Kitchen manager jobs in Milwaukee, WI - 910 jobs

Pay based on experience | Requires flexibility to work various shifts In this fast-paced, high energy environment where great guest service and attention to detail is essential, how do we ensure all of our team members receive the best service? As a Quick Service Shift Manager, you will have a genuine passion for guest service, top notch organizational skills, and the ability to work well in a team. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. Principal Duties and Responsibilities (*Essential Function) *Carry out managerial responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems. *Oversee daily operations of the venue on assigned shift, including but not limited to leading shift meetings, conducting training, delegating tasks effectively, and overseeing opening and closing duties, cleaning detail, and money handling. *Ensure timely, positive resolution to guest inquiries, issues, and concerns, taking proper corrective action as necessary. Refer or report serious or complex issues to management. *Manage team member scheduling and venue inventories to meet business demands and attain budgeted goals through effective cost controls. *Maintain a safe, sanitary, and organized work environment. Maintain complete knowledge of venue service standards for all positions, menu items, beverage selections, specials, promotions, events, and policies. Work at other venues as assigned, based on business needs. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. Perform other duties as assigned. Job Qualifications A high school diploma or equivalent and 3 years of progressively responsible, related experience in a venue of similar size are required. An Associate's degree can take the place of 1 year of experience. High volume restaurant operations experience preferred. One year of supervisory experience is required. The ability to successfully achieve Responsible Alcohol and ServSafe certifications within 90 days. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office. Experience with point-of-sale (POS) systems preferred. The ability to maintain discretion in handling confidential information. The ability to interact with guests and team members professionally, including the ability to speak in front of small groups of team members. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. While performing the duties of this job, the team member is regularly required to talk, hear, walk, climb, balance, stoop, kneel, crouch, stand, sit, and move freely throughout the property, The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member is required to lift, carry, push, pull, or move objects up to 10 pounds on a regular basis and up to 60 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Working Conditions The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten. Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As an Assistant Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Assistant Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. What's in it for you? -Flexible scheduling -Top pay in the industry : Up to $30/hour with bonus potential -Bonus program! Assistant General Managers have the potential to make up to an extra $20,000 annually in bonus alone! -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions - even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Assistant Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team Provides learning and development opportunities for all Team Members. Offers guidance to Team Members Consistently demonstrates active and timely coaching capabilities. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of one years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Driver's license and vehicle insurance. High school diploma or equivalent. Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." $15 per hour - $30 per hour PandoLogic. Category:Executive, Keywords:Assistant General Manager, Location:Darien, WI-53114

TheMilVet is partnered with PE clients who are consolidating fragmented industries across America. These are industries that have no national presence or brands that dominate the market. Our PE partners create value through consolidation and quickly scaling the core business in a high growth environment. As an example, a sister portco in this fund grew its revenue from $0 to $2B in 4 years and after 300+ acquisitions. For more information about his strategy, we've included an article from the Harvard Business Review . Private Equity Needs a New Talent Strategy Our clients enter a market through acquisition, hire a leader to be its champion for growth [the General Manager], and begin to rapidly scale the local market. As the new market grows, they search for other local complementary businesses to tie under the newly hired GM. Assuming performance, the goal is for the new GM to grow into the market leader responsible for multiple companies. This PE client is a top-decile private equity fund with a long history of successful investments in professional, residential, and tech services. This specific holding company is an investment out of its 9th fund, which will have ~$4.5 billion of committed capital and is focused on acquiring and growing residential home services companies. Company revenue has grown from $0 to $400M in 12 months. Their executive leaders who are building this firm are experienced PE operators and represent an all-star team. Past GM hires have included high performing Veterans with strong leadership skills and next-level execution abilities. Military profiles include leaders from Special Forces, Ranger Regiment, the nuclear Navy, USMC Infantry and MARSOC, etc. Position Details: This is an opportunity to be a General Manager at one of the company's partner brands. The GM will oversee all aspects of a location's day-to-day operations; the person is the ‘sunrise and sunset' for the entire business. The GM will drive growth, performance metrics, create an amazing workplace culture and develop all staff and management, constantly striving to be a world-class operator and helping others to do the same. You will own the full operating P&L of a specific geography in the continental US and will be responsible for driving organic growth of the business. You will be supported by regional presidents, partner services teams that work at the holding company level, and adjacent business GMs. Additional primary responsibilities will include: Successful integration of tuck-in acquisitions that occur in your market area Hiring and managing business leaders within your company Partnering with peer GMs to ensure that best practices are shared across the full platform Working with peers and leadership to share best practices Your Professional Qualifications: Key attributes for the right hire: Unmatched will to win as a team Ownership mentality Growth mindset Able to identify opportunities, motivate employees, and create a culture of growth Data-driven decision making KPI focused Servant leader mindset History of building great teams of A-players with high retention Enjoys building a team-first mentality Bias for action History of operating at high pace of play Deep respect for blue-collar workers Compensation: Upper $100Ks - Low $200s OTE Performance-based equity Industry-leading benefits package

