Sous chef jobs in Menomonee Falls, WI - 98 jobs

Join our team, a 2025 USA Today Top Workplace Winner! Now hiring a Executive Sous Chef at the Brookfield Conference Center. Sign On Bonus - $2,000 Must be available nights, weekends, and holidays Why You'll Love Working with Us The Brookfield Conference Center is managed by NCG Hospitality, an award winning, family-owned third generation business and leader in the ownership, development, and operations of over 30 premier hospitality properties. We foster genuine customer engagement and a positive, team-oriented work culture where your contributions are valued and celebrated. We invest in you and your career development, providing tools, resources, and mentorship to help you succeed. How You'll Make An ImpactOur Executive Sous Chef creates and maintains a delicious menu to provide our customers with an excellent guest service experience and make each special event unforgettable. Culinary Operations Support kitchen team in Executive Chef's absence, ensuring consistent execution across line cooks, banquet teams, stewards, and dishwashers Ensure food is prepared according to standardized recipes with proper portion control, presentation, and minimal waste. Maintain high product quality and consistency by sourcing top-grade ingredients, monitoring storage, and verifying proper rotation Enforce safety procedures, proper equipment use, cleanliness standards, and adherence to hotel and company policies Support kitchen team performance, including scheduling, training, uniforms, evaluations, and disciplinary actions as needed Financial Oversight & Menu Development Support financial goals through accurate recipe costing, portion controls, and waste reduction practices Assist with creative menu planning and aligning offerings to market demand and guest expectations across outlets and banquets Monitor culinary inventory levels and initiate maintenance or supply follow-ups to ensure smooth and efficient kitchen operations Qualifications Culinary degree or related work experience or four years of food & beverage experience Three years in a management position Strong interpersonal and communication skills; ability to speak clearly and listen attentively Strong organizational skills and attention to detail Effective problem-solving skills Ability to handle pressure with poise and finesse Strong leadership and a professional image What Will You Get At NCG Hospitality? We take great pride in the inclusive environment we've created attributing to our award-winning status, all while staying true to our core values of Growth, Fun, Trust, and Responsibility. An experience in which team members at every level are fully engaged and can see the relationship between their job responsibilities and the overall success of the Brookfield Conference Center. Career Development Personalized career pathing and skill development Leadership and mentorship programs Educational and certification reimbursement Team Member Perks Worldwide hotel discounts and free stays at NCG Hospitality managed hotels Catch of the Day - earn bonuses for going above and beyond to support team and guests Everyone Sells - earn cash for bringing in business to our properties Paid Volunteer hours - Earn money for community service Health & Wellness Benefits Medical, dental, and vision plans Paid sick time and Paid Time Off Virtual telehealth access and employee assistance resources Monthly health and fitness reimbursement programs Financial Support Same-day pay options Referral bonus - earn cash for bringing great team members 401(k) retirement plan with 100% match on the first 3% and 50% match on the next 2% Health Savings Account Ready To Grow With Us? Visit ncghospitality.com to explore all current openings and view this short video on Who Is NCG Hospitality. NCG Hospitality is an Equal Opportunity Employer

Job Description Executive Sous Chef Salary: $65,000 - $68,000 Other Forms of Compensation: What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Working as the Executive Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Assists the Executive Chef with managing cost controls and control expenditures for the account Assists the Executive Chef with planning and creating menus Produces and execute catering events Rolls out new culinary programs in conjunction with Company marketing and culinary team Responsible for proper culinary staff scheduling to meet labor forecast Oversees the outlets operations Preferred Qualifications: A.S. or equivalent experience Some progressive culinary/kitchen management experience, depending upon formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Epicurean today! Epicurean is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Epicurean maintains a drug-free workplace. Associates at Epicurean are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************************

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Controls Inventory Assists in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities Interact with Campers, Staff, and Parents Uphold Wolfoods Standards of Service and Quality Recognize and Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise personnel Actively engage in planning, scheduling, directing, and training Understand the importance of cross-utilization Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Understand that special diet ingredients could have a 2+ week lead time Recommends equipment purchases May act as front of house supervisor in the absence of other Wolfoods staff SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: 2+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day 70-hour work week 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 Certification before the start of camp (Company Sponsored) Must be able to identify the Big 9 Allergens in food and communicate effectively with others Must be able to cook from scratch with minimal supervision Must be able to take a menu and make several different versions of the items to cater to dietary needs 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.

