Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $80,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Paid vacation
sick pay
Holiday pay
Medical insurance
Vision Insurance
Dental Insurance
401k
free shift meal
complimentary parking
Job Description
The Hotel Landing is a premier luxury lakeside destination located in the Upper Midwest, renowned for its exceptional hospitality, thoughtfully curated experiences, and impeccable service standards. As a high-end resort, the establishment combines elegance and authenticity to create lasting memories for its guests in a tranquil and sophisticated setting. The Hotel Landing is dedicated to delivering refined hospitality through a welcoming and service-driven culture, ensuring every interaction is personalized and discreet to meet the unique needs of each guest. With a commitment to innovation and excellence, the hotel prides itself on maintaining a team culture that fosters relationship-building and elevates... Show More
Job Requirements
- High school diploma or equivalent required
- Culinary degree or equivalent professional experience preferred
- ServSafe or other food safety Manager certification required
- Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen
- Demonstrated success in food and labor cost management, inventory control, and profit and loss performance
- Must meet state and federal requirements for handling food and supervising kitchens
- Ability to lift, push, pull, and carry up to 50 lbs. regularly
- Frequent bending, kneeling, reaching, and handling during prep and service
- Full range of mobility with ability to travel up to 300 feet regularly during the shift
- Continuous standing and walking throughout the shift, particularly during service
- Ability to hear and respond to staff and operational cues in a noisy kitchen environment
- Ability to taste and evaluate food for quality standards
- Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment
Job Qualifications
- Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen
- Demonstrated success in food and labor cost management, inventory control, and profit and loss performance
- Must meet state and federal requirements for handling food and supervising kitchens
- Culinary degree or equivalent professional experience preferred
- ServSafe or other food safety Manager certification required
- Proficiency in a wide range of cooking techniques such as sauté, grill, roasting, butchery, and sauces
- Ability to create prep lists, schedules, ordering systems, and cost analysis
- Familiarity with kitchen inventory practices and ordering systems
- Proficiency with spreadsheets and restaurant management software for labor and inventory
- Ability to communicate clearly, respectfully, and effectively with staff and leadership
- Strong leadership, training, and team development skills
Job Duties
- Lead daily kitchen operations including prep, service, scheduling, and cleanliness to ensure consistent execution and readiness
- Execute menus with precision, maintaining standards for quality, presentation, and taste
- Partner with the Executive Chef on menu development, recipe refinement, and seasonal updates
- Own back-of-house execution standards, ensuring food safety, sanitation, and regulatory compliance at all times
- Train, coach, and develop Sous Chefs, line cooks, and prep cooks through hands-on leadership and real-time feedback
- Manage food and labor costs through thoughtful scheduling, ordering, waste reduction, and inventory controls
- Taste and inspect food throughout service to ensure dishes meet established standards before leaving the kitchen
- Foster clear communication and collaboration between culinary and front-of-house associates
- Support hiring, onboarding, and performance development for back-of-house associates
- Address associate concerns professionally and promptly, modeling calm leadership under pressure
- Maintain organization, cleanliness, and safety across all kitchen areas
- Maintain a friendly, cheerful, and courteous demeanor at all times
- Exhibit a kind, welcoming, detail-oriented approach with a strong sense of urgency
- Perform all other duties as assigned or requested by management
OysterLink helps hospitality teams hire in one place.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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