Internship Golf Course Architect Jobs in Wisconsin

If you're eager to showcase your talents in a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We are on the lookout for a passionate individual to join our team and help us continue delivering the unparalleled guest experience that sets us apart. As a Chef for Geneva ChopHouse at the Grand Geneva Resort & Spa, you will be responsible for the daily operations of the ChopHouse kitchen including managing all food preparation and execution; training, supervising, and managing all staff; maintaining the Resort's high standards of quality; and supervising and managing culinary students and internship programs.  

Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. We are a longstanding symbol of home and family, rooted in tradition and eager to shape a brighter future together. 
What will you be doing? 

• Oversees and supervises daily line operation 

• Prepares all food items for buffet, banquet, and restaurant use according to standard recipes 

• Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal 

• Schedule appropriate number of staff according to daily needs of banquet functions and weekly forecasts 

• Supervise all staff including training, counseling, and discipline 

• Ensures proper ordering, receiving, and storage of all food items in refrigerators, freezers, and dry food storage to maintain product freshness 

• Properly rotates food products in order to keep spoilage and waste to a minimum 

• Ensures that all equipment in work area is properly cleaned and sanitized 

• Performs other duties as required 

What do you bring to the role? 

• Any combination of education and experience that provides the required knowledge, skills, and abilities. 

• High School diploma preferred 

• Culinary or Apprenticeship program preferred 

• 2-3 years of experience required in lead cook position 

• Experience with Steakhouse Cuisine 

• Above average knowledge of accepted safety sanitation standards 

• Extensive experience with slicers, mixers, grinders, food processors, etc. 

• Above average mathematical skills necessary to understand recipes, measurements, requisitions amounts, and portion sizes 

• Ability to read, write, and understand the English language in order to complete requisitions, read recipes and communicate with other associates 

What's in it for you? 

• A free, well-balanced meal every shift 

• Discounted gym membership 

• Room discounts at Marcus Hotels & Resorts  

• Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa 

• Free parking 

• "Two for one" movie theater coupons at Marcus Theatres 

• Ability to grow your career and transfer from one property to another  

• Early wage access 

• Paid time off 

• Flexible scheduling 

• Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match 

• And more! 

About Us: 

A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are "People Pleasing People" who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. 

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.  

The Grand Geneva Resort & Spa is an equal opportunity employer.