Chef Jobs in Sussex, WI

Pay based on experience | Requires flexibility to work various shifts In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the Potawatomi Marketplace Sous Chef, you will assist the Potawatomi Marketplace Chef in leading the quick service back of house team by assigning work, enforcing food quality standards, and ensuring guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. Principal Duties and Responsibilities (*Essential Functions) *Cook, create, plan, and manage the preparation of all menu items to ensure optimal guest satisfaction. Ensure that all food served is monitored for taste and visual appeal; portion control measures are followed; and level of waste is controlled through proper production levels and converted portion guidelines. *Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems. *Oversee daily operations of the venue including but not limited to leading pre-shift meetings; delegating tasks; conducting daily training; and managing opening, closing, and cleaning duties. *Enforce recipes and training procedures to ensure the highest standards of quality. *Control the pace and quantity of production while maintaining a safe, sanitary, and organized work environment. *Assist in the development of new menus and recipes, using a strong knowledge of culinary techniques and trends. *Assist in operating venue within fiscal and operational guidelines through effective management of food costs, labor costs, and other controllable expenses. Ensure timely inventory counts and proper rotation of stock. Assist in ordering and purchasing food and supplies for venue, coordinating with the Purchasing department as necessary. Assist in ensuring optimal guest satisfaction and providing timely, positive resolution to guest inquiries and concerns. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. Perform other duties as assigned. Job Qualifications The ability to demonstrate advanced cooking skills is required. A high school diploma or equivalent and 3 years of progressively responsible experience in a professional, classically disciplined restaurant, hotel, or club kitchen or a high volume, fast-paced, multiple station setting are required. An Associate's degree can take the place of 1 year of experience. Previous supervisory experience is preferred. The ability to successfully achieve ServSafe certification within 90 days. Office skills must include the ability to use standard office equipment and general knowledge of Microsoft Office. The ability to maintain discretion in handling confidential information. The ability to interact with guests and team members professionally, including the ability to speak in front of small groups. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. While performing the duties of this job, the team member is regularly required to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, crawl, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member will be required to lift or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Working Conditions The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten. Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

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

_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.

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.

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

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.

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.

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

Executive 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

The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes, for the Restaurant, Room Service, Associate Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments, i.e., pricing, banquets, etc. Exempt Associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt Managers must customarily and regular direct the work of at least 3 full-time Associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The Associate will also perform other reasonable business duties as signed by the supervisor.

