Chef de Cuisine

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 restaurants that service resort and private membership. Destination GN is seeking an experienced and creative Chef de Cuisine to help lead our Clubhouse restaurant kitchen. This role requires a passion for culinary excellence, exceptional leadership skills, and the ability to innovate while maintaining the highest standards of quality and service. Key Responsibilities Key responsibilities include, but are not limited to the following: Menu Development: Create and update menus for both restaurants, incorporating seasonal ingredients and aligning with the culinary vision of the resort. Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation. Team Leadership: Lead, mentor, and develop the kitchen team, including sous chefs, line cooks, and kitchen staff. Conduct regular training sessions and performance evaluations. Quality Control: Maintain the highest standards of food quality, hygiene, and safety. Conduct regular inspections and implement corrective actions as needed. Cost Management: Manage food cost, inventory, and ordering processes to ensure budget compliance. Develop and implement cost control measures. Guest Satisfaction: Interact with guests to gather feedback and ensure an exceptional dining experience. Address and resolve any issues promptly. Collaboration: Work closely with the Executive Chef, F&B Director, VP of F&B, and other departments to coordinate special events and promotional activities. Requirements Experience: Minimum of 5 years of culinary experience in a high-end restaurant or resort, with at least 2 years in a leadership role. Education: Culinary degree or equivalent professional experience. Skills: Exceptional culinary skills and creativity. Strong leadership and team management abilities. Proficiency in kitchen operations and food safety standards. Excellent organizational and multitasking skills. Strong communication and interpersonal skills. Certifications: ServSafe or equivalent food safety certification preferred. Physical Requirements Mobility: Ability to stand and walk for extended periods. Strength: Ability to lift and carry up to 50 pounds. Manual Dexterity: Proficient knife skills and ability to handle kitchen equipment safely. Environment: Ability to work in a high-pressure, fast-paced environment with varying temperatures. Working Conditions Schedule: Must be able to work flexible hours, including evenings, weekends, and holidays. Environment: Professional kitchen setting within a luxury resort, requiring adherence to the highest standards of appearance and conduct.