Chef jobs in Germantown, WI - 191 jobs

Job Description Executive Sous Chef Salary: $65,000 - $68,000 Other Forms of Compensation: What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Working as the Executive Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Responsible for proper culinary staff scheduling to meet labor forecast Oversees the outlets operations Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Epicurean today! Epicurean is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Epicurean maintains a drug-free workplace. Associates at Epicurean are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************************

Position Title: Sous Chef FTE: 1.0 Department: Food Service Reports To: Executive Chef/Food Service Manager FLSA: Non-Exempt This position promotes and supports the learning experience of Marian University students by, assisting with meal preparation and overseeing food quality; will handle all staff meal prep questions, and quality or quality issues as well as monitor safety and sanitation procedures throughout the entire operation; will be responsible for providing supportive leadership to kitchen staff throughout food service. Essential Functions: * Lead and execute the day-to-day culinary operations of all areas of the kitchen to include, but not limited to, production of all meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. * Create and implement new menus and standardizations, focusing on guest experience, quality and freshness and cost control. * Conduct weekly ordering of food and supplies, and complete monthly inventories. * Monitor and maintain food and labor costs according to budget through proper planning and execution. * Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol service standards. * Perform management duties including, but not limited to, systems management, budgeting/costing, report generation, equipment maintenance, department management and meeting participation and facilitation. * Attends all allergy and foodborne illness in-service training. * Complies with all HACCP policies and procedures. * Complies with all company safety and risk management policies and procedures. * Participates in regular safety meetings, safety training, and hazard assessments. * Reports all accidents and injuries in a timely manner. * Ensure that all regulations and standards of health and safety are met at all times, and that the kitchen remains hygienic. * Must have a flexible schedule with availability to work evenings and weekends. * Informs supervisor immediately of any equipment malfunctions or breaks down or if any safety or sanitation hazards are suspected or exist. * Assists in training new employees, as requested by supervisor. * Attends department meetings and in-service programs, as required. Other Responsibilities * Performs other work-related duties as assigned Education, Experience and Skills Required: * At least 2 years of Culinary Management experience in a fast-paced kitchen environment with knowledge of food and catering trends with a focus on quality, production, presentation, sanitation, and food cost controls. * Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor costs, and product quality. * Understanding of COGS, P&L Statements & inventory management. * Strong communication, leadership, and conflict resolution skills. * Stable and progressive work history; strong work ethic. * Experience training/leading staff. * Be able to stand for 10+ hours at a time and lift at minimum 50lbs. * Be available to work nights, weekends, and holidays. * ServSafe certified. * Ability to hold a positive & professional demeanor under stress. * Proficiency in Microsoft Office applications. * Ability to understand and carry out oral and written instructions and request clarification when needed. * Ability to work as part of a team. * Ability to work in a fast-paced environment quickly scraping, stacking and rinsing dishes is crucial. * Ability to interact professionally with coworkers and customers, particularly in conflict situations. * Ability to talk politely and resolve customer service issues. * Ability to multitask, meet specific deadlines, and prioritize tasks and assignments. * Ability to concentrate and focus in a noisy damp, warm, fast paced environment. * Able to work in a fast-paced environment * Willingness to support the Mission and Core Values of Marian University. Salary Range: $21.00 - $25.00/hour To apply, please submit a cover letter, resume, and name, address and telephone number of three references to *********************************. Please use "Sous Chef" in the subject line of the email. Applications will be reviewed until the position is filled. EOE/Minorities/Females/Vet/Disabled Transforming lives through academic excellence, innovation and leadership. Marian University is a community committed to learning, dedicated to service and social justice, and joined together by spiritual traditions. Any offer of employment will be contingent upon the receipt of criminal background and reference check information; and the determination that the candidate remains eligible and suitable for employment.

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

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.

