Chef de Cuisine - Lead Steakhouse, High-Volume Resort

Kalahari Resorts LLC; Wisconsin Dells (WI); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Career growth opportunities

401(k) matching

Health, dental, and vision coverage

Employee appreciation events

Job summary

Kalahari Resorts & Conventions in Wisconsin Dells is seeking a Chef de Cuisine to lead the culinary team at Double Cut Steakhouse, delivering bold flavors with premium ingredients and refined technique. You will inspire a high-performing staff and bring creativity, precision, and passion to every plate.

The role demands a minimum of 3 years in progressive culinary roles and 3 years in management, with strong supervision and inventory/purchasing skills.

Qualifications

• 3 years progressive culinary experience and 3 years of management experience are required.
• 2+ years of experience in a high-volume restaurant/food outlets production kitchen.
• Proven culinary supervisory experience in restaurant and food service.
• Knowledge of inventory management and purchasing processes.
• Experience with P&L accountability or managed food service with cost controls.

Responsibilities

• Collaborate with the sous chef to lead day-to-day operations of a high-volume, dinner-only steakhouse kitchen.
• Ensure consistent quality, flavor, and presentation across menus and service channels.
• Monitor food cost controls, portioning, prep par levels, and waste management to optimize efficiency.
• Conduct daily line checks to ensure stations are stocked, organized, and ready for service.
• Maintain strict food safety, FIFO, labeling, and proper storage throughout the kitchen.
• Keep a clean, compliant kitchen aligned with health department and resort standards.

Skills

Culinary experience

Management experience

Supervisory experience

Inventory & Purchasing

P&L accountability

Job description

Kalahari Resorts & Conventions in Wisconsin Dells is seeking a Chef de Cuisine to lead the culinary team at Double Cut Steakhouse, delivering bold flavors with premium ingredients and refined technique. You will inspire a high-performing staff and bring creativity, precision, and passion to every plate.

The role demands a minimum of 3 years in progressive culinary roles and 3 years in management, with strong supervision and inventory/purchasing skills.