Executive Chef | High-Volume Culinary Leader

Unidine; Mequon (WI); On-site; USD 85,000 - 93,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off (varies by site/state

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine is seeking an Executive Chef to lead daily kitchen operations, ensure safety and sanitation, and drive resident and client satisfaction. You will manage a team, oversee food preparation, and influence menu development while controlling costs and maintaining quality.

You will direct staff, monitor budgets, and align with client objectives to deliver exceptional dining experiences across our hospitality venues.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• Extensive catering and high-volume foodservice operations experience desired.
• Culinary leadership with hands-on cooking and menu development.
• Proficiency with MS Office tools and digital dining programs.
• ServSafe certification is highly desirable.

Responsibilities

• Oversee cost controls and expenditures for the account.
• Plan and create all menus; manage inventory and purchasing.
• Roll out culinary programs in collaboration with marketing and culinary teams.

Skills

5+ years culinary/kitchen management

Catering experience

High volume operations

Institutional/batch cooking

Hands-on chef experience

Food/catering trends knowledge

Client satisfaction programs

MS Office experience

Education

A.S. or equivalent experience

Culinary degree preferred

ServSafe certification

Tools

MS Office

Job description

Unidine is seeking an Executive Chef to lead daily kitchen operations, ensure safety and sanitation, and drive resident and client satisfaction. You will manage a team, oversee food preparation, and influence menu development while controlling costs and maintaining quality.

You will direct staff, monitor budgets, and align with client objectives to deliver exceptional dining experiences across our hospitality venues.