Chef de Cuisine

Kinsa; Dousman (WI); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Medical, dental, vision

Life insurance

Short-term disability

Long-term disability

401(k) with company match

Holiday pay

No relocation assistance

Job summary

Kinsa Group is seeking a Chef de Cuisine for an onsite role in Dousman, Wisconsin. You will lead the culinary operation across a café, supper club/pub, and events, ensuring exceptional food quality, consistency, sanitation, and guest satisfaction.

This hands-on leadership role requires daily production management, team development, menu creation, and coordination of large catering and private dining. Collaboration with the Culinary Director helps align budget, staffing, and service to deliver

Qualifications

• HS diploma or GED with 4 years culinary/related experience, or a related two-year degree with two years of relevant experience.
• At least two years of culinary or food & 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, menu development, staff training, and opening new dining operations.

Responsibilities

• 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.

Skills

Kitchen leadership

Menu development

Food cost control

Sanitation standards

Guest satisfaction

Education

HS diploma or GED

Two-year degree

Tools

ServSafe certification

Job description

Chef de Cuisine – Dousman, Wisconsin (Onsite)

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.