Executive chef jobs in Racine, WI

As a Corporate Chef, you will play a pivotal role in shaping and executing the culinary strategy for both the market and key customers for Kraft Heinz's Away From Home (AFH) business. Your contributions will directly support the annual operating plan by collaborating with the Sales and Marketing team to develop key accounts and channels through innovative culinary solutions. Through strategic engagement with food professionals, category managers, and head chefs at key accounts, you will create initiatives that drive business growth for Kraft Heinz. This role also includes leading culinary customer engagement and product testing specifically for Kraft Heinz Ingredients (KHI). Essential Functions & Responsibilities Create product formulas leveraging Kraft Heinz Away From Home and Kraft Heinz Ingredients (KHI) products, aligning with customer manufacturing and back-of-house capabilities. Translate global and local market food trends into relevant food concepts and recipes to optimize the Kraft Heinz product portfolio. Partner with cross-functional teams, including Sales, Marketing, and R&D, to prioritize new product offerings and improvements aligned with business objectives. Lead professional culinary sessions with regional and global customers to showcase new products, demonstrate product versatility, and address customer needs. Manage and grow culinary business relationships with key accounts in specific channels. Provide on-site consultations, engaging in menu concept development, tastings, and culinary training to meet customer objectives. Contribute innovative concepts supported by market data to R&D and Innovation chefs to align with the company's NPD/Innovation strategy. Collaborate on developing unique selling propositions (USPs) for new product development (NPD) launches. Develop and deliver culinary training programs focused on product USPs for local sales, marketing teams, and customers. Act as a culinary mentor to junior chefs, providing guidance and professional development opportunities. Utilize standardized customer facing templates and other corporate resources Lead industry trade shows and activations Works on a variety of projects, including menu concept development, product development, customer work sessions, tasting, product cuttings & testing, culinary product training and other company and customer related projects as needed. Support the elevation of Kraft Heinz brands through engaging culinary experiences and storytelling. Conduct professional and engaging presentations with confidence, ensuring seamless execution though advance planning, organization, detailed communications, and appropriate time management. Drive culinary activation materials for local portfolios through PR events, trade shows, demos, and recipe development. Manage internal or external kitchens with professionalism and efficiency. Actively participate in the KHC Chefs Network, sharing insights, recipes, growth opportunities, and market trends. Expected Experience & Required Skills Culinary or Culinary Food Science degree preferred (i.e., a culinary or hospitality school certificate, apprenticeship, or bachelor's degree in a related field) or equivalent corporate chef, Culinologist, sous chef, or higher experience. 5 to 7 years of extensive food service experience with a proven background in various food service channels such as hotels, FSR, QSR management, bar and grills, catering, B&I, or institutional dining. 2-3 years corporate culinary experience supporting or leading engagement with customers A continuous learner passionate about tackling challenges, anticipating consumer needs, and leveraging insights to drive product development. A strong interest in food trends, flavor profiles, and culinary innovation to inspire new product development and stay ahead of market demands. Strong verbal and written communication skills with a proven ability to build and maintain effective business relationships. Capable of influencing and coaching cross-functional teams without direct authority. Adept at working with live customer interactions, providing culinary demonstrations, and engaging in presentations with confidence and professionalism. Possess a deep understanding of commercial restaurant cooking equipment, cooking techniques, and principles. Extensive familiarity with food ingredients, including their origin, handling, cooking applications, flavor pairings, and sensory attributes. Basic knowledge of food manufacturing processes and how they impact product development. Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), with the ability to create clear reports and presentations. Work Environment & Schedule This position operates primarily in an office environment with some travel to customer locations, stores, and manufacturing facilities as needed. We offer a hybrid work model that provides flexibility based on business needs, allowing employees to work virtually up to two days per week. Employees are expected to work in person at least three days per week, with primary offices in Chicago and a secondary location in Glenview, IL. Project demands and customer engagements will determine travel and on-site visits. Physical Requirements Physical demands include but are not limited to: Ability to stand for extended periods during food demonstrations, product testing, or culinary presentations. Frequent walking, bending, and reaching required during food preparation and kitchen activities. Must be able to lift and carry up to 50 pounds, including food supplies, equipment, and ingredients. Prolonged periods of sitting and working at a computer for tasks such as creating reports, marketing materials, and product testing documentation. Travel to customer locations, stores, or manufacturing facilities, which may involve extended periods of sitting or standing. Ability to handle commercial kitchen equipment safely and efficiently, including cutting, chopping, and other repetitive motions during food preparation tasks. Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz' strategy and values. New Hire Base Salary Range: $102,100.00 - $127,600.00 Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents. The compensation offered will take into account internal equity and may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors Benefits: Coverage for employees (and their eligible dependents) through affordable access to healthcare, protection, and saving for the future, we offer plans tailored to meet you and your family's needs. Coverage for benefits will be in accordance with the terms and conditions of the applicable plans and associated governing plan documents. Wellbeing: We offer events, resources, and learning opportunities that inspire a physical, social, emotional, and financial well-being lifestyle for our employees and their families. You'll be able to participate in a variety of benefits and wellbeing programs that may vary by role, country, region, union status, and other employment status factors, for example: Physical - Medical, Prescription Drug, Dental, Vision, Screenings/Assessments Social - Paid Time Off, Company Holidays, Leave of Absence, Flexible Work Arrangements, Recognition, Training Emotional - Employee Assistance Program , Wellbeing Programs, Family Support Programs Financial - 401k, Life, Accidental Death & Dismemberment, Disability Location(s) Glenview R&D Center Kraft Heinz is an Equal Opportunity Employer - Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes. In order to ensure reasonable accommodation for protected individuals, applicants that require accommodation in the job application process may contact *********************** for assistance.

