Chef Jobs in Greendale, WI

The opportunity Delaware North Sportservice is hiring for Culinary Interns to join our team at American Family Field in Milwaukee, Wisconsin. As a Culinary Intern, you will prepare food at American Family Field and learn about the importance of timeliness and effective techniqueswhen creating and cooking recipes. If your recipe for success includes mentor-ship from seasoned chefs, formal training to further your career, and working in iconic locations, apply today. Internship starts in March of 2025. Pay $15.00 - $15.00 / hour Information on our comprehensive benefits package can be found at ********************************************** What we offer We care about our team members personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. What will you do? Prepare food to recipe specifications in a timely manner. Perform opening, closing, and side work duties as instructed. Keep workstation and cooking equipment clean, organized, and sanitized. Make sure food temperatures are maintained and food is stored properly. Ensure compliance with food safety standards. Follow and uphold all health codes and sanitation regulations. All other duties assigned. More about you High school diploma required. Enrolment in a culinary program preferred. Ability to work independently and as part of a team. Ability to read and comprehend prep sheets and recipes. Basic math skills, ability to understand, calculate and follow recipe measurements and proportions. Able to work nights, days, weekends, and holidays. Physical requirements Ability to lift and carry large pans, weighing up to 50 lbs. Manual dexterity to chop, mix, blend, whip, etc. a variety of foods and liquids. Standing and walking for the entire length of shift. Frequently required to reach Shift details Day shift Evening shift Holidays Weekends 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, youre not just part of a team youre 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 cant 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 youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals. Together, were 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. $15.00 - $15.00 / hour RequiredPreferredJob Industries Other

Job Title: Line Chef About Us: Join our exclusive private tennis club, where we offer an exceptional dining experience to our members and guests. Our club is renowned for its top-tier facilities, welcoming atmosphere, and commitment to excellence in both sports and cuisine. We are seeking a talented and dedicated Line Chef to join our dynamic culinary team. Position Overview: As a Line Chef, you will play a pivotal role in ensuring our kitchen runs smoothly and efficiently. You will be responsible for preparing and cooking a variety of high-quality dishes, maintaining the highest standards of food safety and hygiene, and contributing to the development of our menu. Key Responsibilities: Prepare and cook menu items in accordance with our club's standards and recipes. Ensure the presentation of all dishes meets our quality expectations. Collaborate with the Head Chef and Sous Chef on menu development and specials. Maintain a clean and organized workstation, adhering to food safety and sanitation guidelines. Assist with inventory management, including ordering and stock rotation. Contribute to a positive and productive team environment. Qualifications: Proven experience as a Line Chef or similar role in a high-end restaurant or club. Culinary degree or equivalent professional experience. Strong knowledge of cooking techniques, ingredients, and kitchen equipment. Ability to work under pressure in a fast-paced environment. Excellent attention to detail and a commitment to delivering exceptional quality. Strong communication and teamwork skills. Flexibility to work evenings, weekends, and holidays as needed. What We Offer: Competitive salary and benefits package. Opportunities for professional growth and development. A supportive and collaborative work environment. Access to club amenities, including fitness facilities and staff events. How to Apply: If you are passionate about culinary excellence and looking for an opportunity to showcase your skills in a prestigious setting, we would love to hear from you. Please send your resume, cover letter, and any relevant certifications to ******************************** with the subject line "Line Chef Application - Your Name." Join us at Western Racquet Club and be part of a team dedicated to creating unforgettable dining experiences for our members and guests. We look forward to welcoming you!

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

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

StoryPoint Group The Regional Executive Chef is responsible for driving results in employee, customer, and optimal performance metrics in our Culinary Division. Providing strategic leadership to the culinary division through living the following: Our common beliefs, pillars, constant pursuit of better, and servant leadership principles. Required Experience for Regional: * Demonstrated ability to lead and develop teams. * Demonstrated ability to plan and accomplish goals. * Ability to make decisions independently without direction. * Ability to manage multiple projects and complete projects timely and accurately. * Culinary Associates degree or equivalent experience. ACF Certification will receive special consideration. * Multi-unit experience in a regional capacity with an established restaurant group. * Demonstrated ability to open and rehabilitate. * Proficient in purchasing, quality control, and training to standards. * 80% of travel is required. * Strong proficiency with Microsoft Office applications. Accountabilities: * Actively demonstrates in depth knowledge of company culture and values safety, common beliefs and a culture of feedback. * Oversees policies, objectives, and initiatives for region. * Optimizes people, processes and systems allowing community leaders to focus on the resident experience. * Formulate and sustain optimal relationships across the business. * Ability to influence and optimize the efforts of others by relationship building and continuously coaching. * Ability to set clear, high expectations with intense execution and accountability. * Determine and implement changes as necessary to evaluated systems and procedures. * Interview, hire, and train employees. * Conduct site visits to ensure programs are functioning and meeting operational standards. * Demonstrates authenticity, devotion and excellence by empowering employees and helping them pursue their best version. * Other duties as assigned. Skills for Success: * The capacity to be aware of, control, and express ones emotions and to handle interpersonal relationships judiciously and empathetically. * Ability to teach and mentor. * Troubleshooting. * Decisiveness. * Integrity. * Dependability. General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 50 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. We have comprehensive benefit packages that include health, dental, vision, 401(k), income protection, and extraordinary work-life benefits. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer #CS2

