Sous chef jobs in Wisconsin

OrganicLife is seeking an experienced K-12 District Chef Manager to join their team in Milwaukee, WI! Responsible for planning, managing, monitoring, hiring, supervising and providing assistance in the provisioning, operation, and functions of a school district food service cafeteria(s) with food service workers serving breakfast and lunch under the National School Lunch Program. Essential Tasks: Plan, coordinate, assign, oversee, and participate as required in the preparation, cooking, and serving of food; prepare and maintain necessary records and files. Menu & Culinary: Develop menus, create seasonal specials, and focus on nutritious, diverse food. Provide full culinary management of the food service operation, including inventory, ordering, and receiving. Identify problems and suggest changes in methods and procedures. Open kitchen, set up equipment, and prepare cafeteria for service. Hire and train food service employees in operational procedures. Maintain accurate food service production records. Ensure consistency in food preparation and service to students and school employees. Prepare equipment for food preparation and monitor refrigeration equipment. Order cafeteria supplies and prepare food orders. Prepare foods as needed; maintain inventory and production records. Set up monies for cash registers. Count and balance cash received; prepare deposits and deposit monies in the bank. Prepare work details for the next day; secure kitchen for the next day and when not in use. Supervise cleaning and sanitizing of eating utensils, counters, and equipment. Compile reports, bills, deposit slips, and cash register reports. Receive, check, and sign for food delivered to school; prepare work schedules and maintain timesheets. Prepare food production records and distribute them to schools to maintain accurate counts of meals prepared, served, and wasted. Coordinate efforts with school staff, faculty, and support personnel, including district clients, delivery, maintenance, security, custodial, etc. Attend meetings. Perform related work as required. KNOWLEDGE, SKILLS, AND ABILITIES Expertise in preparing, cooking, and serving food in large quantities. Understanding of food quality and nutritional values. Familiarity with USDA school food service Child Nutrition programs, including National School Lunch Program and National School Breakfast Program guidelines. Knowledge of receiving and storing food in large quantities. Skilled in kitchen sanitation and safety measures, including the operation, cleaning, and care of utensils, equipment, and work areas. Experienced in supervising the work of others. Capable of preparing accurate reports. Strong interpersonal skills, with the ability to establish and maintain effective working relationships with associates, students, and school staff. Maintains emotional control and works effectively in a fast-paced environment; communicates with customers and staff in a pleasant, courteous manner. Highly organized, able to manage multiple responsibilities simultaneously, and consistently completes reports and documents accurately and on time. EDUCATION AND EXPERIENCE Bachelor's degree or equivalent experience preferred. NSLP experience preferred. Three years of culinary management experience in contract foodservice, fine dining, or restaurant settings with inventory and purchasing knowledge and control. Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. PHYSICAL REQUIREMENTS Some walking, moving, driving, carrying, bending, kneeling, reaching, handling, pushing, and pulling. Ability to lift a minimum of 50 pounds, stand for long periods of time, and withstand heat. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.

Welcome to the Kalahari Experience At Kalahari Resorts & Conventions, we don't just create vacations-we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we're more than a resort. As a major employer, we provide thousands of jobs and career growth opportunities while delivering exceptional service. Our associates take care of millions of guests each year, making every visit special. Beyond our walls, we're making a difference. Through our partnership with charity: water, we're committed to bringing clean water to one million people in Africa. Culinary Internship Program Kalahari Resorts & Conventions is seeking a Culinary Internship Program. This track offers on-the-job training, mentoring relationships with regular coaching, and an opportunity to connect and build life-long relationships with culinary leaders and peers. There are a select number of spots available in this program. This internship is front-line work, mixed with learning various supervisory roles. This experience does rotate between different areas/kitchens, but you may be asked to help in other areas as business volumes vary. If you're interested in learning systems, working in multiple concepts, scratch cooking and finding out how Kalahari feeds the masses - down to an intimate dinner - this is for you! Previous cooking experience is necessary. Culinary Art Focus All Kalahari properties have multiple concepts, from coffee and scratch-pastry shops, sit-down restaurants, a beverage operation, to a full-service convention center. As a Culinary Intern you will gain the unforgettable experience of being part of our back-of-the-house teams in either: Double Cut Steak House, Sortino's, Cinco Niño's, B-Lux Bar & Grill, Cinco Nino's, waterpark eateries, banquets, baking/pastry, and the production kitchen. Baking & Pastry Arts Focus All Kalahari properties have a from-scratch production bake shop. Baking and Pastry Arts Program will rotate through a variety of roles, including bulk recipe batching, bread production, pastry/cakes, displays/plating. Payrate: $18.00/hr. What We're Looking For One or more of these criteria must apply to be eligible: A student enrolled at the Culinary Institute of America in a Culinary or Pastry Arts Program. (Kalahari is a Certified Externship Site for CIA externs) A student enrolled in a culinary or pastry arts program at a community college or university. No formal schooling but has at least one year of experience in a commercial kitchen or restaurant. Someone seeking hands-on work experience and gaining invaluable industry knowledge Kalahari's Culinary Intern program is typically a minimum of 12 weeks but can be customized according to curriculum requirements. We view this experience as a chance for you to showcase your talents and to make a positive difference. Successful interns will be strongly considered to remain with the company after graduation. We accept applications year-round for our Culinary Internship Program. A Sampling of Our Benefits Our team enjoys a comprehensive benefits package, including: Career growth opportunities with promotion from within 401(k) matching, paid time off, and holiday compensation Health, dental, and vision coverage for full-time associates Employee appreciation events, discounts, and perks at all resorts Education assistance programs to help advance your career Be Part of Something Extraordinary At Kalahari, we're proud to be recognized by Forbes as one of America's Best Midsize Employers and by USA TODAY as the #1 Best Indoor Water Park. These awards reflect our commitment to both our guests and team members. Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you're delivering incredible guest service, crafting memorable meals, or leading a team, your work makes a real impact. Current locations include Wisconsin Dells, WI (2000), Sandusky, OH (2005), Pocono Manor, PA (2015), Round Rock, TX (2020), and Spotsylvania County, VA (2026). Kalahari Resorts & Conventions is an Equal Opportunity Employer.