Job Title: General Manager - Manufacturing Seeking an experienced General Manager to lead overall business and manufacturing operations for a high-mix manufacturing site. This role has full P&L responsibility and accountability for operational performance, customer satisfaction, and team leadership. Key Responsibilities Own site-level P&L, budgets, forecasting, and cost control Lead all manufacturing functions including machining, quality, engineering, maintenance, and scheduling Drive performance across OTD, quality, productivity, and margins Lead Lean and continuous improvement initiatives Serve as senior operations contact for key customers Ensure compliance with quality and regulatory standards Qualifications 10+ years manufacturing leadership experience Proven P&L ownership Strong background in CNC / precision manufacturing Experience in high-mix, low-volume environments Lean / CI leadership experience ERP/MES experience preferred Aerospace or regulated manufacturing experience preferred

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~ ***********************

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~ ***********************************

Job Description 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.

Ovation Communities, one of Milwaukee's premier employers, is looking for a full time Kitchen Supervisor to join our dynamic team. Are you looking to take the next step in your food service career? Do you have a vision on the best way to manage and run a kitchen? Do you enjoy helping people and providing excellent service? If yes, than Ovation Communities might be the place for you. As the Kitchen Supervisor, in partnership with the Kitchen Manager, you will manage and run kitchen operations. This includes menu prep, scheduling, training staff and jumping on the line to help with cooking. This role not only requires fantastic kitchen and prep skills, it also requires a strong vision and the ability to manage people and resources. Don't let this opportunity slip away...apply today and get started on the next phase of your career! Qualifications The most qualified professional will have: At least three (3) years of experience working in a kitchen setting with at least one year of supervisory experience High School graduate (or equivalent). Associates or certification training in culinary arts highly desirable Fantastic organizational skills and the ability to manage multiple priorities Excellent teaching and motivational aptitude Strong MS Office/computer experience Desire to serve and help others

