Top 112 Chef Jobs in Pewaukee Wi

Executive Chef
The Legend at Brandybrook —Wales, WI
- $100,000 - $120,000 a year
- Weekends as needed
- Microsoft Word
- Microsoft Excel
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
3d
Chef/Cook
The Waters —Pewaukee, WI
- $20 - $22 an hour
- Full-time
- Entry level
- Kitchen
- Health savings account
- Health insurance
Quick Apply
Mason Street Grill Executive Sous Chef
Mason Street Grill at Pfister —Milwaukee, WI
- $75,000 - $90,000 a year
- Weekends as needed
- English
- Mid-level
- 3 years
- Relocation assistance
- Health insurance
Quick Apply
Sous Chef | Kitchen Manager | Assistant Culinary Director
Heritage Senior Living —West Allis, WI
- Full-time
- Customer service
- English
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Johnny Manhattans —Hubertus, WI
- $75,000 - $125,000 a year
- Full-time
- Background check
- Cooking
- Mentoring
- Health insurance
Quick Apply
Executive Chef
University of Wisconsin–Milwaukee —Milwaukee, WI
- $85,000 - $100,000 a year
- Online Application
- ServSafe
- Customer service
- Writing skills
Executive Chef 2
Sodexo —Wauwatosa, WI
- $70,975 - $91,850 a year
- Full-time
- ServSafe
- Cooking
- Residential
- Paid holidays
- Health insurance
Corporate Executive Chef
Marcus Hotels Administration —Milwaukee, WI
- $165,000 - $175,000 a year
- Full-time
- Cooking
- English
- Research
- Health insurance
- Dental insurance
Quick Apply
8d
Sous Chef
Chenequa Country Club —Hartland, WI
- $65,000 - $70,000 a year
- Full-time
- Mid-level
- Quality control
- Kitchen
Quick Apply
Lead Chef
Inspired Food —Milwaukee, WI
- From $35 an hour
- Contract
- Background check
- ServSafe
- 5 years
Quick Apply
Sous Chef
Westmoor Country Club —Brookfield, WI
- Weekends as needed
- Mid-level
- Mentoring
- Organizational skills
- Free parking
- Disability insurance
Executive Sous Chef
Chenequa Country Club —Hartland, WI
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Mentoring
Quick Apply
Sous Chef
Margaux —Brookfield, WI
- $50,000 - $65,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Mentoring
- Paid training
- Health insurance
Quick Apply
Executive Chef | Culinary Director | Kitchen Manager
Heritage Senior Living —Muskego, WI
- Customer service
- English
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
3d
Executive Chef
Hilton Garden Inn Milwaukee Northwest Conference Center —Milwaukee, WI
- $65,000 - $75,000 a year
- Full-time
- Sales
- Ability to walk for extended periods
- 5 years
- Paid holidays
- 401(k)
Quick Apply
1d
Catering Chef
Shully's Cuisine and Events —Thiensville, WI
- From $20 an hour
- 8 hour shift
- Clean driving record
- Culinary experience
- Ability to walk for extended periods
- Paid holidays
- Health insurance
Quick Apply
Chef de Cuisine
University of Wisconsin–Milwaukee —Milwaukee, WI
- $67,000 - $75,000 a year
- Online Application
- ServSafe
- Customer service
- Residential
Executive Chef - Hales Horner, WI
Morrison Living —Franklin, WI
- $80,000 - $85,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Tuckaway Country Club —Franklin, WI
- Weekends as needed
- Microsoft Outlook
- 5 years
- Writing skills
Quick Apply
Lead Line Cook
Chenequa Country Club —Hartland, WI
- $24 - $28 an hour
- Full-time
- Mid-level
- Team management
- Communication skills
Quick Apply

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Executive Chef

The Legend at Brandybrook
Wales, WI

Quick Apply

Job Details

Full-time
$100,000 - $120,000 a year
3 days ago

Benefits

Health insurance
Dental insurance
Paid time off
Vision insurance
Retirement plan

Qualifications

Microsoft Word
Teamwork
Microsoft Excel
Operations management
Team development
Supervising experience
Hospitality industry experience
Production management
Managing kitchen staff
Time management

Full Job Description

Job description

Position Overview

The Executive Chef at The Legend Clubs is a hands-on leadership position responsible for the overall management and daily execution of culinary and back-of-house operations at the Club. Reporting directly to the Chief Operating Officer (COO), the Executive Chef oversees food production for the Clubhouse, Pool Kitchen, wine dinners, member events, weddings, golf outings, and other Club functions.

