Chef de Cuisine

Chef de Cuisine – Dousman, Wisconsin (Onsite)

About Our Client:
Our client is a dynamic hospitality and dining organization serving a café, supper club/pub, performing arts center catering operation, and private dining rooms. This growing operation is focused on delivering exceptional culinary experiences while expanding its dining services and event capabilities.

What Our Client Offers You:

• $75,000 salary
• Bonus package not specified
• Medical, dental, vision, life insurance, short-term disability, and long-term disability benefits
• 401(k) benefits; company match not specified
• Holiday pay; vacation and sick leave not specified
• No relocation assistance provided

What You’ll Do:
As Chef de Cuisine, you will lead the culinary operation across multiple dining venues, ensuring outstanding food quality, consistency, sanitation, and guest satisfaction. This hands-on leadership role is ideal for an adaptable culinary professional who can manage daily production, develop a strong kitchen team, and help build operational excellence within a growing organization.

• Lead kitchen operations for the café, supper club/pub, performing arts center catering, and private dining rooms while maintaining culinary, sanitation, and food safety standards.
• Develop seasonal and daily menu items, manage food preparation and presentation, estimate production needs, and oversee purchasing, inventory, and food cost control.
• Supervise, train, coach, and develop kitchen team members, including current staff and a planned team of prep cooks and line cooks.
• Coordinate large-scale catering and events, à la carte dining, and grab-and-go preparation and labeling while ensuring quality and consistency.
• Partner with the Culinary Director and other internal teams to achieve budget, staffing, guest satisfaction, and operational goals.
• Interact with guests and internal stakeholders to gather feedback, resolve concerns, improve service, and support an engaging resident-focused dining experience.

Qualifications You Have:

• High school diploma or GED with four years of relevant culinary, food and beverage, or related experience; or a related two-year degree with two years of relevant experience.
• At least two years of culinary or food and beverage experience, with hands-on leadership in catering/events and à la carte dining.
• Experience managing daily production across multiple dining venues from one shared kitchen.
• ServSafe or equivalent food safety certification.
• Strong skills in large-scale catering and events, grab-and-go preparation and labeling, inventory and food cost control, menu development, staff training, and opening new dining operations.
• Available to work onsite in Dousman, Wisconsin, including days, nights, weekends, and holidays; no travel is expected.

How to Apply: If you like what you see here, please Apply Now to submit your resume. A real, live Kinsa Group Recruiter, Tricia Smith, will review your information and get in touch if we think you’re a great fit. 

Recruiter Information:
Tricia Smith
tricias@kinsa.com