Head chef jobs in Wisconsin

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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 DescriptionBenefits: • Bonus based on performance, • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Paid time off, • Training & development Position Title: Head Chef / Kitchen Manager Reports To: General Manager / Owner Department: Back of House (BOH) Employment Type: Full-Time / Exempt Location: Oak Barrel Public House ABOUT US Cream City Concepts is Milwaukees premier hospitality group, bringing people together through vibrant entertainment spaces, amazing food and drinks, amazing private events, off-site catering events, and cozy Airbnb stays. Our growing portfolio includes favorites like Whos on Third, Whos on Layton, Oak Barrel Public House, Cream City Catering, and Third Street Properties. Were looking for passionate, experienced leaders and creators who are ready to take their next step with a company that values excellence, creativity, and teamwork. Join us and help shape the experiences that make Milwaukee unforgettable. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts in order to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management • Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers., • Schedule and manage kitchen labor to meet business demands while controlling costs., • Promote clear communication and strong collaboration between BOH and FOH teams., • Lead by example and set the tone for kitchen discipline, professionalism, and positivity.Culinary Execution & Menu Development, • Ensure accurate and consistent execution of all menu items and specials., • Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service., • Lead the line, cook during peak hours, and staff shortages., • Develop and update menus based on customer preferences, seasonal availability, and cost considerations., • Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef)., • Perform regular tastings, line checks, and quality control walkthroughs.Inventory, Ordering & Vendor Management, • Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness., • Maintain strong supplier relationships, • Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.).Food & Labor Cost Control, • Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality., • Achieve and maintain food and labor cost targets as a % of sales., • Use labor forecasting and cut procedures to avoid overtime and overstaffing., • Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages., • Manage costs within the kitchen department.SOPs, Recipes, and Prep Systems, • Create and enforce standardized opening, closing, cleaning, and station SOPs., • Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles., • Audit and enforce full recipe and plating compliance across all staff., • Use systems like Xchef (or equivalent) to keep kitchen documentation updated., • Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role.Sanitation, Safey & Maintenance, • Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards., • Uphold all local health department regulations and pass inspections., • Oversee daily sanitation, line checks, and deep-clean schedules., • Train staff in food handling, safety, and sanitation best practices., • Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records.Collaboration & Communication, • Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests., • Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays., • Actively participate in management meetings, menu rollouts, and service planning., • Maintain a clear and consistent flow of communication across all shifts.Catering Operations, • Assist with planning and coordinating food service for all catering events, from initial inquiry to event execution, • Provide tastings and ensure satisfaction, • Create event timelines, staffing plans, and equipment checklists for culinary operations, • Manage event-day culinary setup, food execution, and service flow while maintaining positive and effective communication., • Ensure consistent quality, presentation, and timeliness of all catered food, • Create and Maintain Standard Operating Procedures, • Establish and maintain a proper flow chart of leadership underneath your position.Mobile Food Truck Operations, • May be required to drive the food truck, • Assist with scheduling, BOH staffing, and executing food truck events including private events, festivals, and daily service windows, • Help with coordinating parking and on-site logistics, • Maintain food truck cleanliness, equipment condition, and readiness, • Create and Maintain Standard Operating Procedures, • Establish and maintain a proper flow chart of leadership underneath your position.QUALIFICATIONS, • 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry., • Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources., • Proficiency in food safety regulations, health department compliance, and kitchen hygiene., • Experience with recipe software systems and prep management., • Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments., • Flexible availability (including nights, weekends, holidays)., • Willingness and ability to work firsthand in the kitchen during service., • In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations., • Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment., • Familiarity with kitchen equipment, maintenance, and troubleshooting., • A true team player who can jump into any role as needed and drive performance by example., • Passionate about hospitality, community engagement, and company growth, • Qualified candidates must be legally authorized to work in the United States., • This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift.SUCCESSFUL METRICS, • Hitting food and labor cost targets consistently., • Clean health inspections with minimal violations., • High team morale and low BOH turnover., • Timely service with consistent food quality., • Minimal waste/spoilage and accurate inventory control. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will.

