Chef/Catering jobs at Corner Bakery Cafe - 54 jobs

CulinArt Sector Salary: $80,000 - $90,000/yearly CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt's extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As an Executive Chef, you are responsible for overseeing all culinary functions for a corporate dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: * Manages cost controls and controls expenditures for the account * Plans and creates all menus * Purchases and manages inventory * Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: * Culinary degree preferred * At least three to five years of culinary management experience is required * High volume production and catering experience is required for this role * Previous experience managing cost controls * Desire to learn and grow with a top-notch foodservice company * Local to Milwaukee, MI Apply to CulinArt today! CulinArt 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. Associates at CulinArt 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. ***************************************************************************************** Req ID: 1498394 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Job Description Salary: $80,000 - $90,000/yearly CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt's extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Job Summary As an Executive Chef, you are responsible for overseeing all culinary functions for a corporate dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred At least three to five years of culinary management experience is required High volume production and catering experience is required for this role Previous experience managing cost controls Desire to learn and grow with a top-notch foodservice company Local to Milwaukee, MI Apply to CulinArt today! CulinArt 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. Associates at CulinArt 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. ***************************************************************************************** Req ID: 1498394 CulinArt Sector NANCY M TEIXEIRA [[req_classification]]

Epicurean Group 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. **************************************************************************************************

Epicurean Group 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. ************************************************************************************************

Executive Sous Chef - (250002UZ) Description WHO WE AREWhether you're an artist at heart or simply thrive in a dynamic environment, Saint Kate is the space that unites us all under one roof. Here at Saint Kate, we celebrate uniqueness and seek candidates from diverse walks of life who are passionate about engaging with the world around them. We're not just offering a job; we're offering a chance to dive into the exciting world of creativity, culture, and connection. If you're eager for career growth and new experiences, we have an opening for an Executive Sous Chef. The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while upholding high standards of food quality, consistency, and presentation. This role supervises and works alongside the culinary team, ensures food safety and sanitation compliance, and assists with inventory, scheduling, and cost control. The Executive Sous Chef contributes to menu execution, daily cooking operations, and fosters an efficient, collaborative kitchen culture. Recognized as one of Milwaukee's most esteemed hotels with an elite award repertoire, Saint Kate - The Arts Hotel offers a modern, luxury experience with artistic flair. With a prime location in Milwaukee's Theater District, Saint Kate serves as a creative hub for the city, where every aspect of the hotel is inspired by music, painting, sculpture, and design. As a part of Marcus Hotels & Resorts, we engage a diverse audience of theater enthusiasts, food connoisseurs, and entertainment seekers. This position will assist with operations of all Saint Kate culinary areas including:The Studio - Finer dining restaurant featuring inventive flavors with a sense of comfort, crafting meals from fresh, seasonal ingredients that are as approachable as they are elevated. The Dark Room - Opulent private dining experiences and tasting menus Proof Pizza - Casual Neapolitan style pizzeria located among our art galleries and bar Banquets & Catering - Galas, weddings, meetings, and conventions River Center Outlets - River Center Market, Perk Up, Upper BarOther areas including In Room Dining, stewarding, the lobby bar & restaurant, guest amenities, etc. WHAT YOU WILL BE DOINGDaily preparation of food during assigned shift. Delegate duties to culinary staff; follow up to ensure efficient operation of kitchen. Report on daily activities of culinary staff to Executive ChefCollaborate with the Executive Chef on menus including developing recipes, sourcing, and costing. Create prep lists, station standards, and requisition forms. Interview, select, and onboard candidates. Evaluate staff performance; conduct performance reviews, issue disciplinary action and address and/or resolve employee complaints. Observe and assess quality of preparation, portioning, garnishing and plating done by staff to identify areas where improvement may be needed. Schedule culinary staff and maintain payroll costs to budget. Participate in meetings with Executive Chef and Sous Chefs to review operations, budgetary compliance and standards or procedures. Responsible for assisting in maintaining and forecasting budgets. Ensure proper ordering, receiving, storage and rotation of food adhering to control procedures for cost and quality. Supervise and log daily safety and sanitation practices, complying with Health Department regulations. Ensure kitchen equipment is maintained - communicate needed repairs and preventative maintenance. Performs other duties as requested, such as development and execution of special events, VIP parties and staff events. Assume responsibility for kitchen and operations in absence of Executive Chef. WHAT WE ARE LOOKING FORExperienceHigh school degree required Minimum of 5 years of experience in Culinary Management role, Hotel Culinary management highly preferred but not required Experience in leading and executing food preparation for multiple events simultaneously Experience in supervising a team of 10 or more and navigating employee relations including training, scheduling, termination and disciplinary action Position and EnvironmentMust be able to work 50-55 hours a week on average Must be able to regularly stand/walk for long periods of time Must have flexible availability to (including holidays and weekends) to meet business needs AdministrativeMust possess strong communication and organizational skills Must be proficient in Microsoft systems: Outlook, Excel, WordExperience with systems such as BirchStreet and Profit Sword highly preferred WHAT'S IN IT FOR YOUMedical, dental, vision and company-paid life insurance Discounted downtown parking PTO and 401k program with employer match Career growth opportunities Annual discretionary wage increase and bonus program Hotel and movie theater discounts. ABOUT USA 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 16 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. Saint Kate is an equal opportunity employer. Primary Location: United States-Wisconsin-MilwaukeeWork Locations: Saint Kate The Arts Hotel 139 E Kilbourn Avenue Milwaukee 53202Job: Culinary/KitchenJob Posting: Dec 22, 2025, 5:48:21 PM

