Jobs in Wauwatosa

About Lyra

Lyra is transforming mental health care through technology with a human touch to help people feel emotionally healthy at work and at home. We work with industry leaders, such as Morgan Stanley, Uber, Amgen, and other Fortune 500 companies, to improve access to effective, high-quality mental health care for their employees and their families. With our innovative digital care platform and global provider network, 20 million people can receive the best care and feel better, faster. Founded by David Ebersman, former CFO of Facebook and Genentech, Lyra has raised more than $900 million in funding to support our mission of transforming access to life-changing mental health care.

FURTHER EXPANDING ACCESS: We are currently prioritizing hiring clinicians, counselors, mental health providers, psychologists, and therapists in Arizona, Arkansas, California, Colorado, Georgia, Illinois, Indiana, Ohio, Massachusetts, New York, North Carolina, Tennessee, Texas, and Washington.

We will continue to welcome applications from all other states, and sponsor cross-licensure across selected states to ensure clinicians are set up for success to support caseload goals. As always, thank you for your continued interest in Lyra Health!

About the Role

Lyra developed an innovative video therapy program called Lyra Care Therapy: blending live video sessions with between-session digital psychoeducation and customizable skill building tools. With this program, you'll have the resources and support you need to ensure that your clients get better—all while improving access to mental health care from your home or preferred setting.

Daily: As a Lyra Care Therapist, you'll provide short-term, evidence-based treatment via live video, maintaining a caseload of diverse and varied clinical needs. You'll assign digital lessons, videos, and assessments to your clients to enhance learnings and monitor outcomes between sessions. An important note: Lyra's clients come from a multitude of different backgrounds and experiences, and have varying needs and abilities. We strive to continue to meet their unique needs by delivering culturally responsive care—an approach that accounts for the impact of cultural backgrounds on each person's care experience.

Regularly: Our therapists enjoy connecting with their peers, who share a passion for providing evidence-based care. You'll attend one-on-one and peer group clinical consultation meetings, conduct peer-based quality assurance reviews, and attend robust training to enhance your clinical skills. You'll always have access to expert consultation and support for your most complex clients. It's like a safety net of resources to help plan the best options—from specialty consultations to culturally responsive care—you're not alone, even while working remotely within the US.

This role is a great fit if you're a licensed clinician with excellent interpersonal skills, who wants continuous learning and development in their professional career, and thrives in a feedback rich environment. If you have experience with caseloads that include a comprehensive spectrum of mental health needs, from milder presentations to more complex and severe support, we encourage you to apply. If you're comfortable with evolving processes and excited by a rapidly growing business, then this role is for you!

Requirements:

• Master's degree from a clinical track (e.g., MSW, MFT, MC, MMHC)
• Unrestricted LCSW, LMFT, LPC, PsyD, PhD, or equivalent license (i.e., able to work independently, without supervision from a licensed supervisor) without current, past, or pending disciplinary action
• Experience and commitment to providing evidence-based treatments (e.g., ACT, CBT, CPT, DBT) and clinical best practices (e.g., measurement based care, promoting skills practice)
• Experience managing risk and responding to clinical crises, as needed
• Experience providing telehealth therapy services in a virtual environment (video and teletherapy) preferred but not required
• Computer and live video tools literacy (e.g., Zoom, Google Meets, DoxyMe, Skype, etc.)
• Experience maintaining a full clinical caseload of adult and/or adolescent clients/week (30 potential bookable calendar spots)

As a full-time Licensed Mental Health Therapist, you will be employed by Lyra Clinical Associates P.C. We manage the business operations so you can focus on providing high-quality mental health care. Here are just some of our perks and benefits:

• Competitive base pay for your session work and administrative work
• Comprehensive healthcare coverage (including medical, dental, and vision, FSA/HSA, life, and disability insurance)
• Lyra's benefits package includes gender-affirming surgery
• Access to Lyra for Lyrians; coaching and therapy services for you and your dependents
• Competitive time off with pay policies, including 4 weeks vacation, sick days, and company holidays
• Paid parental bonding leave for birthing and non-birthing parents
• 401k and retirement benefits
• Employee well-being program with additional perks like: fertility and family building, maternity program, employer discount marketplace, pet insurance, and financial planning tools
• Free live and recorded webinars with CE approval from APA, ASWB, and NBCC
• Malpractice liability insurance policy
• Licensure renewal reimbursement—up to 5 state licenses
• Opportunity for cross-licensure sponsorship and support, if eligible
• A caseload of motivated clients from diverse industries and backgrounds matched with your expertise using specific search features in the care platform
• A new Chromebook, dedicated business support from Operations, HR, and IT professionals, and a monthly technology stipend
• We like to spread joy throughout the year with well-being perks and activities, surprise swag, regular community celebration...and more!

The anticipated starting base salary for a full-time Licensed Mental Health Therapist at Lyra is $70,000 annually. The base salary is determined by role and placement within the range, and will depend on a number of job-related factors, including but not limited to your skills, qualifications, and location.

At Lyra, base salary is only one aspect of an employee's total compensation package, which may additionally include monthly variable measurement based compensation, comprehensive healthcare coverage, retirement benefits, and time off with pay.

*Please note that although our application mentions a cover letter, we do not require a cover letter in order to be considered for this role.

We are an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex (including pregnancy), national origin, age (40 or older), disability, genetic information, or any other category protected by law.

