Executive chef jobs in Madison, WI

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

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.

Job Description: Asian Cuisine Chef Employment Type: Full-Time Salary: $90K - $110K + 12% Bonus Potential Benefits: Med, Dent, Vis, PTO, 401K We are seeking a highly skilled and experienced Asian Cuisine Chef to join our culinary team. This role requires a professional with a passion for authentic Asian flavors, extensive expertise in diverse cuisines, and a proven ability to operate under pressure in a high-paced kitchen environment. If you are fluent in Cantonese and Mandarin, have in-depth experience in WOK, Dim Sum, Thai, Cantonese, and Japanese cuisines, and thrive in a collaborative environment, we encourage you to apply. Key Responsibilities Prepare Authentic Dishes: Create exceptional Asian dishes, including WOK-prepared meals, Dim Sum, and various Thai, Cantonese, and Japanese specialties, maintaining the highest quality standards. Menu Development: Collaborate with the culinary team to design and refine innovative menus that celebrate traditional and modern Asian culinary techniques. Kitchen Operations: Oversee food preparation, maintain portion sizes, and ensure dishes align with pre-established recipes and presentation standards. Inventory Management: Monitor kitchen inventory, track ingredient freshness, and place timely orders to ensure continuous, efficient operations. Food Safety Compliance: Ensure adherence to all health, safety, and hygiene regulations and protocols, maintaining a clean and well-organized kitchen environment. Team Leadership: Mentor and train junior kitchen staff, sharing knowledge in WOK techniques and other culinary skills to maintain team development and motivation. Quality Control: Conduct regular checks to ensure consistent quality, taste, and presentation of all dishes. Collaboration: Work closely with front-of-house teams to ensure seamless communication and an excellent dining experience for guests. Qualifications Experience: 5-8 years of professional experience specializing in WOK cooking, Dim Sum, and Thai, Cantonese, and Japanese cuisines. Language Skills: Fluency in Cantonese and Mandarin is a must to effectively communicate and collaborate with team members and suppliers. Culinary Expertise: Deep understanding of Asian culinary techniques, ingredients, flavor profiles, and plating aesthetics. Education: Culinary degree or equivalent professional training is preferred, but not required, with substantial hands-on experience. Skills: Exceptional knife skills, proficiency with WOK equipment, and the ability to multitask in a fast-paced kitchen environment. Key Competencies Attention to Detail: Keen focus on maintaining high quality and consistency. Time Management: Ability to prioritize tasks efficiently during peak hours. Creativity: A passion for experimenting and creating unique culinary experiences while honoring traditional flavors. Communication Skills: Clear and concise communication skills and must be able to speak fluent Cantonese & Mandarin Problem-Solving: Quick thinking and the ability to make decisions under pressure. If you meet the outlined qualifications and are ready to bring your culinary artistry to a challenging and rewarding role, we invite you to apply. To apply, submit your resume to ************************

