JOB OVERVIEW

A taste of northern Wisconsin nostalgia, with a modern twist! This restaurant is an intimate Wisconsin Northwoods supper club that offers exquisite cuisine in a casually elegant setting. We are looking for an experienced Head Chef to lead our kitchen and prepare delicious meals for our guests. The Head Chef will lead and direct line cooks, as well as open, prepare and close the kitchen. If you have Wisconsin roots or just love classic supper club-style cuisine, this is the opportunity for you!

EXPERIENCE

• Proven experience as a Head Chef or in a similar role within the culinary field.
• Extensive knowledge of food production techniques, menu planning, and food service management.
• Experience in supervising kitchen staff and managing team dynamics effectively.
• Strong background in fine dining establishments or high-volume catering services is preferred.
• Familiarity with inventory control systems and food handling practices.
• Excellent leadership skills with the ability to inspire and motivate a diverse team.
• Culinary degree or equivalent experience in the food industry is highly desirable.
• Knowledge of dietary department operations is a plus. Join our team to lead our culinary efforts in creating memorable dining experiences that delight our guests!
  Job Type: Full-time
  Pay: $70,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Relocation assistance

Experience:

• Executive Chef : 3 years (Preferred)

Work Location: In perso

• Lead and manage the kitchen team to ensure efficient food service operations.
• Plan and create innovative menus that reflect current culinary trends and customer preferences.
• Supervise food preparation and cooking processes to maintain quality standards.
• Oversee inventory management, including ordering supplies and controlling stock levels.
• Ensure compliance with food safety regulations and maintain a clean kitchen environment.
• Train, mentor, and evaluate kitchen staff to enhance their culinary skills and performance.
• Collaborate with the front-of-house team to coordinate service during events and busy shifts.
• Manage catering services for special events, ensuring all details are executed flawlessly.
• Monitor kitchen costs and implement strategies for cost control without compromising quality.