Chef Jobs in Germantown, WI

THE CITY MARKET 2205 E Capital Drive Shorewood, WI 53211 We are seeking and NOW HIRING a skilled Executive Chef The Ideal applicant has Experience and Training in both Culinary and Bakery Operations with a strong interest in health and wellness including Plant based Cuisine, Vegan, Vegetarian and Fast Casual meu development. Responsibilities Include: Hiring and Scheduling Bakery, Kitchen and Line Staff Members Controlling Inventory Creating Specials and Training Line Prep and Line Cooks Seasonally helping in bakery and pastry Purchasing Food and Stock Training Staff on proper food preparation and kitchen safety techniques. Ensure that the companies standards are upheld Our Executive Chef also makes sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards. Controlling food cost, waste and managing employee hours,JOB SKILLS AND REQUIREMENTS Customer-Service: Being friendly and courteous will help keep customers coming back. Attention to Detail: keep your eyes on a lot of elements: food standards, costs, safety, etc. Leadership: You must be a leaders, in the back of house, rallying their team during heavy shifts, resolving conflicts and getting the job done. Management Skills: Expect to not only deal with food, but also have to deal with costs, pricing, creating work schedules and more. Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job. Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a kitchen managers job. Being able to come up with a solution quickly is a needed skill. Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: Kitchen managers can expect long days around hot cooking elements, much of it on their feet. You Must Posses a Food Service Sanitation Certificate Experience REQUIRED We Offer: A fair wage ($48,000 - $60,000 yearly depending on experience), overtime opportunity, 401K, Health Insurance and discounts on products See us on REAL Milwaukee: ******************************************************************************************************************** Or at: *************************

PRIMARY OBJECTIVE: To provide customer service and cooking support to the Deli Department. To contribute toward ensuring a positive shopping environment for customers and a positive working environment for employees. NATURE AND SCOPE: Emphasis in this position is on providing proper preparation and display of product as well as prompt, courteous and accurate service to customers. The primary learning challenge is in product knowledge, case sets, tray assembly and equipment use. This position is responsible for providing effective training, development and work direction for department employees and requires the ability to encourage individual and group effort toward department objectives. The position requires ongoing moderate to heavy lifting, walking, standing, operation of deli equipment, exposure to hot surfaces and oils, social skills/verbal interaction, listening skills, judgment/decision making, reading, writing and math. Position functions and work hours may vary according to business needs. The Executive Chef or person in charge provides assignments and work direction. ESSENTIAL POSITION FUNCTIONS Assist in determining work priorities and establish work lists in order to consistently maintain adequate department conditions Assist in determining work needs during the shift Communicate with Deli Executive Chef concerning ongoing department status, including successes, problems and planning Responsible for food preparation Prepare a variety of meals in steamers, ovens or deep fryers Cook in quantities according to menu and number of persons to be served Assume 100% responsibility for quality of products served Properly shave and slice deli meats and cheeses Ensure proper handling, sanitation, freshness and quality of all products Must obtain and/or maintain a current Food Handler's Certificate. Uphold all store, OSHA and State Food Handler's practices and guidelines. Maintain a clean and safe work environment by adhering to safety/sanitation regulations and procedures. Fill and rotate deli hot cases and displays Ensure cases and displays are full, clean and attractive Maintain proper refrigeration and handle product properly to avoid damage Shrink items according to appearance and sell by date Set cases and displays according to instructions Assist in supervising of deli employees to ensure efficient labor utilization and effectiveness in meeting department objectives Effectively communicate tasks and priorities Follow up to ensure proper task completion and adherence to store and department policies and procedures Ensure customers receive prompt and friendly service and assistance from all department employees Ensure proper product handling to control shrinkage and waste Shrink items according to appearance and sell by date Assist in supervising department safety and sanitation programs Ensure all employees are properly trained in equipment use, maintenance and sanitation standards, proper lifting and all related safety rules and procedures Ensure no one under 18 years of age operates hazardous equipment Conduct department inspections and maintain safety checklist Ensure department compliance with sanitation-related issues relative to outside sanitation auditors and public health inspections Ensure personal protective devices (chemical resistant gloves, splash goggles) are used Assist in ordering and receiving of product Correctly match delivery to invoice and sign Monitor product quality Store product and ensure proper refrigeration Break down department and perform cleaning duties Close the kitchen properly and follow closing procedures for kitchen stations Assist others in closing the kitchen Wash dishes Break down, wash and sanitize; sharpen slicers Clean cases, ovens and fryers Sweep and mop floors Use personal protective devices (cut resistant gloves, chemical resistant gloves, chemical splash goggles, poly gloves) as instructed Assist with menu planning, answering phone calls, merchandising, pricing procedures, product development and employee training Follow all store and department policies and procedures FUNCTIONAL REQUIREMENTS Physical Lifting/carrying up to 60 lbs. Pushing/pulling up to 250 lbs. Equipment operation (box cutter, tongs, scales, wrapper, knives, slicer, broaster, chicken fryer, food processor, pizza oven, cleaning utensils) Walking, turning, standing, reaching, stooping, bending, squatting Mental Judgment/decision making Social skills/ verbal interaction Listening skills Reading, writing, math Memorization Environmental Exposure to cold temperatures Exposure to hot surfaces and oils IMPORTANT DISCLOSURE NOTICE The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change. An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Mason Street Grill is searching for an Executive Sous Chef who thrives off of the fast-paced environment in the kitchen and prepare some of the best food in Milwaukee. In this role you will assist in training, supervising, and actively maintaining Mason Street Grill's high standards of quality. Do you strive to set yourself apart by your superior style of service? If you are dedicated and energetic about delivering exceptional dining experiences, then this favorite Milwaukee restaurant in the heart of downtown is the place for you. With a mix of live jazz and inviting kitchen aromas, Mason Street Grill is a hot spot for many guests both near and far. What you will be doing: · Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs. · Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal. · Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct monthly culinary meetings. · Monitor staff performance, product quality and production flow; foster improvement where necessary. · Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. · Create, strengthen, and maintain vendor relationships. · Ensures compliance with all local, state, and federal rules and regulations. · Prepare all food items according to approved recipe specifications. · Monitors restaurant during peak periods to oversee production flow and presentation. · Report any equipment in need of repair to Engineering for service. · Performs other duties as requested, such as V.I.P. parties and staff meetings. What we are looking for: · Minimum of two years' experience in a culinary supervisory and management position in a similar size operation preferably in a fine dining atmosphere. · High School education required. Minimum of 2 years formal culinary schooling preferred.

