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Chef Co Jobs in Wisconsin (NOW HIRING)

Chef de Cuisine, Banquets

Kohler, WI · On-site

$67K - $92K/yr

Onsite - Kohler, WI Opportunity The Chef de Cuisine position is responsible for the strategicand ... This roleensures that product quality, service standards, and profit goals meet orexceed Kohler Co ...

Pantry Cook

Lake Geneva, WI · On-site

$15.50 - $18.50/hr

... Sous Chef. * Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co ...

Finishing Technician

Menomonie, WI · On-site

$15.50 - $20/hr

Assure a high level of safety for self and co-workers * Complete all the required batch record and ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

Finishing Technician

New Richmond, WI · On-site

$16 - $20.75/hr

Ensure a high level of safety for self and co-workers * Complete all of the required batch record ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

Cook IV, Banquets

Kohler, WI · On-site

$24.75 - $37.15/hr

In this role Cook IV's assist Chefs to enforce our "on brand and on stage" culture mindset for ... Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are ...

Pantry Cook

Madison, WI · On-site

$20.55/hr

Willy Street Co-op is different from other grocery stores. We are proud to have a socially and ... Maintain hand hygiene and personal cleanliness including clean clothes and chef coats * Maintain a ...

Dishwasher, Lodge Kohler

Ashwaubenon, WI · On-site

$15.20 - $22.80/hr

Helping chefs in setup of food plates and miscellaneous food prep This is a casual part-time ... Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are ...

Line Cook

Lake Geneva, WI · On-site

$15.25 - $19/hr

Answers directly to Executive Chef and Sous Chef and performs duties as assigned: * Maintains ... co-workers and supervisors. * Maintains a safe work environment for self and others. Attends ...

Cook III, Banquets

Kohler, WI · On-site

$21.30 - $31.90/hr

... II's. * Assist Chef with conducting monthly inventory taking, when needed. * Be able to work ... Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are ...

Cook IV, Banquets ($1000 Sign On Bonus)

Kohler, WI · On-site

$18.25 - $22.25/hr

In this role Cook IV's assist Chefs to enforce our "on brand and on stage" culture mindset for driving an enjoyable be also highly accountable team with leading by example. During the absence of ...

Cook IV, Banquets ($1000 Sign On Bonus)

Kohler, WI · On-site

$18.25 - $22.25/hr

In this role Cook IV's assist Chefs to enforce our "on brand and on stage" culture mindset for driving an enjoyable be also highly accountable team with leading by example. During the absence of ...

Cook IV, Banquets

Kohler, WI · On-site

$18.25 - $22.25/hr

In this role Cook IV's assist Chefs to enforce our "on brand and on stage" culture mindset for driving an enjoyable be also highly accountable team with leading by example. During the absence of ...

Cook IV, Banquets

Kohler, WI · On-site

$18.25 - $22.25/hr

In this role Cook IV's assist Chefs to enforce our "on brand and on stage" culture mindset for driving an enjoyable be also highly accountable team with leading by example. During the absence of ...

Production Cook IV (West Madison)

Madison, WI · On-site

$15.75 - $18.50/hr

This position is accountable to the Sous Chef/Executive Chef. Production Cook IV is required to ... We act with honor and respect for our residents, their families, and our co-workers. * Dedication:

Banquet Set-Up, The American Club

Kohler, WI · On-site

$10.10 - $15.20/hr

Collaborate with chefs to get food items to and from off-site events. * Collaborate with the ... Kohler Co.'s mission is to contribute to a higher level of gracious living for those who are ...

Showing results 21-40

Chef Co information

What is Chef Co?

Chef Co typically refers to companies or organizations that provide professional chef services, either for catering, private dining, or consulting in the food industry. These companies may employ professional chefs who create menus, prepare meals for events, or offer culinary expertise to restaurants and hospitality businesses. Chef Co can also refer to businesses that recruit and manage chefs for various clients. Their main goal is to deliver high-quality, customized culinary experiences based on client needs.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity, and a solid understanding of food safety and kitchen management, often supported by a culinary degree or relevant certifications. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe are typically required. Exceptional teamwork, leadership, and time management skills help chefs stand out in fast-paced kitchen environments. These abilities ensure consistent food quality, efficient kitchen operations, and positive dining experiences for customers.

What are some common challenges faced by chefs working in collaborative kitchen environments, and how can they be addressed?

