.00 an Hour

Landmark Resort | Egg Harbor, WI

Posted Date 5/26/2023


The Landmark Resort is home to The Carrington, a 200+ seat restaurant (seasonal), which features a lounge, main dining room, and private function space. We also have a large banquet hall and numerous dining and meeting rooms throughout the resort. We are looking for an experienced Sous Chef willing to take on a new challenge.

Under the direction of the Executive Chef and Assistant Director of Food and Beverage, provides food of the highest quality and execution during assigned shift. Assist in the daily operations of the kitchen: labor control, food ordering and cost control, and rotation of product. Be the lead in the kitchen during the absence of the Executive Chef.

Position Functions / Areas of Responsibility:

  • Reports to work on time and in proper uniform.
  • Ensures standards of appearance and sanitation are maintained daily.
  • Maintains a good and safe working environment.
  • Ensure all mise en place is done properly per recipe or instructions daily.
  • Take fast and appropriate action to solve problems. Handles guest issues in a professional timely manner.
  • Handles employee issues fairly and quickly with the assistance of the Executive Chef and/or Front of House Manager.
  • Maintains line of communication between Executive Chef, FOH staff and other kitchen staff.
  • Responsible for maintaining kitchen equipment properly.
  • Rewards & disciplines kitchen staff as merited by employee performance and provides ongoing training.
  • Assures the kitchen is working within its budget guidelines of food cost, labor cost, and other operational costs including controlling of waste.
  • Assist in daily record keeping ordering, payroll, daily reports and daily sales.
  • Assist in menu design and daily specials.


  • Occasional contact with guests.
  • Direct and continuous contact with co-workers, management, and other departments.
  • Must have the ability to interact at any time with guests and other employees in a pleasant manner and maintain good working relationships with others and all departments at The Landmark.
  • Supervision/Management: in absence of chef, direct and continuous.


Education & Experience Requirements:

  • High School Diploma or equivalent required.
  • Associate degree in related field. Additional related work experience may be substituted for education.
  • 3-5 years of job-specific work experience with demonstrated competence.

Specific Requirements:

  • Must be at least 21 years of age.
  • ServSafe certification preferred.

Skills, Knowledge, Abilities:


  • The ability to read and write effectively, basic math skills: addition, subtraction, multiplication, and division.
  • Ability to work all stations through the kitchen: Grill, Sauté, Fry, Salad, and Expo.
  • Ability to delegate task and follow up effective per shift.
  • Understand recipes.
  • Above average knowledge of product identification and quality control.
  • Understand measurements in both metric and English standards.
  • Can demonstrate above average knife skills and understanding of cooking methods.
  • Ability to multi-task during the work shift.
  • Must demonstrate strong interpersonal skills, listening and oral communication skills, also conflict management and dispute resolution skills; must demonstrate ability to lead, motivate, develop and counsel employees.
  • Experience in restaurant with high volume.
  • Hotel and Resort experience preferred.
  • Prior management and training experience required.
  • Strong leadership and experience in making hard decision required.


  • Requires exercise of judgment within policy guidelines and without supervisory approval; requires problem solving and initiation of activities within job description and responsibility limitations.
  • Computer knowledge of word and excel.
  • Assist in daily ordering of product.
  • Understanding of P&L and ability to analyze monthly.

Working Conditions:

  • Rotating schedule based on business levels, including early mornings, nights, weekends, and holidays.
  • Shifts are usually from 1pm-close.


  • Must be able to lift 50 lbs.
  • Must be able to stand for long periods of time.


  • Must be able to maintain a calm demeanor under pressure.
  • May experience unusual stress from continual work with public, hot or cold environments, and variable levels of business.
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