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 company match

Paid Time Off

Relocation assistance negotiable

Early closing hours

Job summary

Horizon Hospitality seeks an experienced Executive Chef to lead kitchen operations for a high-volume venue combining casual bar, restaurant, and gaming experiences near Wausau. The role emphasizes work-life balance with 35–40 hour weeks and earlier closing times.

Base salary ranges from $65,000 to $75,000, with up to $10,000 annual bonus based on achieving food and labor cost targets. Benefits include a 401(k) with 5% company match, paid time off, and potential relocation assistance.

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 and effective leadership under peak operational pressure.
• Solid understanding of kitchen financial metrics, specifically managing food and labor costs.

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 mentorship

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