Mason Street Exec Sous Chef - (250002UE) Description $2,500 Sign and Stay Bonus!Our team prides itself on delivering consistent, exceptional dining experiences. If you are a passionate, driven culinary leader with the ability to combine creativity, precision, and high-level operational oversight, Mason Street Grill is seeking an Executive Sous Chef who can elevate both the guest experience and the performance of our culinary team. As an Executive Sous Chef, you will play a critical leadership role-training, mentoring, and supervising all culinary staff while ensuring exceptional food quality, consistency, and presentation. In partnership with the Executive Chef, this position helps guide menu execution, cost controls, safety standards, and daily kitchen operations. The Executive Sous Chef also oversees all food operations in the absence of the Executive Chef, including Pastry, Purchasing, Stewarding, and Private Dining. Mason Street Grill in downtown Milwaukee has become a local favorite for wood-grilled steaks, fresh seafood, handcrafted cocktails, and live jazz. In addition to great food and drinks, we provide exceptional service you can't find anywhere else. At Mason Street, we want to serve experiences. Whether it's the enticing aromas from the grill, the energy of live music, or the satisfaction of a perfectly prepared meal, we strive to create moments that bring guests back again and again. What you will be doing:Assign and supervise daily tasks for all kitchen staff to ensure smooth and efficient kitchen operations. Select, train, coach, and mentor kitchen staff in proper preparation, technique, and execution of menu items. Prepare food items for restaurant and private dining use according to established recipe specifications and presentation standards. Oversee ordering, receiving, usage, storage, temperatures, and rotation of all food products to maintain freshness and comply with Health Department regulations. Maintain and enforce cost control procedures for food, labor, quality, and waste reduction. Supervise daily sanitation practices, ensuring a clean, safe, and organized kitchen environment. Develop and manage culinary schedules to maintain proper staffing levels in line with business forecasts and payroll budgets. Maintain vacation schedules to ensure smooth departmental coverage. Partner with Engineering to monitor kitchen equipment, support repair processes, and maintain preventative maintenance programs. Assist in the development and execution of special events, VIP dinners, menus, and restaurant promotions. Participate in menu consistency, seasonal updates, and operational planning with an eye toward efficiency and cost effectiveness. Perform additional duties as assigned by the Executive Chef. Position Requirements:Thorough working knowledge of hot and cold food preparation, standard recipes, and culinary techniques. Strong leadership skills with experience supervising and developing a culinary team. Working knowledge of accepted safety and sanitation standards in a high-volume kitchen. Experience operating kitchen equipment such as mixers, slicers, grinders, and food processors. Basic math and computer skills to calculate food and labor costs, interpret measurements, and complete requisitions. Ability to read, write, and communicate effectively in English to complete documentation and coordinate with associates. Manual dexterity to safely and efficiently handle kitchen tools and equipment. Ability to grasp, lift, push, and carry items or equipment weighing up to 200 lbs. on a continuous schedule. Ability to work in confined spaces and extreme temperature ranges. High school diploma preferred; culinary apprenticeship or post-secondary education beneficial. 3-5 years in a management role within a high-volume, upscale restaurant, hotel, or multi-outlet operation required. Serve Safe Certification preferred. What's in it for you:Complimentary, well-balanced meal every shift. Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties. Savings at Marcus restaurants, lounges, cafés, golf courses, ski resorts, and spas. Discounted parking and “two-for-one” Marcus Theatres movie tickets. Career growth opportunities with the ability to transfer within the company while maintaining service credit. Early wage access, paid time off, and company-paid life insurance. Medical, dental, and vision insurance available after 30 days of employment. Employee Assistance Program and 401(k) with employer match. Job Type: Full-Time, SalaryPay Rate: Based on ExperienceAbout 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 for this role. It is not intended to be an exhaustive list of responsibilities, duties, and skills. Mason Street Grill is an equal opportunity employer. #PHC Primary Location: United States-Wisconsin-MilwaukeeWork Locations: Mason Street Grill at Pfister 424 East Wisconsin Avenue Milwaukee 53202Job: Culinary/KitchenJob Posting: Dec 15, 2025, 10:48:38 PM

