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MY
Milwaukee Yacht Club
Head Chef
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Based on Wisconsin data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$44,902 / year median in Wisconsin
+13% projected growth
Job Description
Overview We are seeking an experienced and dynamic Head Chef to lead our culinary team in delivering exceptional dining experiences in a private club setting. The ideal candidate will possess strong leadership skills, and a passion for innovative menu creation. This role involves overseeing all aspects of kitchen operations, ensuring food quality and safety standards, and managing staff to maintain a high level of service. The Head Chef will play a pivotal role in menu planning, inventory management, and oversee multiple outlets. Responsibilities Lead and supervise the kitchen team, including cooks, and kitchen staff, fostering a collaborative and efficient work environment Oversee daily kitchen operations, ensuring smooth workflow during all shifts Develop and update menus that align with culinary trends and member preferences while maintaining cost controls Ensure food safety and sanitation standards are rigorously followed in accordance with health regulations Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste Oversee food preparation processes to ensure high-quality presentation and taste Coordinate banquet services, ensuring timely delivery and exceptional quality Train staff on food handling, safety procedures, and culinary techniques to promote professional development Monitor kitchen performance metrics and implement improvements as needed Collaborate with management on budgeting, staffing schedules, and operational planning Experience Supervising experience, leading kitchen teams in high-volume environments Banquet experience including event catering and large-scale food production Strong background in dietary department protocols and food safety standards Demonstrated expertise in menu planning, inventory management, and food service operations Experience managing kitchen staff, overseeing shift management, and implementing food service strategies Knowledge of food industry trends, culinary innovation, and hospitality best practices Prior experience in restaurant or catering management roles is highly desirable This position offers an exciting opportunity for a seasoned culinary professional or seasoned Sous Chef to lead a talented team while delivering memorable dining experiences. The successful candidate will demonstrate leadership excellence, culinary creativity, and operational expertise to uphold our commitment to quality.