Responsible for supporting the Executive Chef in managing the daily operation of the North Shore Steaks & Seafood kitchen. Responsibility includes overseeing production and staff management including hot line, cold line, pastry, second shift, dish, expo. ESSENTIAL JOB FUNCTIONS: Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments. Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback and administer corrective action when needed. Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serve safe food. Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines. Conduct regular department walk-throughs and random food tastings. Establish proper portion sizes and controls to ensure proper amounts are being prepared for events. Oversee the creation of standard operating photos, recipes and descriptions for all cooks. Oversee the integrity of the kitchen module of CaterXpert. Attends events in the field as necessary. Oversee the culinary aspects of tastings, making appearances as necessary. Review event orders with Field Chefs to give thorough explanations of methods and presentation. Cook in any kitchen department as needed, taste products that are produced to ensure quality and consistency. Assist the Executive Chef in presenting new menu items and relevant culinary information to the sales team, culinary staff and other company properties on an on-going basis. Participate in bi-weekly production meetings to confirm all kitchen details with sales and operations staff, making arrangements to obtain information missed if not in attendance Monitor staffing levels for all Food and Beverage outlets and assist in making adjustments according to business needs Continually monitor cleaning and maintenance of all kitchen equipment according to Blue Plate cleaning and sanitation guidelines. Implement the policies and practices as outlined by the Blue-Plate Safety Policy. Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner. Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders. Report to work in proper uniform as outlined in the Back of the House Dress Code Policy. Perform other relevant duties as required. Create and manage team member schedules and PTO Manage timesheets and payroll for all food and beverage team members Oversee recruitment, onboarding and compliance training for all new team members EDUCATION & EXPERIENCE: Culinary Arts degree or advanced culinary arts certification is preferred 6+ years of successful experience within the hospitality industry, preferably in fine dining CERTIFICATES, LICENSES, REGISTRATIONS: Ability to obtain and or maintain necessary licenses and or certifications as required by local gaming regulations. PREFERRED: Bilingual a plus CERTIFICATES, LICENSES, AND REGISTRATIONS: Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations. KNOWLEDGE/SKILLS/ABILITIES: Working knowledge of Microsoft Office Organization skills Multi-tasking abilities Math Skills Computer literate Good communication skills Computer & Telephone skills Exposure to bright lights and noise at times - casino environment. Benefits Medical, Dental, & Vision Voluntary Life, AD&D, & Disability Insurance Volunteer Time Off, Ventra Program 401K + Employer Match Paid Time Off Tuition Reimbursement Salary Range: $60,000-$97,500

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.

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.

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.

StoryPoint of Mequon The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP1

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

Castle Senior Living is looking for energetic and caring new faces to join our culinary team. Shifts are 6:30am-2:30pm or 10:30am-8:30pm during the week and every other weekend rotation. 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.

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!

