Chef Jobs in Wisconsin

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.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Kalahari Resorts & Conventions is seeking Chefs de Cuisine (2 opportunities): 1) Chef de Cuisine - Double Cut Steakhouse. We are seeking an elevated chef at the top of their game. In this role, you'll be responsible for the culinary operations of our popular signature dining experience. Named for a larger cut of meat, Double Cut is a contemporary steak house with a menu that departs from a classic representation without chasing away traditionalists. Offerings range from classic steaks and seafood to more exploratory items and sushi. 2) Chef de Cuisine - Cinco Niños. In this position, you will be responsible for the culinary operations of our popular Tex-Mex concept. Cinco Niños is a modern Mexican & tequila bar encompassing all the resounding classic flavors as they intertwine with a sizzling plate of pure goodness. You will be involved in training, ordering, and ensuring our concept is the best it can be! Ideal candidates will have culinary expertise, attention to detail, and strong leadership skills. The ability to train, mentor, and motivate a team will be the key to success in this position. Key Responsibilities Kitchen Management - overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency. Cost Management and Inventory control- monitoring the following, labor, inventory, and managing supplies to ensure kitchen is well stocked and minimizing waste. Maintaining high standards and sanitation practices - continuously working to improve the kitchen's efficiency, workflow, and overall quality of food and service. What We're Looking For We require a background of three years progressive culinary experience and three years of management experience. Prior steakhouse experience is required (Double Cut) Tex Mex experience is preferred (Cinco Niños). Basic knowledge of P&L, labor control, & food cost/recipe costing. Prior experience with sushi is preferred (Double Cut). A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity 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 *****************************

_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.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

The Fairway Inn & Suites, formerly known as Par 5 Resort, is now under new owners and new management and we are excited to add new team members to the resort! This property offers guests offers breathtaking views, picturesque fairways and a unique location in Mishicot, WI., which is just 35 minutes away from Green Bay! Join our Banquet service team! For this role of Banquet Chef, ideal candidates with have prior cooking experience, preferably in an event or fine dining setting, the ability to provide exceptional service and plate presentation, the ability to work independently, and the ability to problem solve as well as maintain a calm and professional demeanor. This position has the potential to be scheduled between the hours of 6am and 11pm, availability for weekends and holidays is required based on the various schedule of events. We are seeking an individual to work as a Banquet Chef who will adhere to banquet/event menu and follow food health and safety procedures. Key Requirements/ Qualifications: Previous hospitality or food service experience is preferred, minimum of 2 years experience Ability to stand for long period of time and perform repetitive motions. Ability to push/pull/bend/lift up to 25 lbs. occasionally and up to 10 lbs. frequently. Ability to read and communicate in English. Must be at least 18 years of age, or minimum age to work in a kitchen environment in accordance with state/local laws. Flexible schedule to meet business needs. Detail-orientated individual who is able to focus on maintaining a clean and safe environment. Ability to maintain a composed, approachable and professional attitude. Responsibilities: Set up workstation with all needed ingredients and necessary equipment. Prepare ingredients utilizing proper techniques and utensils. Ensure proper plate presentation and orders will meet the guest’s expectations. Follow and practice food health and safety policies and procedures. Keep a sanitized and orderly workstation, environment in the kitchen. Check quality of ingredients, restock and replenish station as necessary. Able to coordinate banquet production and plating with the Banquet team including but not limited to Banquet Manager, Sales Manager, Head Chef, and General Manager. Assist in establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute in absence of Head Chef or designated Banquet Chef for the event. Responsible for conducting frequent walk-throughs of each kitchen area and directing respective personnel to correct any deficiencies. Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted. This position is subject to a background check relating to the responsibilities of the role. Benefits as such: For all team members: Eligibility to enroll in the 401(k) after 6 months of service. 100% match at 3% contributions, 50% up to 5%. Paid Time Off – Sick & Vacation Holiday Pay Growth and development opportunities with us as a company, potentially at the same property or transferring to another one of our properties. Currently have properties in Wisconsin, South Dakota, and Iowa. Travel discounts available through Choice Brand Hotels, Hilton, and Marriott as well as at our independent properties. For regular full time team members/leadership team: We offer medical, dental, and vision insurance as well as opportunities to enroll in STD, LTD, critical illness, accident and/or life insurance as well as flex spending.

