Campus Chef de Cuisine — Lead, Train & Menu Innovator

University of Wisconsin - Milwaukee; Milwaukee (WI); On-site; USD 67,000 - 75,000; Full time

Job summary

University of Wisconsin - Milwaukee is seeking a Chef de Cuisine to lead and inspire back-of-house kitchen staff in Residential Dining. The role oversees menu implementation, recipe development, staff hiring and training, and collaboration with unit managers to optimize productivity and consistency.

Responsibilities include culinary management, staff onboarding, and ongoing development, plus recipe and menu development, and administrative duties.

Qualifications

• Two years' experience as Executive Sous Chef, Executive Chef, or Head Chef in a food service operation with gross revenue exceeding one million dollars.
• Experience with purchasing and inventory control
• Experience in large volume production, catering, banquets or similar
• Valid Driver's License and ability to qualify to drive state vehicles.

Responsibilities

• Culinary Management: establish operating and staff schedules for all units; demonstrate hands-on management and leadership; oversee daily floor operations; monitor unit ordering; maintain equipment and schedules repairs; assist in production.
• Staff Onboarding, Training, and Development: coach, lead and mentor staff; set performance expectations; oversee kitchen cleaner staff; recruit, hire, develop, and discipline as needed.
• Recipe and Menu Development: keep abreast of culinary trends; review and update menus; test and develop recipes; collaborate with Executive Chef on product mix; provide tastings; solicit and respond to customer feedback; ensure consistency and quality; supervise adherence to standards.
• Administrative Duties: manage special projects and produce required financial reports.

Education

Bachelor's degree or equivalent in a culinary related field

Tools

POS software

Job description

University of Wisconsin - Milwaukee is seeking a Chef de Cuisine to lead and inspire back-of-house kitchen staff in Residential Dining. The role oversees menu implementation, recipe development, staff hiring and training, and collaboration with unit managers to optimize productivity and consistency.

Responsibilities include culinary management, staff onboarding, and ongoing development, plus recipe and menu development, and administrative duties.