Restaurant Chef

If you desire to put your years of leadership skills and experience to work in a full-service AAA Four Diamond resort setting while making an impact to the benefit of your team, ownership, and community, the perfect career opportunity awaits.

We are in search of a Head Chef to join our Timber team at our Timber Ridge Lodge & Waterpark in Lake Geneva, Wisconsin.

Tucked within historic Lake Geneva, Timber Ridge Lodge at Grand Geneva Resort is the only all-season, all-suite, destination of its kind in the Midwest.  Featuring 50,000 square feet of year-round, indoor/outdoor waterpark excitement, Timber Ridge Lodge is a family bonding adventure that’s soaked in memories.  The Grand Geneva is also home to two championship golf courses, WELL Spa and fitness center, Mountain Top Ski Park, award-winning restaurants, and 1300 acres of picturesque grounds.  

Our Team is looking for People Pleasing individuals who want to do the following:

·       Turn our guest’s ordinary day into an extraordinary day

·       Love where they work

·       Be appreciated for what they bring to a team

·       Learn and grow with a company who truly values it’s people

What’s in it for you?

·       Flexible Scheduling

·       Free meals every shift made by our talented culinary team

·       Paid time off

·       Golf, Ski, Restaurant & Spa discounts

·       Hotel room discounts as low as $49 per night

·       WELL Spa Gym membership for $16 per paycheck

·       Advancement opportunities across the property and US

·       Friendly work atmosphere

·       Holiday, jury duty, & bereavement pay

·       Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits

·       Recognition programs (aka get paid to celebrate)

About the role

Head Chef is calling your name here at the Timber Ridge Lodge & Waterpark: Produce menu items in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation. 

What will you be doing?

·       Read and follow recipes as they pertain to menu production.

·       Memorize all production specifications, food presentations, and cooking methods pertinent to menu production.

·       Recognize/fabricate all products pertinent to menu production.

·       Cook all menu items to guest specifications with regards to temperature, etc.

·       Properly label, date, and store all prepared food as well as raw ingredients and food orders.

·       Assist others in workload management as time allows.

·       Maintain a clean and organized work area.

·       Maintain a sanitary environment consistent with the standards of chef and local health department.

·       Recognize fluctuations in volume of business and maintain station accordingly.

·       Maintain consciousness of portion sizes consistent with production specifications.

·       Recognize and react to product spoilage.

·       Maintain a clean and presentable uniform/appearance.

·       Communicate any needs, deficiencies, or outages to chef/supervisor.

·       Accept verbal direction from chef/supervisor regarding changes, special needs, quantity of production, etc.

·       Organize tasks and manage time effectively.

·       Complete station set up, including necessary equipment, in a timely manner and assist team members as time allows.

·       Prepare portions of Staff Meal for Employee Cafeteria.

·       Close kitchen shifts in the manner set forth by chef/supervisor.

·       Perform other duties as assigned.

What do you bring to the role?

·       Previous experience as a line cook in busy operation; basic knife skills

·       Able to react positively to fast paced work environment and high-pressure situations.

·       Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs).

·       Able to work well inside of a team orientated environment.

·       Able to read client orders, special requests, etc. from Micros printer in English.

·       Willing to accept verbal direction from chefs or management.

·       Able to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction.

·       Have general knowledge of equipment and food products utilized on a daily basis.

·       Be willing to learn/work on all kitchen stations and shifts.

·       Be able to work long hours in a high stress work environment

·       Comfortable degree of dexterity for knife handling, prep work, etc.

·       Be able to manage multiple tasks simultaneously

·       Ability to work a flexible schedule including days, nights, weekends and holidays.

WARNING: must be prepared to be a part of guest memories for years to come!

Grand Geneva is an Equal Opportunity Employer

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

Salary : $16 - $49