Chef Jobs in Shorewood, WI

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

_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.

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

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

Job Summary: Potawatomi Ventures is hiring for a Catering Chef for our Milwaukee Campus. This role involves leading our kitchen and providing a great dining experience. It is an exciting chance to create diverse menus, manage kitchen operations, and bring creativity to the brand. The best candidate will help shape our culinary vision, improve dining experiences, and build strong relationships. Let's work together to meet our mission and values, creating an environment where excellence is the goal and every contribution matters. Primary Responsibilities : Oversee and coordinate food preparation in a specific kitchen, ensuring the consistent production of quality meals. Maintain and execute daily food preparation schedules. Prepare hot and cold food for daily programs, including special diets (low sodium, food allergies, calorie control and diabetes). Follow all state and departmental guidelines. Keep a daily production log that documents all food items made during each meal period, catered dishes served, and leftover food, in accordance with departmental procedures. Keep the kitchen area organized and sanitary, including all dry and refrigerated storage areas. Accurately report all sanitizing procedures and maintain sanitizer and antimicrobial logs in accordance with state, county and departmental standards. Perform daily monitoring and assessment of the maintenance status of all kitchen equipment. Ensure that purchasing is managed effectively to maintain appropriate stick levels. Ensure proper receiving, storage (including temperature settings), and rotation of food products to comply with health department regulations. Assess and uphold existing food concepts while also creating new ones. Create new menu items and recipes for the catering program and limited time offers (LTO). Work together with the Director of Food Service to meet the budget objectives for the Food and Beverage Department. Promptly and accurately process supply requisitions. Train and supervise staff on the proper preparation of menu items and the operation of kitchen equipment. Carry out additional tasks or responsibilities assigned by the Director of Food Service. Other duties as assigned. Additional Duties or Tasks Assigned: Ability to stand and walk for long periods of time. Ability to lift and carry items weighing up to 50 pounds. Ability to work in a fast-paced environment. Requirements for The Job: A minimum of an Associate degree in Culinary or equivalent experience is required. A minimum of 5 years of experience in a management position. Experience in menu engineering, budgeting, and high-volume operations is essential. Advanced knowledge of food principles and practices is required. Strong understanding of financials, including food and labor costs, as well as maintaining a profitable operation. An ability to lead by example, manage time effectively, and work on the line when needed. Excellent oral, reading and written communication skills are required. Company Classification and Right to Revise The list of requirements, duties and responsibilities are not inclusive but merely the most accurate list for the current position. Management reserves the right to revise the job description with or without notice, and to require that other tasks be performed when circumstances change or in the event of emergencies, changes in personnel, workload, or technical development. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing duties of this job, the employee is regularly required to stand for several hours; use hands to finger, handle, or feel objects, tools, or controls; and talk or hear. The employee is required to stand, walk, climb, lift, or balance. Lifting may involve items up to 25 lbs.

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.

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

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!

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 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.

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

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.

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

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.

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.