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

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

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

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.

Adjunct faculty may be assigned a maximum workload of 24 contact hours or equivalent per academic year (i.e., fall and spring semesters). Classes within the program are offered in daytime, evening, and/or online modalities based on student demand. Courses to be taught: FSM109 Introduction to Food Prep/Production FSM110 Advanced Quantity Culinary Arts FSM162 Classical Cuisine Deliver course content that aligns with the college's curriculum standards and student learning outcomes. Develop course syllabi, assignments, and assessments that reflect current industry practices and ensure course outcomes are met. Foster an inclusive and engaging learning environment that accommodates diverse learning styles and promotes student success. Use technology and other resources to enhance course delivery and student engagement, including online, hybrid, or face-to-face modalities. Maintain accurate records of student's progress and grades. Must adhere to mid-term verification and final grade posting deadlines. Adhere to institutional policies and procedures, including those related to academic integrity and accessibility. Experience Requirements: The equivalent of one year's full-time non-teaching work experience within hospitality or FACS area. Two years teaching college courses in culinary arts. Preferred Experience: Minimum of three years teaching culinary arts in a college or university Education Requirements: Bachelor's in culinary arts, hospitality management, FACS, or related area. Current credential to comply with State of Illinois Food Service Manager's Certification and Instructor Certification.

Head Chef / Kitchen Manager - Head Chef / Kitchen Manager Reports To: General Manager Department: Back of House (BOH) Employment Type: Full-Time / Exempt ABOUT US Cream City Concepts is Milwaukee's premier hospitality group, known for creating engaging entertainment spaces, serving excellent food and drinks, and offering cozy Airbnb accommodations. Our portfolio includes popular destinations like Who's on Third, Who's on Layton, Oak Barrel Public House, Cream City Concepts Catering, and Third Street Properties. As we continue to grow, we are looking for experienced leaders who are passionate about hospitality and ready to take the next step with a company that values excellence, teamwork, and innovation. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth. Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Compensation: $65,000.00 per year Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

