Kitchen manager jobs in West Allis, WI - 775 jobs

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

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.

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Brookfield, WI As a Restaurant Senior Kitchen Manager, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $65K - $75K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description We are seeking a dynamic and experienced Kitchen Manager to lead and elevate the guest experience in a high-volume, full-service restaurant environment. The ideal candidate brings a strong background in corporate restaurant operations, exceptional leadership skills, and a passion for hospitality. Key Responsibilities: Lead and manage daily front-of-house operations to ensure a consistent and exceptional guest experience Supervise, train, and develop a team of servers, hosts, bartenders, and support staff Uphold and enforce brand standards, operational procedures, and health and safety regulations Drive service excellence through hands-on leadership and active floor presence Partner with kitchen and back-of-house managers to maintain smooth operations and resolve service issues promptly Manage labor and staffing levels to align with business volume and budget goals Handle guest feedback and resolve complaints professionally and effectively Assist in inventory control, ordering, and weekly administrative duties as assigned Support ongoing training and performance management to build a high-performing team culture Qualifications: 3+ years of FOH management experience in a high-volume, full-service restaurant setting Proven track record of delivering high standards in guest service and team leadership Strong understanding of restaurant operations, scheduling, and cost control Excellent communication and interpersonal skills ServSafe and/or state/local food handler certification preferred Ability to work flexible shifts, including nights, weekends, and holidays

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

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.

Under the direction of the General Manager, the Kitchen Manager plans, organizes, trains, and leads to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, and cleanliness. The Kitchen Manager (KM) is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards. Benefits: Team Member Meal Benefit Program - STEEP Discounts on Food & Beverage at ALL of our restaurant group's locations 401K WITH Company Match EVERYONE is eligible for Medical, Dental, & Vision Insurance within first 30 days of Employment. TONS of Supplemental Benefit Offerings FREE $25,000 Life Insurance Policy FREE Lifetime enrollment in our "Perkspot" (Think of it like Groupon, but better) 3 Weeks Paid-Time Off An INCREDIBLE work culture that focuses on Team Member enrichment A schedule that works for you, we are SUPER flexible and understand people have lives outside of work. 5-Day Work Week (Guaranteed 2 days off a week). We pay for ServSafe Manager Food Safety Certification (5 year Certificate) Bartender License Reimbursement American Red Cross CPR/First Aid/AED and Narcan Certification OTHER INFORMATION Accessibility: Must be present and available in your store through the entire duration of your scheduled shift, working remotely is not permitted. Must have a regularly used / working phone number on file for store management to contact in the event of an emergency. Maintains an open-door policy with entire staff. Position Type and Hours: Able to work a minimum of 45 hours per week; able to work flexible hours necessary to manage and operate the kitchen effectively. Travel to other stores within the company will be necessary at times. Conduct a weekly in-store Manager Meeting to review restaurant performance. Personal Requirements: Strong self-discipline, initiative, leadership ability. Outgoing pleasant, polite manner as well a neat and clean appearance a must. Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards. Demonstrates time management and organizational skills. Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems. Must possess good communication skills for dealing with diverse staff and customers. Physical Demands: While performing the duties of this job, the employee is required to stand and walk for up to 10 hours at a time, with brief time to sit intermittently. Must occasionally lift or move restaurant products and supplies, up to 50 pounds. Must have the stamina to work up to 60 hours per week when necessary. Education & Experience: High school diploma or equivalent Culinary Degree or related degree preferred 2 years of experience in a full-service restaurant 2 years of experience in a kitchen leadership role Knife skills Strong verbal and written communication skills. Bilingual a plus State of Wisconsin Food Manager Certificate (ServSafe Preferred) Must have reliable transportation Supplemental pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) 401(k) matching Employee discount Paid training Other

