Sous Chef

Join Our Culinary Team at Ruttger’s Bay Lake Resort!

Are you a passionate and creative culinary professional looking to take your career to the next level? Ruttger’s Bay Lake Resort is seeking a talented Sous Chef to join our dynamic kitchen team. Nestled in the heart of Minnesota’s beautiful lake country, our resort offers a unique blend of rustic charm and modern luxury.

Responsible for overseeing product quality, cleanliness, and profitability of all food service outlets to ensure smooth and efficient guest service. Perform outstanding guest service on a daily basis. Maintain interdepartmental lines of communication and interact on a daily basis with guests and resort staff.

• Plan annual budget related to all BOH activities. Generates maximum financial performance for all food outlets including effective cost control management and ensure appropriate BOH staffing levels are in line with payroll, budget, events, and guest needs.
• Ensures highest standards of sanitation and kitchen safety.
• Holds staff meetings to ensure regular, timely communication within the BOH department.
• Maintains close communication with both sales and operations departments, including event planning and event services, to ensure proper preparation, guarantees, and timelines are met for all catering functions.
• Develops and ensures compliance with recipes and production methods. Coordinates all food production operations.
• Directs the preparation process to ensure food and products are always consistent, and the presentation is of the highest quality.
• Work closely with Food & Beverage Director to complete all administrative duties needed to perform job functions as required (staff schedule, daily and weekly payroll, food orders, inventory, costing, recipe specification and menu development. Ensure all BOH staff have a current Minnesota Serv Safe certificate.
• Interviews, hires, and trains all BOH staff members as dictated by the organizational structure.
• Assigns stations and tasks to staff. Ensure cleanliness of BOH operational areas.
• Receives, and organizes all F & B products and checks for quality, proper specs, and amounts.
• Maintains a cleaning schedule for all major kitchen equipment on a monthly basis.
• Ensures good safety practices.
• Fosters positive working relationships and communication with all departments.
• Any and all other duties as assigned.

• Minimum 2-year culinary degree
• Minimum 3-year culinary management
• 4-year degree in Hotel/Restaurant Management and/or Culinary Arts highly desirable.
• Solid knowledge of menu development, costing and execution, and receipt management.
• Solid knowledge of inventory systems and practices, ordering/receiving, storage management.
• Calm collective communication skills with both front and back of house staff.
• Create, set, and hold a positive tempo in the BOH.
• Must work weekends & holidays as business demands.

The employee must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to fulfill these functions. Ruttger’s further expects every employee to exhibit stellar guest service and a regular attendance record.

• Must be able to pass Ruttger’s background check.
• Talk; hear; see in color; adjust focus to include close, distance, depth, and peripheral vision.
• Stand; walk; sit; kneel; lift; push; pull; reach with arms and hands; move objects weighing up to forty (40) pounds.
• Serv Safe certified in Minnesota.
• Valid MN Driver’s License