_Work Mode: Onsite_ **Opportunity** The Sous Chef position is responsible for leading the day-to-day culinary operations in the absence of the Head Chef. This includes the restaurant as well as banquet functions. During winter when the operation is closed, the Sous Chef will act in the capacity of a Tournant Chef and assist other kitchen as directed by senior leadership. **Specific Responsibilities** Quality Control + Standardize recipes, plating instructions/guides, and menu costing. + Monitor freshness and inspect food products daily to uphold quality standards of the resort. + Work closely with receiving team and purchasing to source best quality at best price amongst food vendors. + Engage daily in the preparation of food to ensure execution and quality standards are met. + Ensure sanitation guidelines are met daily. Financials + Aid Head Chef to achieve financial goals, through productivity management, participation in the annual budgeting process and monitoring/control expenses to keep in line as a % of Net Sales. Personnel + Assist culinary associates as needed to ensure production is complete prior to each service/function. + Direct and supervise cooks and dishwashers on an as needed basis. + Train and develop team members on technical and professional skills for future growth opportunities. + Properly integrate new associates to the department and resort standards. + Assist with on the job training for all new and existing associates. + Maintain a culture of driving creativity and innovation. + Assist with development plans for associates for future talent development. + Provide training, tools and materials for your associates to successfully complete assigned tasks. Production + Demonstrate a thorough knowledge of food handling and preparation techniques. + Store, rotate, and label food items and maintain a well sanitized kitchen in accordance with health regulations. + Work closely with purchasing to stay current on new products that can improve quality and/or lower costs. + Stay current with hotel and culinary trends to provide innovative menu ideas. + Participate in the demonstration kitchen series and other resort special events. + Participate in media and PR opportunities as needed. + Prepare self and team to assist in all culinary operations when backup is needed. Leadership + Actively support the company's mission by consistently providing world-class products and service to our guests. + Maintain a positive attitude and assist in creating a positive work environment. + Conduct monthly staff meetings and cascade pertinent information to associates. + Build and maintain positive work relations with peers and support departments. + Must work effectively without supervision. + Supervise all Cook I, II, III, IVs and Stewards. + Participate in recruiting, interviewing and hiring as needed. + Ensure clear and professional communication with personnel in all departments. + Use progressive disciplinary action when needed to address employee challenges/issues. **Skills/Requirements** + Food Manager Certification required or completion of this certificate within 30 days of employment. + Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem-solving skills. + Responsible to provide overall direction, coordination, and ongoing evaluation of operations. + Experience in budgeting, food cost, labor costs, and scheduling. + Minimum of 3 years of practical restaurant management experience or related resort hotel experience. + Thorough knowledge of food handling and preparation techniques. + Skilled in inventory control. **Physical Requirements** + Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day. + Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time. \#LI-Onsite \#LI-KS1 **_Applicants must be authorized to work in the US without requiring sponsorship now or in the future._** _The salary range for this position is $59,250 - $74,050. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate's experience, their education, and the work location. Available benefits include medical, dental, vision & 401k._ **Why Choose Kohler?** We empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we're driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives. **About Us** It is Kohler's policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact ********************* . Kohler Co. is an equal opportunity/affirmative action employer.