Job DescriptionBenefits: • 401(k) matching, • Free uniforms, • Training & development Job Summary We are seeking a Sous Chef to join the team at our catering company. In this position, you will be responsible for taking lead on daily catering orders and managing other cooks to make sure everything is out correctly and on time. We do mostly corporate catering for breakfast and lunches, buffets and boxed lunches. We also do meals for three Meals on Wheels sites in the area. You will be assisting in putting together these meals and packaging and making sure everything is in and out of the oven when needed. We also provide lunch Monday thru Friday for a local school. Our head chef needs a "go to" person he can trust and rely on to handle these things a long with him. More about this job can be discussed in an in person interview. The ideal candidate is experienced, creative, reliable, motivated, and committed to creating an excellent experience for our clients. If you feel you fit this description and would enjoy this position, we want to hear from you!! Please submit your application/resume! Duties and Responsibilities: • Preparing meals and food to meet the specifications of guests in a timely manner, • Properly measuring kitchen ingredients and food portions, follow recipes from scratch, • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements, • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation, • Ensuring supplies are fresh and of high quality, • Ensuring proper food temperatures when cooking and proper storage afterward, • Keeping the workstation and kitchen equipment clean, organized and sanitized, • Taking charge of kitchen opening, closing and other side duties as directed by the Head Chef, • Collaborating with delivery drivers to ensure all orders go out on time and are all loaded correctly, • Managing when food goes in the oven and taking out when needed, • Assisting the Head Chef with prep lists for other cooksQualifications:, • Previous experience in a culinary environment, • ServeSafe or Food Handlers Certification is preferred, • Ability to follow recipes and ask questions when unsure, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionHead Chef / Kitchen Manager Job Description Position Title: Head Chef / Kitchen Manager Reports To: General Manager Department: Back of House (BOH) Employment Type: Full-Time / Exempt Location: Who's on Third ABOUT US Cream City Concepts is Milwaukees premier hospitality group, known for creating engaging entertainment spaces, serving excellent food and drinks, and offering cozy Airbnb accommodations. Our portfolio includes popular destinations like Who's on Third, Whos on Layton, Oak Barrel Public House, Cream City Concepts Catering, and Third Street Properties. As we continue to grow, we are looking for experienced leaders who are passionate about hospitality and ready to take the next step with a company that values excellence, teamwork, and innovation. ABOUT THE ROLE The Head Chef / Kitchen Manager (KM) is responsible for the overall leadership and daily operations of the kitchen, including food preparation, ordering, inventory, food and labor cost control, maintaining health and safety compliance, ensuring food quality and consistency, and building a positive and productive kitchen culture. This is a hands-on role that requires the Head Chef/KM to be present in the kitchen, working shifts as and leading the line during peak times, as well as scheduled shifts to control labor costs and maintain consistency. This role sets the tone for kitchen discipline, creativity, and efficiency. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers. KEY RESPONSIBILITIES Team Leadership & Management • Hire, supervise, train, and motivate BOH staff including sous chefs, cooks, preps, and dishwashers., • Schedule and manage kitchen labor to meet business demands while controlling costs., • Promote clear communication and strong collaboration between BOH and FOH teams., • Lead by example and set the tone for kitchen discipline, professionalism, and positivity.Culinary Execution & Menu Development, • Ensure accurate and consistent execution of all menu items and specials., • Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service., • Lead the line, cook during peak hours, and staff shortages., • Develop and update menus based on customer preferences, seasonal availability, and cost considerations., • Maintain 100% compliance with standardized recipes and portion control (via tools like Xchef)., • Perform regular tastings, line checks, and quality control walkthroughs.Inventory, Ordering & Vendor Management, • Conduct weekly inventory and maintain proper par levels to reduce waste and ensure freshness., • Maintain strong supplier relationships, • Track and record invoices, receipts, and model inventory practices (FIFO, waste logs, etc.).Food & Labor Cost Control, • Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality., • Achieve and maintain food and labor cost targets as a % of sales., • Use labor forecasting and cut procedures to avoid overtime and overstaffing., • Track waste, theft, and spoilage and implement proactive cost-saving measures to minimize waste, ensure freshness, and prevent stock shortages., • Manage costs within the kitchen