Chef Jobs in Mequon, 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

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

_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. **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. **_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.

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

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.

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.

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

As part of Major League Home Clubhouse, the Sous Chef, a vital role in supporting the Major League team by preparing nutritionally focused meals and assisting the Executive Chef in developing and overseeing a growing food service program Core duties for this role include, but are not limited to: Partner with the Executive Chef to implement culinary strategies, develop recipes, and ensure the highest standards of food quality and presentation. Ensure that dishes are consistently prepared to the highest quality standards within working skill set and capabilities. Assist executive chef in the training and development of junior kitchen staff, ensuring they adhere to established standards, techniques, and best practices. The ideal candidate will have 3 years of professional culinary experience in a professional or amateur athletic setting, restaurant or commissary kitchen, as well as knowledge of food safety and SERV Safe certified is preferred. Our Team Our mission is to empower players to make dietary choices that translate into performance results on and off the field. As part of the Milwaukee Brewers High Performance team, you will help prepare high quality nutritional menus for our players and staff. Our main goal is to provide healthy meals that help fuel the team to a World Series Championship. Our Pitch You come here to make a difference. We are a purpose-led organization, focused on building an inclusive and engaging culture that fosters excellence, collaboration, and ingenuity. We strive to be a model employer and cultivator of talent, empowering our teams to drive innovation through the inclusion of diverse thoughts, ideas, and perspectives. We operate at the highest standard of excellence, investing in the development of our staff across all levels and embracing differences through a culture of respect and understanding. Ballpark discounts Recognition program and incentives Diversity, equity and inclusion training and development For more information about our Crew, other benefits and insight into our Club culture please visit our Careers Page.

Casual Theme Our company is seeking a skilled and passionate Sous Chef who takes pride in working with the freshest, seasonally inspired ingredients and has the creativity to transform them into delicious and healthy delights for our guests. If this sounds like the Sous Chef position you've been dreaming of, don't wait any longer - apply immediately! Inspired by the vibrant café culture and our love for all things bicycling, Belgian beers, mussels, and fries, our concept integrates the rich culture of the region, creating a neighborhood place where friends, family, colleagues, enemies, and allies can gather over espresso. If you're an enthusiastic and dynamic Sous Chef ready to embrace the challenges and rewards this position offers, apply today! Position Title: Sous Chef Job Description: Our Sous Chef will face exciting challenges every day. The right candidate will assist the Executive Chef in making core menu changes four times a year, as well as creating new features every week and over 50 times a year. The Sous Chef will also be responsible for educating and mentoring the kitchen staff, ensuring they stay updated on all new menu changes and execute them to the highest standards. Adhering to proper food safety and sanitation procedures is crucial in our company, and the Sous Chef will play a vital role in maintaining these standards. Additionally, the right person will have the ability to drive top-line sales and guest count through the recruitment, training, and mentorship of a competitively superior team. Benefits: Competitive salary Medical / Dental / Vision insurance 401(K) Paid Vacation Growth potential for the right candidate Qualifications: The Sous Chef must consistently provide support to the operation's success Trust, honesty, integrity, and a genuine passion for customer satisfaction are required traits for the Sous Chef A proven track record in achieving financial results is a must The Sous Chef must have a passion for developing and mentoring others A minimum 3+ years of high-volume experience as a Sous Chef is required Apply Now – Sous Chef

About LakeHouse Senior Living LakeHouse Senior Living proudly operates 36, care- and lifestyle-focused Active Independent Living, Assisted Living, Memory Care, and available, short-term Respite Care communities located throughout the Midwest. Our company, which was built on our “Pillars of Excellence”, employs over 1,100 team members at communities located throughout Indiana, Michigan, Ohio, Pennsylvania and Wisconsin. LakeHouse is a company committed to providing a positive reinforcing work environment and culture that recognizes the value of all staff. LakeHouse Senior Living is hiring a Cook for our community _LakehouseSheboygan_______________________________________________. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. Benefits: In addition to a rewarding career and competitive salary, LakeHouse offers a comprehensive benefits package. Eligible team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in LakeHouse Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1000143