Work Mode: Onsite Opportunity The Chef de Cuisine position is responsible for planning, organizing, controlling and directing the work of associates in their operation. Must meet the requirements of the department ensuring superior product quality, consistency, service standards and profit goals are met or exceeded. Supervise the daily ordering, receiving, and proper handling of products, develop new menus, train, and develop staff to ensure that all products represent luxury standards. Specific Responsibilities Quality Control * Standardize recipes, plating instructions, and menu costs. * Monitor freshness and inspect food products to ensure quality and portion consistency. Engage daily in the preparation of food to ensure execution and quality standards are met while minimizing waste. * Ensure cleanliness and organization of kitchen while maintaining sanitation guidelines are set forth by Kohler Hospitality, local, state, and federal regulations are in compliance. * Work closely with the Inventory manager and purchasing to source best quality at best price amongst food vendors while monitoring food shipments. Financials * Control all labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, allowing for fluctuation throughout seasonality. * Monitor sales mix reports monthly, constantly adjusting to enhance guest experience and profitability. * Create features and work with management to execute special events and marketing opportunities. * Participate in the annual budgeting process. Production * Demonstrate a thorough knowledge of food handling and preparation techniques. Store, rotate and label food items and maintain a well sanitized kitchen in accordance with health regulations. * Work closely with purchasing to stay current on new products that can improve quality and/or lower costs. * Stay current with hotel and culinary trends to provide innovative menu ideas. * Participate in Kohler affiliated special, or PR events as needed. * Be prepared to assist in all culinary operations when backup is needed. Leadership * Interview, select, train, integrate, evaluate, lead, motivate, coach, and discipline all employees in the kitchen's food production area to ensure that established cultural and Kohler standards are met, long-range strategic planning for outlet operation. * Actively support the company's mission by consistently providing world-class products and service to our guests. * Interact directly with guests to ascertain satisfaction. * Conduct staff meetings and cascade pertinent information to associates. * Attend regular operational meetings to ensure effective communication, coordination, and cooperation between departments. * Coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods. * Work harmoniously and professionally with co-workers and supervisors. * Participate in MOD program within hotel. Skills/Requirements * College degree specializing in hotel/restaurant management or culinary arts, or equivalent experience is preferred. Food Manager Certification required or completion of this certificate within 30 days of employment. * Requires clear, concise written and verbal communication skills, strong technical skills, excellent time management skills, strong organizational skills, excellent safety and sanitation skills and creative problem-solving skills. Physical Requirements * Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day. * Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time. Applicants must be authorized to work in the US without requiring sponsorship now or in the future. We believe in supporting you from the moment you join us, which is why Kohler offers day 1 benefits. This means you'll have access to your applicable benefit programs from your first day on the job, with no waiting period. The salary range for this position is $85,400 - $130,300. The specific salary offered to a candidate may be influenced by a variety of factors including the candidate's experience, their education, and the work location. In addition, this position is eligible for a performance bonus/variable incentive compensation. Why Choose Kohler? We empower each associate to #BecomeMoreAtKohler with a competitive total rewards package to support your health and wellbeing, access to career growth and development opportunities, a diverse and inclusive workplace, and a strong culture of innovation. With more than 30,000 bold leaders across the globe, we're driving meaningful change in our mission to help people live gracious, healthy, and sustainable lives. About Us It is Kohler's policy to recruit, hire, and promote qualified applicants without regard to race, creed, religion, age, sex, sexual orientation, gender identity or expression, marital status, national origin, disability or status as a protected veteran. If, as an individual with a disability, you need reasonable accommodation during the recruitment process, please contact *********************. Kohler Co. is an equal opportunity/affirmative action employer.