department.SOPs, Recipes, and Prep Systems, • Create and enforce standardized opening, closing, cleaning, and station SOPs., • Maintain accurate, usable prep lists for all stations based on sales trends and menu cycles., • Audit and enforce full recipe and plating compliance across all staff., • Use systems like Xchef (or equivalent) to keep kitchen documentation updated., • Partner with the right stakeholders to build and create an org chart and a flow chart for kitchen operations pared with JDs for each role.Sanitation, Safey & Maintenance, • Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards., • Uphold all local health department regulations and pass inspections., • Oversee daily sanitation, line checks, and deep-clean schedules., • Train staff in food handling, safety, and sanitation best practices., • Monitor kitchen equipment functionality, arrange repairs or suggest replacements as needed, and maintain model information and maintenance records.Collaboration & Communication, • Work with FOH leadership to ensure ticket flow, guest satisfaction, and special requests., • Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays., • Actively participate in management meetings, menu rollouts, and service planning., • Maintain a clear and consistent flow of communication across all shifts. QUALIFICATIONS • 3+ years of experience as a kitchen manager, sous chef, or in a similar supervisory role within a high-volume kitchen restaurant or the hospitality industry., • Proficiency in managing budgets, controlling costs (food costs, labor control, inventory), and optimizing resources., • Proficiency in food safety regulations, health department compliance, and kitchen hygiene., • Experience with recipe software systems and prep management., • Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments., • Flexible availability (including nights, weekends, holidays)., • Willingness and ability to work firsthand in the kitchen during service., • In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations., • Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment., • Familiarity with kitchen equipment, maintenance, and troubleshooting., • A true team player who can jump into any role as needed and drive performance by example., • Passionate about hospitality, community engagement, and company growth., • Qualified candidates must be legally authorized to work in the United States., • This position involves standing, walking, bending, and lifting up to 50 pounds throughout the shift.SUCCESSFUL METRICS, • Hitting food and labor cost targets consistently., • Clean health inspections with minimal violations., • High team morale and low BOH turnover., • Timely service with consistent food quality., • Minimal waste/spoilage and accurate inventory control., • Smooth communication with FOH and customer satisfaction with food output.BENEFITS AND PERKS In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement. EQUAL OPPORTUNITY EMPLOYER The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will.

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Opportunity for advancement ABOUT US Cream City Concepts is Milwaukees premier hospitality group, bringing people together through vibrant entertainment spaces, amazing food and drinks, amazing private events, off-site catering events, and cozy Airbnb stays. Our growing portfolio includes favorites like Whos on Third, Whos on Layton, Oak Barrel Public House, Cream City Catering, and Third Street Properties. Were looking for passionate, experienced leaders and creators who are ready to take their next step with a company that values excellence, creativity, and teamwork. Join us and help shape the experiences that make Milwaukee unforgettable. JOB OVERVIEW We are seeking a talented and career-minded Sous Chef to join our growing culinary team. This is a long-term opportunity for a passionate and driven professional looking to take the next step in their culinary career. The Sous Chef will work closely with the Kitchen Manager/Head Chef to oversee kitchen operations, ensure food quality and consistency, and maintain a clean, efficient, and positive work environment. You will play a key leadership role in delivering a top-tier dining experience to our guests. Key Responsibilities: • Support the Kitchen Manager/Head Chef in all aspects of daily kitchen operations, • Supervise, train, and mentor line cooks and prep staff during service, • Oversee station setup, stocking, and mise en place preparation, • Prepare and cook dishes according to established recipes and quality standards, • Ensure timely, accurate, and visually appealing plate presentation, • Maintain high standards of cleanliness, organization, and sanitation, • Monitor inventory levels, reduce waste, and help control food costs, • Adhere to all health, safety, and food handling regulations, • Promote a collaborative, team-oriented kitchen cultureSkills & 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 industryBenefits:, • Competitive tips, • Fun, team-oriented environment, • Opportunity for growth and development, • Flexible scheduling Compensation: $18.00 - $20.00 per hour "Cream City Concepts is Milwaukees premier hospitality group focused on engaging entertainment spaces, excellent food and drinks, and cozy Airbnb spaces."

