Chef de Cuisine

Kalahari Resorts & Conventions; Wisconsin; On-site; USD 70,000 - 82,000; Full time

Benefits offered by this job

Career growth with promotion from within

Discounts and perks

Education assistance

Job summary

A leading resort destination in Wisconsin is seeking an experienced Chef de Cuisine to lead the culinary experience at their signature steakhouse. The ideal candidate will have a strong background in high-volume steakhouse cuisine and management, overseeing daily operations while ensuring quality and efficiency. This role offers competitive pay and opportunities for career growth. Join a company that values its guests and associates, and apply to be part of something extraordinary.

Qualifications

• Three years of progressive culinary experience and three years of management experience required.
• Strong background in high-volume steakhouse cuisine essential.
• Ability to gain ServeSafe certification or equivalent preferred.

Responsibilities

• Lead daily operations of a high-volume, dinner-only steakhouse.
• Ensure quality, flavor, and presentation across culinary offerings.
• Monitor food cost controls and support operational efficiency.

Skills

Culinary experience

Leadership

Collaboration

Job description

At Kalahari Resorts & Conventions, our Promise is simple: Lead with Love. We care deeply for our guests, associates, and communities—treating people like family and creating spaces where everyone feels valued.

In this role, you will lead the culinary experience at Double Cut Steakhouse, where bold flavors, premium ingredients, and elevated technique come together to create an unforgettable dining destination. We’re seeking a dynamic Chef de Cuisine ready to inspire a high-performing team and bring creativity, precision, and passion to every plate.

Salary Range - $70,000 - $82,000 per year

What You’ll Do:

• Collaborate with the sous chef in leading the day-to-day operations of a high-volume, dinner-only, Steakhouse resort-based kitchen, including preparation, service, and closing procedures.
• Ensure consistent quality, flavor, and presentation across all culinary offerings, from the main dining room to take-out services.
• Monitor food cost controls, portioning, prep par levels, and waste management to support operational efficiency.
• Conduct daily line checks to verify that all kitchen stations are fully stocked, organized, and ready for smooth service.
• Uphold the highest standards of food safety and sanitation, including proper product rotation (FIFO), labeling, and storage practices.
• Maintain a clean, organized, and well-functioning kitchen in compliance with health department and resort standards.

What We’re Looking For:

• We require a background of three years of progressive culinary experience and three years of management experience.
• Demonstrates a strong background in high-volume steakhouse cuisine.
• Basic knowledge of P&L, labor control, & food cost/recipe costing.
• Ability to gain ServeSafe certification or equivalent (preferred).
• A leadership style rooted in collaboration, respect, and service to others

Why Kalahari?

• Career growth with promotion from within
• Discounts, perks, and education assistance

Be part of something extraordinary. Apply today and help us Lead with Love.

Kalahari Resorts & Conventions is an Equal Opportunity Employer.