The Ingleside Hotel and Conference Center in Pewaukee is looking for an experienced Chef to manage our busy banquet kitchen. Salary $69- $73K; full benefit package + fun perks like discounted water park admission. Mentor culinary and sanitation staff under the Executive Chef. Show off your creative culinary skills with high-volume banquet prep - we host chef's tables, wine dinners & up to 100 weddings/year in our 2 ballrooms and 4 other event spaces. Supportive, family atmosphere - join us! Requires: * High volume kitchen management experience, banquets preferred Our generous benefits package includes: * Health insurance with low-cost premiums * Dental and vision insurance * Company-paid basic life insurance * Company-paid short term and long term disability insurance * 401k matching retirement plan * Paid time off * Tuition reimbursement * Flexible Spending Account (FSA) * Free parking * Discounted hotel rooms in Pewaukee and Madison * Free admission to Christmas drive-through light show * Discounted water park admission * Pet insurance Qualified applicants must be able to complete a pre-employment background check.. The Ingleside Hotel is a drug free workplace. We participate in E-Verify. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for all team members. EOE/M/F/D/V/SO

The opportunity Delaware North Sportservice is hiring an Executive Sous Chef to join our team at American Family Field in Milwaukee, Wisconsin. As an Executive Sous Chef, you will be responsible for managing high-volume kitchen operations and ensuring exceptional food quality, presentation, and menu development. This role requires a dynamic leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply. Pay Minimum - Anticipated Maximum Base Salary: $76,800 - $96,700 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at ******************************************** What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Assist the Executive Chef with daily supervision and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation * Showcase culinary expertise and refined cooking technique, style, and taste * Hire, train, and mentor team members, creating a cohesive work environment * Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Shift details Day shift Evening shift Holidays Evenings as needed Monday to Friday 8 hour shift 10 hour shift 12 hour shift Event based Who we are Delaware North operates concessions and premium dining services at the 41,900-seat American Family Field, home of the Milwaukee Brewers since 1970. We manage concession outlets, suites, all-inclusive areas and clubs at the stadium. We also operate J. Leinenkugel's Barrel Yard Brewery, Bar, and Restaurant. The culinary team partners with many local vendors to infuse Milwaukee staples into the food and beverage offerings. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

Join the Alto-Shaam Team Virtually Tour our Facility:********************************** GHjskWR Whether you're just beginning your career or have years of assembly experience-you've come to the right place. Working at Alto-Shaam means you're part of a passionate team of people all working together towards one common goal. We want you on our team, because you believe in getting better every day. That kind of continuous improvement is what leads to promotions, pay raises, and company-wide innovation. Since 1955, Alto-Shaam has pioneered industry-leading foodservice equipment that anticipates and responds to industry needs. Our solutions have helped generations of foodservice professionals enhance their menus while providing a greater return on their investment. Job Description Corporate Chef is to lead in-house events (Inspires, Taste Of Alto-Shaam, industry trainings & R&D) and in-field events when needed to support Sales or Culinary. Will be responsible for supporting our rep territories and chain activity as needed with equipment training and demonstrations. The ideal candidate for a Corporate Chef would be able to do the following: Support Global Internal/External Sales Departments Proficient in all Executive Sous Chef duties. Communication with customers professionally and timely with regards to customers questions or product information via multiple channels. Leading demonstrations, market segment association shows and work as back-up on National account calls with a Corporate Executive Chef. On-Site consultation with customers and sales representatives to provide culinary expertise to both sides, enhancing customer confidence and advocating equipment solutions which best fit the customer's needs. Through participation in industry and customer related trade shows-events, demonstrating equipment capabilities and educating the industry about features, benefits, and advantages of company's products. Support Marketing Department Through utilization of social media: maintain a lively relationship with the culinary community where ideas can flow both ways and business leads can be generated. Through creation of online media aimed directly at end users (Media platform influencing). By working with our marketing department to execute successful content creation with the company's equipment or successful “how-to” capabilities. Support Product Management-Engineering-Inside Sales Departments By providing training and enhancing these groups understanding of the company's products and their application thereby enhancing customer quality and experience. Qualifications For a candidate to be successful as a Corporate Chef they must have: Culinary/servsafe degree and minimum of 4 years work experience in a variety of kitchens including Executive Chef position and leadership/management experience. Able to work in high pressure situations and take direction from multiple sources including giving and taking advice and feedback from sales and customers and using this information to coach, support and motivate culinary team. Ability to multi-task, not only during a demo, but juggling culinary responsibilities with other tasks. Strong in problem solving, communication, educating and presentation skills in front of customers. Knowledge of sales processes and how we go to market. Must have an industry presence and able to work without constant supervision - creative productivity. Ability to train/educate people while flexible under the sudden demands of a high-stakes sales environment. Additional Information For more information about our benefits, job duties, and company values, go to *****************************

