Executive Chef

Concert Golf Partners; Milwaukee (WI); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in the hospitality industry is seeking an Executive Chef to oversee culinary operations at the Wisconsin Club Country Club. This hands-on role requires strong leadership and organizational skills to ensure top-quality service across dining, pool, and banquet services. The ideal candidate will have a proven track record in high-volume culinary operations and a passion for creative menu development. Join a team that values excellence and fosters a positive member experience.

Qualifications

• Minimum two years as an Executive Chef or five years as a Sous Chef.
• Experience leading high-volume, multi-outlet culinary operations.

Responsibilities

• Oversee daily culinary operations across multiple outlets.
• Coordinate food procurement and manage menu engineering.
• Hire, train, and develop kitchen staff.

Skills

Leadership

Organizational Skills

Team Building

Client Service

Menu Planning

Tools

Microsoft Word

Excel

POS Systems

Job description

Join to apply for the Executive Chef role at Concert Golf Partners.

Get AI-powered advice on this job and more exclusive features.

Executive Chef Position

The Wisconsin Club Country Club is recruiting an Executive Chef responsible for overseeing daily culinary operations across multiple outlets, including dining, pool, and banquet services. The role demands versatility in banquet and à la carte experience to ensure top-quality service for members and guests.

Key Responsibilities

• Assist in preparing and achieving annual financial goals through forecasting, cost controls, and labor management.
• This is a hands-on role focusing on daily kitchen operations rather than office work.
• Coordinate food and kitchenware procurement and manage menu engineering to maintain contribution margins.
• Hire, train, and develop kitchen staff, standardize recipes and presentation for all venues and events.
• Ensure excellent service and exceed member expectations, fostering a positive member experience.
• Oversee all culinary operations, including à la carte, member events, and banquets, with emphasis on creative menu design and operational efficiency.
• Maintain a strong, respectful management style; promote a team-oriented culture.

Skills/Qualifications

• Minimum two years as an Executive Chef or five years as a Sous Chef.
• Experience leading high-volume, multi-outlet culinary operations.
• Charismatic presence in the dining area.
• Proven leadership, organizational, and coaching skills.
• Understanding of revenue generation for both à la carte and banquet services.
• Expertise in menu planning, high-volume buffet and banquet cuisine.
• Strong team-building abilities and staff retention skills.
• Reputation as a high-quality chef and mentor.
• Excellent organizational and delegation skills.
• Ability to motivate teams and manage performance.
• Knowledge of expense control, purchasing, inventory, and technical systems.
• Creative menu development and strong presentation skills.
• Proficiency in Microsoft Word, Excel, payroll, and POS systems.
• Excellent client service skills, poised under pressure.
• Bilingual in English and Spanish is a plus.

Please submit your cover letter and resume to discuss this exciting opportunity.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: General Business
• Industry: Hospitality