Full-time Description STEP INTO THE BIG LEAGUES Geronimo Hospitality Group ain't your normal work environment. We are a collection of award winning boutique hotels, restaurants and clubs with cool people who believe THE STATUS QUO SUCKS and we do everything we can to live by that motto. At Geronimo Hospitality Group, we don't raise the bar. We are the bar. We create destinations, not pit stops, and we're looking for people who are ready to join a team that pushes boundaries and values hard work every day. RED CIRCLE INN Nestled in the heart of Waukesha County, just minutes from Hartland, Delafield, Waukesha, and Oconomowoc, the Red Circle Inn's tradition of quality dining and events continues. Lake Country has seen many changes since the 1848 opening of The Red Circle Inn & Bistro but we remain the destination of choice for steaks, seafood and an exemplary fine dining experience. PERKS OF THE JOB We believe in rewarding effort and skill. Our team enjoys Employee Discounts, Paid Time Off, Training & Development Opportunities, 401K, Medical Benefits, 24/7 Online Care, Pet Insurance, and more. We demand a competitive spirit and offer you the chance to build your own future in return. YOUR ROLE IN CREATING GERONIMOMENTS In this role, you'll be a key part of our team, ensuring that every guest leaves with a lasting impression. Your voice matters here-use it to build the future, make an impact, and continuously improve the guest experience. You are responsible for effectively overseeing all activity in the kitchen, train personnel, plan menus, oversee product purchasing and managing the culinary budget WHAT YOUR DAY WILL LOOK LIKE Be responsible for long and short term planning and day-to-day operations of the kitchen and related areas Mentor new and existing team members alike Correctly track inventory goods Foster a professional working environment of trust, compassion, excellence, and culinary professionalism Work alongside General Manager and dining room Manager to ensure market trends, cost control and specials are presented. Plan and implement menu concepts, creating weekly specials in accordance with our brand as well as being able to create standard recipe cards for each dish Maintain control of the standards for purchasing and receiving items Regularly test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production Interview/recruit suitable staff for needs best suited for business success Carry out all correct disciplinary action policies and procedures for all new and existing team members Meet and exceed company food budget and goals Ensure all kitchen staff are trained on dish specification Communicate via team meetings, one-on-one meetings, training sessions, notice boards, etc. Communicate a vision of success of which the team wants to be a part Ensure all dishes are prepared to proper specifications and according to statutory health and safety requirements Ensure that sous chefs are conducting daily line checks and constant, sporadic tasting of products being made and served Ensure all food is presented for service in a timely manner and in correct sequence Ensure the storage of food meets company and statutory health and safety requirements Ensure the kitchen runs smoothly on a daily basis and is adequately stocked with all necessary goods Promote a positive perception of the company always both internally and in public Have a complete knowledge of food costs and price menus accordingly Code and check all invoices on a weekly basis Ensure that kitchen schedule is completed without error in a timely manner, no less that on week out from beginning date Participate in marketing meetings as well as events scheduled by marketing Attend weekly BEO meetings GHG24 Requirements WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of restaurant Chef and Supervisory experience or culinary school required Culinary education or equivalent work experience Strong organizational and communication skills Ability to operate and maintain kitchen equipment Ability to manage a team while delegating tasks and ensuring the tasks are being completed efficiently and to proper expectations Ability to handle difficult and challenging situations and conversations Licenses/Certificates ServSafe certification required YOU'LL STAND OUT IF YOU BRING Education Two-year culinary degree preferred Technology/Equipment Complete knowledge of all kitchen equipment MANDATORY REQUIREMENT U.S. Work Authorization (required). JOIN A TEAM THAT MAKES AN IMPRESSION At Geronimo Hospitality Group, we are cool people who work hard. Every shift, every day, we push the boundaries and strive to be the best. If you're ready to own your work and create exceptional experiences, we want you on our team! Geronimo Hospitality Group is an Equal Employment Opportunity employer.

Our franchise organization, Bucky Corral LLC, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $16.00 - $20.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

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.