Head Chef - (250000H7) Description If you desire to put your years of leadership skills and experience to work in a full-service AAA Four Diamond resort setting while making an impact to the benefit of your team, ownership, and community, the perfect career opportunity awaits. We are in search of a Head Chef to join our Timber team at our Timber Ridge Lodge & Waterpark in Lake Geneva, Wisconsin. Tucked within historic Lake Geneva, Timber Ridge Lodge at Grand Geneva Resort is the only all-season, all-suite, destination of its kind in the Midwest. Featuring 50,000 square feet of year-round, indoor/outdoor waterpark excitement, Timber Ridge Lodge is a family bonding adventure that's soaked in memories. The Grand Geneva is also home to two championship golf courses, WELL Spa and fitness center, Mountain Top Ski Park, award-winning restaurants, and 1300 acres of picturesque grounds. Our Team is looking for People Pleasing individuals who want to do the following: · Turn our guest's ordinary day into an extraordinary day · Love where they work · Be appreciated for what they bring to a team · Learn and grow with a company who truly values it's people What's in it for you? · Flexible Scheduling · Free meals every shift made by our talented culinary team · Paid time off · Golf, Ski, Restaurant & Spa discounts · Hotel room discounts at Marcus Properties · Discounted WELLLL Spa Gym membership · Advancement opportunities across the property and US · Friendly work atmosphere · Holiday, jury duty, & bereavement pay · Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits · Recognition programs (aka get paid to celebrate) About the role Head Chef is calling your name here at the Timber Ridge Lodge & Waterpark: Produce menu items in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation. What will you be doing? · Read and follow recipes as they pertain to menu production. · Memorize all production specifications, food presentations, and cooking methods pertinent to menu production. · Recognize/fabricate all products pertinent to menu production. · Cook all menu items to guest specifications with regards to temperature, etc. · Properly label, date, and store all prepared food as well as raw ingredients and food orders. · Assist others in workload management as time allows. · Maintain a clean and organized work area. · Maintain a sanitary environment consistent with the standards of chef and local health department. · Recognize fluctuations in volume of business and maintain station accordingly. · Maintain consciousness of portion sizes consistent with production specifications. · Recognize and react to product spoilage. · Maintain a clean and presentable uniform/appearance. · Communicate any needs, deficiencies, or outages to chef/supervisor. · Accept verbal direction from chef/supervisor regarding changes, special needs, quantity of production, etc. · Organize tasks and manage time effectively. · Complete station set up, including necessary equipment, in a timely manner and assist team members as time allows. · Prepare portions of Staff Meal for Employee Cafeteria. · Close kitchen shifts in the manner set forth by chef/supervisor. · Perform other duties as assigned. What do you bring to the role? · Previous experience as a line cook in busy operation; basic knife skills · Able to react positively to fast paced work environment and high-pressure situations. · Able to communicate effectively with supervisors and team members both in culinary and exterior departments of the hotel (specifically stewarding and service staffs). · Able to work well inside of a team orientated environment. · Able to read client orders, special requests, etc. from Micros printer in English. · Willing to accept verbal direction from chefs or management. · Able to maintain a positive attitude and professional demeanor in all situations, especially those pertaining to client satisfaction. · Have general knowledge of equipment and food products utilized on a daily basis. · Be willing to learn/work on all kitchen stations and shifts. · Be able to work long hours in a high stress work environment · Comfortable degree of dexterity for knife handling, prep work, etc. · Be able to manage multiple tasks simultaneously · Ability to work a flexible schedule including days, nights, weekends and holidays. Salary Range $55,000-$65,000 based on experience WARNING: must be prepared to be a part of guest memories for years to come! Grand Geneva is an Equal Opportunity Employer 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- Primary Location: United States-Wisconsin-Lake GenevaWork Locations: Timber Ridge Lodge 7020 Grand Geneva Way PO Box 880 Lake Geneva 53147Job: Culinary/KitchenJob Posting: Mar 11, 2025, 6:00:51 PM