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. ************************************************************************************************

Benefits package including: Medical, Dental, Vision, and Disability Insurance with Employer Contribution Quarterly Bonuses on Sanitation and Profitability 401(k) Retirement Plan with Employer Match Paid Time Off Wellness Benefits And Much More (Head here for a full list) About Position: The Executive Chef is responsible for the daily operations of the kitchen such as preparing the daily prep list, purchasing food items, supplies, and equipment, and maintains a safe, orderly, and sanitary work environment. In addition, this position is responsible for providing professional leadership and direction to kitchen personnel. The Executive Chef is responsible for the supervision and training of all back-of-house staff at the facility. This includes interviewing, hiring, training, scheduling, disciplining, and making recommendations for promotion, transfer, and termination. Our Promise & Culture: Food Fight Restaurant Group is an ambitious collection of professionals who are constantly focused on the growth and improvement of our teams. We are a passionate and dedicated group of hospitality leaders looking to work with like-minded professionals who want to grow both their restaurants and their careers, and we mean it. 100% of our executive leadership team started their Food Fight careers in an entry level role. Our focus is to create a collaborative culture for our restaurant leadership and minimize the most common stressors the restaurant industry is known for by: Extending freedom and autonomy to our restaurant leaderships teams Allowing flexible scheduling that both fits the needs of our managers and fulfills the needs of our restaurants Offering continued education opportunities and tuition reimbursement to our managers Providing opportunities for advancement and career growth Directly supporting the administrative functions of our restaurants Apply Today: If our culture and team sound like something you'd like to be a part of, apply today. Qualifications Job Requirements: 2 or more years of executive chef experience, catering experience preferred Excellent communication skills, strong interpersonal and conflict resolution skills Leadership skills that promote a positive culture while growing and developing a team Knowledge of food preparation and existing health and safety standards Mastery of cooking methods, ingredients, and kitchen equipment Experience in leading and training teams of 15 or more employees Obtain a ServSafe certificate and Responsible Sellers within 90 days of employment Knowledge of back of house operating systems including time and temp logs, recipe building, cost outs, inventory, order guides, invoice entry and control of cost of goods and labor