Job DescriptionSalary: starting at $22/hr Overview; Cambridge Senior Living is a new Skilled Assisted Living Facility located in Hudson, WI and we are looking for a full time Sous Chef to join our team! This position is responsible for preparing meals that meet the nutritional needs of the facility residents in a safe, resident-focused, and professional manner. Customer service is a MUST and an emphasis on made-from-scratch and fresh-baked goods is preferred. If this sounds like you, we can't wait to meet you! Job Description: * Preparing and cooking/baking restaurant style meals and snacks from scratch and beverages for residents and sometimes employees and family members in a safe, efficient, and timely manner according to the posted menus that meet special dietary or nutritional restrictions, and number of portions to be served. * Handling food using proper food handling and food safety techniques according to established policies and procedures. * Testing prepared foods to determine quality and palatability and completing temperature logs. * Ensuring quantities are correct according to menu and number of people being served. * Utilizing proper portioning and serving of foods. * Being creative with meal planning and utilizing foods in season. * Adding an alternate food item to the menu or changing a recipe to utilize leftovers and any over-stocked items in a timely manner. * Making sure that there is soft music playing throughout the Bistros and Community Room during mealtimes to ensure a comfortable, relaxed eating environment. * Utilizing products and supplies according to First in First Out concept and monitoring inventory control, reporting any concerns to the Head Chef. * Performing kitchen and dining room cleanup duties after meals to ensure optimal infection control. * Maintaining an organized and sanitary dish washing area and operating the dish washing machine to properly wash and sanitize all dishes, silverware, glasses, utensils, and cooking equipment. * Keeping worktables, sinks, and floors neat and clean as you go, as well as emptying the trash can accordingly and at the end of each shift. * Putting food and supplies away after delivery following established rotation policy and procedure (first in first out). * Supervising Culinary Assistants in the absence of Head Chef. * Assisting fellow team members in maintaining a clean, homelike environment that is free from hazards by tidying up spaces, cleaning up after residents, and ensuring that they always look presentable. * Reviewing resident Diet Type in electronic medical record. * Completing proper documentation in electronic medical record. * Attending all mandatory staff in-services. * Showing up for work on time and following the appropriate call-in procedure when necessary. * Maintaining a high standard, professional dress attire and communication. High School Diploma or GED. * 2+ years cooking experience required, with a background in commercial cooking (and emphasis in from-scratch preparation) preferred. * Current SERV Safe certification or related food handling or ability to obtain. * CBRF Registry, CPR/AED certified, and Alzheimers/Dementia care experience preferred, but not required. • Must be able to adapt to a variety of job duties and situations; able and willing to work flexible hours, such as emergency situations.

Job DescriptionSalary: Starting at $21/hr NO LATE EVENINGS AND LIMITED WEEKEND REQUIREMENTS - WORK EVERY THIRD WEEKEND!! Do you love to cook but dread the thought of working every night and weekend? Look no further! Were hiring Part-time chefs who want to shine in the kitchen and enjoy a balanced life outside of it. Imagine crafting delicious meals while having the evenings and weekends to yourself. If this sounds like your perfect recipe, we want to hear from you! Join our team and lets whip up something amazing together! Apply today and take the first step towards a fulfilling your work-life balance! Overview; Cambridge Senior Living is a Skilled Assisted Living Facility located in Rice Lake, WI and we are looking for a part time Sous Chef to join our team! This position is responsible for preparing meals that meet the nutritional needs of the facility residents in a safe, resident-focused, and professional manner. Customer service is a MUST and an emphasis on made-from-scratch and fresh-baked goods is preferred. If this sounds like you, we can't wait to meet you! Job Description: * Preparing and cooking/baking restaurant style meals and snacks from scratch and beverages for residents and sometimes employees and family members in a safe, efficient, and timely manner according to the posted menus that meet special dietary or nutritional restrictions, and number of portions to be served. * Handling food using proper food handling and food safety techniques according to established policies and procedures. * Testing prepared foods to determine quality and palatability and completing temperature logs. * Ensuring quantities are correct according to menu and number of people being served. * Utilizing proper portioning and serving of foods. * Being creative with meal planning and utilizing foods in season. * Adding an alternate food item to the menu or changing a recipe to utilize leftovers and any over-stocked items in a timely manner. * Making sure that there is soft music playing throughout the Bistros and Community Room during mealtimes to ensure a comfortable, relaxed eating environment. * Utilizing products and supplies according to First in First Out concept and monitoring inventory control, reporting any concerns to the Head Chef. * Performing kitchen and dining room cleanup duties after meals to ensure optimal infection control. * Maintaining an organized and sanitary dish washing area and operating the dish washing machine to properly wash and sanitize all dishes, silverware, glasses, utensils, and cooking equipment. * Keeping worktables, sinks, and floors neat and clean as you go, as well as emptying the trash can accordingly and at the end of each shift. * Putting food and supplies away after delivery following established rotation policy and procedure (first in first out). * Supervising Culinary Assistants in the absence of Head Chef. * Assisting fellow team members in maintaining a clean, homelike environment that is free from hazards by tidying up spaces, cleaning up after residents, and ensuring that they always look presentable. * Reviewing resident Diet Type in electronic medical record. * Completing proper documentation in electronic medical record. * Attending all mandatory staff in-services. * Showing up for work on time and following the appropriate call-in procedure when necessary. * Maintaining a high standard, professional dress attire and communication. High School Diploma or GED. * 2+ years cooking experience required, with a background in commercial cooking (and emphasis in from-scratch preparation) preferred. * Current SERV Safe certification or related food handling or ability to obtain. * CBRF Registry, CPR/AED certified, and Alzheimers/Dementia care experience preferred, but not required. • Must be able to adapt to a variety of job duties and situations; able and willing to work flexible hours, such as emergency situations.