Mason Street Grill is searching for an Executive Sous Chef who thrives off of the fast-paced environment in the kitchen and prepare some of the best food in Milwaukee. In this role you will assist in training, supervising, and actively maintaining Mason Street Grill's high standards of quality. Do you strive to set yourself apart by your superior style of service? If you are dedicated and energetic about delivering exceptional dining experiences, then this favorite Milwaukee restaurant in the heart of downtown is the place for you. With a mix of live jazz and inviting kitchen aromas, Mason Street Grill is a hot spot for many guests both near and far. What you will be doing: * Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs. * Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal. * Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct monthly culinary meetings. * Monitor staff performance, product quality and production flow; foster improvement where necessary. * Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. * Create, strengthen, and maintain vendor relationships. * Ensures compliance with all local, state, and federal rules and regulations. * Prepare all food items according to approved recipe specifications. * Monitors restaurant during peak periods to oversee production flow and presentation. * Report any equipment in need of repair to Engineering for service. * Performs other duties as requested, such as V.I.P. parties and staff meetings. What we are looking for: * Minimum of two years' experience in a culinary supervisory and management position in a similar size operation preferably in a fine dining atmosphere. * High School education required. Minimum of 2 years formal culinary schooling preferred. * Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets. * Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creations, etc. * Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control in accordance to the operating budget. * Ability to perform duties in confined spaces within extreme temperature ranges. * Ability to supervise large staff and accomplish goals on a timely basis. * Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and leadership. * Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, togs, slicers, etc. * Ability to grasp, lift, and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. on a continuous schedule. * Create specials that are cost effective and in keeping with the cuisine concept. * Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts. * Measure-minimize food waste. Benefits: * A free, well-balanced meal every shift * Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties * Discounts at Marcus Hotels & Resorts restaurants, golfing, skiing and spa * Discounted parking * Bonus Eligible * Paid time off * Medical, dental and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer and 401k with employer match Who we are: 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. Mason Street Grill is an equal-opportunity employer. Additional Information * Hourly/Yearly Wage: 65,000-75,000

Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is a 0.9 FTE (36 hours per week). This position will work various day of the week 5:30am-2:00pm, every third weekend and two holidays per year. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION High school diploma or equivalent desirable ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first. Preferred knowledge of therapeutic diets Previous institutional cooking or food service desirable Shift: 5:30am - 2pm. Every third weekend and 1-2 holidays per year. FTE: 0.9 (36 hours per week)

An exceptional resort property is in need of a superstar chef. The ideal candidate will be someone that is comfortable in a very high end property that has the creativity to stay on the cutting edge and the cultural savvy to thrive in an innovative, elite environment. The ideal candidate will have a 5 star, 5 diamond mindset and pedigree. The position is located in Wisconsin. This is a truly unique and rewarding position that offers excellent career growth opportunities. Key Position Responsibilities • Assist the Head Chef with preparing high quality food products, establishing industry standards for restaurant specialties, and monitoring inventory. • Assist with the supervision of daily preparations for meal periods • Ensure that Five Star, Five Diamond standards are followed. • Assist with menu development. • Strive to move the business and its cuisine forward to be competitive with its market niche. • Follow safety and sanitation procedures. • Work with a vibrant, active team focused on superior guest experience. • Be available and support other outlet chefs in their operation, offering help when needed. Qualifications Education and technical expertise: • An associate degree from a culinary institute or have completed an equivalent apprenticeship program. • Thorough knowledge of food handling and preparation techniques. • Fine dining experience preferred. Benefits This company offers fabulous potential for motivated professionals, great compensation, and full benefits including 401K, bonus, relocation assistance, dental insurance, medical insurance, and life insurance. Pre-employment drug screening required. Additional Information All your information will be kept confidential according to EEO guidelines.

