Banquet Sous Chef - Merrill & Houston's Steak Joint
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $47,400.00 - $64,000.00
Benefits
Employee Discounts
Paid Time Off
Training and development opportunities
401k
medical benefits
24/7 Online Care
Pet insurance
Job Description
Geronimo Hospitality Group is a dynamic and innovative hospitality company renowned for its collection of award-winning boutique hotels, restaurants, and clubs. Unlike traditional hospitality groups, Geronimo Hospitality Group prides itself on its motto that "the status quo sucks," striving always to push boundaries and redefine industry standards. By fostering an environment where creativity and hard work are rewarded, Geronimo has positioned itself as a major player in the hospitality industry, creating unique destinations that leave a lasting impression on guests rather than just serving as transient stops. The company culture encourages teamwork, continuous improvement, and a competitive spirit, making it a highly sought-after employer for individuals looking to build a rewarding career in hospitality.
Within this vibrant organization is Merrill & Houston's Steak Joint, a classic steakhouse located in Beloit. This establishment is known for offering the freshest steaks and seafood, reflecting the city’s rich industrial heritage through both its menu and atmosphere. Merrill & Houston's Steak Joint combines high-quality food with down-to-earth, attentive service to create an exceptional dining experience. The steakhouse stands as a testament to Geronimo Hospitality Group’s commitment to excellence and guest satisfaction.
The Banquet Sous Chef role at Merrill & Houston's Steak Joint is a full-time position critical to maintaining the kitchen’s operational excellence, especially concerning catering and banquet services. This job involves overseeing all kitchen functions related to banquets, including food purchasing, preparation, quality control, training, sanitation, and cost management. The Sous Chef will work closely with the Head Chef and Kitchen Manager to uphold the highest standards in food quality and presentation, ensuring every guest experiences memorable service.
As a key leader in the kitchen, the Banquet Sous Chef will also assist the main kitchen operation during busy periods or as needed, guaranteeing smooth and effective service delivery. This role demands not only culinary skills but also strong leadership and organizational capabilities to manage kitchen staff, schedule labor efficiently, and maintain compliance with health and safety regulations.
The position offers a range of benefits aimed at supporting employees' well-being and professional growth such as employee discounts, paid time off, medical benefits, 401K plans, 24/7 online care services, pet insurance, and opportunities for training and development. The company encourages a competitive spirit and offers the opportunity to build your future within a supportive and forward-thinking team.
This opportunity is perfect for a culinary professional with at least three years of diverse kitchen experience who is passionate about delivering quality food and fostering a positive team environment. The Banquet Sous Chef will be instrumental in creating the signature "Geronimoments" that define the group's guest experience. Join Geronimo Hospitality Group and Merrill & Houston's Steak Joint to become part of a company that doesn’t just raise the bar — it is the bar in hospitality excellence.
Within this vibrant organization is Merrill & Houston's Steak Joint, a classic steakhouse located in Beloit. This establishment is known for offering the freshest steaks and seafood, reflecting the city’s rich industrial heritage through both its menu and atmosphere. Merrill & Houston's Steak Joint combines high-quality food with down-to-earth, attentive service to create an exceptional dining experience. The steakhouse stands as a testament to Geronimo Hospitality Group’s commitment to excellence and guest satisfaction.
The Banquet Sous Chef role at Merrill & Houston's Steak Joint is a full-time position critical to maintaining the kitchen’s operational excellence, especially concerning catering and banquet services. This job involves overseeing all kitchen functions related to banquets, including food purchasing, preparation, quality control, training, sanitation, and cost management. The Sous Chef will work closely with the Head Chef and Kitchen Manager to uphold the highest standards in food quality and presentation, ensuring every guest experiences memorable service.
As a key leader in the kitchen, the Banquet Sous Chef will also assist the main kitchen operation during busy periods or as needed, guaranteeing smooth and effective service delivery. This role demands not only culinary skills but also strong leadership and organizational capabilities to manage kitchen staff, schedule labor efficiently, and maintain compliance with health and safety regulations.
The position offers a range of benefits aimed at supporting employees' well-being and professional growth such as employee discounts, paid time off, medical benefits, 401K plans, 24/7 online care services, pet insurance, and opportunities for training and development. The company encourages a competitive spirit and offers the opportunity to build your future within a supportive and forward-thinking team.
This opportunity is perfect for a culinary professional with at least three years of diverse kitchen experience who is passionate about delivering quality food and fostering a positive team environment. The Banquet Sous Chef will be instrumental in creating the signature "Geronimoments" that define the group's guest experience. Join Geronimo Hospitality Group and Merrill & Houston's Steak Joint to become part of a company that doesn’t just raise the bar — it is the bar in hospitality excellence.
Job Requirements
- High school diploma or equivalent
- A minimum of 3 years of experience in varied kitchen positions including food preparation, banquet prep and execution, line cook, grill, sauté, fry cook and expediter
- Must be able to communicate, verbally, written and digitally (email) clearly with managers, kitchen and dining room personnel and guests
Job Qualifications
- High school diploma or equivalent
- A minimum of 3 years of experience in varied kitchen positions including food preparation, banquet prep and execution, line cook, grill, sauté, fry cook and expediter
- Must be able to communicate, verbally, written and digitally (email) clearly with managers, kitchen and dining room personnel and guests
- Associate degree is a plus
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
- Make employment and termination recommendations including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
- Fill in where needed to ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and are in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Work with executive chef/kitchen manager to plan and price menu items
- Establish portion sizes and prepare standard recipe cards and costing for all new menu items
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- Responsible for training kitchen personnel in cleanliness and sanitation practices
- Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
- Provide safety training in first aid, CPR, lifting and carrying objects and managing hazardous materials
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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