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

EXECUTIVE BANQUET CHEF at Destination Geneva National With panoramic course and lake views, Destination Geneva National's sprawling 56,000-square-foot Clubhouse sets the stage for celebrations and memories year-round with its exquisite on-site member and resort events while drawing loyal diners, overnight guests and golfers to the on-site turf smokehouse and new Paloma Cantina alongside GN's one-acre Himalayas-style putting course, The Dance Floor. This is your opportunity to join Geneva National's premier Culinary team as Banquet Chef overseeing all culinary operations related to banquets, events, conferences, weddings, and other large-scale gatherings. Whether in our restaurants or for a wedding, corporate retreat or other upscale gathering, the dining experience is of utmost importance to our guests. Not only do we wish to deliver an inspired menu and artfully plated dishes, but we wish to do so with genuine care and the highest customer service. As Executive Banquet Chef, you would coordinate, synchronize, and define all day-to-day culinary banquet operations including food preparation and presentation, staff scheduling and management, menu planning, and maintenance of food quality and sanitation standards. ESSENTIAL FUNCTIONS Primary responsibilities include, but are not limited to the following: Collaborate with event planners, banquet managers, and clients to understand their requirements and preferences. Create innovative and diverse menus that cater to various tastes and dietary needs. Ensure the availability of high-quality ingredients and oversee their procurement. Develop and maintain standardized recipes for consistent quality and presentation. Supervise and participate in food preparation, ensuring adherence to recipes, portion sizes, and quality standards. Coordinate with kitchen staff to ensure timely and efficient execution of banquet menus. Oversee the plating and presentation of dishes to ensure attractive and visually appealing displays. Maintain a focus on food safety and hygiene practices, ensuring compliance with health and safety regulations. Lead and motivate a team of cooks and kitchen staff dedicated to the banquet department. Train and mentor kitchen staff, ensuring continuous improvement in culinary skills and knowledge. Organize work schedules, allocate tasks, and manage resources effectively. Foster a positive and collaborative work environment, promoting teamwork and open communication. Maintain a keen eye on inventory levels, controlling food costs, and minimizing wastage. Collaborate with the purchasing department to ensure timely and accurate inventory replenishment. Ensure all food items are properly labeled and rotated following the First In/First Out method. Continuously evaluate and streamline banquet kitchen operations for improved efficiency. Monitor and maintain kitchen equipment, reporting any issues for prompt resolution. Ensure exceptional food quality, taste, and presentation that meet or exceed guest expectations. Address guest concerns or special requests promptly and professionally. Regularly interact with guests during events to gather feedback and enhance their dining experience. Collaborate with other departments to ensure seamless coordination and guest satisfaction. QUALIFICATIONS & REQUIREMENTS Proven experience as a Banquet Chef or in a similar culinary leadership role within an upscale hotel or resort. Extensive knowledge of culinary techniques, menu planning, and food presentation. Strong understanding of food safety and sanitation regulations. Excellent leadership and team management skills. Ability to work in a fast-paced, high-pressure environment and manage multiple events simultaneously. Creativity and ability to develop innovative menus while accommodating diverse dietary needs. Strong organizational and time management skills. Excellent communication and interpersonal skills. Culinary degree or relevant certification is a plus. Five years' prior culinary experience. Food sanitation certificate. ABOUT DESTINATION GENEVA NATIONAL Based in Lake Geneva, Wisconsin's premier resort town, Paloma Resorts' Destination Geneva National has made legendary golf a tradition for 30 years in Southeast Wisconsin. Here Arnold Palmer, Gary Player, and Lee Trevino each carved out a signature course as timeless as the game itself. From 54 holes of the finest risk-reward golf, award-winning dining, and upscale on-course lodging, Destination GN continues to grow and evolve to meet the needs of today's golfer, traveler and foodie. BENEFITS Competitive salary and performance-based incentives. Comprehensive benefits package, including health, dental, and retirement plans. Opportunity to work in a stunning resort setting with access to recreational facilities. Encouraging and supportive work environment that values creativity and teamwork. Potential for professional growth within a dynamic hospitality organization. All full-time, year-round associates are eligible for health, dental, eye and life insurance as well as PTO, the company's 401k plan, and fitness center benefits. Additionally, all seasonal and year-round staff receive benefits including complimentary golf, discounts at our dining facilities and Pro Shop, reduced greens fees for your foursome, special hotel rates for friends & family, monthly associate golf tournaments, and more. All staff benefit from the option for pay-as-you-earn with Dayforce Wallet. NOTE: This is not intended and should not be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with this job. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g., emergencies, changes in workload, rush jobs or technology developments) dictate. Paloma Resorts is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, sexual orientation, or any other legally protected status.