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

One City Schools | Madison, Wisconsin Full-Time Salary Range: $45k to $55k depending on qualifications and experience Reports to: Executive Chef Application Deadline: Open until filled Help Us Nourish Scholars Every Day At One City Schools, meals are part of learning. As our Assistant Chef, you'll help prepare and serve nutritious, whole-food meals that fuel our scholars' bodies, minds, and joy. If you love cooking for a crowd, thrive in a fast-paced kitchen, and care about community, this role is for you. About the Role The Assistant Chef supports the Executive Chef with daily meal preparation, food safety, and kitchen operations for our K-8 school community. Also working with two additional Nutrition Team members, this role helps ensure consistent, high-quality meals, accurate USDA documentation, and smooth, joyful service for more than 500 Scholars and staff each day. This role supports our commitment to healthy bodies, strong routines, and a welcoming school environment. What You'll Do Culinary Operations Prepare and serve breakfast, lunch, and snack for ~500 Scholars and staff. Maintain high standards for food quality, safety, and presentation. Follow standardized recipes and portion guidelines with consistency. Keep kitchen spaces clean, organized, and compliant with sanitation standards. Support a positive, collaborative workflow with the Executive Chef and Café Attendants. Compliance & Recordkeeping Complete USDA-required meal counts and point-of-service documentation. Maintain accurate temperature logs, sanitation records, and daily compliance tracking. Procurement & Inventory Receive and properly store food deliveries. Monitor inventory, track usage, and communicate supply needs. Support procurement and cost-effective food operations. FULL JOB DESCRIPTION: PDF Who You Are (Ideal Candidate Profile) You are someone who takes pride in feeding a community. You enjoy working in a fast-paced kitchen, follow routines with consistency, and care about presenting high-quality meals to children. You're organized, reliable, and able to keep calm and focused during busy service times. You value teamwork, communicate clearly, and bring a positive, solutions-oriented mindset to your work. Most of all, you believe healthy food helps Scholars learn, grow, and feel cared for. You might be a great fit if you: Live our CRISP Habits of Character: Compassion, Risk, Integrity, Self-Respect, Persistence Take pride in nourishing a community and understand that healthy meals help scholars thrive Work well in a fast-paced kitchen, where timing, consistency, and teamwork matter Value predictable routines that help children feel safe, seen, and cared for Are ready to learn and model The One City Way, contributing to consistency, collaboration, and joy Bring reliability, positivity, and resilience to every service What You Bring Required Qualifications 3+ years of experience in a high-volume or commercial kitchen. Strong knowledge of food safety and sanitation (ServSafe preferred). Ability to follow recipes and meet production timelines. Experience in a school nutrition or USDA-compliant program. Strong communication and organization skills. Preferred Qualifications Familiarity with procurement or inventory processes. Comfort working in a fast-paced, diverse community environment. Not sure you meet every qualification? If this role sparks something in you, apply, even if you don't meet 100% of the qualifications. Our Benefits Comprehensive Package Competitive salary based on education and experience 18 PTO days plus holidays, winter break, and spring break Medical, dental, and vision coverage 401(k) with 5.9% employer matching Life insurance and long-term disability Employee Assistance Program Unique One City Benefits On-campus infant and early learning care with discounted tuition Homeownership support through the Own-It Program ($19,000 down payment grants) Admission priority for age-eligible children of employees Why One City We're building a model of public education rooted in belonging, joy, consistency, and high expectations. The Healthy Meals Program is a key part of that vision. You'll be part of the team that brings it to life every day. Learn more at ********************** or watch our story on YouTube.com/@OneCitySchools. Diversity & Equal Opportunity Statement One City Schools welcomes applicants of all backgrounds, identities, and experiences who share our belief that every child deserves an excellent education.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-25 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Job Details Middleton BRI - Middleton, WI Full Time $50000.00 - $65000.00 Salary/year Open AvailabilityDescription Biaggi's is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive Salary ($50,000 - $65,000 per year, based on experience) Performance-based Bonus Program (Up to $5,000 annually in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Relocation assistance Biaggi's Ristorante Italiano is a casual Italian restaurant offering an extensive selection of house-made and imported pastas, soups, salads, pizza, seafood, steaks and desserts prepared with the freshest ingredients available and served in a comfortable, relaxing atmosphere. Biaggi's Ristorante Italiano is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law.