Chefs in collaborative kitchen environments often face challenges such as coordinating with multiple team members during high-pressure service times, ensuring consistent quality across dishes, and managing communication between the front and back of house. Addressing these challenges involves establishing clear roles, maintaining open lines of communication, and adopting standardized processes for prep and plating. Effective teamwork, regular briefings, and a culture of mutual respect also contribute to a smoother workflow and a more positive kitchen environment.

What is the difference between Chef Co vs Line Cook?

AspectChef CoLine Cook
CredentialsCulinary degree or certification often preferredHigh school diploma; culinary training
Work EnvironmentLeadership role in kitchens, overseeing staffAssists in food prep, works on specific station
Industry UsageUsed in restaurants, hotels, cateringCommon in similar food service settings
Search & ComparisonOften compared for career progressionCompared for entry-level roles

Chef Co typically holds a leadership position with more responsibilities and credentials, overseeing kitchen operations. Line Cooks focus on food preparation at specific stations, often requiring less experience. Both roles are essential in culinary settings, but Chef Co is more senior and managerial, while Line Cooks are entry-level or mid-level staff.

What cities in Wisconsin are hiring for Chef Co jobs?

Cities in Wisconsin with the most Chef Co job openings:

Chef de Cuisine, Banquets

KOHLER

Kohler, WI • On-site

$67K - $92K/yr

Full-time

Posted 19 days ago


Job description

Location:Onsite - Kohler, WI

Opportunity

The Chef de Cuisine position is responsible for the strategicand operational leadership of a single-unit culinary operation. This roleensures that product quality, service standards, and profit goals meet orexceed Kohler Co.'s luxury benchmarks. Key responsibilities include managingdaily culinary execution, leveraging technology for cost control, and fosteringa high-performance culture through the training and development of aprofessional culinary team.

Specific Responsibilities
QualityControl & Innovation

  • Standardization: Develop and maintain standardized recipes, plating guides, and menu costing to ensure consistency and profitability.
  • Freshness & Sourcing: Inspect all products daily to uphold resort standards; collaborate with purchasing to source the highest quality local and national ingredients.
  • Sustainability: Drive "Zero-Waste" initiatives by monitoring food waste and creatively managing inventory to reduce the kitchen's environmental footprint.
  • Sanitation: Ensure 100% compliance with health department regulations and internal safety audits daily.

Financials& Technology

  • System Management: Utilize EATEC for daily ordering, receiving, and physical inventory counts to maintain accurate COGS (Cost of Goods Sold).
  • Performance Analysis: Monitor monthly sales mix reports and labor productivity to make data-driven adjustments to menus and scheduling.
    Budgetary Oversight: Participate in the annual budgeting process and manage expenses (Food, Labor, and Operating Expenses) as a percentage of Net Sales.
  • Safety & Risk: Maintain a safe working environment through regular training on safety procedures, reducing workplace injury and associated costs.

Personnel& Culture

  • Modern Mentorship: Train and develop team members on technical skills; create individualized development plans to prepare associates for future growth.
  • Culture: Maintain a professional, inclusive work environment that fosters creativity, innovation, and psychological safety.
  • Onboarding: Integrate new associates through a rigorous "On-the-Job Training" (OJT) program to ensure immediate alignment with resort standards.
  • Leadership Development: Provide the tools, materials, and feedback necessary for the team to achieve excellence in their assigned tasks.

Production& Brand Engagement

  • Technical Mastery: Demonstrate and teach advanced food handling and preparation techniques to the line staff.
  • Innovation: Stay current with global and national culinary trends to provide "Market-Leading" menu ideas.
  • Resort Representation: Participate in the Kohler Demonstration Kitchen series, PR opportunities, and high-profile resort special events.
  • Operations Support: Maintain a "hands-on" presence, assisting in production and service whenever operational volume requires backup.

LeadershipResponsibilities

  • Scope: The Strategic Leader focusing on the P&L, menu vision, and team "Pathing."
  • Strategic Financials: Fully responsible for execution of the annual budget, capital expenditure (CapEx) requests, and long-term profit maximization.
  • Leadership: Directly supervises Cooks I-IV as well as exempt Chefs
  • Menu Engineering: Owns the creative process for menu development, ensuring all items are costed and engineered for maximum contribution margin.
  • Mentorship: Responsible for developing the professional "succession plan" for the restaurant's management team.