About Il Cervo & Food Fight Restaurant Group: Il Cervo, located next to the Fiserv Forum in Milwaukee's historic Deer District, is set to open in the Spring of 2023 on the top of The Trade, Milwaukee's premier luxury hotel. Il Cervo is currently looking for you, an experienced hospitality professional hoping to showcase their skills in a brand new 10,000-square foot, high-end Italian restaurant. Il Cervo's menu features hand-rolled pasta, homemade mozzarella and ricotta cheeses, and dry-aged steaks served Florentine-style, and will boast an Italian focused wine list with over 300 labels. To learn more about The Trade Hotel and Il Cervo, click here. Il Cervo is Food Fight Restaurant Group's latest restaurant in our growing portfolio of nearly 20 Wisconsin restaurants. To learn more about Food Fight head to our website. Benefits package includes: Medical, Dental, Vision, and Disability Insurance with Employer Contribution 401(k) Retirement Plan with Employer Match Paid Time Off Wellness Benefits And Much More (Head here for a full list) About Position: The Executive Chef is responsible for the daily operations of the kitchen such as preparing the daily prep list, purchasing food items, supplies, and equipment, and maintains a safe, orderly, and sanitary work environment. In addition, this position is responsible for providing professional leadership and direction to kitchen personnel. The Executive Chef is responsible for the supervision and training of all back-of-house staff at the facility. This includes interviewing, hiring, training, scheduling, disciplining, and making recommendations for promotion, transfer, and termination. Job Requirements: 2 or more years of executive chef experience, catering experience preferred Excellent communication skills, strong interpersonal and conflict resolution skills Leadership skills that promote a positive culture while growing and developing a team Knowledge of food preparation and existing health and safety standards Mastery of cooking methods, ingredients, and kitchen equipment Experience in leading and training teams of 15 or more employees Obtain a ServSafe certificate and Responsible Sellers within 90 days of employment Knowledge of back of house operating systems including time and temp logs, recipe building, cost outs, inventory, order guides, invoice entry and control of cost of goods and labor Our Promise & Culture: Food Fight Restaurant Group is an ambitious collection of professionals who are constantly focused on the growth and improvement of our teams. We are a passionate and dedicated group of hospitality leaders looking to work with like-minded professionals who want to grow both their restaurants and their careers, and we mean it. 100% of our executive leadership team started their Food Fight careers in an entry level role. Our focus is to create a collaborative culture for our restaurant leadership and minimize the most common stressors the restaurant industry is known for by: Extending freedom and autonomy to our restaurant leaderships teams Allowing flexible scheduling that both fits the needs of our managers and fulfills the needs of our restaurants Offering continued education opportunities and tuition reimbursement to our managers Providing opportunities for advancement and career growth Directly supporting the administrative functions of our restaurants Qualifications Job Requirements: 2+ years of culinary experience preferred. Proven experience as a Chef de Cuisine or a similar role Thorough knowledge of cooking techniques and equipment Excellent knowledge of food safety and sanitation regulations A creative approach to food presentation Excellent organizational and leadership skills Able to remain calm and composed in a fast-paced environment. A culinary degree or certificate is preferred.

