Banquet Sous Chef - Merrill & Houston's Steak Joint at Geronimo Hospitality Group – Beloit, Wisconsin

STEP INTO THE BIG LEAGUES

Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don’t raise the bar. We are the bar. We create destinations, not pit stops, and we’re looking for people who are ready to join a team that pushes boundaries and values hard work every day.

MERRILL & HOUSTON’S STEAK JOINT

We’re a classic steakhouse offering the freshest steaks and seafood. Merrill & Houston’s Steak Joint tells the story of Beloit’s industrial heritage while focusing on the highest quality food with down-to-earth, attentive service.

PERKS OF THE JOB

We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return.

YOUR ROLE IN CREATING GERONIMOMENTS

In this role, you’ll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here—use it to build the future, make an impact, and continuously improve the guest experience.

As the Banquet Sous Chef, you are responsible for all kitchen functions related to catering and banquets including food purchasing, preparation and maintenance of quality standards, training of employees in methods of cooking, preparation, plate presentation, portion and cost control, sanitation, and cleanliness. The Banquet Sous Chef will also aid in the main kitchen when needed and as directed by the Head Chef/Kitchen Manager.

WHAT YOUR DAY WILL LOOK LIKE

• 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.

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WHAT IT TAKES TO SUCCEED

Education

• High school diploma or equivalent

Experience and/or Training

• 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.

YOU’LL STAND OUT IF YOU BRING

Education

• Associate degree