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

EXECUTIVE SOUS CHEF at Destination Geneva National With panoramic course and lake views, Destination Geneva National's sprawling 56,000-square-foot Clubhouse sets the stage for celebrations and memories year-round with its exquisite on-site member and resort events while drawing loyal diners, overnight guests and golfers to the on-site turf smokehouse and new Paloma Cantina alongside GN's one-acre Himalayas-style putting course, The Dance Floor. This is your opportunity to join Geneva National's premier Culinary team as Executive Sous Chef helping to lead culinary operations related to banquets, events, conferences, weddings, and other large-scale gatherings. Whether in our restaurants or for a wedding, corporate retreat or other upscale gathering, the dining experience is of utmost importance to our guests. Not only do we wish to deliver an inspired menu and artfully plated dishes, but we wish to do so with genuine care and the highest customer service. As Executive Banquet Chef, you would coordinate, synchronize, and define all day-to-day culinary banquet operations including food preparation and presentation, staff scheduling and management, menu planning, and maintenance of food quality and sanitation standards. ESSENTIAL FUNCTIONS Primary responsibilities include, but are not limited to the following: Collaborate with event planners, banquet managers, and clients to understand their requirements and preferences. Assist in creating innovative and diverse menus that cater to various tastes and dietary needs. Ensure the availability of high-quality ingredients and help oversee their procurement. Help develop and maintain standardized recipes for consistent quality and presentation. Help supervise the line, garde mangers, and dishwashers, and participate in food preparation, ensuring adherence to recipes, portion sizes, and quality standards. Coordinate with kitchen staff to ensure timely and efficient execution of banquet menus. Oversee the plating and presentation of dishes to ensure attractive and visually appealing displays. Maintain a focus on food safety and hygiene practices, ensuring compliance with health and safety regulations. Motivate a team of cooks and kitchen staff dedicated to the banquet department. Train and mentor kitchen staff, ensuring continuous improvement in culinary skills and knowledge. Foster a positive and collaborative work environment, promoting teamwork and open communication. Maintain a keen eye on inventory levels, controlling food costs, and minimizing wastage. Collaborate with the purchasing department to ensure timely and accurate inventory replenishment. Ensure all food items are properly labeled and rotated following the First In/First Out method. Continuously evaluate and streamline banquet kitchen operations for improved efficiency. Monitor and maintain kitchen equipment, reporting any issues for prompt resolution. Ensure exceptional food quality, taste, and presentation that meet or exceed guest expectations. Address guest concerns or special requests promptly and professionally. Regularly interact with guests and members during events to gather feedback and enhance their dining experience. Collaborate with other departments to ensure seamless coordination and guest satisfaction. QUALIFICATIONS & REQUIREMENTS Proven experience as a Sous Chef or in a similar culinary leadership role within an upscale hotel or resort. Extensive knowledge of culinary techniques, menu planning, and food presentation. Strong understanding of food safety and sanitation regulations. Excellent leadership and team management skills. Ability to work in a fast-paced, high-pressure environment and manage multiple events simultaneously. Creativity and ability to develop innovative menus while accommodating diverse dietary needs. Strong organizational and time management skills. Excellent communication and interpersonal skills. Culinary degree or relevant certification is a plus. Five years' prior culinary experience. Food sanitation certificate. PHYSICAL REQUIREMENTS Standing and Walking: The ability to stand and walk for extended periods, as executive banquet chefs often oversee kitchen operations and participate in food preparation and plating during events. Lifting and Carrying: The ability to lift and carry heavy objects, such as pots, pans, and containers of food, which may weigh up to 50 pounds or more. Bending and Stooping: Frequent bending and stooping are often required to access ingredients, equipment, and workstations within the kitchen. Reaching and Stretching: The ability to reach, stretch, and maneuver in confined spaces to retrieve ingredients and equipment from shelves, refrigerators, and storage areas. Manual Dexterity: Excellent hand-eye coordination and manual dexterity are essential for chopping, slicing, and preparing ingredients, as well as for plating dishes with precision and attention to detail. Temperature Variations: The ability to work in environments with varying temperatures, including hot cooking areas and cold storage spaces. Standing for Long Periods: Ability to stand for long periods of time while overseeing banquet events and managing kitchen staff. Physical Stamina: Strong physical stamina and endurance to handle the fast-paced and demanding nature of banquet service, which may involve long hours and high-pressure situations. Coordination: Excellent coordination and balance to maneuver safely and efficiently in a busy kitchen environment, avoiding hazards and obstacles. Vision and Hearing: Good vision and hearing are important for assessing food quality, communicating with kitchen staff, and ensuring safety protocols are followed. BENEFITS Competitive salary and performance-based incentives. Comprehensive benefits package for full-time/year-round staff, including health, dental, vision, short-term disability, and life insurance; pet insurance; and a 401k retirement plan. Paid time-off for full- and part-time associates. Option for pay-as-you-earn with Dayforce Wallet. Opportunity to work in a stunning resort setting with access to recreational facilities. Encouraging and supportive work environment that values creativity and teamwork. Potential for professional growth within a dynamic hospitality organization. All seasonal and year-round staff receive benefits including complimentary golf, discounts at our dining facilities and Pro Shop, reduced greens fees for your foursome, special hotel rates for friends & family, monthly associate golf tournaments, fitness center discounts, and more. ABOUT DESTINATION GENEVA NATIONAL Based in Lake Geneva, Wisconsin's premier resort town, Paloma Resorts' Destination Geneva National has made legendary golf a tradition for more than 30 years in Southeast Wisconsin. Here Arnold Palmer, Gary Player, and Lee Trevino each carved out a signature course as timeless as the game itself. From 54 holes of the finest risk-reward golf, award-winning dining, and upscale on-course lodging and the 146-room Ridge Hotel, Destination GN continues to grow and evolve to meet the needs of today's golfer, traveler and foodie. For more information, visit destinationgn.com. NOTE: This is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this job. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush jobs or technology developments) dictate. Paloma Resorts is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, sexual orientation, or

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.

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

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

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

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