Chef de Cuisine – Dining Services Leader

University of Wisconsin; United States; On-site; USD 67,000 - 75,000; Full time

Job summary

University of Wisconsin–Milwaukee is seeking a Chef de Cuisine to lead the back-of-house kitchen staff in Residential Dining. This role focuses on menu implementation, recipe development, staff hiring/training, and ensuring safety, quality, and sanitation across operations and events.

The position reports to the Associate Director of Residential Dining Services and emphasizes culinary management, staff development, and collaborative menu creation.

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.
• Bachelor's degree or equivalent in a culinary related field.
• ServSafe certification or equivalent state certification.

Responsibilities

• Culinary management: establish operating and staff schedules, provide hands-on leadership and ensure high quality, sanitation and customer service standards.
• Staff onboarding, training and development: coach, mentor, and oversee kitchen staff; recruit and discipline as needed.
• Recipe and menu development: create and update menus, test recipes, and collaborate on product mix and tastings.
• Administrative duties: manage special projects and prepare financial reports.

Skills

Executive Chef experience

Purchasing & inventory control

Large volume production

Driver's License

Education

Bachelor's degree or equivalent in culinary field

ServSafe certification

Job description

University of Wisconsin–Milwaukee is seeking a Chef de Cuisine to lead the back-of-house kitchen staff in Residential Dining. This role focuses on menu implementation, recipe development, staff hiring/training, and ensuring safety, quality, and sanitation across operations and events.

The position reports to the Associate Director of Residential Dining Services and emphasizes culinary management, staff development, and collaborative menu creation.