Resort Sous Chef relocate to Wisconsin Rapids area

The National Hospitality Group is a leading name in the hospitality industry, known for its commitment to excellence in fine dining and upscale service. With a portfolio that spans numerous high-end resorts and clubs across the country, the group prides itself on creating memorable guest experiences through exceptional culinary offerings and impeccable service standards. The company operates with a culture that prioritizes guest satisfaction, professional growth, and team collaboration, making it a sought-after employer within the culinary and hospitality sectors. Employees benefit from a stable work environment, competitive compensation, and a comprehensive benefits package that supports their well-being and career development.

This opportunity is for a Sous Chef role located in the Wisconsin Rapids area, within one of the group's prestigious resort operations. The position is designed to support the Executive Chef and Executive Sous Chef in leading the culinary team to deliver the highest level of fine dining. The Sous Chef will play a pivotal role in overseeing kitchen operations, mentoring and training staff, and ensuring that food quality, presentation, and consistency meet the highest standards. This role demands exceptional leadership skills, operational expertise, and a passion for culinary excellence.

The successful candidate will bring experience from fine dining restaurants, upscale casual independent establishments, or 4 to 5-star clubs or resorts. They must be adaptable to relocate to Wisconsin Rapids and contribute to a team culture focused on quality and service. The salary for this position ranges between $65,000 and $70,000 annually, with additional bonuses and a full suite of benefits including multiple health plans, dental and vision insurance, wellness programs, retirement plans like pension and 401k, vacation and paid time off, and relocation assistance.

As a key member of the culinary leadership team, the Sous Chef will be responsible for collaborating on menu planning, managing kitchen workflows, enforcing sanitation and safety protocols, controlling food costs, and maintaining vendor relationships. This role requires a proactive approach to problem-solving, scheduling, and administrative tasks such as invoice coding and staff management. The Sous Chef will oversee the kitchen team, ensuring high morale and productivity while upholding the culinary standards that define the resort's reputation. The position also calls for strong decision-making abilities, attention to detail, and the ability to thrive under pressure while maintaining a professional and positive attitude.

In summary, this role offers a fantastic opportunity for culinary professionals seeking to advance their careers within a stable and supportive environment. The National Hospitality Group’s emphasis on growth, quality, and service excellence makes this Sous Chef position an excellent fit for dedicated chefs eager to lead, innovate, and deliver exceptional dining experiences.