Current Employees: If you are currently employed at any of the Universities of Wisconsin, log in to Workday to apply through the internal application process. Position Title:Temporary Chef (Continuous Recruitment) Job Category:University StaffEmployment Type:Temporary (Fixed Term) Job Profile:ChefJob Duties: This Lead position ensures that dining standards are attained so customers have an enjoyable dining experience in any of our facilities. These operations include Residential Dining, Lower Market Place, Food Court, Coffee Shops and Catering areas within University Dining. Among the standards are courteous service, proper sanitation procedures, proper use and care of equipment, and the efficient production of quality, wholesome, and properly prepared foods according to standardized menus and recipes. These standards are maintained through a corps of student employees and classified staff who receive training and leadership from this position. This position will assist the Sous Chefs in coordinating and leading the production activity of 4-50 employees on any one shift. University Dining is a department within the Student Affairs division and is closely linked with the University Centers and Housing and Residence Life. Shift: Sunday-Saturday per schedule. Evening, Weekend and Holiday hours will be required. Key Job Responsibilities: Executes, trains, and assists with leading food production activities and procedures of dining staff and student workers Prepares a variety of food according to customer orders or established menus/recipes, following approved procedures Greets customers, answers questions, and provides information regarding food preparation and associated activities Monitors and maintains portion controls and adheres to safe food quality, handling, and sanitation processes Audits and maintains inventory, equipment, and clean work areas Assists with recipe development, food testing, and daily menu planning to meet anticipated customer needs Department: University Dining FTE: 87.5% (Full time during academic year; optional summer hours) Compensation: $16-$18 per hour, minimum, based on qualifications and experience Required Qualifications: Expertise or elevated level of interest in various cuisines, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated proficiency in all cooking methods. Knowledge of efficient and safe use and cleaning procedures of food service equipment such as ovens, choppers, slicers, etc. Knowledge of food production methods and procedures including sanitation, weights, and measures Ability to read and interpret recipe information and production sheets from menu management system. The work environment requires that the incumbent communicate courteously, following customer service standards to vendors, supervisors, customers, and all DSC team members, often under stressful circumstances. The work must be performed within time constraints meetings quality schedules, and deadlines. Thorough knowledge of food products, quality standards, and experience in the use of materials, methods, and equipment used in large scale cooking. Ability to independently coordinate and guide preparation activities on a large scale. Extensive knowledge of sanitation and health precautions in food preparation and service. The ability to obtain ServSafe Certification within three months of hire and complete recertification within three months of expiration. Working knowledge of food allergens, values, and nutrition. Ability to prepare food for special menus and adapt recipes as needed. Preferred Qualifications: Ability to drive a state vehicle Prefer ACF certification Ability to work cooperatively with all staff members and the larger university community. Education: Prefer Associates Degree in Culinary or Hospitality Management or Related Experience. How to Apply: TO ENSURE CONSIDERATION: Application materials will be evaluated and the most qualified applicants will be invited to participate in the next step of the selection process. Incomplete application materials may not receive consideration. Files must be complete to be considered. Submission in PDF format is preferred for any optional attachments. Employment will require a criminal background check and pre-employment physical assessment. It will also require you and your references to answer questions regarding sexual violence and sexual harassment and a valid driver's license. Contact Information: For additional information regarding the position, please call or email: Marty Kalepp Email: **************** Phone: ************ If you have any questions regarding the application process or need special arrangements, please call or email: Human Resources Email: ************************ Phone: ************ Special Notes: Through the discovery and dissemination of knowledge, UW-Stevens Point stimulates intellectual growth, provides a liberal education, and prepares students for a diverse sustainable world. The university is committed to creating a safe, inclusive learning community for all faculty and staff from a variety of backgrounds. Visit ******************************************* for more information about UW-Stevens Point. To learn about the Stevens Point (aka Point) area fun, jobs, housing, education, quality of life, and bragging rights, visit ***************************** Individuals with disabilities who need a reasonable accommodation during the application or interview process should contact Human Resources and Affirmative Action at ************ or ***********. The safety and success of students, faculty, and staff at the University of Wisconsin-Stevens Point is paramount. The Jeanne Clery Disclosure of Campus Security Policy and Campus Crime Statistics Act requires the distribution of an annual security report to all current and prospective students, faculty, and staff. You may obtain the complete report at ********************************************* The University of Wisconsin-Stevens Point will not reveal the identities of applicants who request confidentiality in writing, except the identity of the successful candidate will be released. See Wis. Stat. sec. 19.36(7). An offer of employment will require a criminal background check and authorization to work within the United States as required by the Immigration Reform and Control Act of 1986. EEO Statement: Qualified applicants will receive consideration for employment without regard to color, religion, sex, sexual orientation, gender identity, national origin, age, pregnancy, disability, status as a protected veteran, or other bases as defined by federal regulations and UW System policies. We are committed to building a workforce that represents a variety of backgrounds, perspectives, and skills, and encourage all qualified individuals to apply.