Job Description Side Lot Brewery in Wauconda, IL is looking for one chef to join our team. We are located at 110 Slocum Lake Rd. Our ideal candidate is, ambitious, hard-working, and comfortable with working in unique conditions. We're looking for someone who wants to be hands-on in the kitchen. From washing dishes to running food if needed. This is a true grind of a job, with the best team and support staff around. We're looking for someone that wants to show off what they can do and loves to create exciting menus. Responsibilities Opening and closing of the kitchen including nightly washdown & sanitizing Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes to customer preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. Check the quality of raw and cooked food products to ensure that standards are met. Check the quantity and quality of received products. Record production and operational data on specified forms. Estimate amounts and costs of required supplies, such as food and ingredients. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Order or requisition food and other supplies needed to ensure efficient operation Qualifications Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team ServSafe Manager Certified REQUIRED. We are looking forward to hearing from you.

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.

Benefits: Bonus based on performance Employee discounts Flexible schedule Opportunity for advancement Paid time off Training & development Head Chef / Kitchen Manager Reports To: General Manager / Owner Department: Back of House (BOH) Employment Type: Full-Time / Exempt Location: Oak Barrel Public House ABOUT USCream City Concepts is Milwaukee's premier hospitality group, bringing people together through vibrant entertainment spaces, amazing food and drinks, amazing private events, off-site catering events, and cozy Airbnb stays. Our growing portfolio includes favorites like Who's on Third, Who's on Layton, Oak Barrel Public House, Cream City Catering, and Third Street Properties. We're looking for passionate, experienced leaders and creators who are ready to take their next step with a company that values excellence, creativity, and teamwork. Join us and help shape the experiences that make Milwaukee unforgettable. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts in order to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. Catering Operations Assist with planning and coordinating food service for all catering events, from initial inquiry to event execution Provide tastings and ensure satisfaction Create event timelines, staffing plans, and equipment checklists for culinary operations Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication. Ensure consistent quality, presentation, and timeliness of all catered food Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. Mobile Food Truck Operations May be required to drive the food truck Assist with scheduling, BOH staffing, and executing food truck events including private events, festivals, and daily service windows Help with coordinating parking and on-site logistics Maintain food truck cleanliness, equipment condition, and readiness Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Compensation: $50,000.00 per year "Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces." ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ ***********************************

Fields Lexus of Glenview is seeking a positive team member to join our dynamic dealership to provide a luxury experience to both our internal and external customers! Our goal is to provide the best customer experience and create life-long relationships. Being family owned and operated, our culture and standards that define our day-to-day beliefs encompass our Fields Five, Safety, Integrity, Courtesy, Presentation, Efficiency. We have a common purpose to ensure transparency and a collaborative environment where team members are encouraged to express their ideas with a strong belief in promoting from within the organization. Responsibilities: Create a variety of delicious meals and develop new menu items Ensure the quality and presentation of food dishes. Provide a friendly and courteous experience to all customers. Oversee all kitchen operations to ensure smooth workflows and timely service. Maintain inventory, managing food costs, and placing orders. Aware and maintain compliance with all health, safety, and sanitation regulations. Respond to customer inquiries or requests, including accommodating special dietary needs. Maintain cleanliness and organization of the kitchen and work areas. Implement hygiene policies and inspecting equipment regularly. Manage food waste and optimize inventory usage. Qualifications: Strong knowledge of various cuisines and cooking techniques. Ability to create innovative and appealing dishes. Understanding of flavor profiles and food pairings. Excellent communication and organizational skills. Ability to work well under pressure and handle stressful situations. Understanding food cost control and inventory management. What We Offer Medical, Dental, Vision, Short- and Long-Term Disability, Paid Basic Life Insurance, 401(k) Plan, Personal Time Off, Paid Training, Employee vehicle purchase plans, Health and wellness, Saturday Lunches, Discounts on products and services, Sundays off. Physical Demands: regularly talk or hear; frequently required to use hands to fingers, handle; ability to stand for long periods, and perform physical tasks as needed; reach with hands and arms; and stoop, kneel, crouch or crawl; must occasionally lift and/or move up to 20-30 pounds; specific vision abilities required by this job include close vision.

