Sous chef jobs in Waukesha, WI

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$100,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 19, 2025. About the Venue A mission-based non-profit organization located in downtown Milwaukee, the Marcus Performing Arts Center (MPAC) brings high-quality arts and cultural programming to Southeastern Wisconsin. Serving more than 200,000 people annually, MPAC brings a diverse range of celebrated performing arts to the region, including: Tony Award-winning Broadway shows. Exceptional music, dance, and theatre events from artists in Milwaukee and around the world. Exciting community events & celebrations. Fun, educational experiences for young audiences. Private events, like weddings and meetings. A fixture in Milwaukee for over 50 years, MPAC is home to four major resident companies: Black Arts MKE, First Stage, The Florentine Opera, and Milwaukee Ballet. MPAC is proud to be part of the Milwaukee Theater District as well as a dedicated War Memorial facility, honoring those who bravely served our country. From our world-class performances to inspiring community events, we hope your experience at the Marcus Performing Arts Center leaves you feeling transported and transformed. Responsibilities Responsible for managing, developing and mentoring staff of full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Are you an innovative culinary trailblazer driven by a relentless passion for orchestrating unforgettable experiences on any scale? We are seeking an Executive Chef to lead and elevate the culinary operations of our dynamic, high-volume catering organization. This hands-on role is ideal for a results-driven professional who thrives in a fast-paced environment while maintaining impeccable standards of quality, creativity, and teamwork. This dynamic and experienced culinary expert sets the tone for kitchen direction, efficiency and creativity. The primary focus is to maintain high-quality standards, lead and mentor our culinary team, assist with food preparation and ensure the highest quality of food, presentation, design and taste profiles are delivered to our clientele. A visionary force in the kitchen, the Executive Chef inspires excellence at every turn, uniting business savvy with infectious enthusiasm to cultivate a kitchen culture that crackles with positivity and productivity. About Us Zilli Hospitality Group, a celebrated leader in the event and catering industry, specializing in creating exceptional culinary and memorable client experiences for events of all sizes, is looking to add talent to our team. As we continue to grow, we are looking for an Executive Chef to oversee our hospitality-focused kitchen operations and collaborate closely with our culinary, sales and operations teams to ensure smooth, efficient, and elevated guest experiences. Join a team that values success, passion, innovation, and exceptional customer service at every level, every day for every valuable client. Responsibilities · Lead and inspire a high-volume, fast-paced culinary team. · Oversee food production, ensuring consistency, quality, and efficiency. · Manage menu planning, inventory, purchasing, and vendor relations. · Uphold food safety, sanitation, and workplace safety standards. · Monitor and control food and labor costs, aligning with budgets. · Foster collaboration with sales, operations, and event teams. · Conduct tastings, line checks, and quality audits. · Maintain and update menus based on seasonality, client needs, and cost. · Supervise scheduling, training, and performance of kitchen staff. · Execute both on-premise and off-premise events with excellence. · Maintain kitchen equipment, SOPs, and high standards of presentation. · Engage directly with clients through tastings and food presentations. Qualifications · 5+ years in an Executive Chef or senior culinary leadership role in high-volume restaurants, hotels, or catering. · Strong leadership and team-building skills with cross-departmental collaboration experience. · Expertise in culinary techniques, menu development, and food safety compliance. · Proven ability to manage budgets, inventory, and cost controls. · Experience with catering/event operations and production scheduling. · Proficient in kitchen management software, recipe systems, and Microsoft Office. · Excellent communication, organizational, and decision-making skills. Valid driver's license; able to lift 30+ lbs. and work on feet for extended periods. · Passion for hospitality, innovation, and delivering exceptional client experiences. Why Join Us? Zilli Hospitality Group, a celebrated leader in the event and catering industry, experiencing record growth is excited to add this leadership position to our dynamic team that places a high value on success, innovation, and exceptional customer service. We are passionate about creating a positive work environment and are always looking for talented professionals who share our passion for exceeding our clients' expectations. We offer a very competitive salary and benefits package. Hiring Bonus 401(k) Match H/D/L Insurance PTO Referral Program Advancement Opportunities Profit Sharing