The sous chef is responsible for orchestrating food service during meal periods to include, starting service on time ensuring proper temperature, appearance, and quality of the food and completing meal service in accordance with state and departmental standards.This position is accountable to the Executive Chef. ESSENTIAL RESPONSIBILITIES Supervises all kitchen employees in the absence of the Executive Chef. Trains, coaches, and mentors employees to maintain high standards of food quality, production and service. Provides oversight of all hot and cold food for daily select menus which include special diets such as, puree, dysphagia mechanical, dysphagia advanced, low sodium, food allergies, calories control, and diabetic diets as required by state and departmental guidelines. Assist when necessary and provides direction in the production of food items such as stocks, soups, sauces, meats/fish, vegetables and starches for service, also assists in the preparation of cold foods when necessary. Oversees the preparation of hot and cold food made to order for all dining rooms, catered events, and room service meals in a timely manner. Assures food quality, proper temperatures and special diets are accurate. Any discrepancies must be corrected immediately before the meal is served to the guest. Maintains a daily production form that includes all food items produced during each meal period, all catered food served, and all leftover food, in accordance with departmental procedures. Oversees and makes sure the production cooks are recording temperatures of food items before and during each meal period and correcting temperatures if inadequate in accordance with state, county, and departmental standards. Oversees the recording of temperatures of walk-ins, reach in coolers, and freezers at the beginning and ending of the shift according to state, county, and departmental standards. Ensures proper rotation of food items in the refrigerated walk-ins, reach in coolers, freezers and dry storage areas as well as proper labeling and covering of all food items in accordance with state, county, and departmental standards. Ensures the proper thawing and cooling procedures of all food products according to state, county and departmental standards. Assists with monthly planning/conducting in-service training for kitchen employees. Executes and directs staff on proper upkeep and maintenance of all kitchen equipment. Ensures that all problems are reported to the Executive Chef immediately and the proper measures are taken to repair equipment in a timely manner. Willingly covers other stations due to employee sickness, vacations, and terminations if no cook is available. Collaborates with the Dining Services Manager and Dining Room Coordinators to create and maintain good communication and teamwork with the front of the house and back of the house. Assists the Executive Chef with monitoring, controlling, and computing time and attendance and maintaining proper documentation. Attends and participates in staff and departmental supervisor meetings. Directs staff and maintains a clean, organized and sanitary kitchen including all refrigerated and dry storage areas. Responsible for maintaining accurate reporting of all sanitizing and all sanitizer and antimicrobial logs according to state, county, and departmental standards. Works well under pressure; meeting multiple and sometimes completing deadlines. Employee must at all times demonstrate cooperative behavior with staff, colleagues, and supervisors Conducts employee 30/60 day stay interviews and annual reviews providing feedback and coaching to employees to help them achieve their goals. Assists with checking in and putting away any incoming food supply orders promptly and in accordance with state, county, and departmental standards. Responsible for all purchasing with the assistance of the Porter and making sure proper levels of product are on hand. Makes sure proper levels and rotation of emergency supplies are maintained according to state, county, and departmental standards. Participates in Facility Emergency Plan training and fire drills; and if an emergency or disaster occurs, immediately assumes the pre-assigned emergency duties. Develops new menu items and recipes for skilled nursing and Assisted Living and updating the menu program. Performs other duties or responsibilities as assigned by the Executive Chef or the Director of Dining Services. ESSENTIAL QUALIFICATIONS Minimum of two years formal culinary training program with degree or equivalent experience. Minimum of two years supervisory experience in a professional food service operation. Food service background in large production food preparation, hospital or healthcare facility. Knowledge of State and county regulations and kitchen sanitation procedures. ServSafe certified or the ability to obtain certification within six months of employment. Dietary experience desired, but not required. Be a role model of outstanding code of conduct and professional behavior, treating staff and resident with respect and dignity. Must be able to demonstrate good communication skills, both written and verbal. Must be organized, flexible, and work well under pressure. Knowledge of the safe use of knives, all commercial kitchen equipment, commercial dish machines, cleaning/sanitizing equipment, rolling carts, computer/printer, fax, telephone, copier, and elevators. MISSION STATEMENT We are Called to serve a thriving community where seniors are treated with dignity, connection and purpose.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Full-time Description The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business. We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a “can-do” attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family. JOB PURPOSE: The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. SUPERVISORY RESPONSIBILITIES: Trains and/or oversees training of kitchen staff. Schedules kitchen staff, assigning roles based on experience and skills. Supervises work product from kitchen and back-of-house staff. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with restaurant policy. PRIMARY DUTIES AND RESPONSIBILITIES: Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. Performs other related duties as assigned. All Other Duties as Assigned Requirements QUALIFICATION REQUIREMENTS: Highly organized and self-directed. Able to build relationships at all levels of the organization. Exceptional interpersonal, oral, presentation and written communication skills. Excellent project management skills. Ability to work in fast-paced, changing environment. Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration. Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative. Excellent time management, scheduling, managerial, and organizational skills. EDUCATION and/or EXPERIENCE REQUIREMENTS: Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook. At least two years of culinary managerial experience required. Business experience preferred. PHYSICAL REQUIREMENTS: While performing the duties of this job, the employee is: Regularly required to sit, talk, use repetitive motion, type, and hear. Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms. Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead. Must be able to lift up to 25 pounds at times. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