Job Details Wisconsin - Alpha Chi Omega - Madison, WI $23.00 - $25.00 HourlySOUS CHEF 2- University of Wisconsin Greek House Chefs Summary/Objective: Assists the Executive Chef to help manage daily kitchen activities such as preparing, seasoning, and cooking dishes, as well as effectively managing kitchen operations when the Executive Chef isn't present, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking needs. Provides meal quality and consistency by following designated tasks and duties assigned by the Executive Chef. Essential Functions: Ensures the overall cleanliness of kitchens meets and exceeds GHC health and equipment cleaning standards Performs periodic and regular inspections of kitchen to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment. Leads kitchen team in chef's absence Provides guidance to junior kitchen staff members. Oversees and organize kitchen stock and ingredients when Exec isn't present. Ensures a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance. Keeps service line prepped and stocked, especially before and during prime operation hours Assists with supervision all food preparation and presentation to ensure quality and restaurant standards Works with head chef to maintain kitchen organization, staff ability, and training opportunities Verifies that food storage units all meet standards and are consistently well-managed Assists Executive Chef with any duties or tasks needed. Holds availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen. Communicates client feedback to chef and upper management as needed. Receives trucks and check for quantity and quality Always keeps a professional working relationship with all vendors, and clients. Abides with all the scheduling and time management protocol as assigned by the Executive Chef or other GHC management. Assists in monitoring scheduling and time management of self- and on-site staff. Wash and clean raw food products; ensure proper rotation in ovens following proper hold time standards for all heated products Stock/restock items online according to specifications Transfers to other worksites as deemed necessary by management Performs other duties as assigned Abilities Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position. Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Speech Clarity - The ability to speak clearly so others can understand you Education and/or Experience: No prior experience or training. 2 years of relevant experience Qualifications Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English Ability to effectively communicate before groups of customers or employees of organization as well as one-on-one interactions. Technology Compliance software - Inventory management software - Greek House Chefs App - Tools Commercial use blenders - Commercial use broilers - Commercial use convection ovens - Commercial use cutlery - Boning knives; Chefs' knives Commercial use deep fryers - Commercial us mandolin slicers - Skills Coordination - Adjusting actions in relation to others' actions. Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one. Ability to judge quality and quantity of raw and cooked items Knowledge of workplace safety procedures High energy and stamina are required Ability to stay calm and work efficiently under pressure Ability to prioritize job duties and manage time effectively Work Activities Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Work Context Spend Time Standing - Continually or almost continually Face-to-Face Discussions - Every day Indoors, Environmentally Controlled - Every day Very Hot or Cold Temperatures - Every day Contact With Others - Constant contact with others Work Styles Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail - Job requires being careful about detail and thorough in completing work tasks. Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. Certificates, Licenses, Registrations: Acquires Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment. Valid food handlers card required (If required in State). Physical Demands: Ability to stand over 2/3 of the time. Ability to walk over 2/3 of the time. Ability to lift up to 50lbs. under 1/3 of the time. 90% Standing 50% Walking 10% Sitting 50% Talking 50% Hearing/Listening 15% Stooping, Kneeling... 75% Tasting or Smelling 50% lifting: Up to 10 Pounds 25% lifting: Up to 25 Pounds 15% lifting: Up to 50 Pounds 10% lifting: Over 50 Pounds