Full-time Description Gage Marine is a cornerstone of the Lake Geneva community, offering exceptional dining experiences through our waterfront restaurant, PIER 290. Our culinary team is committed to delivering high-quality food with a focus on fresh, locally sourced ingredients and outstanding presentation. We are seeking a dedicated and skilled Sous Chef to join our kitchen team and contribute to the continued success of our dining operations. POSITION SUMMARY As a Sous Chef, you will work closely with the Executive Chef to oversee daily kitchen operations, ensuring high food quality, consistency, and efficiency. You will play a key role in menu execution, kitchen leadership, and maintaining a positive team environment. The ideal candidate has a passion for culinary excellence, strong leadership skills, and the ability to thrive in a fast-paced kitchen. ABOUT GAGE MARINE Gage Marine Corporation includes Gage Marine Boat Sales and Service, Lake Geneva Cruise Line, PIER 290 Restaurant, Lake Life Catering, and the Lake Life Store. Founded in 1873, our family of businesses brings the spirit of the lake life to locals and visitors across Wisconsin. With a passion for fun and a commitment to excellence, we serve our customers, colleagues, and community every day. Gage Marine has locations in Delavan, Fontana, Green Lake, Lake Geneva, Minocqua, and Williams Bay. Lake Life Begins with Gage. ABOUT PIER 290 PIER 290 serves up the Lake Life as the only waterfront restaurant on Lake Geneva! Guests enjoy beautiful lake views in our dining room, front deck, or covered canopies. Our extensive menu features casual American fare for lunch, dinner, and weekend brunch. Along with dining options, guests can also sit with their toes in the sand and a drink in their hand on our lakefront sandy beach or around our fire pits throughout the summer. PIER 290 is a year-round spot for weekly specials, lakeside dining, live music, and fun! Lake Life Begins With Gage. RESPONSIBILITIES Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, cooking, and plating. Ensure food quality, taste, and presentation meet Gage Marine's high standards. Supervise and train kitchen staff, promoting a culture of teamwork and efficiency. Maintain organization and cleanliness in the kitchen, adhering to all food safety and sanitation regulations. Assist in menu planning, development, and execution. Monitor inventory levels, food costs, and waste reduction efforts. Step in as the kitchen leader in the absence of the Executive Chef. Foster a positive and professional work environment. QUALIFICATIONS Minimum 2-3 years of experience as a Sous Chef or in a similar leadership role. Culinary degree or equivalent experience preferred. Strong understanding of food safety regulations and kitchen best practices. Excellent organizational, time management, and leadership skills. Ability to work well under pressure in a high-volume environment. Passion for food, creativity, and attention to detail. Flexibility to work evenings, weekends, and holidays as needed. WHY JOIN GAGE MARINE? Competitive salary based on experience. Great benefits, including health insurance, 401(k), and paid leave. Opportunities for growth and career development. Work in a beautiful lakeside setting with a dynamic and passionate team. Employee discounts and perks. If you are an experienced and motivated culinary professional looking for an exciting opportunity, we encourage you to apply and become part of our Gage Marine team!