Job Description Located in the heart of Downtown Eau Claire, WI, The Lismore Hotel, a DoubleTree by Hilton, is seeking an Executive Chef who truly loves the craft. Someone who thrives in the energy of service, leads with confidence and creativity, and naturally inspires their team. Someone who understands that great food can change a moment and leave a lasting impression. In this role, you'll shape the culinary identity of our operation-from our award-winning restaurant, The Informalist, to our dynamic banquet program. You'll lead a passionate team, develop thoughtful, engaging menus, and create dishes that resonate with guests. Every day, you'll bring focus, curiosity, and a grounded presence that sets the tone for the kitchen. If you're an Executive Chef or Senior Sous Chef with at least three years of experience and you're fueled by passion, purpose, and genuine pride in the plates you serve and the teams you lead, come lead a culinary team where heart meets craft, creativity meets community, and your love for hospitality can truly shine. We offer a full range of health, dental, and supplemental insurance options, PTO, plus a competitive 401(k) plan. A little bit about Eau Claire, WI: In 2025, U.S. News World Report ranked Eau Claire the #1city to live in Wisconsin and #49 in the entire country. Thrillist ranked Eau Claire the #2 Coolest Small City in the U.S. Eau Claire offers a lower-than-average median home value, shorter-than-national average daily commutes, miles of rivers and trails, a lively music and arts scene, and a vibrant, evolving food culture. For the right candidate, we offer a relocation budget. Compensation: $65,000 - $80,000 yearly Responsibilities: A genuine love for leading people-developing talent, supporting growth, and using strong communication and soft skills to build a respectful, motivated team culture. Proven leadership in high-volume settings-restaurants, hotels, resorts, banquets, or upscale dining-where you've inspired teams and delivered excellence. A creative, adventurous approach to menu and recipe development, with the skill to balance flavor, cost, seasonality, and thoughtful innovation. A hands-on approach to inventory management and vendor relationships, ensuring the freshest ingredients and seamless back-of-house operations. Confidence and enthusiasm for delivering memorable experiences across everything from casual nights out to major events and celebrations. Strong, proven ability to manage kitchen finances, from budgeting and forecasting to PL analysis. A genuine talent for coaching, uplifting, and guiding your team with patience, clarity, and purpose. Warm, open communication that bridges the back-of-house and front-of-house, fostering trust and unity. Impeccable cleanliness, organization, and care for the kitchen environment. A calm, solution-focused presence, even in the most demanding moments of service. Strong knowledge of food safety regulations and sanitation standards to ensure compliance and excellence in food quality, safety, and consistency, and the ability to instill those standards in others. Qualifications: At least three years of experience as an Executive Chef or Senior Sous Chef. About Company ECWI Hospitality locations are managed by GF Hotels and Resorts. These properties consist of: The Lismore Hotel - A DoubleTree by Hilton (Informalist, Dive, ECDC) The Oxbow Hotel (The Lakely) Nucleus Cafe Racy D'Lenes Coffee Lounge