Are you ready to take the next step in your culinary career with a truly unique role at the heart of an entertainment leader? We're seeking a Sous Chef with the creativity, precision, and drive to thrive in a high-profile, fast-paced kitchen in one of the most reknown hospitality venues in the United States. As the right hand to our Executive Chef, you'll have the opportunity to shape menus, mentor rising culinary talent, and showcase your craft to a discerning and unique clientele. This is more than a kitchen role-it's a stage for innovation, creativity, and culinary excellence. We offer: The chance to work alongside renowned culinary talent in a nationally recognized environment. A platform to elevate your career and reputation in the industry. The ability to influence and refine the culinary identity of a high-profile establishment. A culture of collaboration, inspiration, and uncompromising standards. This role is ideal for a chef with exceptional skills, a passion for innovation, and the ambition to make an impact in a visible and influential setting. If you're ready to step into the spotlight and help define the future of our kitchen, we want to hear from you. PTG Live Events, LLC, more commonly known as The Pabst Theater Group, is a multi-faceted entertainment organization that hosts over 500 live events annually across six venues in downtown Milwaukee: Pabst Theater Riverside Theater Miller High Life Theatre Turner Hall Ballroom The Fitzgerald Vivarium The Pabst Theater Group is dedicated to providing top-notch hospitality to world-class artists and patrons alike. This is a union-represented position in collective bargaining. PRIMARY PURPOSE: The Sous Chef is responsible for assisting the Executive Chef in all aspects of kitchen operations, ensuring high-quality food preparation, presentation, and consistency. This role involves maintaining food safety standards, collaborating with kitchen staff, and contributing to menu development. MAJOR DUTIES AND RESPONSIBILITIES: • Assists the Executive Chef in daily kitchen operations, including preparation, cooking, plating, and timely service of all menu items. • Trains kitchen staff to ensure consistent quality and adherence to recipes and standards. • Performs duties such as hopping out and procuring ingredients for service. • Executes daily prep list to ensure all items are completed in a quality manner by service time. • Monitors inventory levels. • Ensures compliance with health, safety, and sanitation regulations at all times. • Ensures that food products, presentation, and plating are of the highest standards. • Collaborates with the Executive Chef in menu planning, special events, and seasonal offerings that adhere to dietary preferences, restrictions, and allergies of tours. • Maintains proper storage, rotation, and labeling of food to minimize waste. • Monitors holding and storage operations, stocking and food rotation in a routine and clerical manner. • Upholds a clean, organized, and efficient kitchen environment. • Acts as a resource to other kitchen staff. • Adheres to all safety standards. • Performs other duties as assigned. SUPERVISORY/MANAGEMENT RESPONSIBILITIES: No Direct Reports. MINIMUM EDUCATION AND EXPERIENCE REQUIRED: ● 5 years' experience working in a scratch cooking, professional kitchen. ● High Scholl Diploma or GED. • Understanding and experience in kitchen sanitation and regulations for food handling. • Skilled in sustainability with menu planning. • Proficiency with Gmail and Google Docs. • Ability to maintain personal hygiene. PREFERRED QUALIFICATIONS: ● ServSafe Certification. ● Experience working with many culinary trends, cuisines, and cultures. ● Creative talent for designing a menu with sustainability food cost in mind. • Experience with budgeting, inventory, scheduling, and cost control. GENERAL SKILLS/QUALIFICATIONS: ● Self-motivated, focused on consistently exceeding expectations. ● Ability to work under pressure. ● Ability to adapt and change plans or ideas based on new information. ● Ability to be organized and work in a fast-paced environment. ● Exceptional communication skills both written and verbal. ● Ability to work well with others and be part of a team. ● Ability to follow food and safety and sanitation regulations. ● Good customer service skills. ● Self-motivated and flexible attitude. ● Attention to detail. ● Strong interpersonal skills. PHYSICAL REQUIREMENTS: ● Able to regularly lift and/or move up to 25 lbs. and occasionally lift and/or move up to 50 lbs. ● Able to use close vision, distance vision, depth perception, color determination, and adjustment of focus. ● Regularly required to sit, stand, walk, talk, and hear. ● Occasionally required to bend, twist, climb, kneel and balance. ● Repeatedly required to use hands to grasp, reach, and operate objects, utensils, or controls. ● Must comply with any safety or PPE requirements. Reasonable accommodations are made to enable individuals with disabilities to perform essential job functions. WORK ENVIRONMENT: Typically Cooks will work indoors and often wear uniforms such as aprons or jackets. Often wear safety attire such as gloves. Cooks may be exposed to hazardous situations and conditions that produce cuts or minor burns, and are often exposed to hot or cold temperatures, such as when working near ovens or retrieving food from freezers. Often work in a noisy and distracting environment. SCHEDULE: May work early mornings, late evenings, or weekends. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee of this job. Duties, responsibilities and activities may change at any time with or without notice. Travel Travel may be necessary between any of six PTG Live venues within the metropolitan Milwaukee area.