Smokin' Jack BBQ | Murray Ave - Milwaukee, WI Smokin' Jack BBQ is hiring a hands-on, working Chef for our Murray Ave (East Side) location. This is a lead-from-the-front role-you will be on the smoker, on the line, and in the kitchen daily. This position is ideal for a Chef who understands real BBQ, runs a clean operation, and can lead a team while controlling food cost. Job Type Full-time Nights & weekends required What You'll Do BBQ & Kitchen Execution Operate and manage BBQ smokers (brisket, pork, ribs, chicken, etc.) Ensure consistent quality, yields, and portions Work the line and lead service during peak hours Maintain all food safety, sanitation, and HACCP standards Food Cost & Menu Development Control food cost, waste, and portioning Understand BBQ yields, trim loss, and batch cooking Assist with menu development, specials, and menu pricing Maintain recipe consistency and execution standards Leadership & Training Hire, train, and lead kitchen staff Build clear kitchen systems and SOPs Hold the team accountable while leading by example Inventory & Systems Manage inventory counts and par levels Place and receive food orders accurately Enforce FIFO, labeling, and organization standards Preferred: Experience programming menus or items in Toast POS What We're Looking For BBQ & smoking experience REQUIRED Proven experience as a Chef, Lead Cook, or Kitchen Manager Strong understanding of: Food cost & margins Inventory control Menu development Kitchen systems Ability to work in a high-volume, scratch kitchen Calm under pressure, organized, and reliable Comfortable being a working chef, not desk-only Nice to Have Toast POS experience Catering or large-batch BBQ experience Opening or stabilizing a new kitchen What We Offer Competitive pay (based on experience) Growth opportunities within a growing restaurant group Input on menus and specials Stable ownership and clear expectations A chance to build and lead a serious BBQ program How to Apply Apply on Indeed or email your resume with a brief note about your BBQ experience. ⚠️ Important: If you're not comfortable working the smoker, the line, and leading a kitchen simultaneously, this role is not a fit. View all jobs at this company

Job Description As a chef, you'll learn from one of the Best in the Midwest in Chef Jason Morimoto, winner of Iron Chef Morimoto's Sushi Master Season 2. Key Responsibilities: • Guest Service: Greet guests with a friendly attitude and provide excellent customer service • Food Preparation: Assist with prepping, assembling, and serving food according to restaurant standards • Maintain Cleanliness: Keep workstations, dining areas, and restrooms clean and organized • Teamwork: Work closely with other team members to ensure smooth restaurant operations • Stock and Replenish: Monitor inventory levels and restock as needed • Follow Safety and Food Guidelines: Adhere to food handling, sanitation, and workplace safety regulations What We're Looking For: • Positive Attitude: Friendly, outgoing, and ready to work hard • Reliability: Punctual, responsible, and able to handle busy shifts • Team Player: Works well with others in a high-standard environment • Adaptability: Willing to learn and take on different tasks • Customer Service Skills: Experience in hospitality or food service is a must

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

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.

Castle Senior Living is looking for an energetic and caring new face to join our culinary team. We are excited to grow the team to add more talent and excitement to the kitchen! No early mornings or late nights with this position! Shifts are 7am-3pm during the week and every other weekend rotation. The Grand Hills Castle is a 43 Unit CBRF and 55 Unit RCAC campus that features a home like settings and a continuum of care. 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. Qualifications * Experience working in a clinical food service setting preferred but not required. * Strong customer service background * Passion for working with the elderly community * Formal culinary education/training preferred. 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.

Job Description Reports to: Director of Dining Services Salary: Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1427352 CCL Hospitality Group DANIELLE BETZELBERGER [[req_classification]]

Job Description We're looking for a skilled and passionate Head Chef to lead our kitchen team, drive culinary excellence, and take our menu to the next level. If you have a deep love for food, strong leadership skills, and a commitment to quality, this is the perfect opportunity for you. Position Overview: As the Head Chef, you'll be responsible for overseeing all kitchen operations-from menu creation and food quality to staff development and cost control. You will lead by example, inspire your team, and maintain the highest culinary standards to deliver an outstanding dining experience. Key Responsibilities: • Kitchen Leadership: Direct daily kitchen operations and manage a team of chefs, cooks, and kitchen staff • Menu Development: Design, refine, and execute a creative, seasonal menu aligned with the restaurant's concept and goals • Food Quality and Consistency: Ensure every dish meets high standards for flavor, presentation, and consistency • Staff Training and Development: Hire, train, and mentor kitchen staff to create a strong, collaborative team culture • Inventory and Cost Management: Oversee food purchasing, control costs, monitor portioning, and reduce waste • Health and Safety Compliance: Ensure compliance with all food safety and sanitation regulations (ServSafe certification preferred) • Cross-Department Collaboration: Partner with front-of-house leadership and ownership to align kitchen performance with overall business objectives • Expedite and Problem-Solving: Oversee service during busy shifts, manage workflow, and handle issues quickly and professionally What We're Looking For: • Experience: Minimum 2+ years as a Head Chef, Executive Chef, or Senior Sous Chef in a high-volume kitchen. Minimum 2+ years in sushi/Asian cuisine. • Culinary Expertise: Strong command of cooking techniques, industry trends, and kitchen operations • Leadership and Team Management: Ability to train, motivate, and manage a kitchen team with professionalism and energy • Creativity and Passion: A genuine enthusiasm for food, flavor, and designing unique, guest-driven dishes • Financial Acumen: Proven experience managing food costs, inventory, and vendor relationships • Time Management and Organization: Ability to multitask and prioritize in a fast-paced environment • Communication Skills: Clear, professional communicator with staff, vendors, and leadership