We are looking for professional Sous Chef cooks to add to our culinary team. We are looking for a long-term, career minded profession to help manage, prep, setup, cleanliness, day-to-day cooking. The Sous Chef will oversee line cooks, proper set-up/clean up of stations for service, keep a clean and efficient line and prepare food to the chef's specifications and standards. Sous Chef duties will consist of assisting the Executive and Head Chefs with their daily tasks. The successful candidate will play a key role in building the team, keeping the staff and customers happy and helping us be the best place on Old World Third Street. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or Head chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers In absence of the Executive or Head chef, the sous chef would be responsible for making proper food orders, prep lists, manager logs, BOH game plans, and schedule overview Skills Proven cooking experience, including experience as a line chef, restaurant cook or prep cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry's best practices Culinary school diploma preferred Serv Safe food safety certification Compensation: $18.00 - $20.00 per hour Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

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 Sous Chef (ESC) is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This role is also responsible for creating, implementing and managing menu concepts, and training and overseeing line cooks to ensure their work meets our high standards. ?The ESC is a leadership position partnering closely with the Chef de Cuisine (CDC) and Executive Chef (EC) to ensure the kitchen operates smoothly while facilitating smooth communication between the front-of-house (FOH) and back-of-house (BOH) staff. Must be capable of fulfilling all areas of the CDC and/or EC responsibilities in their absence. SUPERVISORY RESPONSIBILITIES: Ensures effective communication between BOH and FOH staff. Performs daily station checks with Cooks and Sous Chef to ensure product appropriately meets standard and par levels; and prep and production levels are in line with recipes and business levels. Oversees training and development of Cooks. PRIMARY DUTIES AND RESPONSIBILITIES: Oversees the operations of the kitchen and BOH, 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.? Work closely with the EC and management team to align customer satisfaction with food selections and execution.? Support all aspects of BOH operations for restaurant, catering, and club as needed, per direction of EC and CDC. Contributes to menu and recipe development. On-going menu engineering and?monitoring menu content for effectiveness. Develop recipe costing for menu items and costing out food specials.? Ensure quality in menu and food preparation. In conjunction with the management team, monitor and execute an annual budget.? Execution of the inventory process per direction of EC/CDC. Purchase inventory according to needs, quality, specifications and budgets.? Monitor inventory process in compliance with respective policies and procedures.? 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.? Ensure compliance with HACCP Standards and Variances per ECs direction of standards and protocols. Oversee daily staff meals utilizing staff, budget, and byproduct efficiently. Oversee compliance of kitchen equipment maintenance, storage, and care. Fills other roles as needed depending on staffing and business levels. All Other Duties as Assigned 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.

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.

_Work Mode: Onsite_ **Opportunity** The Chef Tournant position is responsible for leading the day-to-day culinary operations for various restaurants and kitchens within Kohler as a stand in rotating leader. As Head Chefs require assistance or during times of Head Chef vacancies, the Chef Tournant will supervise the daily ordering, receiving, and proper handling of product. **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 + Monitor sales mix reports monthly. + Create specials and work with management to execute special events and marketing opportunities. + Participate in the annual budgeting process. + Monitor and 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 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. + Indirectly supervise all Cook I, II, III, IVs and dishwashers. + 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** + A graduate of a culinary institute with an associate degree highly desired or completion of equivalent apprenticeship program, certified through the American Culinary Federation. Must have completed courses in sanitation, nutrition, and supervision or the willingness to complete internally within one year. + 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 for providing overall direction, coordination, and ongoing evaluation of operations. In addition to the above + Experience in budgeting, food cost, labor costs, and scheduling, a plus + Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience. + Thorough knowledge of food handling and preparation techniques. + Skilled in inventory control. **_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.