Sous Chef Casual Theme Our company is seeking a skilled and passionate Sous Chef who takes pride in working with the freshest, seasonally inspired ingredients and has the creativity to transform them into delicious and healthy delights for our guests. If this sounds like the Sous Chef position you've been dreaming of, don't wait any longer - apply immediately! Inspired by the vibrant café culture and our love for all things bicycling, Belgian beers, mussels, and fries, our concept integrates the rich culture of the region, creating a neighborhood place where friends, family, colleagues, enemies, and allies can gather over espresso. If you're an enthusiastic and dynamic Sous Chef ready to embrace the challenges and rewards this position offers, apply today! Position Title: Sous Chef Job Description: Our Sous Chef will face exciting challenges every day. The right candidate will assist the Executive Chef in making core menu changes four times a year, as well as creating new features every week and over 50 times a year. The Sous Chef will also be responsible for educating and mentoring the kitchen staff, ensuring they stay updated on all new menu changes and execute them to the highest standards. Adhering to proper food safety and sanitation procedures is crucial in our company, and the Sous Chef will play a vital role in maintaining these standards. Additionally, the right person will have the ability to drive top-line sales and guest count through the recruitment, training, and mentorship of a competitively superior team. Benefits: Competitive salary Medical / Dental / Vision insurance 401(K) Paid Vacation Growth potential for the right candidate Qualifications: The Sous Chef must consistently provide support to the operation's success Trust, honesty, integrity, and a genuine passion for customer satisfaction are required traits for the Sous Chef A proven track record in achieving financial results is a must The Sous Chef must have a passion for developing and mentoring others A minimum 3+ years of high-volume experience as a Sous Chef is required Apply Now - Sous Chef

Job DescriptionBenefits: Flexible schedule Opportunity for advancement Training & development Job Title: Sous Chef Job Type: Full-Time I Hourly (Weekend Availability NECESSARY) 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. JOB OVERVIEW We are seeking a talented and career-minded Sous Chef to join our growing culinary team. This is a long-term opportunity for a passionate and driven professional looking to take the next step in their culinary career. The Sous Chef will work closely with the Kitchen Manager/Head Chef to oversee kitchen operations, ensure food quality and consistency, and maintain a clean, efficient, and positive work environment. You will play a key leadership role in delivering a top-tier dining experience to our guests. Key Responsibilities: Support the Kitchen Manager/Head Chef in all aspects of daily kitchen operations Supervise, train, and mentor line cooks and prep staff during service Oversee station setup, stocking, and mise en place preparation Prepare and cook dishes according to established recipes and quality standards Ensure timely, accurate, and visually appealing plate presentation Maintain high standards of cleanliness, organization, and sanitation Monitor inventory levels, reduce waste, and help control food costs Adhere to all health, safety, and food handling regulations Promote a collaborative, team-oriented kitchen culture Skills & Qualifications: Proven experience as a Sous Chef, Line Cook, or similar role in a fast-paced kitchen Strong knowledge of cooking techniques, ingredients, and kitchen equipment Ability to work under pressure without sacrificing quality or consistency Effective leadership, communication, and time-management skills Culinary degree or equivalent certification (preferred but not required) Committed to maintaining a clean, safe, and organized work environment Passionate about food, creativity, and career growth in the culinary industry Benefits: Competitive tips Fun, team-oriented environment Opportunity for growth and development Flexible scheduling