Participates in management of all areas of the Restaurant Division, directly responsible for managing assigned areas. Coordinates activities related to staff, food procurement, menu planning, and orchestration of various systems within complex, multi-faceted restaurant operations. Responsible for monitoring and providing assurance of food safety, quality, service standards, personnel safety and compliance with all regulatory and Company standards. Responsible for direct management of assigned restaurant personnel. Assures appropriate delivery practices, complete and thorough tracking, and safe handling of products in accordance with all regulatory standards. Assists and covers for other managers at various locations and hours. Supervises personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulations, policy and contractual standards. What You'll Do Management responsibilities in the supervision of personnel including selection, training, coaching, performance evaluation, salary administration, records retention and compliance with all regulated, policy and contractual standards. Directly manages or coordinates and negotiates with other managers the purchasing, product handling, preparation and service of food items. Directly manages expense control of supplies, food, temp labor of the areas assigned. May have impact in other areas for similar expenses. Manages safe food handling practices of all assigned locations and staff to comply with regulatory standards. Responsible for sound financial decision-making of expense management in multiple areas, including labor hours, food expenses, uniforms, temporary staff utilization and other costs incurred in the variable services of the Restaurant. Continuously seeks to improve service and culinary product development to provide maximum value of the program. Performs special projects related to improvement of the Restaurant Division or the Company. Provides coverage as needed at various Restaurant locations and service hours. Participates in the Quality Assurance and Standards Program of the Restaurant Division to assure compliance relating to regulated standards and division policies. Recommends division training, quality improvements, measurement tools of critical control points, and other aspects of improved safety, infection control, sanitation and regulatory compliance. Responsible for the on-the-job training for new Restaurant employees. Responsible for the effective management of his/her staff to ensure compliance with NM's Affirmative Action Program. What You Bring Bachelor's Degree with an emphasis in Hospitality, Business, Dietetics, Culinary Arts or Food Management and 4 years related work experience, or an equivalent combination of education and progressively responsible work experience in a multi-faceted, large-volume food service operation. Three to five years of practical management experience working with skilled employees, entry level employees who require regular supervision and temporary employees who require short-term training and immediate direction. Five years management experience in a management role that requires knowledge in food service techniques, hiring, coaching, conducting formal performance reviews, making critical personnel and business decisions, developing budgets and analyzing costs. Required business knowledge includes Cost accounting as it relates to recipe development, purchasing, food production, and labor utilization, customer service techniques and practices in the hospitality industry, risk management, project management/leadership skills, planning, creative problem solving, management of diverse work groups, and management of operations with fluctuating demands. Ability to work as member of a management team. Effective human relation and oral and written communication skills are essential. Must have a track record of delivering high quality services and maintaining sound financial results of related expenses. What You Have Accountability: Holds self and their direct reports accountable for measurable, high-quality, timely, and cost-effective results, delivery, and execution. Determines objectives, sets priorities, delegates work to direct reports, and accepts responsibility for mistakes. Attention to Detail: Focuses on specific details to spot and correct errors in advance of them being found and surpass quality expectations. Performs work with thorough proofreading for presentation, content, accuracy, and overall quality. Business Influence: Collaborates, communicates and influences direct reports, stakeholders, and other business functions based on understanding of the marketplace, organizational needs, and the client as a people manager. External Collaboration: Demonstrates professionalism and communicates effectively while acting as an advocate and representative for NM in external engagements. Works strategically with external organizations (peer organizations, industry counsels, and/or regulatory agencies) to meet business needs and uphold NM's reputation as an industry leader. Food Safety/Compliance Food and Beverage Knowledge Talent Development & Planning: Develops direct reports' skills based on organizational objectives, evaluates skill gaps, and manages succession planning to develop more capable direct reports, diverse, strong teams and better organizational performance in an equitable and inclusive manner. Teamwork: Engages in others' behaviors to generate strong team cohesion and orientation. Facilitates open dialogue within and across teams to create trust and understanding. Shares collective successes and opportunities to improve as a group. Vendor Management: Manages third partner vendors/outsourcing relationships, search agencies, and departmental budgets to deliver business objectives. Ability to negotiate vendor contracts, communicate internal stakeholder needs to the vendor, and evaluate potential vendors as needed. #LI-onsite Compensation Range: Pay Range - Start: $45,220.00 Pay Range - End: $83,980.00 Geographic Specific Pay Structure: Structure 110: $49,770.00 USD - $92,430.00 USD Structure 115: $52,010.00 USD - $96,590.00 USD We believe in fairness and transparency. It's why we share the salary range for most of our roles. However, final salaries are based on a number of factors, including the skills and experience of the candidate; the current market; location of the candidate; and other factors uncovered in the hiring process. The standard pay structure is listed but if you're living in California, New York City or other eligible location, geographic specific pay structures, compensation and benefits could be applicable, click here to learn more. Grow your career with a best-in-class company that puts our clients' interests at the center of all we do. Get started now! Northwestern Mutual is an equal opportunity employer who welcomes and encourages diversity in the workforce. We are committed to creating and maintaining an environment in which each employee can contribute creative ideas, seek challenges, assume leadership and continue to focus on meeting and exceeding business and personal objectives.

