1833 Club Sous Chef

Milwaukee, WI, USA|

Job Overview

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

Job Description

The VIP Lounge (1833 Club) is a premium dining and social experience venue located within a vibrant casino environment. This establishment is well-known for delivering exceptional quality food and superior guest service in a fast-paced, high-energy setting. With a focus on culinary excellence and guest satisfaction, the VIP Lounge offers an exclusive atmosphere where guests can enjoy thoughtfully prepared menu items made with high standards of taste, visual appeal, and portion control. The venue operates with a commitment to integrity, professionalism, and continuous improvement, aligning its mission and vision with delivering unparalleled experiences to its patrons. The employment type is flexible shift work, offering pay based on experience to attract skilled culinary professionals eager to join a dynamic team and contribute to the venue's success.

As the Sous Chef at the VIP Lounge (1833 Club), you will play a vital leadership role in the back of house operations, serving as the right hand to the VIP Lounge Chef. This position requires a culinary expert with advanced cooking skills and the ability to lead a team in a fast-paced environment while maintaining the highest food quality standards. You will be responsible for managing day-to-day kitchen activities, including cooking, creating, planning, and supervising the preparation of all menu items to ensure optimal guest satisfaction. Your role involves enforcing strict adherence to recipes, portion control, and sanitation protocols to minimize waste and uphold safety standards. You will also be integral in overseeing staffing functions such as interviewing, hiring, training, scheduling, and motivating team members to ensure smooth operational flow.

This leadership role requires a balance of creativity and business acumen, as you will assist in developing new menus and recipes, evaluate culinary trends, and manage food and labor costs to meet financial targets. You will ensure compliance with all internal controls, organizational policies, and applicable laws while fostering an environment focused on excellence and guest-centric service. Effective communication skills and the ability to handle confidential information discreetly are essential, as the position demands interaction with guests, team members, and management. Physical stamina and flexibility to work various shifts, including nights, weekends, and holidays, are equally important given the demanding nature of the role. This comprehensive role offers an excellent opportunity for experienced culinary professionals seeking to advance their careers within a respected and high-profile hospitality environment.

Job Requirements

Ability to demonstrate advanced cooking skills
high school diploma or equivalent
three years of progressively responsible experience in a professional, classically disciplined restaurant, hotel, or club kitchen or a high volume, fast-paced, multiple station setting
associate’s degree can substitute for one year of experience
ability to successfully achieve ServSafe certification within 90 days
ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays
ability to maintain discretion when handling confidential information
physical ability to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods in a fast-paced environment
ability to lift, carry, push, pull, or move objects up to 25 pounds regularly and up to 50 pounds occasionally with assistance
must wear required personal protective equipment (PPE) while performing duties
specific vision abilities including close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus

Job Qualifications

High school diploma or equivalent
three years of progressive experience in a professional or high-volume kitchen setting
associate’s degree preferred
previous supervisory experience preferred
ability to achieve ServSafe certification within 90 days
proficiency in using standard office equipment and Microsoft Office
strong communication skills including public speaking
ability to work extended and irregular hours including nights, weekends, and holidays
ability to maintain confidentiality
strong leadership and organizational skills

Job Duties

Cook, create, plan, and manage the preparation of all menu items to ensure optimal guest satisfaction
carry out managerial responsibilities in accordance with the organization’s policies and applicable laws including interviewing, hiring, and training team members
schedule and motivate team members
plan, assign, and direct work
appraise performance
reward and discipline team members
address complaints and resolve problems
oversee daily operations including leading pre-shift meetings, delegating tasks, conducting training, and managing opening, closing, and cleaning duties
enforce recipes and training procedures to maintain the highest standard of food quality
control pace and quantity of production while maintaining a safe, sanitary, and organized work environment
assist in developing new menus and recipes using culinary techniques and trends
assist management in operating the venue within fiscal and operational guidelines through effective management of food, labor, and other controllable costs
ensure timely inventory counts and proper stock rotation
assist in ordering and purchasing for the venue
ensure guest satisfaction by providing timely and positive resolution to guest inquiries and concerns
ensure full compliance with departmental internal controls, policies, procedures, and regulations
perform other duties as assigned