Chef - $3,000 Signing Bonus

Kenosha, WI

About Us

We have been providing Higher Education dining programs for over 40 years with more than 150 client partners across the country. Students are the main inspiration for our chef-crafted programs. Paying attention to the campus dining details is what we do. It’s what we’re passionate about.

With more than 50 years of industry experience and 15,000 team members our family of companies is united in our passion for food, service and excellence. We share an appetite for growth which drives all of us to continually reimagine our customers’ experience.

Position Summary:

Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.

Payrate: $75,000-$80,000

Key Accountabilities:

• Plan, organize and supervise daily culinary operation of retail and catering services.
• Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe.
• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Direct and coordinate the work of production and dish room staff.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Respond to inquiries and concerns from faculty, staff, and students.
• Maintain university policies and procedures.
• Other duties as assigned.

Minimum Requirements:

• Certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.
• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3- 5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets. 

Benefits:

• Health Care Benefits
• Paid time off and holiday pay,
• Tuition reimbursement,
• 401k retirement plan.

All full-time employees are provided medical, dental, and vision benefits.