Join our team as we opening our new restaurant & Food Hall in the new One09 building in downtown Madison this summer! Located overlooking Lake Monona, One 09 will include a first-floor public food hall, promenade and plaza overlooking the Lake Monona waterfront. Learn more about our new home here -***************************** Each Mainstreet Ventures restaurant is unique from its décor to its menus. Mainstreet Ventures fine dining concepts include seafood, steak, Italian, and American cuisines. The Mainstreet Ventures standard of excellence exemplified at each restaurant is to deliver quality, consistency, and enjoyment of each guest's dining experience. Each location prepares food from an all scratch kitchen and each head chef offers creative features with a focus on seasonal and local produce. Our goal is to consistently exceed our guest's expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: SOUS CHEF If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant kitchen manager experience, we would like to hear from you! Must be at least 21 years of age. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Mainstreet Venture (MSV) is a well established, full service group of restaurant concepts that have growth opportunities for team members in a full service casual dining restaurnat company. At MSV you can grow your career with us. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Join our team as we opening our new restaurant & Food Hall in the new One09 building in downtown Madison this summer! Located overlooking Lake Monona, One 09 will include a first-floor public food hall, promenade and plaza overlooking the Lake Monona waterfront. Learn more about our new home here -***************************** Each Mainstreet Ventures restaurant is unique from its décor to its menus. Mainstreet Ventures fine dining concepts include seafood, steak, Italian, and American cuisines. The Mainstreet Ventures standard of excellence exemplified at each restaurant is to deliver quality, consistency, and enjoyment of each guest's dining experience. Each location prepares food from an all scratch kitchen and each head chef offers creative features with a focus on seasonal and local produce. Our goal is to consistently exceed our guest's expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: SOUS CHEF If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant kitchen manager experience, we would like to hear from you! Must be at least 21 years of age. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Mainstreet Venture (MSV) is a well established, full service group of restaurant concepts that have growth opportunities for team members in a full service casual dining restaurnat company. At MSV you can grow your career with us. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job DescriptionBenefits: 401(k) matching Free uniforms Training & development We are seeking a Sous Chef to join the team at our catering company. In this position, you will be responsible for taking lead on daily catering orders and managing other cooks to make sure everything is out correctly and on time. We do mostly corporate catering for breakfast and lunches, buffets and boxed lunches. We also do meals for three Meals on Wheels sites in the area. You will be assisting in putting together these meals and packaging and making sure everything is in and out of the oven when needed. We also provide lunch Monday thru Friday for a local school. Our head chef needs a "go to" person he can trust and rely on to handle these things a long with him. More about this job can be discussed in an in person interview. The ideal candidate is experienced, creative, reliable, motivated, and committed to creating an excellent experience for our clients. If you feel you fit this description and would enjoy this position, we want to hear from you!! Please submit your application/resume! Duties and Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions, follow recipes from scratch Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Head Chef Collaborating with delivery drivers to ensure all orders go out on time and are all loaded correctly Managing when food goes in the oven and taking out when needed Assisting the Head Chef with prep lists for other cooks Qualifications: Previous experience in a culinary environment ServeSafe or Food Handlers Certification is preferred Ability to follow recipes and ask questions when unsure Ability to remain calm and thrive under pressure Excellent time management skills Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

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

Benefits: 401(k) 401(k) matching Bonus based on performance Health insurance Training & development Sous Chef REPORTING TO: Executive Chef FLSA CLASSIFICATION: Full-Time, exempt Buck & Honey's Waunakee and Mt. Horeb are looking for a Sous Chef/Kitchen Manager to help lead our kitchen teams! If you are interested in being a part of a great company, look no further than B&H! Location and role expectations will be discussed further during the interview, and are available prior to an interview, upon request. JOB SUMMARY Responsible for the entire kitchen, staff and scheduling for designated location. Creates new food entrees, monitors food quality, and follows all food safety regulations. Build team members to become a synchronized unit. Create and develop daily and weekly specials. Manage daily menu and adjust to meet guests requests. Manage food preparation for events. Ensures kitchen cleanliness and overall sanitation. DUTIES AND RESPONSIBILITIES Directs kitchen staff and is accountable for all kitchen operations. Ensure compliance with sanitation and safety regulations. Selects choice ingredients that will give dishes the best flavor. Experiments to come up with new specialties that will draw guests into the restaurant. Coaches the kitchen staff to increase performance. Determines how much food to order and maintains an appropriate supply at the restaurant. Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience. Works quickly and accurately during busy periods, such as weekends and evenings. Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy. Takes direction and works with the restaurant's administrative team. Chooses ingredients and designs a menu based on the seasonal availability of food items. This job description describes the general nature and scope of responsibilities. Other duties and responsibilities may be assigned. EDUCATION AND EXPERIENCE Minimum of two years of experience or similar position in a high-volume restaurant. ServSafe certification a plus. KNOWLEDGE, SKILLS AND ABILITIES Understands all aspects of the kitchen equipment. Possesses skills such as chopping, prep, execution. Oversees food preparation, checking that all kitchen staff perform their duties. Monitor equipment quality and schedule maintenance. Inventory knowledge and experience needed must be available to monthly inventories. Strong communication skills between staff, executive chef, director of operations and owner. Must have some catering / large event experience in food preparation. Open availability with your schedule. Ability to hold oneself accountable for actions, successes, and failures. Ability to be flexible in the work environment and adapt to changing organizational needs. Maintain high-level of personal grooming, cleanliness, and appearance. Spanish language ability is a plus. WORKING CONDITIONS Primarily active work, spending hours standing and walking, exerting up to 25-40 lbs. of force. See at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid potential hazards. Hear so that verbal communications can be received, understood, and acted upon. Read, write, and perform addition/subtraction calculations. Remember abbreviations and menu items. Control and utilize slice, chop, and operate equipment. Bend, handle, carry, lift, reach, wipe, climb and stoop. Walk and stand for up to eight (8) hours. Primary working position is standing and walking with occasional stooping, crouching and kneeling; frequent reaching, carrying, lifting, pushing, pulling, typing, grasping, talking, speaking clearly, hearing and seeing. Moderate to loud noise level consistent with a restaurant environment. Outside environmental factors during the summer season. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

