Chef de Cuisine

Chef de Cuisine

Under the general direction of the Associate Director of Residential Dining Services, UW- Milwaukee's Dining and Retail Services Department is hiring a dynamic and team-focused Chef de Cuisine.

This position will lead and inspire back of house kitchen staff in the production of Residential Dining units and be responsible for menu implementation, recipe development, hiring and staff training, collaborating with unit managers, and optimizing staff productivity and consistency.

The Chef de Cuisine will enforce best practices for safety, quality, consistency, and sanitation in the kitchen, monitoring and training all staff and students in proper sanitation and operational procedures. The position is responsible for the planning, coordinating, service, and delivery of all food and all related activities for these operations and special events.

Key Job Responsibilities

Culinary Management 50%

• Establish operating and staff schedules for all units.
• Demonstrates hands-on management, clear direction, pro-active leadership, and the ability to achieve high quality, food sanitation and customer service standards.

• Effectively oversee daily floor operations to meet the ever-changing demands and needs of the unit.
• Plans and directs staff implementation of operating policies and procedures to ensure adherence to safe food quality, handling, and sanitation processes and procedures.
• Monitor day to day unit ordering to ensure proper unit inventory levels and to maintain proper product rotation and inventory procedures.
• Maintain equipment and schedules repairs.
• Assist in production as needed.

• Assists in departmental walkthroughs in collaboration with the executive chef with vendors, health departments, facilities, and other supportive reviews of programs and services.

Staff Onboarding, Training, and Development 25%

• Coach, lead and mentor staff to help them maximize their potential by creating an environment that provides motivation, participation, and opportunities for employee engagement.
• Provides leadership to employees, sets performance expectations, communicates specific instructions, and teaches procedures, with appropriate follow-through.
• Assists with oversight of kitchen cleaner staff, including scheduling and assigning tasks.
• Recruit, hire, develop, and discipline as needed.

Recipe and Menu Development 20%

• Keep abreast of current culinary and industry trends in relation to client and customer needs.

• Review, update, and create menus regularly to ensure variety, quality, cost-effective, achievable, and consistent menu offerings.

• Test and develop recipes and new menu items.

• Collaborate with Executive Chef on product mix, item needs, and menu development and creation.

• Provide tastings and samplings for staff and clients.

• Solicits and responds to information from customers; responds to online and other surveys.

• Informs leadership about customer service issues and follow-up actions.

• Ensures consistency and quality; oversees adherence to standards, policies, and procedures.

Administrative Duties 5%

• Manages special projects and other duties, as assigned.

• Creates required financial and related reports.

Department

Dining and Retail Services is a self-operated dining venture on campus with a $18 million operating budget. The department has three facilities that provide food services across campus, including Sandburg Hall Caf, Cambridge Commons Caf, Restor Sandburg, Restor Cambridge, retail offerings in the Student Union including catering unit, Grind coffee locations, convenience stores, and concessions operations. The department includes a dynamic management team and approximately fifty resolute permanent staff. Our department includes over three hundred student employees in all areas of our operations.

Compensation

$67,000 - $75,000 Annually

Required Qualifications

• Two years' experience as Executive Sous Chef, Executive Chef, or Head Chef in a food service operation with gross revenue exceeding one million dollars.

• Experience with purchasing and inventory control

• Experience in large volume production, catering, banquets or similar

• Valid Driver's License and ability to qualify to drive state vehicles.

Preferred Qualifications

• Experience working with food allergies and other dietary limitations.

• Experience with institutional food sourcing, inventory control and purchasing.

• Experience with menu management and Point of Sale software systems.

• Experience managing food, labor, and supply budgets.

• Experience with standardized recipe and menu development

• ServSafe certification or equivalent state certification

• Two (2) years of full-time foodservice management experience in a University/College or similar setting

• Successful completion of State of Wisconsin Restaurant Manager Certification.

• Bachelor's degree or equivalent in a culinary related field

How to Apply

Interested applicants are required to apply online and provide BOTH cover letter and resume addressing your professional level work experience as it relates to all required and preferred qualifications.

Applicants must complete all required fields and attach all required documents prior to submitting the online application. Applications missing any of the required documents listed prior to the application deadline may be marked as incomplete and not be considered. In instances where the Search and Screen Committee is unable to ascertain from the candidates' application materials whether they meet any of the qualifications, they may be evaluated as not meeting such qualifications.

Finalist candidates(s) will be asked to provide three professional/supervisor references through an external reference checking tool. References will not be contacted prior to candidates being notified.

This is a continuous recruitment with an initial review date of 08/07/2026. To ensure consideration, applications must be submitted by 08/06/2026. Applications submitted after 08/06/2026 may not be reviewed.