Join our resort as an Executive Chef, where you will lead our culinary team in delivering exceptional dining experiences. This is an opportunity to showcase your creativity and expertise in menu design, kitchen operations and food quality, while maintaining the highest standards of culinary excellence. If you are passionate about gastronomy and thrive in a dynamic, luxury environment, we invite you to bring your talent to our resort. Lead, manage, and mentor the culinary team, fostering a positive and professional kitchen environment that supports collaboration and excellence. Oversee hiring, training, scheduling, and performance evaluations of kitchen staff, ensuring that all team members have the skills, knowledge, and support to perform at their best. Develop and design innovative menus that reflect the resort's culinary vision, seasonal availability, and guest preferences. Ensure that all dishes meet the highest standards of food quality, taste, and presentation, aligning with the resort's brand and guest expectations. Monitor food and labor costs to ensure that budgetary goals are met without compromising quality. Lead and implement training programs for kitchen staff, focusing on culinary techniques, food safety, sanitation practices, and guest service standards Coordinate with the management team to schedule regular kitchen meetings, ensuring communication of key updates, menu changes, and operational objectives Enforce and lead by example in maintaining sanitation and cleanliness standards throughout the kitchen, including workstations, equipment, and storage areas. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Qualifications Culinary degree or equivalent with a minimum of 5-7 years of experience in a culinary role, with at least 3-5 years in a culinary leadership or Executive Chef position. Extensive knowledge of food trends, safety regulations, and advanced culinary techniques. Strong leadership, communication, organizational, and problem-solving skills. Food Manager Certification required or must be obtained within 6 months of hire. Ability to work a flexible schedule, including weekends, holidays, and nights as required by resort operations. 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 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.

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.