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.

ASSISTANT CHEF One City Schools | Madison, Wisconsin Full-Time Salary Range: $45k to $55k depending on qualifications and experience Reports to: Executive Chef Application Deadline: Open until filled Help Us Nourish Scholars Every Day At One City Schools, meals are part of learning. As our Assistant Chef, you'll help prepare and serve nutritious, whole-food meals that fuel our scholars' bodies, minds, and joy. If you love cooking for a crowd, thrive in a fast-paced kitchen, and care about community, this role is for you. About the Role The Assistant Chef supports the Executive Chef with daily meal preparation, food safety, and kitchen operations for our K-8 school community. Also working with two additional Nutrition Team members, this role helps ensure consistent, high-quality meals, accurate USDA documentation, and smooth, joyful service for more than 500 Scholars and staff each day. This role supports our commitment to healthy bodies, strong routines, and a welcoming school environment. What You'll Do Culinary Operations Prepare and serve breakfast, lunch, and snack for ~500 Scholars and staff. Maintain high standards for food quality, safety, and presentation. Follow standardized recipes and portion guidelines with consistency. Keep kitchen spaces clean, organized, and compliant with sanitation standards. Support a positive, collaborative workflow with the Executive Chef and Café Attendants. Compliance & Recordkeeping Complete USDA-required meal counts and point-of-service documentation. Maintain accurate temperature logs, sanitation records, and daily compliance tracking. Procurement & Inventory Receive and properly store food deliveries. Monitor inventory, track usage, and communicate supply needs. Support procurement and cost-effective food operations. FULL JOB DESCRIPTION: PDF Who You Are (Ideal Candidate Profile) You are someone who takes pride in feeding a community. You enjoy working in a fast-paced kitchen, follow routines with consistency, and care about presenting high-quality meals to children. You're organized, reliable, and able to keep calm and focused during busy service times. You value teamwork, communicate clearly, and bring a positive, solutions-oriented mindset to your work. Most of all, you believe healthy food helps Scholars learn, grow, and feel cared for. You might be a great fit if you: Live our CRISP Habits of Character: Compassion, Risk, Integrity, Self-Respect, Persistence Take pride in nourishing a community and understand that healthy meals help scholars thrive Work well in a fast-paced kitchen, where timing, consistency, and teamwork matter Value predictable routines that help children feel safe, seen, and cared for Are ready to learn and model The One City Way, contributing to consistency, collaboration, and joy Bring reliability, positivity, and resilience to every service What You Bring Required Qualifications 3+ years of experience in a high-volume or commercial kitchen. Strong knowledge of food safety and sanitation (ServSafe preferred). Ability to follow recipes and meet production timelines. Experience in a school nutrition or USDA-compliant program. Strong communication and organization skills. Preferred Qualifications Familiarity with procurement or inventory processes. Comfort working in a fast-paced, diverse community environment. Not sure you meet every qualification? If this role sparks something in you, apply, even if you don't meet 100% of the qualifications. Our Benefits Comprehensive Package Competitive salary based on education and experience 18 PTO days plus holidays, winter break, and spring break Medical, dental, and vision coverage 401(k) with 5.9% employer matching Life insurance and long-term disability Employee Assistance Program Unique One City Benefits On-campus infant and early learning care with discounted tuition Homeownership support through the Own-It Program ($19,000 down payment grants) Admission priority for age-eligible children of employees Why One City We're building a model of public education rooted in belonging, joy, consistency, and high expectations. The Healthy Meals Program is a key part of that vision. You'll be part of the team that brings it to life every day. Learn more at ********************** or watch our story on YouTube.com/@OneCitySchools. Diversity & Equal Opportunity Statement One City Schools welcomes applicants of all backgrounds, identities, and experiences who share our belief that every child deserves an excellent education. Powered by JazzHR skdvw SReZy

