Executive Chef, Private Club - Premium Dining Leader

Goodwin Recruiting; Milwaukee (WI); Sur place; USD 99 000 - 121 000; Plein temps

Avantages offerts par ce poste

Competitive salary with bonus

Medical, dental, and vision insurance

401(k) with company match

Paid vacation, holidays, and parental

Professional development & relocation

Résumé du poste

Goodwin Recruiting is recruiting an Executive Chef for a private club in Wisconsin, delivering a premium, all-inclusive dining experience within a high-profile sports and entertainment setting. You will shape the culinary program, lead a talented team, and elevate guest experiences.

This role requires 5+ years of progressive culinary leadership, hands-on cooking, menu development, and strong cost controls. Evening, weekend, and holiday availability is expected, with relocation assistance

Qualifications

• 5+ years of progressive culinary leadership in upscale settings.
• Strong hands-on cooking, menu development, and elevated presentation.
• Proven experience leading teams, managing food/labor costs, and consistent quality.
• Experience with premium buffets, events, and high-volume service.
• Excellent leadership and communication; flexible to evenings/weekends/holidays.

Responsabilités

• Lead all culinary operations, ensuring top quality and service.
• Develop seasonal menus and premium dining experiences for members.
• Recruit, train, and develop culinary team members.
• Manage purchasing, inventory, costs, production planning, and waste.
• Maintain food safety and coordinate with FOH for guest experience.

Connaissances

Culinary leadership

Menu development

Food cost control

Team leadership

High-volume service

Description du poste

Goodwin Recruiting is recruiting an Executive Chef for a private club in Wisconsin, delivering a premium, all-inclusive dining experience within a high-profile sports and entertainment setting. You will shape the culinary program, lead a talented team, and elevate guest experiences.

This role requires 5+ years of progressive culinary leadership, hands-on cooking, menu development, and strong cost controls. Evening, weekend, and holiday availability is expected, with relocation assistance