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

Working under the Chef Team Leader and Restaurant Manager, the Chef prepares food from scratch for cafeteria and catering services. Preparing a variety of menu items including soups, roasts, casseroles, sauces, vegetables, salads, sandwiches, and bakery items using scratch cooking/baking techniques (roasting, sauting, grilling, steaming, proofing and baking), you will work to improve the quality/healthfulness of foods by researching and testing menu items that fit a wellness profile, Additionally, you will: put safety first, observing safe food handling techniques, safe ergonomic and personal safety techniques, and maintaining a clean, organized and safe work area, and operating and cleaning equipment following established safety guidelines. You will work as part of a team, supporting the menu planning/management process. This role calls for an effective communicator, able to interact with customers and servers as to menu, food preparation, etc. Requirements: (30%) Responsible for preparing from scratch a variety of menu items for cafeteria and catering services which include, but are not limited to, soups, roasts, casseroles, sauces, vegetables, salads, sandwiches, and bakery items. Uses scratch cooking and baking techniques, which include demonstration cooking, roasting, sautéing , grilling, steaming, proofing and baking. Works to improve the quality and wellness of foods by participating in researching and testing menu items that fit a wellness profile. Prepares foods using healthy and flavor-enhancing herbs, spices and cooking techniques. Bakes fresh a variety of products using raw dough, mixes and some scratch baking. Assures proper proofing and baking methods to offer fresh breads, and other bakery as required. (25%) Practices safe food handling techniques in all areas of the job as outlined in food safety standards. Practices safe ergonomic and personal safety techniques in all aspects of work as outlined in restaurant standards, including the proper use of personal protective equipment and observance of proper body mechanics. Maintains a clean, organized and safe work area, which includes walk-in coolers, food preparation areas, stock areas, etc. Performs a variety of tasks to assure regular sanitation standards are met including sweeping, washing and polishing. Responsible for maintaining accurate and complete labeling and date marking of products to assure freshness. Maintains time and temperature records to minimize exposure of food to unsafe temperatures and minimize the risk of bacteria growth. Operates and cleans equipment following safety guidelines including use of PPE's. (20%) Supports the menu management process that includes: following recipes, provides feedback for recipe improvements, follows the ordering process as defined, assures correct portions, monitors adequate records including HACCP logs and usage reports, inventories food storage areas, and assesses leftovers. Projects the ordering needs and quantities of all foods on the menu to provide timely preparation and cost effective menu management for upcoming meals and events. (15%) Routinely delivers on Restaurant Hospitality standards. Communicates with customers and servers through routine greeting and providing information verbally regarding the menu, preparation methods and services. Responds to any questions or concerns with the approach of immediate resolution of concerns or corrective action on matters that may be impacting the customer experience. In compliance with Restaurant Division Professional Conduct Expectations and maintains professional communication with all." (10%) In the absence of the Chef Team Leader, covers responsibilities to assure customer-focused decision-making in the continuation of food preparation, ordering, and service to the restaurant division. May adjust work location, tasks or assignments routinely throughout the day to adjust to changes in business need, customer demands, or any other business reason Qualifications: * Associate degree or equivalent work experience with a mimimum of three years of quantity restaurant or corporate dining experience required. * Upscale culinary experience preferred. * Demonstrated ability to interpret written instructions to assure adequate outcome of quality, volume and presentation of foods. * Demonstrated knowledge of and performance in food safety production, receiving and storage practices. * High degree of personal initiative and motivation combined with a willingness to work as part of a team. * Demonstrated commitment to customer service through positive customer interaction and anticipation of needs to enhance the customer experience. * Demonstrated strong initiative and a commitment to continued culinary growth. * Must have the ability to perform the essential physical requirements of the job #IN-POST #LI-POST Candidates must successfully complete and pass any required testing. Compensation Range: Pay Range - Start: $17.58 Pay Range - End: $26.36 Geographic Specific Pay Structure: Structure 110: Structure 115: We believe in fairness and transparency. It's why we share the salary range for most of our roles. However, final salaries are based on a number of factors, including the skills and experience of the candidate; the current market; location of the candidate; and other factors uncovered in the hiring process. The standard pay structure is listed but if you're living in California, New York City or other eligible location, geographic specific pay structures, compensation and benefits could be applicable, click here to learn more. Grow your career with a best-in-class company that puts our clients' interests at the center of all we do. Get started now! Northwestern Mutual is an equal opportunity employer who welcomes and encourages diversity in the workforce. We are committed to creating and maintaining an environment in which each employee can contribute creative ideas, seek challenges, assume leadership and continue to focus on meeting and exceeding business and personal objectives.

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.

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.

Head Chef / Kitchen Manager Head Chef / Kitchen Manager Reports To: General Manager Department: Back of House (BOH) Employment Type: Full-Time / Exempt ABOUT US Cream City Concepts is Milwaukees premier hospitality group, known for creating engaging entertainment spaces, serving excellent food and drinks, and offering cozy Airbnb accommodations. Our portfolio includes popular destinations like Who's on Third, Whos on Layton, Oak Barrel Public House, Cream City Concepts Catering, and Third Street Properties. As we continue to grow, we are looking for experienced leaders who are passionate about hospitality and ready to take the next step with a company that values excellence, teamwork, and innovation. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth. Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will.