Role OverviewSodexo is seeking an Executive Chef 2 - Catering for Marquette University located in Milwaukee, Wisconsin. This Executive Chef will manage the culinary catering & concessions program campus wide. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. IncentivesRelocation Assistance is available What You'll Dobe responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;have the ability and willingness to develop and motivate team members to embrace culinary innovations;ensure food safety, sanitation and workplace safety standard compliance; and/orhave working knowledge of automated food inventory, ordering, production and management systems. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Full-time Description STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don't raise the bar. We are the bar. We create destinations, not pit stops, and we're looking for people who are ready to join a team that pushes boundaries and values hard work every day. RED CIRCLE INN Nestled in the heart of Waukesha County, just minutes from Hartland, Delafield, Waukesha, and Oconomowoc, the Red Circle Inn's tradition of quality dining and events continues. Lake Country has seen many changes since the 1848 opening of The Red Circle Inn & Bistro but we remain the destination of choice for steaks, seafood and an exemplary fine dining experience. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you'll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here-use it to build the future, make an impact, and continuously improve the guest experience. As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards. WHAT YOUR DAY WILL LOOK LIKE Leads a small team in supporting and servicing the day-to-day activities. Executes well-defined work assignments that are subject to a moderate level of control and review. Assists the Executive Chef in meeting and exceeding company food budget and goals Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification Ordering food product to appropriate levels Prepare food for service appropriate to sales levels Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers Leads by example, setting the pace and standards Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Conduct daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the preparation and storage of food meets company and statutory health and safety requirements Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service Respect all co-workers and managers Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests Promote a positive perception of the company at all times both internally and in public GHG24 Requirements WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of Line Cook and Supervisory experience or culinary school required ServSafe certified Culinary education or equivalent work experience Strong organizational and communication skills Ability to operate and maintain kitchen equipment Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations Ability to handle difficult and challenging situations and conversations MANDATORY REQUIREMENT U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you're ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer.

Heritage Senior Living | Muskego, 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. #IND416

Brissago Chef - (250002TL) Description If you're eager to showcase your talents at a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We seek a passionate individual to join our team at Ristoranté Brissago, a contemporary Italian restaurant at the resort that sources local, seasonal ingredients. As a Brissago Chef at the Grand Geneva Resort & Spa, you will 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. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. Our name in the area means home, family and tradition. We have a strong sense of tradition, and we're looking to create a strong, bright future - a future that includes you. What will you be doing?· Oversees and supervises daily line operation. · Prepares all food items for buffet, banquet and restaurant use according to standard recipes. · Visually inspects appearance of all food for proper taste, color combination and overall presentation to maintain appeal. · Schedule appropriate number of staff according to daily needs of banquet functions and weekly forecasts. · Supervise all staff including training, counseling and discipline. · Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness. · Properly rotates food products in order to keep spoilage and waste to a minimum. · Ensures that all equipment in work area is properly cleaned and sanitized. · Performs other duties as required. What do you bring to the role?· Any combination of education and experience that provides the required knowledge, skills and abilities. · High School diploma preferred. · Culinary or Apprenticeship program preferred. · 2-3 years of experience required in lead cook position. · Experience with Italian Cuisine. · Above average knowledge of accepted safety sanitation standards. · Extensive experience with slicers, mixers, grinders, food processors, etc. · Above average mathematical skills necessary to understand recipes, measurements, requisitions amounts and portion sizes. · Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates. What's in it for you?· Free meals every shift made by our talented culinary team· Paid time off· Golf, Ski, Restaurant & Spa discounts· Hotel room discounts as low as $49 per night· WELL Spa Gym membership for $16 per paycheck· Advancement opportunities across the property and US· Friendly work atmosphere· Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits· Recognition programs (aka get paid to celebrate) About Us:A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. 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-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer. A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. 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-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an 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: Dec 11, 2025, 6:31:22 PM