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business. We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a “can-do” attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family. JOB PURPOSE: The Executive Sous Chef (ESC) is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This role is also responsible for creating, implementing and managing menu concepts, and training and overseeing line cooks to ensure their work meets our high standards. ?The ESC is a leadership position partnering closely with the Chef de Cuisine (CDC) and Executive Chef (EC) to ensure the kitchen operates smoothly while facilitating smooth communication between the front-of-house (FOH) and back-of-house (BOH) staff. Must be capable of fulfilling all areas of the CDC and/or EC responsibilities in their absence. SUPERVISORY RESPONSIBILITIES: Ensures effective communication between BOH and FOH staff. Performs daily station checks with Cooks and Sous Chef to ensure product appropriately meets standard and par levels; and prep and production levels are in line with recipes and business levels. Oversees training and development of Cooks. PRIMARY DUTIES AND RESPONSIBILITIES: Oversees the operations of the kitchen and BOH, ensuring that food is prepared safely, efficiently, and according to specifications or request.? Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.? Work closely with the EC and management team to align customer satisfaction with food selections and execution.? Support all aspects of BOH operations for restaurant, catering, and club as needed, per direction of EC and CDC. Contributes to menu and recipe development. On-going menu engineering and?monitoring menu content for effectiveness. Develop recipe costing for menu items and costing out food specials.? Ensure quality in menu and food preparation. In conjunction with the management team, monitor and execute an annual budget.? Execution of the inventory process per direction of EC/CDC. Purchase inventory according to needs, quality, specifications and budgets.? Monitor inventory process in compliance with respective policies and procedures.? Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.? Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.? Ensure compliance with HACCP Standards and Variances per ECs direction of standards and protocols. Oversee daily staff meals utilizing staff, budget, and byproduct efficiently. Oversee compliance of kitchen equipment maintenance, storage, and care. Fills other roles as needed depending on staffing and business levels. All Other Duties as Assigned Requirements QUALIFICATION REQUIREMENTS: Highly organized and self-directed. Ability to produce an excellent culinary and restaurant experience for patrons.? Able to build relationships at all levels of the organization. Track record of training and developing team members of all levels and skill sets. Exceptional interpersonal, oral, presentation and written communication skills. Excellent project management skills. Ability to work in fast-paced, changing environment. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Extremely creative.? Excellent time management, scheduling, managerial, and organizational skills.? EDUCATION and/or EXPERIENCE REQUIREMENTS: Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.? At least two years of culinary managerial experience required.? Business experience preferred.?? PHYSICAL REQUIREMENTS: While performing the duties of this job, the employee is:?? Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.?? Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.?? Must be able to lift up to 25 pounds at times.?? Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

About LakeHouse Senior Living LakeHouse Senior Living proudly operates 36, care- and lifestyle-focused Active Independent Living, Assisted Living, Memory Care, and available, short-term Respite Care communities located throughout the Midwest. Our company, which was built on our “Pillars of Excellence”, employs over 1,100 team members at communities located throughout Indiana, Michigan, Ohio, Pennsylvania and Wisconsin. LakeHouse is a company committed to providing a positive reinforcing work environment and culture that recognizes the value of all staff. LakeHouse Senior Living is hiring a Cook for our community _LakehouseSheboygan_______________________________________________. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. Benefits: In addition to a rewarding career and competitive salary, LakeHouse offers a comprehensive benefits package. Eligible team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. Thank you for your interest in LakeHouse Senior Living careers. If you have any questions about the position you are applying for, please contact the community directly. EOE D/V JOB CODE: 1000143

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

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

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

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

Job Description As a chef, you'll learn from one of the Best in the Midwest in Chef Jason Morimoto, winner of Iron Chef Morimoto's Sushi Master Season 2. Key Responsibilities: • Guest Service: Greet guests with a friendly attitude and provide excellent customer service • Food Preparation: Assist with prepping, assembling, and serving food according to restaurant standards • Maintain Cleanliness: Keep workstations, dining areas, and restrooms clean and organized • Teamwork: Work closely with other team members to ensure smooth restaurant operations • Stock and Replenish: Monitor inventory levels and restock as needed • Follow Safety and Food Guidelines: Adhere to food handling, sanitation, and workplace safety regulations What We're Looking For: • Positive Attitude: Friendly, outgoing, and ready to work hard • Reliability: Punctual, responsible, and able to handle busy shifts • Team Player: Works well with others in a high-standard environment • Adaptability: Willing to learn and take on different tasks • Customer Service Skills: Experience in hospitality or food service is a must