Benefits: Flexible schedule Opportunity for advancement Training & development Job Title: Sous Chef Job Type: Full-Time I Hourly(Weekend Availability NECESSARY) 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. 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 Compensation: $18.00 - $20.00 per hour "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~ ***********************************

Benefits: Competitive salary Employee discounts Flexible schedule Opportunity for advancement Training & development Job Title: Sous Chef Job Type: Full-Time I Hourly(Weekend Availability NECESSARY) 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. 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 Compensation: $18.00 - $20.00 per hour "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~ *********************************** Compensation: $18.00 - $20.00 per hour Cream City Concepts is Milwaukee's premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces. ~Who's on Third~ ***************************** ~Oak Barrel Public House~ ********************************* ~Third Street Tavern~ *********************************** ~Who's on Layton~ ***********************

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

Who WE Are: Our mission is to be Chicagoland's premier gaming and entertainment destination, celebrated for unparalleled hospitality and an unforgettable guest experience. We're not just a casino; we're a community where our team members thrive, with countless opportunities for career growth and a workplace culture centered on inclusivity and fun. As we continue to elevate our standards of excellence, we seek dynamic, coachable individuals who are passionate about hospitality and eager to grow with us. At American Place Casino, every moment is crafted to delight, every opportunity is a pathway to success. Who WE Are Looking For: We're seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas; including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage management team to drive sales, enhance the guest experience, and support the continued growth of the business. What is expected of YOU: Leadership & Culture: The Executive Chef is responsible for creating and/or maintaining an upbeat, productive and educational environment. Responsible for projecting a positive attitude and visible respect for all employees and food. Responsible for ongoing training and perpetual improvement of product and workplace (i.e. Safety & Sanitation). Provides feedback and direction to the Chef team so as to continue their development. Is a lead member in the management team and therefore actively participates in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business. Guest Experience & Service Excellence: The Executive Chef is responsible for working with the management and front-line teams to increase guest counts and to develop a loyal guest base. By keeping a keen eye on service particulars in every front of house & back of house department, as well as on the training of all new hires, service excellence can be achieved. Required to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Staffing & Recruitment: The Executive Chef is responsible for assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions. In particular, the following areas of responsibility: Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees. Training: Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.). Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Administration: Completing bi-annual performance reviews of Sous Chefs. Working with the leadership team to ensure all kitchen employees receive a yearly review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents Counseling sessions Accidents/injuries (with regards to workman's compensation) Termination reports Change of status forms Management Development: Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chef's progress. Must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the culinary team as well as key hourly employees is critical for the success of the American Place Casino Food & Beverage team. Financial Oversight & Cost Control: The Executive Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. And expected to: Participate in all P&L review meetings. Analyze a monthly P&L. Develop an appropriate kitchen action plan and follow through on those plans. Will be required to work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the back of house operations. Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost based on purchases. Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable. Other assigned duties. Experience YOU will need: The Executive Chef is required to possess a working knowledge of the systems used within our company. In particular the EC must be proficient in the following: Opening and closing procedures, Producing accurate monthly inventories, when necessary, food knowledge, and POS System. Experienced in high volume food sales Possess leadership, team building and implementation skills 4+ years of management experience 7+ years of foodservice experience Exhibits superior technical and natural cooking abilities College degree preferred Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods Bilingual is a plus (preferred) Physical Requirements: Able to train and manage a large staff Able to stand for a 10-14-hour shift Other physical demands of this job may include, but are not limited to: sitting, bending, lifting, reaching, pulling/pushing, kneeling, squatting, and grasping Certificates, Licenses, Registrations: ● Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations. Benefits/Perks: Medical, Dental, Vision 401K Educational Tuition Reimbursement Ventra Program, EAP programs, etc. Salary Range: $85,000-$90,000 Company Statement on EOAA: American Place Casino is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

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. As the Sous Chef, you are responsible for effectively directing and supervising the daily operation of the kitchen including but not limited to training, motivating, and monitoring of kitchen staff, assisting with ordering and inventory, and food preparation in adherence to the direction of the Executive Chef and company standards. WHAT YOUR DAY WILL LOOK LIKE Leads a small team in supporting and servicing the day-to-day activities. Executes well-defined work assignments that are subject to a moderate level of control and review. Assists the Executive Chef in meeting and exceeding company food budget and goals Assists the Executive Chef in ensuring all kitchen staff are trained on dish specification Ordering food product to appropriate levels Prepare food for service appropriate to sales levels Assists in monitoring and controlling stock levels and makes sure stock rotation is followed in all store rooms and coolers Leads by example, setting the pace and standards Manage disciplinary issues as needed in conjunction with the Executive Chef/General Manager 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 Conduct 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 preparation and storage of food meets company and statutory health and safety requirements Ensure the kitchen adequately stocked with all necessary goods to create a smooth meal service Respect all co-workers and managers Have fun at work; leave baggage at the door; come to work with a positive attitude ready and willing to help create a fun and memorable experience for our guests Promote a positive perception of the company at all times both internally and in public GHG24 Requirements WHAT IT TAKES TO SUCCEED Experience and/or Training Three plus years of Line Cook and Supervisory experience or culinary school required ServSafe certified 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 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.