The Executive Chef of National Accounts is a key culinary leadership role responsible for accelerating Sartori's growth in the Ingredient and Food Service channels through culinary innovation, storytelling, and strategic customer collaboration. This role bridges culinary artistry and business development, creating menu and product solutions that expand Sartori Originals' market presence and drive profitable revenue. Success in this role depends on an ability to combine culinary excellence, business acumen, and customer collaboration. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Drives culinary-led business growth by identifying, developing, and closing opportunities in the I&FS channels, focusing on promoting Sartori Originals to drive profitable revenue growth. • Partners with the Sales and Marketing to target and expand culinary-driven opportunities within flagship accounts. • Demonstrates an excellent awareness of key competitors, anticipating opportunities, and informing strategy to drive customer success. • Leads customer ideation sessions and culinary presentations that inspire new product opportunities and deepen partnerships. • Serves as the culinary lead on cross-functional projects, collaborating with Research & Development (R&D), Marketing, and Operations to ensure technical and commercial alignment. • Translates culinary trends, consumer insights, and technical data into menu-ready applications and compelling customer storytelling. • Develops and presents gold-standard concepts that demonstrate flavor, functionality, and menu profitability. • Represents Sartori's culinary point of view at trade shows, conferences, and industry events to build brand presence and network reach. • Supports customer trials and application testing to validate product performance and operational feasibility. • Coaches and trains internal and customer teams on culinary applications, cheese functionality, and sensory storytelling to strengthen capability and engagement. • Fosters creativity and excellence within Sartori's culinary team, aligning all activities with business growth and innovation objectives. DIRECT REPORTS This position is not responsible for direct reports. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE • Culinary degree required; a bachelor's degree in Food Science, Business, or a related field preferred. Equivalent combination of education and progressive culinary/food manufacturing leadership experience may be considered. • Minimum of 8 years of progressive experience in culinary development, menu innovation, or customer-facing culinary sales is preferred. • Proven record of driving business growth through culinary innovation and cross-functional collaboration. • Experience working in both food service and manufacturing environments is preferred. • Strong knowledge of cheese functionality, melt behavior, and performance across menu applications. • Proficiency with Microsoft Office and CRM systems is preferred. OTHER KNOWLEDGE, SKILLS, AND ABILITIES • Alignment with Company Values: Demonstrates behaviors and values that reflect the company's culture. Sartori's core values are family, commitment, authenticity, ingenuity, integrity, and humility. • Entrepreneurial Spirit: Ability to take initiative, drive innovation, and seek out growth opportunities with a proactive and resourceful mindset • Strategic Vision: Possesses a strategic mindset with the ability to translate business goals into an actionable framework for Ingredient & Foodservice Sales • Influence: Proven ability to influence teams and stakeholders, driving a data-centric culture across the organization. • Customer Focus: Attentive and responsive to customer needs to improve their experience. • Effective Communication: Strong verbal and written communication skills, with the ability to effectively convey insights to diverse audiences • Relationship Building: Builds and maintains trusting relationships and alliances both inside and outside the organization, fostering collaboration and innovation. ADDITIONAL INFORMATION WORK LOCATION This is a remote position. TRAVEL REQUIREMENTS Frequent travel is required to meet the needs of the business (estimated 60%). This role requires a valid driver's license, proof of insurance, and reliable transportation for work related travel. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus. WORK SETTING/ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The individual is not substantially exposed to adverse environmental conditions.