Sand Valley is a golf resort and community settled gently upon 12,000 acres of rugged, pre-historic sand dunes in central Wisconsin. Here, residents and guests will find six world-class golf courses built in harmony with the land: Sand Valley, Mammoth Dunes, Sandbox, The Lido, Sedge Valley, and Commons. Founded in 2016 by brothers Michael and Chris Keiser, the resort is known for its friendly hospitality and a community of golf and outdoor enthusiasts who have been drawn to the raw beauty and serenity of the vast Wisconsin Wilderness. Beyond premier golf, Sand Valley is a year-round celebration of all the outdoors from fat-tire biking, hiking, and kayaking to ice hockey, skating, or a guided cold plunge. The resort now features a 13,000-square-foot Tennis Center with 16 grass tennis courts and the eleventh Court Tennis facility in the United States. Alongside soul-stirring golf and outdoor exploration, Sand Valley offers a variety of savory dining venues showcasing globally inspired and rustic Wisconsin cuisine. The Sand Valley team works together to create experiences of a lifetime by asking questions and sharing ideas. With authenticity and a hard-working attitude, Sand Valley helps guide guests through an immersive experience in Wisconsin's natural beauty and away from the demands of daily life The Executive Sous Chef collaborates with the Executive Chef to oversee food production for all outlets, banquet events, and club functions, ensuring that quality and cost standards are consistently met. This role helps lead a strong, organized kitchen environment rooted in teamwork, consistency, and genuine hospitality. Essential Duties and Responsibilities: Collaborates with the Executive Chef on inventory management, pricing, cost controls, product ordering, requisitioning, and issuing supplies for food production. Leads and supervises the kitchen staff under the Executive Chef's direction. Leads the training and development of all BOH team members. Collaborates with the Executive Chef to plan tasks, create work schedules, and assign duties. Monitors and guides the daily work activities of the kitchen team. Enforces sanitation and safety protocols to maintain a clean and safe kitchen environment. Establishes and oversees controls to minimize food and supply waste and prevent theft. Assists the Executive Chef in coordinating menu planning and production activities. Ensures high standards of quality, cost, presentation, and flavor of prepared foods. Maximizes productivity while ensuring the team maintains high quality standards. Inspects kitchen equipment conditions and advises on necessary repairs, maintenance, and upkeep. Assists with administrative tasks such as invoice coding, vendor selection, food costing, and staff scheduling. Upholds and reinforces BOH systems and procedures to support a smooth, consistent operation. Sets the tone for the team by being dependable, prepared, and on time. Additional duties as assigned. Qualifications College degree preferred. Strong banquet experience is a plus. 3+ years of management experience, with 5+ years in culinary roles including supervisory experience (luxury hotel or golf resort experience is highly valued). State-certified and/or Serve Safe certified. Proven expertise in food control and operational efficiency, with the ability to lead and manage teams of 40+ members. Exceptional multitasking abilities, a strong sense of urgency, attention to detail, and the ability to solve problems and handle multiple tasks under pressure with minimal supervision. Flexible and adaptable, able to work evenings, weekends, and holidays as required. Professional demeanor with a positive attitude and excellent presentation. Strong decision-making skills with a focus on achieving operational goals. Supervises Lido Chef, Sous Chefs, Sauce Cook, Fry Cook, Line Prep Cook, Breakfast Cook, Garde Manger, Butcher, Broiler Cook, Assistant Cook, Sauté Cook, Dish Stewards Classification Full-Time, Salaried, Exempt Sand Valley LLC is an Equal Opportunity Employer #sandvalley#LI-WD1

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

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!

The Edgewater offers the highest quality of customer service delivered to our guests both in and out of our restaurants. The Statehouse Executive Chef is responsible for hiring and training a top-notch kitchen staff, managing the daily operations of the Statehouse kitchen, and assisting the Property Executive Chef in menu creation and execution. This role also focuses on maintaining exceptional food quality, presentation, and service standards while driving business growth, managing costs, and ensuring compliance with all health and safety regulations. Essential Job Functions Lead and support culinary staff, setting and monitoring performance standards. Direct all day-to-day kitchen operations for the Statehouse restaurant. Serve as a role model, exemplifying The Edgewater and Statehouse culture and standards. Partner with Human Resources to ensure consistent application of policies. Stay current with industry trends and introduce innovative cooking techniques and equipment. Fill service gaps by performing duties of absent staff or appointing replacements. Manage culinary and administrative duties including meetings, planning, and reporting. Control costs related to food, supplies, uniforms, and equipment. Collaborate on menu development with creative, guest-focused solutions. Ensure compliance with liquor laws, OSHA standards, and all local, state, and federal regulations. Maintain strict adherence to sanitation and food safety standards. Model hospitality excellence for both guests and team members. Perform other duties as assigned. Qualifications Minimum 6 years of experience in a high-volume kitchen environment. Associate degree in Culinary Arts, Hotel & Restaurant Management, or related field. Proven leadership experience in a culinary department. Flexible schedule with availability for nights, weekends, and holidays. Ability to lift/move up to 50 pounds. Strong commitment to quality, consistency, and presentation. Excellent guest-service skills and ability to work in a team environment. Fluent in English, both spoken and written. Exceptional taste, smell, and hand-eye coordination. Working Conditions This position operates in a full-service, professional kitchen environment with exposure to heat from ovens, grills, and stoves. The role requires use of commercial-grade kitchen equipment and occasional use of standard office equipment. Evening, weekend, and holiday shifts are required. Physical Requirements While performing the duties of this job, the employee is regularly required to talk or hear, stand, walk, use hands to handle or feel, and reach with hands and arms. The role occasionally requires sitting, climbing, balancing, stooping, kneeling, crouching, or crawling. Must frequently lift or move up to 10 pounds and occasionally lift or move up to 50 pounds. Vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