As Kitchen Manager, you will help lead the way in our fast-paced, high-volume, scratch kitchen, driving the culinary execution of our uniquely inspired menu with items thoughtfully paired with our Cooper's Hawk wines. You will partner closely with the Executive Kitchen Manager to deliver uncompromising hospitality, while coaching and inspiring our Team Members to ensure high food quality and a memorable guest experience. Kitchen Manager Compensation range is $57,000-$65,000/year + 10% bonus potential. The final offered salary will be based on several factors, including but not limited to the candidate's depth of experience, skill set, qualifications, and internal pay equity. What You Will Get * 50 percent Dining and Carryout Discount; 40 percent Retail Wine Discount; 20 percent Discount on Retail and Private Events * Monthly Complimentary Wine Tasting for Two * Medical, Prescription, Dental, Vision and Telehealth plus Wellness Discount * 401(k) with Company Match * Health & Flexible Savings Accounts- Health and Dependent Care * Long-Term Disability; Voluntary Short-Term Disability * Basic Life and AD&D Insurance (with option to purchase additional coverage) * Paid Parental Leave * Paid Time Off * Access to Team Member Relief Program * Wellness and Mental Health Support * "Everyday Benefits" Program to include insurance coverage (pet, life, auto, home/property) and employee discounts on goods and services * Team Member Rewards, Milestone Recognition and Referral Bonuses * Career Development Opportunities How You Will Succeed Show Up Ready: Come prepared, stay sharp and start strong. * Oversee 1-2 kitchen departments including dish, prep, and/or line * Maintain a professional image and uphold Cooper's Hawk culinary and safety standards * Use tools like POS systems, scheduling software, ordering/inventory systems, and Microsoft Office to stay organized * Help execute new menu roll-outs, kitchen initiatives, and private events, including monthly Wine Club dinners Own What You See: Take responsibility, jump in, and do what needs to be done. * Help hire, train, and develop hourly kitchen Team Members on kitchen standards * Ensure adherence to food safety, sanitation, and kitchen policies * Be accountable for prep and line knowledge to drive financial and operational results * Assist with weekly inventory and labor management Stay in Sync: Communicate often, move with your team, and keep service flowing. * Foster strong collaboration between kitchen and front-of-house teams * Lead department meetings and coach Team Members * Partner with the Executive Kitchen Manager and General Manager to achieve restaurant goals * Assist in executing private events, including monthly themed Wine Club dinners Make It Personal: Be genuine, listen well, and tailor the experience. * Represent Cooper's Hawk values and create a respectful, inclusive kitchen culture * Support your team with the tools and training they need to succeed * Ensure every dish meets our high standards and enhances the guest experience Add a Touch: Go beyond the expected to create memorable moments. * Empower your team to take pride in their work and deliver exceptional food * Celebrate wins, big and small, with your team * Contribute to a kitchen environment that inspires excellence What You Will Bring * 1-2 years of supervisory experience in high volume kitchen in a full-service restaurant environment. Scratch kitchen experience preferred. * Excellent verbal and written communication skills * Ability to read, understand and communicate in English * Demonstrates financial acumen * Proficient in Microsoft Office Suite * Preferred certifications include ServSafe and state/local licensing requirements * Must be able to lift and carry up to 50 lbs. * Must be able to stand for at least 10 hours per shift * Must have the ability to work 50-60 hours per week * Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays Cooper's Hawk reviews several factors when establishing compensation. Salaries and hourly wages appearing in a job posting may be published by third parties and may not reflect the salaries or hourly wages offered by Cooper's Hawk. Cooper's Hawk is an equal opportunity employer. All qualified applicants are considered for employment without regard to the person's race, color, religion, national origin, sex, sexual orientation, age, marital status, veteran status, disability, or any other characteristic protected by applicable law. Cooper's Hawk makes reasonable accommodations during all aspects of the employment process, including during the interview process. The information provided above indicates the general nature and level of work required of the position and is not a comprehensive list of all responsibilities or qualifications. The Benefits list is only a highlight of some of the benefits offered to team members; eligibility for certain benefits apply. About Us Cooper's Hawk features a Napa-style tasting room with wine-inspired retail for entertaining and a full-service restaurant, bar and private event space, offering a modern-yet-casual dining experience. Each scratch-kitchen menu item is designed to pair with our wines. Speaking of wine...the Cooper's Hawk Wine Club is perhaps the largest in the world, offering not only top-notch award-winning wines but also exclusive Wine Club membership benefits, including curated dining and travel experiences. Since 2005, we've brought the Napa Valley experience to our guests and Wine Club members, and now, with Piccolo Buco by Cooper's Hawk, we're bringing the vibrant flavors of Rome to them as well. Together, we're creating a lifestyle brand like no other.

Role OverviewSodexo is seeking a Chef Manager for Marquette University located in Milwaukee, Wisconsin. This position will manage the dining services at Straz Dining Hall including scheduling, ordering, inventory, menu development, safety management and financial oversight. the 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. 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 - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year

Genesis Behavioral Services is seeking a Kitchen Manager and Cook to operate a commercial kitchen at 2835 N 32nd Street. This food service would oversee providing meals to two Community Based Residential Facilities serving a maximum of 80 clients combined. Clients would be served 3 meals per day, 365 days a year.

Job Description 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 Summary: As an Assistant Director of Dining Services I, you will be responsible for assisting with the day-to-day food service operations of a medium to large volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 1 to 3 years of food service management experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. 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: 1474852 CCL Hospitality Group DANIELLE BETZELBERGER [[req_classification]]