What You'll Do: As our Sous Chef, you'll play a key role in the daily operations of the Inpro Café. You'll work closely with our Head Chef to plan and prepare menus, oversee kitchen staff, and ensure every dish meets our high standards for taste, quality, and presentation. You'll also help foster a positive, team-oriented environment where efficiency, creativity, and great food thrive. Responsibilities include: Collaborate with the Head Chef to oversee food preparation and kitchen operation Assist in developing and updating menus with fresh, balanced, and creative options Prepare and present high-quality dishes with attention to flavor, consistency, and nutrition Support kitchen staff, ensuring smooth day-to-day operations Assist with inventory management and supply ordering Maintain cleanliness and uphold food safety and sanitation standards Monitor and maintain kitchen equipment to ensure proper functioning Contribute new ideas and continuous improvement initiatives for the café What We're Looking For: High school diploma or equivalent Proven experience in a senior kitchen role (Sous Chef or similar) Food Manager Certification preferred (required after hire) Strong culinary skills with experience in menu development and execution Excellent leadership, communication, and organizational abilities Ability to multitask and perform well in a fast-paced environment Thorough knowledge of food safety regulations and best practices Positive, hands-on, and team-oriented approach Passion for delivering exceptional food and service Why Join Inpro? At Inpro, we take care of our people. You'll enjoy a collaborative, growth-focused culture with a strong sense of community and purpose. Our café is an integral part of that culture-fueling innovation, connection, and teamwork across the company. Benefits: Health insurance Dental insurance Generous employer 401k contributions Flexible spending account Tuition reimbursement Generous paid time off Employee assistance program Vision insurance Employee discount Life insurance Referral program

Job DescriptionJoin our team, a 2025 USA Today Top Workplace Winner! Now hiring a Executive Sous Chef at the Brookfield Conference Center. Sign On Bonus - $2,000 Must be available nights, weekends, and holidays Why Youll Love Working with Us The Brookfield Conference Center is managed by NCG Hospitality, an award winning, family-owned third generation business and leader in the ownership, development, and operations of over 30 premier hospitality properties. We foster genuine customer engagement and a positive, team-oriented work culture where your contributions are valued and celebrated. We invest in you and your career development, providing tools, resources, and mentorship to help you succeed. How Youll Make An Impact Our Executive Sous Chef creates and maintains a delicious menu to provide our customers with an excellent guest service experience and make each special event unforgettable. Culinary Operations Support kitchen team in Executive Chefs absence, ensuring consistent execution across line cooks, banquet teams, stewards, and dishwashers Ensure food is prepared according to standardized recipes with proper portion control, presentation, and minimal waste. Maintain high product quality and consistency by sourcing top-grade ingredients, monitoring storage, and verifying proper rotation Enforce safety procedures, proper equipment use, cleanliness standards, and adherence to hotel and company policies Support kitchen team performance, including scheduling, training, uniforms, evaluations, and disciplinary actions as needed Financial Oversight & Menu Development Support financial goals through accurate recipe costing, portion controls, and waste reduction practices Assist with creative menu planning and aligning offerings to market demand and guest expectations across outlets and banquets Monitor culinary inventory levels and initiate maintenance or supply follow-ups to ensure smooth and efficient kitchen operations Qualifications Culinary degree or related work experience or four years of food & beverage experience Three years in a management position Strong interpersonal and communication skills; ability to speak clearly and listen attentively Strong organizational skills and attention to detail Effective problem-solving skills Ability to handle pressure with poise and finesse Strong leadership and a professional image What Will You Get At NCG Hospitality? We take great pride in the inclusive environment weve created attributing to our award-winning status, all while staying true to our core values of Growth, Fun, Trust, and Responsibility. An experience in which team members at every level are fully engaged and can see the relationship between their job responsibilities and the overall success of the Brookfield Conference Center. Career Development Personalized career pathing and skill development Leadership and mentorship programs Educational and certification reimbursement Team Member Perks Worldwide hotel discounts and free stays at NCG Hospitality managed hotels Catch of the Day earn bonuses for going above and beyond to support team and guests Everyone Sells earn cash for bringing in business to our properties Paid Volunteer hours Earn money for community service Health & Wellness Benefits Medical, dental, and vision plans Paid sick time and Paid Time Off Virtual telehealth access and employee assistance resources Monthly health and fitness reimbursement programs Financial Support Same-day pay options Referral bonus earn cash for bringing great team members 401(k) retirement plan with 100% match on the first 3% and 50% match on the next 2% Health Savings Account Ready To Grow With Us? Visit ncghospitality.com to explore all current openings and view this short video on Who Is NCG Hospitality. NCG Hospitality is an Equal Opportunity Employer

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