Job Description Join the Holiday Inn Milwaukee Riverfront as a Line Cook. The line cook prepares and cooks menu items to order at a specific station in a professional kitchen, ensuring speed, accuracy, and quality. Key duties include station setup, cooking, food preparation, and sanitation, often requiring the ability to work under pressure, follow instructions, and maintain a clean and organized workspace Responsibilities: • Food preparation: Chop vegetables, trim and cut meat, prepare sauces, and other ingredients according to recipes and instructions., • Cooking: Cook and plate a variety of dishes to order, managing multiple orders at once to meet high-quality standards., • Station management: Set up and stock a specific kitchen station (e.g., grill, sauté, fry) with necessary supplies and ingredients at the beginning of each shift., • Quality control: Ensure food is prepared correctly, seasoned appropriately, and meets the restaurant's standards., • Sanitation: Clean and sanitize the station, equipment, and work area throughout and at the end of the shift to maintain a safe and hygienic environment., • Teamwork: Work collaboratively with other kitchen staff, including prep cooks, sous chefs, and the head chef., • Ability to stand for extended periods, often for 90% of a full shift., • Ability to lift, push, and pull up to 50 pounds., • Ability to perform repetitive motions and work in a hot, noisy environment. Qualifications: • Education: A high school diploma or GED is typically required, with culinary school or a degree in culinary arts being beneficial., • Experience: Previous experience in a fast-paced kitchen is essential., • Skills:, • Proficiency in various cooking methods and techniques., • Organizational skills and time management., • Attention to detail and accuracy., • Strong communication and teamwork skills. About Company Work, rest, and connect at Holiday Inn Milwaukee Riverfront, just minutes from Downtown Milwaukee and situated along the scenic banks of the Milwaukee River. Located in the heart of Milwaukee's North Shore communities—Whitefish Bay, Glendale, and Shorewood—the hotel is conveniently near Marquette University and the University of Wisconsin–Milwaukee (UWM). Explore top attractions, including Sprecher Brewery, Bavarian Bierhaus, American Family Field, and Fiserv Forum, home to the Milwaukee Bucks in the Deer District.