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

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

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

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $25-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Join the Banquet Kitchen Team at the Best Western Premier Bridgewood Resort Hotel & Conference Center in Neenah, WI! We're looking for individuals who are passionate about culinary excellence and dedicated to delivering exceptional dining experiences. We're seeking candidates with banquet or fine dining experience, a love for culinary exploration, and a commitment to both teaching and learning. Flexibility in scheduling is essential to adapt to our event demands. About Us: Locally owned and operated, the Best Western Premier Bridgewood Resort Hotel & Conference Center is a renowned hospitality destination in the Fox Cities, celebrated for exceptional service, exquisite cuisine, and commitment to quality. We take pride in delivering outstanding guest experiences in a dynamic, professional environment. Join us to bring your culinary passion to our events! We foster a supportive and growth-oriented environment aligned with our company Culture of Service values. Our commitment to both your personal and professional development is strong -whether you're building a career in the culinary industry or pursuing other goals. We also strongly believe in giving back to the community that supports us and has been instrumental in our continued success. TEAM MEMBER PERKS / BENEFITS: We believe in taking care of our team just like they take care of our guests.Here's what you'll enjoy as a part of our team: Team Member Swim Days: Enjoy the hotel's pools and hot tubs with family and friends during designated team swim times. Daily Use of Hotel Fitness Center: Stay active with free daily access to our fitness center. Discounted Hotel Stays: Get exclusive rate at Best Westerns worldwide, including a discount for Friends & Family at many locations. Discounted Meals at Batley's Grill & Bar: Enjoy discounted food items for you and up to three guests. Holiday Pay: Earn ‘time and a half' pay when working company recognized Holidays. Aflac Supplemental Insurance: Available for both full-time and part-time team members. Paid Time Off: Earned after one year of employment for those averaging 20 hours or more a week. 401K Retirement Account: Start saving with your very first paycheck. Potential to qualify for Company Match after 1-year. Health Insurance Plans : Medical, dental, and vision plans offered for full-time team members. Position Overview: We are searching for an experienced and motivated Banquet Cook/Chef to create outstanding dining experiences for weddings, corporate events, conferences, social gatherings, and more. The ideal candidate has a passion for high-quality food, attention to detail, and the ability to thrive in a fast-paced environment. As a Banquet Chef, you will prepare and cook high-quality dishes, appetizers, and buffets to ensure customer satisfaction. Working closely with the banquet kitchen team, you'll help ensure meals are prepared and served on time, providing an outstanding dining experience for our guests. Key Responsibilities: Prepare and present high-quality dishes for banquet and catering events, ensuring consistency in flavor, presentation, and adherence to menu specifications. Collaborate with the Executive Chef and kitchen team on menu planning and event execution, bringing creativity and adaptability to each event. Work closely with the banquet/catering service team to ensure efficient and timely food delivery for all events. Assist in inventory management and maintaining kitchen supplies as needed. Maintain a clean, organized, and safe kitchen environment, following all food safety and sanitation regulations, fostering teamwork and a positive work environment. Set up, maintain, and break down kitchen stations, ensuring cleanliness and compliance with food safety standards. Minimum Qualifications: Proven experience as a cook in a fast-paced kitchen environment. Excellent knowledge of cooking techniques and ingredients. Strong understanding of food safety and sanitation regulations. Proven ability to work effectively under pressure in a high-volume setting. Team-oriented with excellent organizational and time management skills. Strong communication skills Physical ability to lift heavy objects and stand for extended periods. Preferred Qualifications: Culinary degree or equivalent certification. Experience working in a hotel or resort kitchen environment. Ability to work flexible hours, including nights, weekends and holidays. We look forward to hearing from you!