The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. The Statehouse Executive Chef is responsible for hiring and training a top-notch kitchen staff, managing the daily operations of the Statehouse kitchen, and assisting the Property Executive Chef in menu creation and execution. This role also focuses on maintaining exceptional food quality, presentation, and service standards while driving business growth, managing costs, and ensuring compliance with all health and safety regulations. Essential Job Functions Lead and support culinary staff, setting and monitoring performance standards. Direct all day-to-day kitchen operations for the Statehouse restaurant. Serve as a role model, exemplifying The Edgewater and Statehouse culture and standards. Partner with Human Resources to ensure consistent application of policies. Stay current with industry trends and introduce innovative cooking techniques and equipment. Fill service gaps by performing duties of absent staff or appointing replacements. Manage culinary and administrative duties including meetings, planning, and reporting. Control costs related to food, supplies, uniforms, and equipment. Collaborate on menu development with creative, guest-focused solutions. Ensure compliance with liquor laws, OSHA standards, and all local, state, and federal regulations. Maintain strict adherence to sanitation and food safety standards. Model hospitality excellence for both guests and team members. Perform other duties as assigned. Qualifications Minimum 6 years of experience in a high-volume kitchen environment. Associate degree in Culinary Arts, Hotel & Restaurant Management, or related field. Proven leadership experience in a culinary department. Flexible schedule with availability for nights, weekends, and holidays. Ability to lift/move up to 50 pounds. Strong commitment to quality, consistency, and presentation. Excellent guest-service skills and ability to work in a team environment. Fluent in English, both spoken and written. Exceptional taste, smell, and hand-eye coordination. Working Conditions This position operates in a full-service, professional kitchen environment with exposure to heat from ovens, grills, and stoves. The role requires use of commercial-grade kitchen equipment and occasional use of standard office equipment. Evening, weekend, and holiday shifts are required. Physical Requirements While performing the duties of this job, the employee is regularly required to talk or hear, stand, walk, use hands to handle or feel, and reach with hands and arms. The role occasionally requires sitting, climbing, balancing, stooping, kneeling, crouching, or crawling. Must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. The Statehouse Executive Chef is responsible for hiring and training a top-notch kitchen staff, managing the daily operations of the Statehouse kitchen, and assisting the Property Executive Chef in menu creation and execution. This role also focuses on maintaining exceptional food quality, presentation, and service standards while driving business growth, managing costs, and ensuring compliance with all health and safety regulations. Essential Job Functions Lead and support culinary staff, setting and monitoring performance standards. Direct all day-to-day kitchen operations for the Statehouse restaurant. Serve as a role model, exemplifying The Edgewater and Statehouse culture and standards. Partner with Human Resources to ensure consistent application of policies. Stay current with industry trends and introduce innovative cooking techniques and equipment. Fill service gaps by performing duties of absent staff or appointing replacements. Manage culinary and administrative duties including meetings, planning, and reporting. Control costs related to food, supplies, uniforms, and equipment. Collaborate on menu development with creative, guest-focused solutions. Ensure compliance with liquor laws, OSHA standards, and all local, state, and federal regulations. Maintain strict adherence to sanitation and food safety standards. Model hospitality excellence for both guests and team members. Perform other duties as assigned. Qualifications Minimum 6 years of experience in a high-volume kitchen environment. Associate degree in Culinary Arts, Hotel & Restaurant Management, or related field. Proven leadership experience in a culinary department. Flexible schedule with availability for nights, weekends, and holidays. Ability to lift/move up to 50 pounds. Strong commitment to quality, consistency, and presentation. Excellent guest-service skills and ability to work in a team environment. Fluent in English, both spoken and written. Exceptional taste, smell, and hand-eye coordination. Working Conditions This position operates in a full-service, professional kitchen environment with exposure to heat from ovens, grills, and stoves. The role requires use of commercial-grade kitchen equipment and occasional use of standard office equipment. Evening, weekend, and holiday shifts are required. Physical Requirements While performing the duties of this job, the employee is regularly required to talk or hear, stand, walk, use hands to handle or feel, and reach with hands and arms. The role occasionally requires sitting, climbing, balancing, stooping, kneeling, crouching, or crawling. Must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Pastry Sous Chef - (250002PS) Description If you're eager to showcase your talents in a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We are on the lookout for a passionate individual to join our team and help us continue delivering the unparalleled guest experience that sets us apart. As a Pastry Sous Chef for Grand Geneva Resort & Spa, you will train other associates performing the same or related work and oversee the preparation and service of all baked goods, including specialty items. 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?· Supervises the preparation and production of all baked goods· Be extremely creative and a passionate professional in your field· Prepares specialty-baked goods for in-house and catered events· Records inventory of supplies and orders stock from main storeroom; estimates daily and weekly requirements and replenishes items as appropriate· Provides training and guidance to bakers, senior bakers, and other employees performing related work· Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions· May be required to prepare baked goods for special diets· Prepare all pastries and desserts for buffets and three restaurant outlets· Supervise all pastry staff including, hiring, training, counseling, and progressive discipline· Be able to work varying schedules to reflect business needs of the hotel, in addition attend all training sessions and necessary meetings· Perform other duties as assigned What do you bring to the role?· At least 3 years of experience that is directly related to the duties and responsibilities specified· Ability to prepare routine administrative paperwork· Ability to prepare and bake a variety of pastries, rolls, and/or other baked goods· Ability to analyze supplies costs and develop cost-effective procedures· Ability to lead and train staff· Ability to read, understand, follow, and enforce safety procedures· Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials· Knowledge of supplies, equipment, services ordering, and inventory control· Ability to supervise and train assigned staff· Knowledge of food preparation and presentation methods, techniques, and quality standards· Knowledge of food safety and sanitation standards What's in it for you?· A free, well-balanced meal every shift· Discounted gym membership· Room discounts at Marcus Hotels & Resorts· Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa· Free parking· “Two for one” movie theater coupons at Marcus Theatres· Ability to grow your career and transfer from one property to another· Early wage access· Paid time off· Flexible scheduling· Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match· And more!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. Primary Location: United States-Wisconsin-Lake GenevaWork Locations: Grand Geneva Resort 7036 Grand Geneva Way Highway 50 East Lake Geneva 53147Job: Culinary/KitchenJob Posting: Nov 24, 2025, 6:11:43 PM