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 sous chef is responsible for orchestrating food service during meal periods to include, starting service on time ensuring proper temperature, appearance, and quality of the food and completing meal service in accordance with state and departmental standards.This position is accountable to the Executive Chef. ESSENTIAL RESPONSIBILITIES Supervises all kitchen employees in the absence of the Executive Chef. Trains, coaches, and mentors employees to maintain high standards of food quality, production and service. Provides oversight of all hot and cold food for daily select menus which include special diets such as, puree, dysphagia mechanical, dysphagia advanced, low sodium, food allergies, calories control, and diabetic diets as required by state and departmental guidelines. Assist when necessary and provides direction in the production of food items such as stocks, soups, sauces, meats/fish, vegetables and starches for service, also assists in the preparation of cold foods when necessary. Oversees the preparation of hot and cold food made to order for all dining rooms, catered events, and room service meals in a timely manner. Assures food quality, proper temperatures and special diets are accurate. Any discrepancies must be corrected immediately before the meal is served to the guest. Maintains a daily production form that includes all food items produced during each meal period, all catered food served, and all leftover food, in accordance with departmental procedures. Oversees and makes sure the production cooks are recording temperatures of food items before and during each meal period and correcting temperatures if inadequate in accordance with state, county, and departmental standards. Oversees the recording of temperatures of walk-ins, reach in coolers, and freezers at the beginning and ending of the shift according to state, county, and departmental standards. Ensures proper rotation of food items in the refrigerated walk-ins, reach in coolers, freezers and dry storage areas as well as proper labeling and covering of all food items in accordance with state, county, and departmental standards. Ensures the proper thawing and cooling procedures of all food products according to state, county and departmental standards. Assists with monthly planning/conducting in-service training for kitchen employees. Executes and directs staff on proper upkeep and maintenance of all kitchen equipment. Ensures that all problems are reported to the Executive Chef immediately and the proper measures are taken to repair equipment in a timely manner. Willingly covers other stations due to employee sickness, vacations, and terminations if no cook is available. Collaborates with the Dining Services Manager and Dining Room Coordinators to create and maintain good communication and teamwork with the front of the house and back of the house. Assists the Executive Chef with monitoring, controlling, and computing time and attendance and maintaining proper documentation. Attends and participates in staff and departmental supervisor meetings. Directs staff and maintains a clean, organized and sanitary kitchen including all refrigerated and dry storage areas. Responsible for maintaining accurate reporting of all sanitizing and all sanitizer and antimicrobial logs according to state, county, and departmental standards. Works well under pressure; meeting multiple and sometimes completing deadlines. Employee must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors Conducts employee 30/60 day stay interviews and annual reviews providing feedback and coaching to employees to help them achieve their goals. Assists with checking in and putting away any incoming food supply orders promptly and in accordance with state, county, and departmental standards. Responsible for all purchasing with the assistance of the Porter and making sure proper levels of product are on hand. Makes sure proper levels and rotation of emergency supplies are maintained according to state, county, and departmental standards. Participates in Facility Emergency Plan training and fire drills; and if an emergency or disaster occurs, immediately assumes the pre-assigned emergency duties. Develops new menu items and recipes for skilled nursing and Assisted Living and updating the menu program. Performs other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services. ESSENTIAL QUALIFICATIONS Minimum of two years formal culinary training program with degree or equivalent experience. Minimum of two years supervisory experience in a professional food service operation. Food service background in large production food preparation, hospital or healthcare facility. Knowledge of State and county regulations and kitchen sanitation procedures. ServSafe certified or the ability to obtain certification within six months of employment. Dietary experience desired, but not required. Be a role model of outstanding code of conduct and professional behavior, treating staff and resident with respect and dignity. Must be able to demonstrate good communication skills, both written and verbal. Must be organized, flexible, and work well under pressure. Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machines, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators. MISSION STATEMENT We are Called to serve a thriving community where seniors are treated with dignity, connection and purpose.