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business. We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a “can-do” attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family. JOB PURPOSE: The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. SUPERVISORY RESPONSIBILITIES: Trains and/or oversees training of kitchen staff. Schedules kitchen staff, assigning roles based on experience and skills. Supervises work product from kitchen and back-of-house staff. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with restaurant policy. PRIMARY DUTIES AND RESPONSIBILITIES: Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. Performs other related duties as assigned. All Other Duties as Assigned Requirements QUALIFICATION REQUIREMENTS: Highly organized and self-directed. Able to build relationships at all levels of the organization. Exceptional interpersonal, oral, presentation and written communication skills. Excellent project management skills. Ability to work in fast-paced, changing environment. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative. Excellent time management, scheduling, managerial, and organizational skills. EDUCATION and/or EXPERIENCE REQUIREMENTS: Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. At least two years of culinary managerial experience required. Business experience preferred. PHYSICAL REQUIREMENTS: While performing the duties of this job, the employee is: Regularly required to sit, talk, use repetitive motion, type, and hear. Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms. Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead. Must be able to lift up to 25 pounds at times. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

🌟 Join Our Team as a Production Chef! 🌟 Are you ready to turn up the heat and cool things down with your culinary skills? We're seeking a passionate Production Chef to join our dynamic team and take our food production to the next level! Why Us? High Regard for Success: We believe in hard work, dedication, and giving our best every day. Passion/Energy/Pride: Bring your enthusiasm and energy to work, and let's take pride in what we create together. Innovative: We're not afraid to push boundaries, embracing new trends and technology for exceptional service. Value of Reputation: Our reputation is everything, and we stand by the quality and consistency of our work. Emphasize Inside Customer Service: We're a tight-knit team that works together to achieve greatness. Delivering the "WOW!": We strive to exceed expectations in everything we do, creating excellence at every turn. What You'll Do: Prepare hot and cold food selections using standardized recipes with precision. Ensure all food is served at the right temperature, maintaining quality consistently. Receive and inspect incoming food and supplies, storing them properly and neatly. Maintain kitchen cleanliness and sanitation standards rigorously. Control food costs by minimizing waste and exploring cost-saving ideas. Train and develop staff in preparation, quality, and presentation. Act as a leader during catered events, ensuring seamless execution. What You Need: Dependability and solid organizational skills. Ability to prioritize tasks and manage multiple responsibilities. Attention to detail and deadline-driven mindset. Excellent verbal communication and teamwork skills. Access to insured transportation preferred. Physical stamina for repetitive tasks and lifting. Additional Skills & Competencies: Basic business procedure understanding. Strong verbal and written communication skills. If you're ready to bring your culinary talents to a team that values excellence, innovation, and teamwork, we want to hear from you! Apply now and let's create something amazing together! All qualified applicants will receive equal consideration for employment without regard to race, color, religion, sexual orientation, gender identity, national origin, disability or status as a protected veteran.

Sodexo Seniors is seeking a talented Executive Chef 2 for new business in the greater Milwaukee area. As the Executive Chef, you will be responsible for developing a nutritious and creative menu with a high degree of quality and presentation. A strong culinary background from a senior living or healthcare setting is preferred. Experience with large volume/batch cooking and special diets is ideal. What You'll Do work to develop and grow the menu while managing and controlling food costs and offering high quality service to the residents; be responsible for the oversight of residential dining services, as well as catering and special events; be responsible for full financial oversight of the account, including budgeting and reporting; provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed; drive employee engagement and customer satisfaction through strong leadership skills; ensure compliance to food safety, sanitation, and overall workplace safety standards; meets (or exceeding) Sodexo standards of operations. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background with the demonstrated ability to stay current with new culinary trends; experience leading and engaging a culinary team, with a hands-on, innovative leadership approach to management; a passion for a high-level of customer service with the ability to develop strong client relationships; strong financial acumen and experience managing a food service operations budget; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; Culinary degree is desired and a C.E.C. (Certified Executive Chef) is a plus. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Castle Senior Living is looking for energetic and caring new faces to join our culinary team. We are excited to grow the team to add more talent and excitement to the kitchen! Full-time open and closing hours needed! Part-time open and closing hours needed! The Grand Hills Castle is a 43 CBRF facility with a brand new 55 unit RCAC that features a home like setting. The setting is perfect for someone wanting to have meaningful relationships with the residents, families and co-workers while helping them enjoy the best parts of their day. Castle strives to create the most satisfying living experience for the residents we serve and to be the most respected senior living company to work for by going above and beyond in any way possible. Position Summary The ideal candidate will prepare and create tasty and balanced meals, but also serve and interact with residents to ensure an exceptional mealtime experience. At the end of meals this person will help with cleaning and preparation for the next days meal services. Qualifications * Experience serving in the healthcare field preferred but not required. * Strong customer service background * Passion for working with the elderly community Apply now by submitting your resume to join our culinary team in a new building and work in a State of the Art Kitchen. Again, no late nights and every other weekend off with competitive pay and benefits. We are an equal opportunity employer and does not discriminate against otherwise qualified applicants based on race, color, creed, religion, national origin, sex, pregnancy, marital status, status with regard to public assistance, disability, sexual orientation, age, arrest or conviction record or handicap, genetic or military status. We are committed to promoting a workplace of diversity and inclusion.