Benefits: Bonus based on performance Employee discounts Flexible schedule Opportunity for advancement Paid time off Training & development Head Chef / Kitchen Manager Reports To: General Manager / Owner Department: Back of House (BOH) Employment Type: Full-Time / Exempt Location: Oak Barrel Public House ABOUT US Cream City Concepts is Milwaukees premier hospitality group, bringing people together through vibrant entertainment spaces, amazing food and drinks, amazing private events, off-site catering events, and cozy Airbnb stays. Our growing portfolio includes favorites like Whos on Third, Whos on Layton, Oak Barrel Public House, Cream City Catering, and Third Street Properties. Were looking for passionate, experienced leaders and creators who are ready to take their next step with a company that values excellence, creativity, and teamwork. Join us and help shape the experiences that make Milwaukee unforgettable. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts in order to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers. Schedule and manage kitchen labor to meet business demands while controlling costs. Promote clear communication and strong collaboration between BOH and FOH teams. Lead by example and set the tone for kitchen discipline, professionalism, and positivity. Culinary Execution & Menu Development Ensure accurate and consistent execution of all menu items and specials. Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service. Lead the line, cook during peak hours, and staff shortages. Develop and update menus based on customer preferences, seasonal availability, and cost considerations. Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef). Perform regular tastings, line checks, and quality control walkthroughs. Inventory, Ordering & Vendor Management Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness. Maintain strong supplier relationships Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.). Food & Labor Cost Control Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality. Achieve and maintain food and labor cost targets as a % of sales. Use labor forecasting and cut procedures to avoid overtime and overstaffing. Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages. Manage costs within the kitchen department. SOPs, Recipes, and Prep Systems Create and enforce standardized opening, closing, cleaning, and station SOPs. Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles. Audit and enforce full recipe and plating compliance across all staff. Use systems like Xchef (or equivalent) to keep kitchen documentation updated. Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role. Sanitation, Safey & Maintenance Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards. Uphold all local health department regulations and pass inspections. Oversee daily sanitation, line checks, and deep-clean schedules. Train staff in food handling, safety, and sanitation best practices. Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records. Collaboration & Communication Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests. Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays. Actively participate in management meetings, menu rollouts, and service planning. Maintain a clear and consistent flow of communication across all shifts. Catering Operations Assist with planning and coordinating food service for all catering events, from initial inquiry to event execution Provide tastings and ensure satisfaction Create event timelines, staffing plans, and equipment checklists for culinary operations Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication. Ensure consistent quality, presentation, and timeliness of all catered food Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. Mobile Food Truck Operations May be required to drive the food truck Assist with scheduling, BOH staffing, and executing food truck events including private events, festivals, and daily service windows Help with coordinating parking and on-site logistics Maintain food truck cleanliness, equipment condition, and readiness Create and Maintain Standard Operating Procedures Establish and maintain a proper flow chart of leadership underneath your position. QUALIFICATIONS 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry. Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources. Proficiency in food safety regulations, health department compliance, and kitchen hygiene. Experience with recipe software systems and prep management. Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments. Flexible availability (including nights, weekends, holidays). Willingness and ability to work firsthand in the kitchen during service. In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations. Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment. Familiarity with kitchen equipment, maintenance, and troubleshooting. A true team player who can jump into any role as needed and drive performance by example. Passionate about hospitality, community engagement, and company growth Qualified candidates must be legally authorized to work in the United States. This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift. SUCCESSFUL METRICS Hitting food and labor cost targets consistently. Clean health inspections with minimal violations. High team morale and low BOH turnover. Timely service with consistent food quality. Minimal waste/spoilage and accurate inventory control. Smooth communication with FOH and customer satisfaction with food output. BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. 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. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand 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 Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired 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 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.