What You'll Do

As an Executive Sous Chef, you will:

• Provide leadership and guidance to the culinary teams and fosters a culture of creativity, collaboration, and continuous improvement. Works closely with the Executive Chef to help develop innovative menus and concepts that reflect culinary trends and guest preferences.
• Collaborate with the Executive Chef and Restaurant Managers to develop seasonal menus, daily specials, and catering offerings that showcase farm-to-table ingredients, culinary expertise, and creativity. Develops menu concepts from start to finish, creates menu, budgets menu cost, and presents final tasting to leadership team. Monitors menu performance, gathers feedback, and make adjustments as necessary to enhance guest satisfaction and profitability.
• Mentor and train kitchen staff in culinary techniques, food preparation methods, and sanitation practices. Diseminates recipe instructions and creates daily workflows needed for new menu rollout. Fosters a culture of learning and development, providing opportunities for growth and advancement within the culinary team.
• Oversee the larger scope of day-to-day kitchen operations, including food preparation, production, and presentation, ensuring adherence to quality standards, food safety regulations, and cost control measures. Implements efficient workflows and procedures to optimize kitchen efficiency and productivity.
• Manage food inventory levels, procurement, and vendor relationships to ensure adequate supply levels while minimizing waste and controlling costs/delivery time. Conduct regular inventory audits and implements strategies to optimize inventory turnover, product rotation, and minimize shrinkage.
• Maintain high standards of food quality, consistency, and presentation, conducting regular tastings and inspections to uphold Sentry's reputation for service and quality. Address any issues or concerns promptly, implementing corrective actions as needed.
• Ensure compliance with all state, federal, and industrial health, safety, and sanitation regulations, conducting regular inspections and team training to uphold the highest standards of cleanliness and hygiene in the kitchen.
• Administer human resource-related activities including timely performance and salary reviews. Ensure all subordinates adhere to human resources policies and practices. Completes scheduling & payroll processes for assigned team members.

Additionally, you will:

• Work closely with Restaurant Manager and front-of-house staff to deliver exceptional dining experiences that exceed guest expectations. Collaborate on special events, promotions, and themed dinners to enhance guest engagement and satisfaction.
• Responsible for meticulously organizing the food items required for the daily menu within the framework of each restaurant's unique concept, ensuring seamless execution and adherence to culinary standards.
• Oversee and providing leadership to the back-of-house staff when the Executive Chef is unavailable, ensuring smooth operations and maintaining high standards of performance in their absence.
• Actively support and cultivate a culture of "concierge-like" service by consistently delivering a personalized and exceptional level of service ensuring customer satisfaction.
• Partner with Executive Chef to hold daily line-up meetings to go over shift expectations.
• Perform other job-related duties as assigned from time to time.

What it Takes

• Technical degree from Culinary Institute or equivalent work experience
• Minimum of 4 years of relevant work experience
• TIPS certification required
• ServSafe certification required
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously.
• Knowledge of culinary techniques, food trends, industry best practices, and all aspects of food preparation.
• Wood burning oven experience desirable.
• Farm-to-table experience desirable.
• Proficient with Microsoft Excel.
• Experience in banquet preparation and planning.
• Ability to work flexible scheduling including early mornings, nights, weekends, and holidays as needed.

What You'll Receive:

At Sentry, your total rewards go beyond competitive compensation. Below are some benefits and perks that you'll receive.

• Competitive Compensationto reward you for your hard work
• Eligibility for a Quarterly PerformanceBonus
• GenerousHoliday Pay, Paid-Time Off and Floating Holidaysfor you to enjoy time "out of the office"
• Group Medical, Dental, Vision and LifeInsuranceto encourage a healthy lifestyle
• 401 (K) matchafter 1 year of service to help fund your future
• Associatediscountedshift meals and golf rates
• FreeWellness Center Membership
• Extensive Work-Life Resources to lend a helping hand.

About Sentry

We take great pride in making Forbes' list of America's Best Midsize Employers. A lot of different factors go into that honor, many of which contribute to your job satisfaction.

Our bright future is built on a long track record of success. We got our start in 1904 and have been helping businesses succeed and protect their futures ever since. Because of the trust placed in us, we're one of the largest and financially strongest mutual insurance companies in the United States. We're rated A+ by A.M. Best, the industry's leading rating authority.

Our headquarters is in Stevens Point, Wisconsin, with offices located throughout the United States. From sales to claims, and information technology to marketing, we enjoy a rewarding and challenging work environment with opportunities for ongoing professional development and growth.

Get ready to own your future at Sentry. Opportunities await!

Who to Contact

Brianna Tucker

Equal Opportunity Employer

SentryWorld is an Equal Opportunity Employer. It is our policy that there be no discrimination in employment based on race, color, national origin, religion, sex, disability, age, marital status, or sexual orientation.