Executive Chef

Horizon Hospitality; Town of Wausau (WI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

401(k) with 5% company match

Paid Time Off

Relocation assistance

Job summary

Horizon Hospitality in central Wisconsin is seeking an experienced Executive Chef to lead its kitchen operations in a high-volume restaurant with a casual bar and gaming experience.

The role offers standard hours of 35–40 per week and a strong work-life balance, with a base salary in the mid-60s to mid-70s and a performance bonus up to $10,000 based on food and labor cost targets.

Qualifications

• Proven experience as an Executive Chef, Kitchen Manager, or Head Chef in a high-volume hospitality or restaurant environment.
• High standards for kitchen cleanliness and sanitation.
• Calm, composed demeanor under peak operational pressure.
• Solid understanding of kitchen financial metrics, specifically managing food and labor costs.
• Team-oriented mindset with a willingness to work alongside kitchen staff in daily duties.

Responsibilities

• Oversee all daily kitchen and culinary operations for a high-volume restaurant generating over $1 million in annual food sales.
• Maintain rigorous standards of cleanliness, food safety, and kitchen sanitation across all prep and line areas.
• Manage kitchen labor and food costs to achieve target operational thresholds between 35% and 37%.
• Lead, mentor, and foster a collaborative kitchen team by demonstrating a strong lead-by-example work ethic.
• Ensure consistent food quality, operational efficiency, and kitchen execution.

Skills

Executive Chef Experience

Leadership

Food Safety

Cost Control

Team Leadership

Job description

A family-owned entertainment venue and restaurant in central Wisconsin is seeking an experienced Executive Chef to lead its kitchen operations. Situated near Wausau, this high-volume venue combines a casual bar and restaurant setting with a gaming experience. Operating in an area known for a low cost of living, excellent safety, and strong quality of life, this role offers exceptional work-life balance with standard kitchen hours averaging around 35 to 40 hours per week and earlier closing times than typical industry standards.

Position Responsibilities

• Oversee all daily kitchen and culinary operations for a high-volume restaurant generating over $1 million in annual food sales.


• Maintain rigorous standards of cleanliness, food safety, and kitchen sanitation across all prep and line areas.


• Manage kitchen labor and food costs to achieve target operational thresholds between 35% and 37%.


• Lead, mentor, and foster a collaborative kitchen team by demonstrating a strong lead-by-example work ethic.


• Ensure consistent food quality, operational efficiency, and kitchen execution.

Position Requirements

• Proven experience as an Executive Chef, Kitchen Manager, or Head Chef in a high-volume hospitality or restaurant environment.


• High standards for kitchen cleanliness and sanitation.


• Calm, composed demeanor and effective leadership under peak operational pressure.


• Solid understanding of kitchen financial metrics, specifically managing food and labor costs.


• Team-oriented mindset with a willingness to work alongside kitchen staff in daily duties.

Compensation Package Details

• Base Salary: $65, 000 –$75, 000


• Performance Bonus: Up to $10, 000 annually based on achieving food and labor cost targets between 35%–37%


• Retirement: 401(k) with a 5% company match


• Paid Time Off: Accrued hourly (negotiable based on experience)


• Relocation Assistance: Negotiable for out-of-area candidates


• Schedule: 35–40 hours per week with early closing hours promoting healthy work-life balance