V and J Employment Service, INC is seeking a highly qualified chef that is proficient and skillful in Southern Cuisine. This position is for a Senior Culinary Chef. The Senior Culinary Chef (CSS) has the top job in the kitchen and handles everything from managing staff to designing recipes and menus. Are you Creative, A Leader in the restaurant industry, then Nino's Southern Sides HR team would enjoy speaking with you about this opportunity. Senior Culinary Chef Job Responsibilities: Duties include but are limited to monitoring the quality of the food, following all food safety regulations, creating new food entrees, food and labor management, and coordinating the entire kitchen. Additional Responsibilities ● Engaged with Hiring cooking and bakery staff. ● Trains and manages cooking and bakery staff. ● Works with management to set staffing schedule. ● Leads pre-shift meetings. ● Develops recipes and menus. ● Determines plating and presentation plans. ● Orders and evaluates the quality of new food. ● Stock the kitchen with necessary supplies. ● Supports management and is accountable for financial success inclusive of planning and budgeting. ● Is a key member of the management team and is responsible to handling and resolving customer concerns. ● Make sure the kitchen staff follows all food safety laws. ● Sets and implements the kitchen policies and procedures. ● Developing unique and cuisine-appropriate menus. ● Collaborating with the Restaurant Manager to set menu pricing. ● Staying current on developing trends in the restaurant industry. ● Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations. ● Monitoring inventory and purchasing supplies and food from approved vendors. ● Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery. ● Preparing meals and completing prep support as needed. ● Assisting in creating menus for catering and mobile unit. ● Responsible for training catering and mobile staff on menu preparation and service delivery. Qualifications and Skills: ● Creates creative recipes and menus. ● Manages and motivates the kitchen staff. ● Works well in a fast-paced kitchen. ● Demonstrates strong business acumen. ● Excels at project management and is organized. ● Collaborates effectively and has strong interpersonal skills. ● Is a team player and understand the dynamics of relational management. ● Understands and is astute relative to cost containment but does without sacrificing quality. Education and Experience Requirements: ● A culinary arts bachelor's preferred. ● At least 5 - 10 years of management experience. ● The ability to multi-task across various platforms. Compensation: $42,000.00 - $62,000.00 per year HISTORY Dr. Valerie Daniels-Carter is the trail blazing co-founder and Chief executive Officer of V&J Holding Companies. In 1982, Valerie Daniels Carter and her brother, John Daniels, Jr. opened its single Burger King restaurant in Milwaukee, Wisconsin. Today V&J Holding Companies, Inc. is the nation's largest African American owned restaurant franchise and one of the top 10 employers as reported by Black Enterprise Magazine, year after year. V&J owns and operates a network of Auntie Anne's, MyYoMy, Cinnabon and Coffee Beanery restaurants located throughout North America: in addition, a print shop and construction company with a proven record of success in urban, rural, and suburban markets alike. Mission And Vision Our mission & vision is to follow our YATSE Service Standards. YATSE is our motto, and we will be the leader by which others are measured. You Are the Standard of Excellence Core Values There are many reasons for V&J's success “our core values are: Strong management Great leadership Christian values Efficient operations Extensive restaurant experience The ability to find and reward talented team members.

Executive Chef The Stella Hotel & Ballroom is looking to hire a full-time Executive Chef to lead our team at our restaurant! Stella team members are passionate about their work, but also like to have fun! It's an “all hands-on deck” kind of environment to get our jobs done. Our company was also voted “Best Place to Work.” We offer a full line of great benefits including 18 days of PTO, Up to 6% 401K Match, Paid Parental Leave and even Pet Insurance to those who qualify! If you want to have fun, be valued and make a difference, apply today! As the Executive Chef for our team, you will complete a variety of tasks which will include: Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine. Train, develop, and motivate supervisors and culinary staff. Sets performance standards and monitors performance. Advocates sound financial/business decision making, demonstrates honesty, integrity and leads by example. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. Determines how food should be presented and create decorative food displays. Ensures compliance with food handling and sanitation standards. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards. Follows and enforces all applicable safety procedures and ensures proper grooming and hygiene standards for all kitchen staffs. Ensures all kitchen employees maintain required food handling and sanitation certifications. Interacts with guests and reviews comment cards for guest satisfaction results and other data to identify areas of improvement. Maintain quality levels of receiving, storage, production and presentation of food. Discuss daily food cost reports with key kitchen and F&B team members. Interview and hire new applicants for kitchen. The position is ideal for someone with the following experience and qualities: Culinary degree or related work experience or 5 years of experience in the food and beverage, culinary, or related professional area with 3 years in a management position. Strong interpersonal and communication skills; ability to speak clearly and listen attentively. Strong organizational skills and attention to detail. Ability to handle pressure with poise and finesse. Positive attitude, outgoing and friendly personality. Strong leadership and a professional image. Why work with us at The Stella? Competitive pay starting at $70,000. Full Benefits- Medical, Dental, Vision, Life, Short/Long- Term Disability, Flex Spending, and more! Paid Parental Leave 401K+ Match (up to 6%) 18 Days PTO & 9 1/2 Paid Holidays Employee Assistance Program Education Reimbursement towards position related coursework Team Member Development & Training The Stella is owned and operated by Gorman & Company. Gorman is a trusted partner in the community, specializing in downtown revitalization, the preservation of affordable housing, workforce housing, and the adaptive reuse of significant historic buildings. Equal Opportunity Affirmative Action Employer