This is a working Executive Chef position. In addition to leading the culinary team, the Executive Chef is expected to actively participate in food preparation, cooking, plating, and service as operational needs require.

The Executive Chef is responsible for culinary quality and consistency, staff leadership, menu development, food and labor costs, purchasing, inventory, sanitation, and overall culinary departmental performance. The position works closely with the COO, Clubhouse Management, and front-of-house staff to ensure successful dining and event operations.

Responsibilities

Lead all culinary and back-of-house operations, including the Clubhouse kitchen, Pool Kitchen, wine dinners, member events, weddings, golf outings, and other Club functions.
Develop and maintain menus, recipes, preparation standards, portioning, plating, and presentation standards throughout Club operations.
Recruit, train, supervise, schedule, and develop culinary employees while promoting teamwork, accountability, professionalism, and a positive working environment.
Manage food cost, labor cost, purchasing, inventory, waste, and other controllable culinary expenses.
Oversee food purchasing, receiving, storage, inventory, vendor relationships, and invoice review and processing.
Plan and execute the culinary component of wine dinners, member events, weddings, golf outings, and other special functions.
Coordinate closely with the COO, Clubhouse Management, and front-of-house staff regarding menus, staffing, timing, service expectations, and event execution.
Ensure compliance with food safety, sanitation, workplace safety, and Club policies and procedures.
Maintain kitchen facilities and equipment and communicate repair, replacement, and equipment needs to the COO.
Maintain regular communication with the COO regarding culinary operations, staffing, financial performance, and departmental needs.
Maintain flexibility in scheduling based on Club operations, including evenings, weekends, holidays, and special events.
Perform other related duties and responsibilities as required.

Knowledge and Skills

Exceptional culinary skills with the ability and willingness to actively cook and work alongside the culinary team.
Strong leadership skills with the ability to train, motivate, develop, and hold employees accountable.
Extensive knowledge of menu development, food preparation, high-volume production, banquet and event execution, food safety, and sanitation.
Strong understanding of food cost, labor management, purchasing, inventory control, and waste management.
Strong organizational, communication, and time-management skills with the ability to effectively manage multiple priorities.
Ability to work collaboratively with Club management, front-of-house staff, and other departments.
Strong attention to quality, consistency, organization, and member and guest satisfaction.

Education and Experience

Culinary degree from an accredited institution preferred.
Minimum ten years of culinary experience with at least five years in a supervisory or culinary leadership role in an upscale, fine dining, private club, resort, hotel, or comparable hospitality environment.
Experience with menu development, high-volume food production, banquet and event execution, and culinary team leadership.
Private country club experience preferred.
ServSafe or equivalent sanitation certification required within three (3) months of hire.
Proficiency with Microsoft Word and Excel and the ability to utilize Club systems related to scheduling, purchasing, inventory, and administrative responsibilities.

About The Legend Clubs

The Legend is Wisconsin’s only private club to feature 72 holes of golf, all located in Central Wisconsin. Our four courses range in design from the tree-lined, traditional style of The Legend at Merrill Hills, to the modern, Jack Nicklaus–inspired design of The Legend at Bristlecone, to The Legend at Bergamont designed by two-time U.S. Open Champion Andy North, and finally to the timeless Pete Dye–inspired design of The Legend at Brandybrook.

Pay: $100,000.00 - $120,000.00 per year

Benefits:

Dental insurance
Health insurance
Paid time off
Retirement plan
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in pewaukee wi

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