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

Stout's Island Lodge is a premier resort nestled in the heart of the beautiful Birchwood area, offering a unique, high-end experience for guests seeking tranquility, adventure, and a memorable getaway. Our lodge features luxury accommodations, spectacular views, and an exceptional culinary experience. Position Overview: Stout's Island Lodge is seeking an experienced and passionate Executive Chef to lead our culinary team and create exceptional dining experiences for our guests. The Executive Chef will be responsible for overseeing all aspects of food production, menu planning, and kitchen management. This includes maintaining the highest standards of food quality, consistency, and presentation, while ensuring that the kitchen operates smoothly and efficiently. Key Responsibilities: Ø Menu Creation & Development: Ø Design and create innovative, seasonal menus that reflect the lodge's commitment to fresh, local, and sustainable ingredients. Ø Adapt menus to accommodate guest preferences, dietary restrictions, and special events. Ø Ensure all dishes are executed with consistency and presented beautifully. Ø Kitchen Operations: Ø Oversee daily kitchen operations, including food preparation, cooking, and plating. Ø Manage kitchen staff and ensure they are trained, motivated, and adhere to all health and safety regulations. Ø Ensure a high level of cleanliness and organization in all kitchen areas. Ø Staff Management: Ø Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants. Ø Create a positive and collaborative work environment to promote efficiency and teamwork. Ø Perform performance reviews and manage staff schedules to ensure optimal coverage. Ø Inventory & Cost Management: Ø Monitor and control food inventory, ordering supplies as needed while minimizing waste. Ø Maintain food cost budgets and ensure that all food and beverage items meet financial targets. Ø Implement efficient storage and handling practices to maximize the longevity of ingredients. Ø Guest Satisfaction: Ø Ensure that every dish meets the lodge's high standards of quality and guest satisfaction. Ø Be proactive in addressing any guest feedback or special requests, ensuring a personalized experience. Ø Occasionally interact with guests to gather feedback and provide an engaging, elevated culinary experience. Ø Compliance & Safety: Ø Maintain knowledge of local health and safety regulations and ensure compliance in all kitchen operations. Ø Ensure the kitchen is fully compliant with all sanitation and food safety guidelines. Ø Handle kitchen accidents or emergencies and report accordingly. Qualifications: Ø Proven experience as an Executive Chef or Senior Sous Chef, preferably in a fine dining or resort environment. Ø Strong knowledge of culinary techniques, kitchen equipment, and food safety standards. Ø Demonstrated ability to create innovative and exceptional menus. Ø Excellent leadership, communication, and organizational skills. Ø Ability to manage multiple tasks in a fast-paced environment. Ø Strong financial acumen with the ability to manage food costs and budgets. Ø Ability to work collaboratively in a team and maintain a positive work environment. Ø Flexibility to work evenings, weekends, and holidays as required. Preferred Skills: Ø Culinary degree or equivalent formal training. Ø Experience with sourcing local ingredients and sustainability practices. Ø Familiarity with special dietary restrictions and allergen-free cooking. Why Join Stout's Island Lodge? Ø Competitive salary and benefits package. Ø A unique and beautiful work environment on a private island in a premier lodge setting. Ø Opportunity to work with a team dedicated to excellence in both service and hospitality. Ø Professional development and growth opportunities. If you are a passionate, creative chef with a dedication to excellence, we encourage you to apply for the Executive Chef position at Stout's Island Lodge. Help us continue to provide exceptional dining experiences for our guests in an unforgettable setting.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

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.

Come Be a Part of a Growing Culinary Team! We are seeking Culinary Support Chef to join our team. The ideal candidate will have a positive attitude, excellent customer service skills, and the ability to lead and guide a team towards the goals of the dining department. Extensive cooking experience and experience leading a team are required. Must have reliable transportation. New Horizon Foods is a dining contract company that specializes in providing services tailored to the location and client. We have been in operation for over 30 years and are currently in more than 10 states. Our employees are our greatest asset and reason for our success. Great employees make great experiences. Benefits: Flexible hours NO Late Nights! Ability to advance in the company Benefits including health, disability, life insurance PTO accrual starting at day one! Responsibilities: Ordering and maintaining inventory Hiring and developing team members Assist with meal preparation and serving Ensure that all food is presented in an attractive and appetizing manner Provide excellent customer service to residents and guests Assist with cleaning and sanitizing the kitchen and dining areas Follow all safety and sanitation procedures Develop and maintain relationship with other management and client Must be able to work weekends and holidays Requirements: Extensive culinary experience Prior experience with leading a team Positive attitude and excellent customer service skills Knowledge in Microsoft office including excel Ability to work on feet for extended periods of time Must be able to follow menu cycle and standardized recipes. Equal Opportunity Employer, including disabled and veterans.

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

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-25 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Health & Dental Insurance Life Insurance Paid Time Off Profit Sharing

Job Details 120 - Heritage Senior Living - Madison - Madison, WI Full Time None AM / 1st Restaurant - Food ServiceDescription Executive Chef / Kitchen Manager / Culinary Director | Full Time Position Heritage Middleton | Middleton, WI Heritage Senior Living is exceptional team-orientated organization with a growth mindset. We're dedicated to providing our employees with the resources and tools they need to grow professionally and personally. We believe everyone wants to become the very best version of themselves. We're here to help them along the way! Why you should join Heritage: Immediate Pay - on-demand access to your pay as you work Flexible Scheduling Exceptional company benefits including, 401k with company match, Medical, Vision, Dental, Life Insurance, and an Employee Discount Program What makes an Executive Chef successful? Caring & compassionate attitude for others Thorough understanding of sanitation and infection control practices Strong customer service focus; ability to multitask Excellent communication skills; ability to work collaboratively as part of a team Experience in a manager, assistant manager and/or supervisor role proficiency in all kitchen sanctions and cross-train/train new and existing culinary staff on preparation, arrangement, and plating of dishes per the current menu set by the company Passion for culinary arts and identifying new culinary techniques, presentations, and stay current on health care culinary industry trends Responsibilities: Provide customer service to residents, visitors, and staff Oversee all resident dining services in the community in accordance with Heritage Senior Living policies, procedures, and standards of practice, as well as state regulations. Menu Planning, food preparation, inventory management, and sanitation comply with HSL policy and state regulations Train and mentor culinary staff Maintain comfort, privacy, and dignity of our residents Requirements: Ability to speak, read and write English High school diploma, GED, or 1-3 months related experience or training preferred Must submit and pass all applicable pre-employment and annual tests and meet all training and other applicable state and federal guidelines Essential Functions: To perform this job successfully, an individual must be able to perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #IND411

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

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.