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]]

Kitchen Manager Casual Full Service Are you a Kitchen Manager who can lead a reopening and run a tight, clean, consistent kitchen? We're a casual theme, full-service concept on the lake with a cozy, gourmet, farm-to-table direction and strong local following. This is a relaunch, so you'll be hands-on setting kitchen systems, training the crew, and keeping quality consistent every shift. You'll partner directly with ownership on menu development and local sourcing, and you'll be expected to run the back of house like an owner. If you're ready to build something people come back for, we want to meet you. Title of Position: General Manager Job Description: The Kitchen Manager will lead back-of-house operations for a full-service restaurant, with a heavy focus on execution during a reopening. This role will train and develop the BOH team while setting clear standards for prep, line execution, and plating consistency. The Kitchen Manager will own daily production planning, pars, and ordering to keep the kitchen stocked, organized, and ready for service. They will manage inventory, food cost controls, and waste reduction while protecting quality and supporting a farm-to-table approach. They will enforce food safety, cleanliness, and sanitation standards, ensuring the kitchen is inspection-ready at all times. The Kitchen Manager will coordinate with FOH leadership to maintain ticket times, communication, and smooth service flow. This is a hands-on leadership role for someone with an ownership mindset who can build structure fast and keep the kitchen moving forward. Benefits: · High-impact reopening role with strong kitchen ownership · Direct partnership with ownership and menu input · Farm-to-table focus with room to create · Competitive compensation with performance upside Requirements: · Prior ownership experience or a proven owner-operator mindset is preferred · Menu design experience, including recipe standards and specials · 3+ years of Kitchen Manager, Executive Sous Chef, or similar BOH leadership experience in full-service · Strong cost controls (food cost, inventory, ordering, waste management) and basic BOH labor planning · Solid knowledge of food safety and sanitation; ServSafe certification a plus Apply Now - Kitchen Manager in Twin Lakes, WI. Send your resume to ****************************

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

Job DescriptionDescription: Since 1972, Cousins Subs has been serving up better subs and a better place to work. If you're looking for a great place to work-we'd love to have you on the team. What You'll Do Lead the team during your shift and keep service running smoothly Jump in where needed-prep, cashier, sandwich line, cleaning Coach team members and train new hires Ensure food safety, order accuracy, and store cleanliness Handle minor issues and help create a great guest experience What We're Looking For At least 1 year of leadership experience, preferably in food service Dependable, organized, and team-focused Good communicator who leads with positivity Ability to work in a fast-paced environment What You'll Get Great starting wage, with room to grow Meal discounts Flexible scheduling and hours Excellent company culture - we're like a big family here, and we live it every day. High fives and ‘nice work!' are hard-wired into our culture - we believe in recognizing a job well done and saying thank you often Ongoing training opportunities along with access to our entire online university of interactive classes We're a real team, and we treat each other with respect. Whether you're looking for your first job or just a better one, there's a place for you here. Apply now at ******************** - EOE/M/F/Vet/Disabled 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 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~ ***********************************