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.

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

The LifeCafe Chef leads and coordinates activities of assembly and prep team members and other workers engaged in preparing and cooking food. They are responsible for keeping cost of goods in line with or better than budget. They provide leadership in the fulfillment of Life Time's mission statement and brand. Job Duties and Responsibilities * Maintains daily operations of back of house including maintaining cleanliness, ordering food and supplies, evaluating prep lists and par levels * Observes and manages workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are following recipe standards * Supervises, trains, develops, and assesses cooks and dishwashers to ensure continuous growth through orientations, direction, and feedback * Maximizes profit by controlling food costs through recipe adherence, proper ordering and par levels. Assists the Café Leader with inventory control * Makes recommendations on the hiring, the promotion and termination of employees to the Café Leader Position Requirements * High School Diploma, GED, or equivalent * 2+ years of experience * Previous kitchen experience * ServSafe Food Manager Certification or equivalent * ServSafe Alcohol Safety or equivalent (if applicable) * ServSafe Allergen Certification or equivalent (if applicable) * Ability to stay calm and overcome any food production issues * Ability to stand, walk, and/or sit for long periods of time Preferred Requirements * Culinary school Diploma * Leader of a kitchen team - Ordering, Inventory, Cost Control and Menu Development Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

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

Castle Senior Living is looking for energetic and caring new faces to join our culinary team. With a new Culinary Manager on board, 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 open or close (7pm latest) during the week and every other weekend rotation. Position Summary The ideal candidate will prepare and create tasty and balanced meals, but also serve and interact with residents to ensure an exceptional mealtime experience. At the end of meals this person will help with cleaning and preparation for the next days meal services. Qualifications * Experience serving in the healthcare field preferred but not required. * Strong customer service background * Passion for working with the elderly community Apply now by submitting your resume to join our culinary team in a new building and work in a State of the Art Kitchen. Again, no late nights and every other weekend off with competitive pay and benefits. 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.

Join Our Culinary Revolution as a Chef or Food Entrepreneur! Are you a passionate chef or an aspiring food entrepreneur ready to make your mark in Milwaukee's vibrant culinary scene? The Diverse Dining Market is looking for talented individuals with at least 5 years of experience to join our innovative marketplace. This is your chance to showcase your culinary creations, connect with a diverse community, and grow your business in a supportive and dynamic environment! About Us The Diverse Dining Market, opened in 2024, is more than just a food hall-it's a platform for empowerment. Located in Milwaukee, we're dedicated to helping food entrepreneurs, especially those from minority communities, thrive. By minimizing the costs and risks of opening a traditional restaurant, we provide a space for chefs to share their culinary talents, connect with new customers, and build sustainable businesses. With rotating guest restaurants and a wide variety of cuisines, we're fostering a community that celebrates diversity, innovation, and delicious food. What You'll Do As a Chef or Food Entrepreneur at The Diverse Dining Market, you'll have the opportunity to: - Showcase Your Talent: Bring your unique culinary vision to life and share it with a diverse and appreciative audience. - Build Your Business: Use our platform to grow your customer base and establish your brand without the high risks of a traditional restaurant. - Engage with the Community: Be part of a vibrant marketplace that values connection, creativity, and collaboration. - Experiment and Innovate: Take advantage of our rotating guest restaurant opportunities to test new concepts and expand your culinary repertoire. What We're Looking For We're seeking chefs and food entrepreneurs who are: - Experienced: At least 5 years of culinary or food business experience. - Passionate: A love for food and a drive to share your culinary vision with others. - Entrepreneurial: Eager to build and grow a sustainable business in a supportive environment. - Community-Oriented: Excited to engage with Milwaukee's diverse community and contribute to our mission of empowerment and inclusivity. Why Join Us? While we don't offer traditional benefits, we provide something even more valuable-a platform to grow your business, connect with a supportive community, and make your culinary dreams a reality. At The Diverse Dining Market, you'll be part of a movement that's redefining the food industry and creating opportunities for food entrepreneurs to thrive. Our Culture and Values At The Diverse Dining Market, we believe in: - Empowerment: Supporting food entrepreneurs to achieve their dreams. - Diversity: Celebrating the rich tapestry of cuisines and cultures in our community. - Sustainability: Building businesses that last and make a positive impact. - Community: Creating a welcoming space where everyone feels at home. Ready to Join Us? If you're ready to take your culinary career to the next level and be part of a community that values creativity, diversity, and entrepreneurship, we'd love to hear from you! Apply today and let's create something amazing together at The Diverse Dining Market.

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.

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

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

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