Job Description Do you believe great meals can nourish both body and spirit? Join the Cristo Rey Jesuit High School community as a part-time School Kitchen Lead, where your leadership and love of food help fuel students' growth, learning, and daily mission. In this role, you'll guide day-to-day kitchen operations, support and coordinate kitchen staff, and ensure that nutritious, well-prepared meals are served safely and on time, always aligned with our values of care, service, and excellence. This is more than a kitchen role; it's an opportunity to lead with purpose and make a meaningful impact every school day. Part-Time Schedule: Monday to Friday 6:30 am to 1:00 pm (30 min unpaid lunch) Job Summary:The part-time School Kitchen Lead oversees the day-to-day operations of the high school kitchen, ensuring the timely preparation and service of nutritious meals in compliance with federal, state, and district guidelines. This role supports the VP of Finance & Operations designee by coordinating kitchen staff, maintaining safety and cleanliness standards, and ensuring efficient meal service for students and staff. Assists in preparing, cooking, and serving meals according to planned menus and standardized recipes. Leads and supports the kitchen staff to ensure smooth, timely, and efficient kitchen operations.Essential Functions: Assist in preparing, cooking, and serving meals according to planned menus and standardized recipes. Lead and support kitchen staff to ensure smooth, timely, and efficient kitchen operations. Oversee food portioning, presentation, and proper food handling procedures. Maintain accurate records of meal counts, inventory, and food temperatures. Ensure compliance with USDA meal pattern requirements and school nutrition policies. Monitor and maintain kitchen cleanliness, food safety, and sanitation standards (HACCP). Receive, inspect, and store food and supply deliveries; rotate stock as needed. Train and mentor kitchen staff in best practices for food prep, safety, and customer service. Communicate effectively with the food service manager, school staff, and vendors as needed. Report equipment maintenance needs and assist in troubleshooting kitchen issues. Assist with scheduling and assigning daily tasks to kitchen team members. Provide excellent customer service to students, staff, and guests. Other duties as assigned by the VP of Finance & Operations designee. Essential Functions Assist in preparing, cooking, and serving meals according to planned menus and standardized recipes. Lead and support kitchen staff to ensure smooth, timely, and efficient kitchen operations. Oversee food portioning, presentation, and proper food handling procedures. Maintain accurate records of meal counts, inventory, and food temperatures. Ensure compliance with USDA meal pattern requirements and school nutrition policies. Monitor and maintain kitchen cleanliness, food safety, and sanitation standards (HACCP). Receive, inspect, and store food and supply deliveries; rotate stock as needed. Train and mentor kitchen staff in best practices for food prep, safety, and customer service. Communicate effectively with the food service manager, school staff, and vendors as needed. Report equipment maintenance needs and assist in troubleshooting kitchen issues. Assist with scheduling and assigning daily tasks to kitchen team members. Provide excellent customer service to students, staff, and guests. Other duties as assigned by the VP of Finance & Operations designee. Required Qualifications and Skills: High school diploma or GED required. Minimum of 2 years of experience in school food service or institutional kitchen setting. Experience in a leadership or supervisory role preferred. Valid ServSafe certification (or ability to obtain within 30 days). Ability to lift up to 50 pounds and stand for extended periods. Knowledge of child nutrition guidelines and food safety regulations. Strong organizational, communication, and interpersonal skills. Bilingual (Spanish/English) a plus [optional depending on school population]. Ability to consistently maintain a warm, welcoming presence in the servery to students and staff, even in a fast‐paced, demanding environment Self‐starter requiring minimal supervision Ability to work in a fast‐paced environment with a high degree of attention to detail and accuracy Ability to work effectively as part of a team and efficiently as an individual Experience with PC applications and the use of Google Suite and other software applications as needed Experience with PowerSchool software is preferred Ability to organize, prioritize, schedule and complete job‐related tasks efficiently Commitment to the Mission and Values of CRJHS. Sensitivity to the ethnic, racial, and religious backgrounds of the student body Ability to work in a faith‐based organization Work Environment:This role operates in a commercial kitchen environment with exposure to hot surfaces, sharp tools, and cleaning chemicals. Requires adherence to health and safety standards at all times. Cristo Rey Jesuit High School- Who We Are Cristo Rey Jesuit High School is part of a national network of 41 high schools that transform urban education through a unique integration of college-prep academics, professional experience, and spiritual formation, with a focus on students of limited financial means. As a private, Catholic, Jesuit high school serving 450 students, Cristo Rey Jesuit's mission is to provide an affordable Catholic secondary education with a college-prep curriculum and a Corporate Work Study Program (CWSP) to prepare graduates for success in college, work, and life. The Cristo Rey team believes that a sound intellect is only one important component of preparation for college and life. Through both their CWSP experience and intentional opportunities for character and spiritual growth within the school day, Cristo Rey students develop the work ethic, resilience, confidence, empathy, openness to growth, and commitment to justice that help ensure their long-term success and enable them to lead by example. Cristo Rey Jesuit High School provides equal employment opportunities to applicants without regard to race, ethnicity, religion, sex, or national origin.