Job DescriptionSalary: Starting at $22/hr NO LATE EVENINGS AND LIMITED WEEKEND REQUIREMENTS - WORK EVERY THIRD WEEKEND!! Do you love to cook but dread the thought of working every night and weekend? Look no further! Were hiring full-time chefs who want to shine in the kitchen and enjoy a balanced life outside of it. Imagine crafting delicious meals while having the evenings and weekends to yourself. If this sounds like your perfect recipe, we want to hear from you! Join our team and lets whip up something amazing together! Apply today and take the first step towards a fulfilling your work-life balance! Overview: Cambridge Senior Living is a Skilled Assisted Living Facility located in Eau Claire, WI and we are looking for a Sous Chef to join our team! This position is responsible for preparing meals that meet the nutritional needs of the facility residents in a safe, resident-focused, and professional manner. Customer service is a MUST and an emphasis on made-from-scratch and fresh-baked goods is preferred. If this sounds like you, we can't wait to meet you! Job Description: • Preparing and cooking/baking restaurant style meals and snacks from scratch and beverages for residents and sometimes employees and family members in a safe, efficient, and timely manner according to the posted menus that meet special dietary or nutritional restrictions, and number of portions to be served., • Handling food using proper food handling and food safety techniques according to established policies and procedures., • Testing prepared foods to determine quality and palatability and completing temperature logs., • Ensuring quantities are correct according to menu and number of people being served., • Utilizing proper portioning and serving of foods., • Being creative with meal planning and utilizing foods in season., • Adding an alternate food item to the menu or changing a recipe to utilize leftovers and any over-stocked items in a timely manner., • Making sure that there is soft music playing throughout the Bistros and Community Room during mealtimes to ensure a comfortable, relaxed eating environment., • Utilizing products and supplies according to First in First Out concept and monitoring inventory control, reporting any concerns to the Head Chef., • Performing kitchen and dining room cleanup duties after meals to ensure optimal infection control., • Maintaining an organized and sanitary dish washing area and operating the dish washing machine to properly wash and sanitize all dishes, silverware, glasses, utensils, and cooking equipment., • Keeping worktables, sinks, and floors neat and clean as you go, as well as emptying the trash can accordingly and at the end of each shift., • Putting food and supplies away after delivery following established rotation policy and procedure (first in first out)., • Assisting fellow team members in maintaining a clean, homelike environment that is free from hazards by tidying up spaces, cleaning up after residents, and ensuring that they always look presentable., • Reviewing resident Diet Type in electronic medical record., • Completing proper documentation in electronic medical record., • Attending all mandatory staff in-services., • Showing up for work on time and following the appropriate call-in procedure when necessary., • Maintaining a high standard, professional dress attire and communication., • Following rules and regulations outlined in DHS 83 and CSL Policies and Procedures that are not specifically outlined above. Qualifications: • High School Diploma or GED., • 2+ years cooking experience required, with a background in commercial cooking (and emphasis in from-scratch preparation) preferred., • Current SERV Safe certification or related food handling or ability to obtain., • CBRF Registry, CPR/AED certified, and Alzheimers/Dementia care experience preferred, but not required., • Must be able to adapt to a variety of job duties and situations; able and willing to work flexible hours, such as emergency situations.

Job Description Cook Fine Dining Are you ready to bring your advanced cooking skills and passion for fine dining to our intimate supper club in Manitowish Waters? Our kitchen staff works together seamlessly to maintain high-quality food production and presentation while also supporting daily duties such as inventory and cleanliness. With a strong emphasis on customer service and a fast-paced, our team thrives under the guidance of experienced management. So why wait? Apply now and become a part of our culinary family! Title of Position: Cook Job Description: As a cook at our fine dining restaurant, you will be responsible for supporting the head chef in all aspects of food preparation and production. Your day-to-day responsibilities will include assisting with menu planning, preparing ingredients, cooking dishes to order, and ensuring that all dishes are presented in an aesthetically pleasing manner. You will also be expected to assist with inventory and supply ordering, as well as maintaining a clean and organized kitchen environment. In addition, you will work closely with the head chef to ensure that all food is prepared according to quality and presentation standards. Your role will also involve assisting with opening and closing duties, as well as performing any other tasks assigned by management. With a strong emphasis on teamwork and attention to detail, you will play an integral role in creating exceptional dining experiences for our guests. Benefits: · Medical Insurance · Dental Insurance · Vision Insurance · Life Insurance · 401k · PTO Qualifications: · The Cook must have a high school diploma, a culinary degree preferred · A Food Handler certificate is required for the Cook · The Cook should have strong customer service and time management skills · The ability to work under extreme pressure in a fast-paced environment is required for the Cook. Apply Now!