An exceptional resort property is in need of a superstar chef. The ideal candidate will be someone that is comfortable in a very high end property that has the creativity to stay on the cutting edge and the cultural savvy to thrive in an innovative, elite environment. The ideal candidate will have a 5 star, 5 diamond mindset and pedigree. The position is located in Wisconsin. This is a truly unique and rewarding position that offers excellent career growth opportunities. Key Position Responsibilities • Assist the Head Chef with preparing high quality food products, establishing industry standards for restaurant specialties, and monitoring inventory. • Assist with the supervision of daily preparations for meal periods • Ensure that Five Star, Five Diamond standards are followed. • Assist with menu development. • Strive to move the business and its cuisine forward to be competitive with its market niche. • Follow safety and sanitation procedures. • Work with a vibrant, active team focused on superior guest experience. • Be available and support other outlet chefs in their operation, offering help when needed. Qualifications Education and technical expertise: • An associate degree from a culinary institute or have completed an equivalent apprenticeship program. • Thorough knowledge of food handling and preparation techniques. • Fine dining experience preferred. Benefits This company offers fabulous potential for motivated professionals, great compensation, and full benefits including 401K, bonus, relocation assistance, dental insurance, medical insurance, and life insurance. Pre-employment drug screening required. Additional Information All your information will be kept confidential according to EEO guidelines.

Smokin' Jack BBQ | Murray Ave - Milwaukee, WI Smokin' Jack BBQ is hiring a hands-on, working Chef for our Murray Ave (East Side) location. This is a lead-from-the-front role-you will be on the smoker, on the line, and in the kitchen daily. This position is ideal for a Chef who understands real BBQ, runs a clean operation, and can lead a team while controlling food cost. Job Type Full-time Nights & weekends required What You'll Do BBQ & Kitchen Execution Operate and manage BBQ smokers (brisket, pork, ribs, chicken, etc.) Ensure consistent quality, yields, and portions Work the line and lead service during peak hours Maintain all food safety, sanitation, and HACCP standards Food Cost & Menu Development Control food cost, waste, and portioning Understand BBQ yields, trim loss, and batch cooking Assist with menu development, specials, and menu pricing Maintain recipe consistency and execution standards Leadership & Training Hire, train, and lead kitchen staff Build clear kitchen systems and SOPs Hold the team accountable while leading by example Inventory & Systems Manage inventory counts and par levels Place and receive food orders accurately Enforce FIFO, labeling, and organization standards Preferred: Experience programming menus or items in Toast POS What We're Looking For BBQ & smoking experience REQUIRED Proven experience as a Chef, Lead Cook, or Kitchen Manager Strong understanding of: Food cost & margins Inventory control Menu development Kitchen systems Ability to work in a high-volume, scratch kitchen Calm under pressure, organized, and reliable Comfortable being a working chef, not desk-only Nice to Have Toast POS experience Catering or large-batch BBQ experience Opening or stabilizing a new kitchen What We Offer Competitive pay (based on experience) Growth opportunities within a growing restaurant group Input on menus and specials Stable ownership and clear expectations A chance to build and lead a serious BBQ program How to Apply Apply on Indeed or email your resume with a brief note about your BBQ experience. ⚠️ Important: If you're not comfortable working the smoker, the line, and leading a kitchen simultaneously, this role is not a fit. View all jobs at this company

As a chef, you'll learn from one of the Best in the Midwest in Chef Jason Morimoto, winner of Iron Chef Morimoto's Sushi Master Season 2. Key Responsibilities: • Guest Service: Greet guests with a friendly attitude and provide excellent customer service • Food Preparation: Assist with prepping, assembling, and serving food according to restaurant standards • Maintain Cleanliness: Keep workstations, dining areas, and restrooms clean and organized • Teamwork: Work closely with other team members to ensure smooth restaurant operations • Stock and Replenish: Monitor inventory levels and restock as needed • Follow Safety and Food Guidelines: Adhere to food handling, sanitation, and workplace safety regulations What We're Looking For: • Positive Attitude: Friendly, outgoing, and ready to work hard • Reliability: Punctual, responsible, and able to handle busy shifts • Team Player: Works well with others in a high-standard environment • Adaptability: Willing to learn and take on different tasks • Customer Service Skills: Experience in hospitality or food service is a must

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

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

Castle Senior Living is looking for an energetic and caring new face to join our culinary team. We are excited to grow the team to add more talent and excitement to the kitchen! No early mornings or late nights with this position! Shifts are 7am-3pm during the week and every other weekend rotation. The Grand Hills Castle is a 43 Unit CBRF and 55 Unit RCAC campus that features a home like settings and a continuum of care. The setting is perfect for someone wanting to have meaningful relationships with the residents, families and co-workers while helping them enjoy the best parts of their day. Castle strives to create the most satisfying living experience for the residents we serve and to be the most respected senior living company to work for by going above and beyond in any way possible. Qualifications * Experience working in a clinical food service setting preferred but not required. * Strong customer service background * Passion for working with the elderly community * Formal culinary education/training preferred. We are an equal opportunity employer and does not discriminate against otherwise qualified applicants based on race, color, creed, religion, national origin, sex, pregnancy, marital status, status with regard to public assistance, disability, sexual orientation, age, arrest or conviction record or handicap, genetic or military status. We are committed to promoting a workplace of diversity and inclusion.

Brissago Chef - (250002TL) Description If you're eager to showcase your talents at a prestigious, full-service, AAA Four Diamond resort and make a meaningful impact, an extraordinary career opportunity awaits you. We seek a passionate individual to join our team at Ristoranté Brissago, a contemporary Italian restaurant at the resort that sources local, seasonal ingredients. As a Brissago Chef at the Grand Geneva Resort & Spa, you will produce menu items in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation. Grand Geneva in Lake Geneva is a 1,300 acre, AAA Four Diamond resort and spa recognized as a Top Resort in the Midwest by Conde Nast Traveler. This award-winning, all-seasons destination features over 746 guest accommodations, the WELL Spa & Salon, two championship golf courses, fitness facilities, a ski hill and terrain park, and 9 unique food and beverage outlets. Our name in the area means home, family and tradition. We have a strong sense of tradition, and we're looking to create a strong, bright future - a future that includes you. What will you be doing?· Oversees and supervises daily line operation. · Prepares all food items for buffet, banquet and restaurant use according to standard recipes. · Visually inspects appearance of all food for proper taste, color combination and overall presentation to maintain appeal. · Schedule appropriate number of staff according to daily needs of banquet functions and weekly forecasts. · Supervise all staff including training, counseling and discipline. · Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness. · Properly rotates food products in order to keep spoilage and waste to a minimum. · Ensures that all equipment in work area is properly cleaned and sanitized. · Performs other duties as required. What do you bring to the role?· Any combination of education and experience that provides the required knowledge, skills and abilities. · High School diploma preferred. · Culinary or Apprenticeship program preferred. · 2-3 years of experience required in lead cook position. · Experience with Italian Cuisine. · Above average knowledge of accepted safety sanitation standards. · Extensive experience with slicers, mixers, grinders, food processors, etc. · Above average mathematical skills necessary to understand recipes, measurements, requisitions amounts and portion sizes. · Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other associates. What's in it for you?· Free meals every shift made by our talented culinary team· Paid time off· Golf, Ski, Restaurant & Spa discounts· Hotel room discounts as low as $49 per night· WELL Spa Gym membership for $16 per paycheck· Advancement opportunities across the property and US· Friendly work atmosphere· Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits· Recognition programs (aka get paid to celebrate) About Us:A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer. A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U. S. -based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills. The Grand Geneva Resort & Spa is an equal opportunity employer. Primary Location: United States-Wisconsin-Lake GenevaWork Locations: Grand Geneva Resort 7036 Grand Geneva Way Highway 50 East Lake Geneva 53147Job: Culinary/KitchenJob Posting: Dec 11, 2025, 6:31:22 PM