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Details Middleton AA - Middleton, WI Full Time $50000.00 - $65000.00 Salary/year Open AvailabilityDescription Ancho & Agave is seeking a hardworking and reliable Sous Chef to help us create the ultimate dining experience for our guests. If you are passionate about the culinary arts and committed to professional success, APPLY TODAY! Qualified candidates must be motivated, friendly, team-oriented, honest, and comfortable with managing people. Must be available to work consistently, act in a professional manner & have a positive attitude. Sous Chef responsibilities include but are not limited to creating exceptional culinary experiences for our guests, overseeing & participating in the daily kitchen operations (opening/closing procedures, receiving, food prep, cooking), training kitchen staff following company policies & procedures, upholding standards for food preparation and plating, food safety and sanitation, and workplace safety, controlling operational costs, taking inventories, and ordering food and supplies. Sous Chef Skills & Qualifications: Minimum 1 years of experience as a Sous Chef in a full-service, high-volume restaurant. Current Food Safety and Sanitation certification. Strong culinary skills including food preparation and cooking best practices. Working knowledge of restaurant industry operations, safety, and sanitation standards. Must be able to communicate clearly and effectively (verbal and written). Ability to lead a diverse team with varying degrees of experience. Strong leadership skills with ability to motivate employees and obtain positive results. Strong time management, organizational, decision-making, and problem-solving skills. Ability to uphold vendor relationships and troubleshoot any daily challenges with a customer service representative. Ability to work in a fast-paced environment and handle multiple tasks simultaneously to deliver on-time results. Must be able to travel away from home for 35-45 days to participate in management training. Flexibility to work weekends, evenings, and holidays. Must be able to work a variety of morning, afternoon, evening & late-night work shifts, to match operational needs. Ability to work 45-55 hour work weeks. Work week hours will vary based on operational needs. Must have exceptional hygiene and grooming habits. Must have reliable transportation to and from work. High level of stamina to work on feet for extended periods. Must be able to stand, sit, push, pull, reach, bend, stoop and frequently lift up to 50 lbs. Must be 21 years or age or older Sous Chef Employment Benefits: Competitive starting Salary ($50k-$65 per year, based on experience) Performance-based Bonus Program (up to $5,000 in years 1-3) Medical, Dental, Vision, Disability and Life Insurance Paid Vacation upon hire 401(k) with company match Career advancement opportunities Allowance for off-duty dining Ancho & Agave was born out of a flavor-obsessed craving for fresh, delicious Mexican food with a side of fun. We're more than just tacos, amigos and tequila … we're the champions of bringing together quality ingredients, refreshing beverages and good times for a crave-worthy experience in a casual setting. Ancho & Agave is committed to providing equal employment opportunity for all persons regardless of age, race, creed, color, national origin, citizenship status, religion, sex, sexual orientation, gender identity, disability, genetic information, military or veteran's status, or any other characteristic protected by Federal, State, or local law. #MON

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.