Job Description We are hiring immediately for a full time SOUS CHEF position. Note: online applications accepted only. Schedule: Full time schedule. 7:00 am to 3:30 pm, days may vary. More details upon interview. Requirement: 3 to 5 years of previous sous chef experience is preferred. Perks: Chef jacket/hat provided, PPE equipment, and shift meals! *Internal Employee Referral Bonus Available Pay Range: $20.00 per hour to $25.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1497416. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt's extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at CulinArt are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: Medical Dental Vision Life Insurance/AD Disability Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) 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. ***************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry 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. CulinArt maintains a drug-free workplace. Req ID:1497416 CulinArt Sector

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 Sous Chef is responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management and facilities management. Responsible for creating, implementation and management of the menu concept. SUPERVISORY RESPONSIBILITIES: Assist the Executive Chef in the management of an inventory process. In conjunction with the management team, develop an annual budget. Monitor inventory process in compliance with respective policies and procedures. Purchase inventory according to needs, quality, specifications and budgets. Monitor menu content for effectiveness. Cost out food specials. Work closely with the Executive Chef and management staff regarding customer satisfaction regarding food selections. On-going menu engineering. Ensure quality in menu and food preparation. PRIMARY DUTIES AND RESPONSIBILITIES: General 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. 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. 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 verbal and written communication skills. Excellent time management, scheduling, managerial, and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. 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.

Job Description Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit ********************** Job Summary Executive Chef - Hudson School District (WI) Are you an innovative culinary professional with boundless energy, a big personality, and a passion for excellence? Join us as the Executive Chef for Hudson School District in Wisconsin! Reporting to the Director of Dining Services, you will oversee all culinary operations across eight schools, serving over 2,000 meals daily. This hands-on leadership role requires strong engagement with students and staff-boots on the ground every day to ensure quality, creativity, and connection. The successful candidate will lead a team of up to 32 frontline employees (district and Chartwells staff), grow our catering program, and drive student engagement while fostering positive client relationships. Must be strong in food costing and ready to market programs through tastings and events. Get behind exciting initiatives like Student Choice, Mood Boost, Discovery Kitchen, Global Eats, and help implement an à la carte sales program. This is an exciting opportunity for a dynamic, entrepreneurial culinary leader to make a significant impact in a premiere K-12 school district while offering a great work/life balance schedule. Key Responsibilities: Develops regular and specialty menus in line with K12 standards, ensuring adherence to portioning and presentation guidelines. Trains kitchen staff in food preparation, equipment operation, and safety protocols, promoting a culture of excellence. Establishes and maintains thorough cleaning and maintenance schedules for equipment and work areas. Handles inventory of food and supplies, optimizing utilization while ensuring vital products are readily available. Ensures compliance with health and sanitation regulations through meticulous adherence to department procedures and participation in audits. Actively participates in departmental meetings, staff development initiatives, and professional programs to stay abreast of industry trends. Performs other duties as assigned to support the efficient functioning of a dining service operation. Preferred Qualifications: Associate's degree highly desired or equivalent experience in culinary arts. 5+ years of progressive culinary/kitchen management experience, (with catering experience preferred). Proven success in high-volume, complex foodservice operations, with a solid base in institutional and batch cooking. Hands-on chef experience is critical, accompanied by extensive knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation. Proficiency in computer applications, including Microsoft Office suite and email systems. Willingness to actively engage in client satisfaction programs and activities. ServSafe certification is highly desirable, highlighting a commitment to food safety. Apply to Chartwells Schools today! Chartwells Schools 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. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 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. ********************************************************************************************* Req ID: 1488234 Chartwells K12 KRISTEN STROHMYER [[req_classification]]

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 Sushi Sous Chef you will assist Ru Yi in leading the sushi cooks 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 by 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 both the RuYi kitchen and the Sushi kitchen 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 maintain the highest standards of food 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 strong knowledge of culinary techniques and trends. * *Assist management to operate 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 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. Must have knowledge of or experience with Asian cuisines and cooking techniques. * 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 basic 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 of team members. * 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, 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 may be required to lift, carry, push, pull, or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, distance vision, color 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.