Executive Sous Chef - (250000O7) Description Mason Street Grill is searching for an Executive Sous Chef who thrives off of the fast-paced environment in the kitchen and prepare some of the best food in Milwaukee. In this role you will assist in training, supervising, and actively maintaining Mason Street Grill's high standards of quality. Do you strive to set yourself apart by your superior style of service? If you are dedicated and energetic about delivering exceptional dining experiences, then this favorite Milwaukee restaurant in the heart of downtown is the place for you. With a mix of live jazz and inviting kitchen aromas, Mason Street Grill is a hot spot for many guests both near and far. What you will be doing: · Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs. · Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal. · Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct monthly culinary meetings. · Monitor staff performance, product quality and production flow; foster improvement where necessary. · Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes. · Create, strengthen, and maintain vendor relationships. · Ensures compliance with all local, state, and federal rules and regulations. · Prepare all food items according to approved recipe specifications. · Monitors restaurant during peak periods to oversee production flow and presentation. · Report any equipment in need of repair to Engineering for service. · Performs other duties as requested, such as V.I.P. parties and staff meetings. What we are looking for: · Minimum of two years' experience in a culinary supervisory and management position in a similar size operation preferably in a fine dining atmosphere. · High School education required. Minimum of 2 years formal culinary schooling preferred. · Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets. · Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creations, etc. · Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control in accordance to the operating budget. · Ability to perform duties in confined spaces within extreme temperature ranges. · Ability to supervise large staff and accomplish goals on a timely basis. · Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and leadership. · Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, togs, slicers, etc. · Ability to grasp, lift, and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. on a continuous schedule. · Create specials that are cost effective and in keeping with the cuisine concept. · Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts. · Measure-minimize food waste. Benefits: · A free, well-balanced meal every shift · Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties · Discounts at Marcus Hotels & Resorts restaurants, golfing, skiing and spa · Discounted parking · Bonus Eligible · Paid time off · Medical, dental and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer and 401k with employer match Who we are: 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. Mason Street Grill is an equal-opportunity employer. Primary Location: United States-Wisconsin-MilwaukeeWork Locations: Mason Street Grill at Pfister 424 East Wisconsin Avenue Milwaukee 53202Job: Culinary/KitchenJob Posting: Apr 3, 2025, 5:20:53 PM

Returning UsersLog Back In Sodexo Seniors is seeking a talented Executive Chef 2 for new business in the greater Milwaukee area. As the Executive Chef, you will be responsible for developing a nutritious and creative menu with a high degree of quality and presentation. A strong culinary background from a senior living or healthcare setting is preferred. Experience with large volume/batch cooking and special diets is ideal. What You'll Do * work to develop and grow the menu while managing and controlling food costs and offering high quality service to the residents; * be responsible for the oversight of residential dining services, as well as catering and special events; * be responsible for full financial oversight of the account, including budgeting and reporting; * provide technical training and expertise, coaching and leadership to the production team while working side by side in the operation as needed; * drive employee engagement and customer satisfaction through strong leadership skills; * ensure compliance to food safety, sanitation, and overall workplace safety standards; * meets (or exceeding) Sodexo standards of operations. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background with the demonstrated ability to stay current with new culinary trends; * experience leading and engaging a culinary team, with a hands-on, innovative leadership approach to management; * a passion for a high-level of customer service with the ability to develop strong client relationships; * strong financial acumen and experience managing a food service operations budget; * Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; * Culinary degree is desired and a C.E.C. (Certified Executive Chef) is a plus. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!