Sous Chef

Lancer Hospitality; Kenosha (WI); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

UNUM insurance options

Discount Program

Commuter Benefits

EAP

Job summary

Elior Collegiate Dining is seeking an experienced sous chef to lead culinary operations at University location in Kenosha. The role involves supervising and participating in preparation, seasoning, and cooking across salads, soups, fish, meats, vegetables, and desserts.

You will guide menu development, manage daily prep, maintain safety standards, and coach staff while ensuring exceptional service and cost control. This is a full-time onsite position offering competitive compensation.

Qualifications

• 3-5 years of culinary management experience.
• Strong leadership and communication skills.
• Experience in cost control and budgeting.
• Demonstrated large-quantity production skills.

Responsibilities

• Develop menus in line with budgetary constraints and procedures.
• Maintain production, safety and sanitation standards.
• Direct daily prep of standard and gourmet items.
• Evaluate raw and finished food quality.
• Inspect units for food prep quality and sanitation.
• Lead culinary production for events and catered functions.
• Supervise prep and display for special functions.
• Maintain inventory controls and staff training.
• Control revenue and expenses to meet financial goals.
• Ensure highest level of customer service.
• Other duties as assigned.

Skills

Culinary leadership

Cost control

Menu development

Staff training

Quality assurance

Education

Bachelor’s degree in institutional management

Job description

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Job Reference Number: 43174
Employment Type:Full-Time,Onsite
Segment: Education
Brand: Elior-Collegiate-Dining
Location: University of Wisconsin - Parkside

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Elior Collegiate Dining team in Kenosha, WI. As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.

What you'll be doing:

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

What we're looking for:

Must-haves:

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3- 5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Where you'll be working:

Compensation Range

Up to $60,000 / yea based on experience.

• Medical (FT Employees)
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Elior Collegiate:

Elior Collegiate Dining is rewriting the rules of campus dining, serving up bold flavors, fresh ideas, and high-impact experiences that fuel student life. We partner with forward-thinking colleges and universities to create vibrant, customized dining programs that spark connection, celebrate culture, and make food a defining part of the college journey.

About Elior-North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.

Nearest Major Market: Kenosha
Nearest Secondary Market: Milwaukee