Job Description Coons Franklin Lodge is seeking an Experienced Line Cook for the summer season of 2026. Join our historic family-owned resort located on the picturesque shores of Trout Lake, where we have been serving guests since 1892. Known for our exquisite cuisine and stunning natural surroundings, we invite a talented culinary professional to become part of our kitchen team. As an Experienced Line Cook, you will be responsible for preparing and cooking high-quality meals, ensuring that each dish meets our exceptional standards. You will work closely with the head chef and kitchen staff to execute seasonal menus that cater to a diverse clientele, including families, couples, and groups. This role demands a creative touch, strong culinary skills, and the ability to thrive in a busy kitchen environment. At Coons Franklin Lodge, we pride ourselves on providing our guests with memorable dining experiences. In addition to your culinary responsibilities, you will have the opportunity to enjoy our breathtaking surroundings, from hiking trails and water activities to unique local attractions. Join us this summer and contribute to the legacy of Coons Franklin Lodge! Requirements • 2+ years of experience as a Line Cook or in a similar role in a professional kitchen., • Proven ability to prepare a variety of dishes and work with diverse ingredients., • Strong knowledge of food safety, sanitation, and kitchen hygiene practices., • Exceptional teamwork and communication skills., • Ability to handle high-pressure situations and meet deadlines., • Creative flair and passion for culinary excellence., • Flexibility for evening, weekend, and holiday shifts as necessary. Mornings are busy for our staff with our wood and ice service to each cabin, breakfast and lunch service, waterfront and housekeeping. Most staff is off in the afternoons before dinner service. This is the best time to be off work and either sitting on the dock, waterskiing or hitting the bike trails. Our most successful employees return year after year because of the hospitality and respect they are shown by the Coons family. Ideal Candidate An ideal candidate is someone who can take ownership over their job duties and operates with integrity and respect for themselves and their co-workers. The Coons family wants you to enjoy this little slice of heaven as much as our guests do. Room and Board We provide FREE dorm-style housing and 3 staff meals a day. We can accommodate most dietary requests. Employee Perks Fun Things to Do at Coons When Off Duty We highly encourage all our staff to make use of the beautiful Northwoods and the resort activities available while not working. How often do you get to live at a resort? Activities: There is a beautiful trail winding throughout the resort property. Biking, jogging, and hiking are very popular. Everyone is welcome to explore. Basketball is a favorite. Tennis Courts: There are four courts on the premises. During the time the courts are not in use, all employees are welcome to take advantage of the courts. We ask the following things: Permission is needed, proper tennis attire is required (whites), tennis shoes only, no running shoes. Should any guest want to come and use the courts, vacate the court promptly and courteously. Waterfront: Trout Lake is one of Wisconsin’s finest. There are two docks located on the waterfront. The swimming dock is for guest use only. All employees are welcome to use the boat dock. Employees are welcome to use the following equipment: sailing, water-skiing, canoes, rowboats, and kayaks. No motor boats. You must check out all equipment with the proper resort personnel. Once again, guests have first preference. Golf: Trout Lake Golf Course is located 2 miles north of the resort off HWY 51. We get a 20% discount! For more information see: Yoga: Staff can join in our guest Yoga class In the Lodge, Tuesdays at 10am. You must pre-register with Emily or Sarah due to limited spots available. Getting Here and Getting Around We are located about 10 miles from the towns of Woodruff and Minocqua. I would say about 50% of our bring an automobile with them. There is minimal public transportation and biking on the highway is discouraged. For Fun Fun Things to Do in the Area Music in The Park- Sunday Nights in Manitowish Big Top Chautauqua- Although a little bit faraway, but world-renowned musical venue: Hiking Map it Vilas County. Great app to find hiking spots to meet your needs: Biking • Trails:

Job DescriptionBenefits: • Company parties, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Creative Freedom, • Work-Life Balance, • Upscale & Luxury Offerings, • Unique Events, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Requirements:, • Have a reliable means of transportation to and from work, • Be at least 18 years of age, • Have a positive attitude, • Ability to follow directions, • Give care and attention to the positionQualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification is preferred, • Advanced knowledge of culinary techniques and recipes a plus, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Tine & Cellar is a culmination of rustic & satisfying flavors of the Old World with a vibrant & contemporary twist, paired with an extensive list of draft beers, fine wines, plus an exquisite craft cocktail selection. Individuals holding this title will be responsible for cooking and plating exceptional dishes via the direction of the Head Chef. Employees in this position will be required (but not limited) to performing the tasks listed. • Maintain a clean and safe work environment, • Clean, stock and prep for your station or any others as needed, • Learn and perform all opening and closing tasks to a high standard, • Learn all menu items and their preparation/presentation through cross training at all stations, • Learn new techniques and dishes as directed by the Chef, • Work well with others while maintaining a positive attitude

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and 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, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is 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, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds