Executive Sous Chef

4 weeks ago

Milwaukee, United States CULINAIRE Full time

The Milwaukee Art Museum is the largest art museum in the state of Wisconsin, housing a Collection of more than 30,000 works and hosting an impressive lineup of internationally regarded exhibitions.


Culinaire manages the food and beverage operations at the Milwaukee Art Museum in the Cafe and catering, as well as the outlets. If you are a self-motivated, service-oriented professional “foodie” with a true passion for the hospitality industry and for the arts, and an entrepreneur in kitchen operations, then consider this position for your next career endeavor.


Culinaire is a stable company that offers a creative and supportive work environment with opportunities for career growth and advancement within the organization. It provides upscale food and beverage management services to a very diverse collection of national accounts including art centers, cultural landmarks, hotels, museums, restaurants, special event venues, performing theaters, and privately owned zoos. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety, and success as a top priority, and to our client to provide top-quality food products and service to our customers and guests.


A FEW POSITION RESPONSIBILITIES:


· Accountable for the kitchen’s profit and loss financial structure

· Manage the inventory and labor costs compared to revenue on a daily basis

· Creates menus, designs and costs corresponding recipes and oversees the preparation of those recipes

· Tracks the kitchen’s inventory, places orders, monitors equipment maintenance and condition

· Manages all kitchen banquet and restaurant

· Supervises and prepares the daily preparation of soups, sauces, and specials to ensure that established methods of cooking, garnishing and portion-sizing are maintained as prescribed by standardized recipes.

· Responsible for tasting and modifying recipes to the menu specs as well as maintaining consistency with all recipes

· Leads the kitchen staff to success through adequate coaching, mentoring, training, and counseling.

· Jumps into the ring of fire when needed


A FEW QUALIFICATIONS AND SKILL SET:


  • Five (5) or more years of Executive Chef experience with banquet, outlet and restaurant responsibilities
  • ServSafe Certification or Manager's Food Handlers Certificate
  • Exceptional presentation skills for meetings and tastings
  • Knowledge for all kitchen equipment maintenance and operations


CULINAIRE offers our associates a competitive base salary, along with lucrative benefits programs that includes a company sponsored medical plan, AD&D, dental, disability, identify theft, legal, life, pet, vision, and matching 401k plan, as well as paid time off.


CULINAIRE is a drug free environment, EOE and E-Verify Employer.

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