Executive Chef Casual Dining - Full Service Are you an Executive Chef who loves to keep things fresh and has a passion for mentoring others? Our company is currently seeking an Executive Chef to join our team. We encourage our culinary staff members to challenge their potential and create excitement through creativity. Since 1994, we have been cooking authentic Italian food and have a strong commitment to supporting local producers and artisans while using the finest ingredients from our Wisconsin food community and partners in Italy. If you are looking for an Executive Chef position to showcase your strengths and advance your hospitality career in the Sheboygan area, apply today! Title of Position: Executive Chef Job Description: As an Executive Chef, you will demonstrate leadership abilities by hiring, managing, and guiding all culinary staff. You will be responsible for creating a kitchen atmosphere that thrives on teamwork and welcomes constructive feedback. All dishes must be served on time and exceed guest expectations. You will be expected to create new dish ideas to keep our menu fresh and exciting. Your expertise will ensure that each dish meets the highest standards of excellence. Benefits: Competitive Starting Salary Bonus Program Health, Dental, and Life Insurance Paid Time Off Fantastic Culture and Training Program 401K Qualifications: Trust, honesty, integrity, and a true passion for customer satisfaction are requirements for the Executive Chef. A solid track record of achieving financial results is necessary. The Executive Chef must be passionate about the development and mentoring of others. Minimum of 3 years of experience in high-volume restaurants. Apply Now - Executive Chef

The Stella Hotel & Ballroom in Kenosha is looking for a full time Sous Chef. Preparing great food for our guests is crucial to providing first class customer service. We offer flexible work schedules, and for those interested, cross-training in a variety of positions and the opportunity to learn the hotel industry. Housed within the hotel, the 1844 Table & Mash restaurant/bar pays homage to supper clubs of the past, but with a fresh and modern twist. Our hotel also features a seasonal rooftop bar called The Crow's Nest. The Stella Hotel and Ballroom has 7,000 square feet of meeting and event space, including a grand two-story ballroom. Stella team members are passionate about their work and 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 and even Pet Insurance to those who qualify! If you want to have fun, be valued, and make a difference, apply today! As a Banquet Sous Chef on our team, you will complete a variety of tasks which will include: Ensure that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. Ensure that the culinary department adheres to all company and hotel policies and procedures. Creative menu planning and correct food preparation for each outlet including banquets. Be aware of new items, which are introduced onto the market and keep up with the lasted product trends. Understand market needs and desires for each outlet and ensure that the menus are developed to reflect those needs. Ensure that weekly work schedules and annual leave planners are administered and filed correctly. Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. Delegate responsibilities to subordinates as required. Ensure that guests are always receiving an exceptional dining experience representing true value for money. Responds to and handles guest problems and complaints. The position is ideal for someone with the following experience and qualities: Culinary degree or related work experience, or 4 years of experience in the food and beverage, culinary, or related professional area with 2 years in a management position. Strong leadership and a professional image. Excellent customer service skills. Ability to handle pressure with poise and finesse. Excellent verbal and written communication skills. Dependability and regular attendance. Ability to work evenings and weekends. Why Work With Us at The Stella? Competitive salary starting at $45,000 per year. Full Benefits-Medical, Dental, Vision, Short/Long-Term Disability , Flex Spending, Paid Parental Leave and more! Employee Assistance Program 401K + Match (Up to 6%) 18 Days PTO & 9 1/2 Paid Holidays! Education Reimbursement towards position related coursework. The Stella Hotel & Ballroom 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

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.

Work Mode: Onsite Opportunity The Chef Tournant position is responsible for leading the day-to-day culinary operations for various restaurants and kitchens within Kohler as a stand in rotating leader. As Head Chefs require assistance or during times of Head Chef vacancies, the Chef Tournant will supervise the daily ordering, receiving, and proper handling of product. 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 * Monitor sales mix reports monthly. * Create specials and work with management to execute special events and marketing opportunities. * Participate in the annual budgeting process. * Monitor and 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 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. * Indirectly supervise all Cook I, II, III, IVs and dishwashers. * 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 * A graduate of a culinary institute with an associate degree highly desired or completion of equivalent apprenticeship program, certified through the American Culinary Federation. Must have completed courses in sanitation, nutrition, and supervision or the willingness to complete internally within one year. * 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 for providing overall direction, coordination, and ongoing evaluation of operations. In addition to the above * Experience in budgeting, food cost, labor costs, and scheduling, a plus * Minimum of 4-5 years of practical restaurant management experience or related resort hotel experience. * Thorough knowledge of food handling and preparation techniques. * Skilled in inventory control. 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.