Who We Are Milwaukee School of Engineering (MSOE) is an academic institution intrinsically tied to the real world - a confluence of industry knowledge, work ethic and an enduring desire to know more. The university offers Bachelor's and Master's degrees in engineering, computer science, machine learning, user experience, construction management, actuarial science, business and nursing. With about 3,000 students, faculty and staff, MSOE is large enough for big opportunities and small enough for personal attention. A Small University Dedicated to Achieving Big Things MSOE is a supportive environment where everyone is valued. Our method of learning by doing is our distinction: it is how we teach, how we learn and how we serve. MSOE's top priority is serving our students. By joining our community, you are building the leaders of tomorrow. Our Mission MSOE is the university of choice for those seeking an inclusive community of experiential learners driven to solve the complex challenges of today and tomorrow. We are united by our six values - collaboration, excellence, inclusion, innovation, integrity and stewardship - which represent the core of our campus culture. MSOE has embarked on an ambitious strategic plan, Extraordinary Together, that propels the institution forward. At MSOE, we are dedicated to promoting an academic environment marked by an unwavering respect for every individual. Our Leadership MSOE is under the leadership of Dr. Eric Baumgartner. He began his Presidency in January 2026 after having served as the Executive Vice President of Academics at MSOE since 2017. Summary MSOE invites applications for a full-time Director of Residence Life and Dining Services to join our Residence Life team. The Director of Residence Life and Dining Services provides vision, leadership, and oversight for the university's residential initiatives and housing operations. The Director manages the dining services partnership, working closely with the contracted vendor to ensure that food operations meet institutional priorities for student satisfaction, wellness, and community engagement. In collaboration with campus partners, the Director fosters a vibrant, safe, and inclusive living and learning environment by leading professional and student staff and managing residential engagement. Essential Duties and Responsibilities * Provide leadership for Residence Life professional staff, including the Associate Director, Community Directors, and Administrative Assistant. * Oversee departmental planning, budget development, policy implementation, and compliance with university and legal standards. * Collaborate with division leaders and campus partners to support institutional initiatives. * Serve as the university's liaison to the dining services vendor, monitoring contract performance, advocating for student needs, and aligning dining operations with institutional goals. * Collaborate with the Associate Director to ensure housing operations, facilities management, and occupancy systems effectively support student engagement and residential learning outcomes. * Lead the design, implementation, and assessment of residence life programming and departmental initiatives. * Guide staff in fostering inclusive communities, co-curricular engagement, and leadership development. * Serve as a key responder for student concerns and crises, and oversee a student-centered residence life conduct process that emphasizes education, restorative practices, and compliance with institutional policy. * Provide training, professional development, and evaluation for residence life staff. * Partner with faculty and campus stakeholders to integrate learning into the residential experience. * Provide strategic guidance for off-campus housing partnerships and student support, working with the Associate Director on assignments, compliance, and community standards. * Lead the department's on-call crisis response system and ensure effective emergency management. * Utilize the NaBITA Risk Rubric and serve as an active member of the university's CARE Team to assess, manage, and respond to student concerns, crises, and behaviors of concern. Other Duties & Responsibilities * Actively provide oversight for Office of Residence Life and Dining Services * Be an active participant in university-wide committees and divisional initiatives * Represent MSOE at internal and external events This above list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time. Qualifications * Master's degree required, preferably in Higher Education Administration, Student Affairs, or a related field. * Minimum of 5 years of progressively responsible experience in residence life or related student affairs roles. * Demonstrated success supervising professional staff and leading large student staff teams. * Proven ability to design, implement, and assess residential engagement or educational programming. * Commitment to fostering inclusive, equitable, and supportive residential communities. * Strong record of collaboration with facilities, dining, and other campus partners. * Experience in housing operations, crisis response, student conduct, and behavioral intervention, including use of tools such as the NaBITA Risk Rubric and participation on a CARE Team or equivalent. * Budget management, strategic planning, and assessment skills, with the ability to use data and benchmarking to inform decision-making. * Experience contributing to housing master planning, enrollment management, and student success initiatives. * Proficiency with housing management and student information systems (e.g., Jenzabar) and Microsoft 365. Skills and Abilities * Strong interpersonal skills with the ability to build effective relationships and work collaboratively with students, staff, faculty, and parents. * Demonstrated integrity and ability to uphold the highest standards of professional conduct. * Effective written, oral, and presentation communication skills. * Ability to lead complex, high-impact initiatives using a systems perspective. * Strong analytical and problem-solving skills, including the use of data and numbers to inform decisions. * Ability to interpret and apply policies, procedures, and safety regulations with sound judgment. Physical Demands While performing the duties of this job the employee is largely sedentary, the ability to move is required. The employee is occasionally required to traverse within their work area as well as other areas on campus. Work Environment This job operates in a professional office environment. This role uses standard office equipment, including but not limited to computers, phones, photocopiers, and filing cabinets. Why Join MSOE? At MSOE, we invest in our employees' professional and personal growth. MSOE offers competitive, fully comprehensive benefit plans to all full-time employees including medical, dental, life, disability and vision insurance, 13 paid holidays, Paid Time Off, and paid parental leave, as well as a 403(b) retirement plan with company matching of up to 6% of employee earnings and immediate vesting. Educational benefits are available for employees and family members. Plus, employees have access to our state-of-the-art fitness center at no charge. Located in the heart of downtown Milwaukee, MSOE is just blocks away from the beautiful lakefront, the theater district, museums, sports and music venues, parks and shopping. To view more detailed information about MSOE, please visit **************** The above statements reflect the general details necessary to describe the principle functions of the occupation described and shall not be construed as a detailed description of all the work requirements that may be inherent in the occupation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. It is the policy of MSOE to provide equal employment opportunity to all individuals regardless of their race, ethnicity, color, creed, religion, sex, age, national origin, physical or mental disability, military and veteran status, sexual orientation, gender identity, genetic characteristics, marital status or any other characteristic protected by local, state or federal law. This policy applies to all jobs at the University and to all the terms, benefits, and conditions of employment/enrollment. Job Code: 222 Read More