Located in Lake Geneva, Wisconsin's top resort town, Destination Geneva National is a popular spot for golfers, foodies, and vacationers alike and GN's Clubhouse is the hub of all activity and home to turf and Member Tap, the restaurants that service resort and private membership. Destination GN is seeking an experienced and creative Chef de Cuisine to help lead our Clubhouse restaurant kitchen. This role requires a passion for culinary excellence, exceptional leadership skills, and the ability to innovate while maintaining the highest standards of quality and service. Key Responsibilities Key responsibilities include, but are not limited to the following: Menu Development: Create and update menus for both restaurants, incorporating seasonal ingredients and aligning with the culinary vision of the resort. Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high standards of food preparation and presentation. Team Leadership: Lead, mentor, and develop the kitchen team, including sous chefs, line cooks, and kitchen staff. Conduct regular training sessions and performance evaluations. Quality Control: Maintain the highest standards of food quality, hygiene, and safety. Conduct regular inspections and implement corrective actions as needed. Cost Management: Manage food cost, inventory, and ordering processes to ensure budget compliance. Develop and implement cost control measures. Guest Satisfaction: Interact with guests to gather feedback and ensure an exceptional dining experience. Address and resolve any issues promptly. Collaboration: Work closely with the Executive Chef, F&B Director, VP of F&B, and other departments to coordinate special events and promotional activities. Requirements Experience: Minimum of 5 years of culinary experience in a high-end restaurant or resort, with at least 2 years in a leadership role. Education: Culinary degree or equivalent professional experience. Skills: Exceptional culinary skills and creativity. Strong leadership and team management abilities. Proficiency in kitchen operations and food safety standards. Excellent organizational and multitasking skills. Strong communication and interpersonal skills. Certifications: ServSafe or equivalent food safety certification preferred. Physical Requirements Mobility: Ability to stand and walk for extended periods. Strength: Ability to lift and carry up to 50 pounds. Manual Dexterity: Proficient knife skills and ability to handle kitchen equipment safely. Environment: Ability to work in a high-pressure, fast-paced environment with varying temperatures. Working Conditions Schedule: Must be able to work flexible hours, including evenings, weekends, and holidays. Environment: Professional kitchen setting within a luxury resort, requiring adherence to the highest standards of appearance and conduct. BENEFITS Competitive salary and performance-based incentives. Comprehensive benefits package for full-time/year-round staff, including health, dental, vision, short-term disability, and life insurance; pet insurance; and a 401k retirement plan. Paid time-off for full- and part-time associates. Option for pay-as-you-earn with Dayforce Wallet. Opportunity to work in a stunning resort setting with access to recreational facilities. Encouraging and supportive work environment that values creativity and teamwork. Potential for professional growth within a dynamic hospitality organization. All seasonal and year-round staff receive benefits including complimentary golf, discounts at our dining facilities and Pro Shop, reduced greens fees for your foursome, special hotel rates for friends & family, monthly associate golf tournaments, fitness center discounts, and more. ABOUT DESTINATION GENEVA NATIONAL Based in Lake Geneva, Wisconsin's premier resort town, Paloma Resorts' Destination Geneva National has made legendary golf a tradition for more than 30 years in Southeast Wisconsin. Here Arnold Palmer, Gary Player, and Lee Trevino each carved out a signature course as timeless as the game itself. From 54 holes of the finest risk-reward golf, award-winning dining, and upscale on-course lodging and the 146-room Ridge Hotel, Destination GN continues to grow and evolve to meet the needs of today's golfer, traveler and foodie. For more information, visit destinationgn.com. NOTE: This is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this job. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush jobs or technology developments) dictate. Paloma Resorts is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, sexual orientation, or any other legally protected status. Other details Job Family Paloma Legacy Pay Type Salary

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 *****************************

Requirements QUALIFICATION REQUIREMENTS: Highly organized and self-directed. Ability to produce an excellent culinary and restaurant experience for patrons.? Able to build relationships at all levels of the organization. Track record of training and developing team members of all levels and skill sets. 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. 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:?? 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.

Castle Senior Living is looking for energetic and caring new faces to join our culinary team. With a new Culinary Director on board, 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.

Executive Sous Chef - Restaurants - (24000206) Description 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 ✨ Grand Geneva Resort and Spa is now hiring team members with fantastic benefits! Benefits: Flexible scheduling Gym Membership at $16 per paycheck Hotel room discounts as low as $49 per night Free meals every shift made by our talented culinary team Paid vacation days Golf, Ski, & Spa discounts Advancement opportunities across the property and US Friendly & fun work atmosphere- Negativity & drama are not welcome here 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) The Executive Sous Chef- Restaurants will train, supervise and work with all chefs' staff in order to cook, create and present food according to resort standard recipes in order to create quality food products. Assist in control of food, labor, and departmental expenses. Oversee the culinary student program through acquisition, interviewing and on site management.Essential Functions- Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen.- Select, train and supervise kitchen staff in proper preparation of menu items.- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.- Ensure proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.- Adhere to control procedures for cost and quality.- Supervises daily sanitation and safety practices.- Maintains vacation schedule for proper staffing.- Assist engineer in the repair controls of equipment and preventative maintenance programs.- Perform other duties as assigned.Position Requirements- High School Diploma preferred, or any combination of experience that provides the required knowledge, skills and abilities.- Managerial and production experience in similar hotel or resort required.- At least 3-5 years in management of high volume production in multiple outlet operations.- Thorough knowledge of food products, standard recipes, and specific food preparation.- Working knowledge of accepted safety sanitation standards.- Extensive experience with slicers, mixers, grinders, food processors, etc.- Mathematical skills necessary to understand recipes, measurements, requisition amounts and portions.- Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicates with other associates.- Sufficient manual dexterity of hand in order to use all kitchen equipment.- Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200lbs on a continuous schedule.- Ability to perform duties in a confined space.- Ability to perform duties within extreme temperature ranges.- Must be available to work a varied schedule to include days, nights, weekends and holidays.Reporting Relationship Executive Chef.Exemption Status ExemptNote 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. Equal Opportunity Employer Primary Location: United States-Wisconsin-Lake GenevaWork Locations: Grand Geneva Resort 7036 Grand Geneva Way Highway 50 East Lake Geneva 53147Job: Culinary/KitchenJob Posting: Jul 25, 2024, 1:56:45 AM