Head Chef at CEDAR CREEK COUNTRY CLUB LLC

Onalaska, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

70000.0

Posted On

27 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Quality, Recipe Standardization, Food Preparation, Operational Management, Purchasing, Inventory Control, Cost Control, Budgeting, Staff Management, Training, Scheduling, Food Safety, Sanitation, Team Development, Financial Analysis

Industry

Travel Arrangements

Description

Description Job description: Executive Chef Reports To: General Manager / Food & Beverage Director Department: Culinary / Kitchen Operations Position Summary The Executive Chef is responsible for the overall leadership and management of kitchen operations. This includes food quality, cost control, staff supervision, inventory management, and ensuring exceptional dining experiences for guests. The Executive Chef sets the culinary vision while maintaining operational efficiency, profitability, and high food safety standards. Requirements Key Responsibilities Culinary Leadership Maintain high standards of food quality, presentation, and consistency Standardize recipes and portion controls Oversee food preparation and production for à la carte, catering, and special events Monitor food trends and introduce innovative offerings Operational Management Manage daily kitchen operations and workflow Oversee food purchasing, inventory control, and vendor relationships Maintain food cost targets and labor budgets Analyze financial reports and adjust operations to meet profitability goals Ensure compliance with all health, sanitation, and safety regulations Staff Management & Development Hire, train, schedule, and evaluate kitchen staff Foster a positive, professional, and team-oriented work environment Provide ongoing coaching and performance feedback Maintain appropriate staffing levels to support business demands Quality & Compliance Ensure compliance with local and state health department standards Maintain proper food handling, storage, and sanitation procedures Oversee equipment maintenance and kitchen cleanliness Qualifications Proven experience as an Executive Chef, Sous Chef, or senior culinary leadership role Strong knowledge of culinary techniques, kitchen equipment, and food safety standards Experience with budgeting, cost control, and inventory management Leadership and team development skills Ability to work in a fast-paced environment Culinary degree preferred (or equivalent professional experience) Physical Requirements Ability to stand for extended periods Lift and carry up to 50 lbs Work in hot, fast-paced kitchen environments Job Type: Full-time Benefits: Dental insurance Flexible schedule Food provided Health insurance Paid time off Retirement plan Vision insurance

Responsibilities

The Executive Chef is responsible for the overall leadership and management of kitchen operations, encompassing food quality, cost control, staff supervision, and inventory management to ensure exceptional dining experiences. This role involves setting the culinary vision while strictly maintaining operational efficiency, profitability, and high food safety standards.