Job Description At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Are you passionate about food service? Do you enjoy a hands-on role where you are building relationships and exceeding client and guest expectations? If so, you may be a fit for our Assistant Director of Dinng Services position at the University of WI - Whitewater where we have crafted a culture of care and performance. We are #1 in our industry through passion, partnership and results. Chartwells Higher Ed is seeking an individual that has a positive attitude, high energy and excellent communication skills that is committed to contributing to the overall success of our team. Essential Duties and Responsibilities: Works with the Chef and management team in creating nutritious and top quality food. Implements new culinary programs in conjunction with the marketing and culinary teams. Maintains excellent relationships with the client. Manages, trains, and develops associates. Performs other duties as assigned. Qualifications: 3+ years of food service management experience. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Strong leadership and communication skills. Financial experience and business acumen skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Associate's degree is preferred. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1495674 Chartwells HE CINDY SCHOENFELD [[req_classification]]

As a Kitchen Manager, you'll be a hands-on leader and a key member of the store leadership team. Working closely with the Store Manager, you'll train, guide, and engage kitchen Team Members to deliver an exceptional guest experience. Your focus will include managing day-to-day kitchen operations, focusing on food safety standards, overseeing inventory, and influencing activities within prepared foods and dispensed beverage areas to maximize productivity and profitability. Benefits We Sprinkle In for This Role Competitive pay and quarterly bonus opportunities DailyPay Health, dental, and vision insurance Paid time off and holiday pay 401(k) with company match Career growth and development programs Team Member discounts What You'll Do as a Kitchen Manager: Actively train, guide, and engage kitchen Team Members, delegate tasks effectively, and coach for success. Under the supervision of the Store Manager, manage and influence operational activities in prepared foods and dispensed beverages to optimize performance. Partner with the Store Manager to be accountable for all kitchen activities, maintaining 5S standards, and ensuring smooth daily operations. Oversee kitchen inventory and maintain accurate stock levels. Anticipate and resolve guest concerns related to kitchen service, keeping the Store Manager informed. Model and coach to Casey's CARES values: Commitment, Authenticity, Respect, Evolving, Service Proficiently perform Store Team Member duties when needed. Compensation: Starting pay range: $15.00 - 17.25 Actual pay may vary based on Casey's assessment of the candidate's knowledge, skills, abilities (KSAs), related experience, education, and qualifications. Other factors impacting pay include local prevailing wages and internal equity. This position is eligible for quarterly bonuses based on kitchen performance. Our full salary range for this role does extend beyond the hiring range listed, allowing team members the opportunity to continue to grow within the company. #LI-Onsite #LI-DG2

In most jobs, everyone doesn't spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that's just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE As a Shift Manager, you will supervise the operation of our restaurant on a shift-by-shift basis. You will also assist the management team in providing support and coaching team members to ensure tasks are performed effectively, helping create legendary experiences for guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. And, when that means access to all these benefits - well, that's just another day at the office. Weekly Pay Flexible Schedule Free shift meal and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS Preferably, you have 2 years of restaurant or bar experience. You are of minimum age to serve alcoholic beverages (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. * Subject to availability and certain eligibility requirements.

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.

Job Description 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.