Culinary Operations Lead: Catering & Menu Development

Elior Collegiate Dining; Kenosha (WI); On-site; USD 36,000 - 60,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

Voluntary UNUM offering for Accident,

Job summary

Elior Collegiate Dining in Kenosha, WI seeks an experienced Sous Chef to lead culinary operations, supervise teams, and ensure consistent quality and cost control in a union environment. Strong catering background and admin skills preferred.

The role emphasizes menu costing, recipe standardization, event support, and scheduling, with a focus on safety, sanitation, and superior service.

Qualifications

• 3–5 years in culinary management or equivalent leadership role.
• Experience in institutional, collegiate, or high-volume operation.
• Ability to cost menus and manage recipes.
• Experience supervising union-staff and scheduling.

Responsibilities

• Direct daily prep, cooking, and plating of menu items.
• Ensure recipes and portions meet standards and budgets.
• Cost and develop menus considering needs and production needs.
• Plan and support catered events and functions.
• Create employee schedules and manage labor costs.
• Oversee ordering, inventory, and pars; supervise union staff.
• Maintain food safety, sanitation, and safety protocols.
• Monitor quality, presentation, and service throughout areas.

Skills

Culinary management

Leadership

Union experience

Cost control

Computer skills

Education

Bachelor’s degree in institutional management

Culinary certification

Tools

Scheduling software

Job description

Elior Collegiate Dining in Kenosha, WI seeks an experienced Sous Chef to lead culinary operations, supervise teams, and ensure consistent quality and cost control in a union environment. Strong catering background and admin skills preferred.

The role emphasizes menu costing, recipe standardization, event support, and scheduling, with a focus on safety, sanitation, and superior service.