By applying for this position, your data will be processed as per Lyra Clinical Associates, P.C. Workforce Privacy Notice. Through this application, we will collect personal information from you including your name, email address, gender identity, employment information, and phone number for the purposes of recruiting and assessing suitability, aptitude, skills, qualifications, and interests for employment with Lyra. We may also collect information about your race, ethnicity, and sexual orientation, which is considered sensitive personal information under the California Privacy Rights Act (CPRA). Providing this information is optional and completely voluntary. If you are a California resident and would like to limit how we use this information, please use the Limit the Use of My Sensitive Personal Information form. This information will only be retained for as long as needed to fulfill the purposes for which it was collected, as described above. Please note that Lyra does not "sell" or "share" personal information as defined by the CPRA. For more information about how we use and retain your information, please see our Workforce Privacy Notice.

General Summary

In this fast-paced, high-energy environment where great guest service is essential, how do we ensure all of our Restaurant guests are happy with our service? As an Executive Sous Chef, Production, you will lead by identifying and assigning work to Food and Beverage Back of House team members, demonstrate top-notch leadership skills, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (*Essential Functions)

1. *Oversee the culinary operations of assigned restaurant venues and kitchens, working closely with the Senior Executive Sous Chef and venue Chefs on food selection, quality, and service to ensure maximum guest satisfaction. Enforce food quality standards and training procedures across assigned venues and kitchens.
2. *Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; resolving problems; and teaching culinary academy classes.
3. *Assist Senior Executive Sous Chef to develop and adjust strategic plans; increase productivity, quality, and customer-service standards; and identify and resolve problems.
4. *Lead the development of innovative new menus, recipes, and concepts for assigned venues. Present unique dishes, monitor menu content, and evaluate cost ramifications of menu changes.
5. *Assist in developing and maintaining budgets to include assisting each venue to operate within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals. Assist assigned venues and kitchens in managing food and labor costs to ensure maximum efficiency, reduce waste, and control inventory and expenses.
6. *Ensure all back of house work areas are safe, sanitary, and organized, including but not limited to monitoring cleanliness, administering internal safety programs, and working with external vendors.
7. *Work closely with Purchasing and external vendors to obtain the best quality in pricing and product. Conduct cost analysis and execute product cuttings in coordination with Purchasing.
8. Coordinate with leadership to drive the professional development of culinary team members in assigned venues and kitchens.
9. Conduct regular meetings with assigned venue Chefs. Support all assigned venues and kitchens and provide the proper tools to ensure a successful operation.
10. Assist Food and Beverage management and other venues in developing concepts for and executing events.
11. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
12. Perform other duties as assigned.

Job Qualifications

1. The ability to demonstrate advanced cooking skills is required.
2. A high school diploma or equivalent and 7 years of progressively responsible, related experience in a high volume, multi-venue establishment of similar size are required. A Bachelor’s degree in a related field can take the place of 2 years of experience or an Associate’s degree in a related field can take the place of 1 year of experience.
3. Three years of managerial experience are required.
4. American Culinary Federation certification at the Certified Chef de Cuisine (CCC) level preferred.
5. The ability to successfully achieve ServSafe certification within 90 days.
6. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office.
7. The ability to maintain discretion in handling confidential information.
8. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
9. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
10. While performing the duties of this job, the team member is required to talk, hear, stand, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member may occasionally be required to lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions

The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

OrganicLife is seeking an experienced K–12 Food Service Director to join our team and oversee food service operations at St. Marcus School in Milwaukee, WI!

Summary of Position:

The Food Service Director is responsible for the overall planning, management, and oversight of district-wide food service operations within a K–12 school environment. This role ensures operational excellence, compliance, financial accountability, and high-quality service delivery across multiple school sites participating in the National School Lunch and Breakfast Programs.

While this position provides oversight and guidance to the culinary team, its primary focus is on operational leadership, including people management, systems, processes, compliance, budgeting, reporting, and collaboration with district partners.

Essential Tasks:

Operations & District Oversight

• Oversee daily food service operations across assigned schools to ensure consistency, efficiency, and compliance with organizational and district standards.
• Plan, coordinate, assign, and monitor operational activities across multiple sites, providing hands-on support as needed.
• Identify operational challenges and implement improvements to processes, staffing models, workflows, and procedures.
• Ensure compliance with USDA regulations, National School Lunch Program (NSLP), and National School Breakfast Program (NSBP) requirements.
• Maintain accurate operational, financial, and production records across all locations.
• Prepare, review, and submit required reports, including production records, cash handling documentation, deposits, and compliance paperwork.
• Coordinate closely with school administrators, district clients, and support departments (maintenance, custodial, security, delivery, etc.).
• Attend district, client, and company meetings as required.

Financial & Administrative Management

• Oversee inventory management, ordering, receiving, and storage practices to ensure accuracy, cost control, and product availability.
• Monitor food and supply budgets, identify cost-saving opportunities, and support financial performance goals.
• Ensure proper cash handling procedures, including register setup, balancing, deposits, and reporting.
• Review timesheets, schedules, and labor allocation to ensure efficiency and compliance.

Team Leadership & Training

• Hire, onboard, train, and supervise food service staff with a focus on operational standards, safety, and service excellence.
• Provide coaching and performance management to site-level leaders and team members.
• Foster a positive, accountable work environment that supports employee engagement and retention.
• Ensure staff are trained on operational procedures, food safety, sanitation, and customer service expectations.

Facilities, Safety & Compliance

• Ensure kitchens and service areas are properly opened, secured, and maintained.
• Oversee cleaning and sanitizing procedures for equipment, utensils, and work areas.
• Monitor refrigeration and equipment performance; coordinate maintenance as needed.
• Promote and enforce safety standards and best practices in all operational areas.
• Perform related duties as assigned.

Knowledge, Skills, and Abilities

• Strong understanding of multi-site operations management within food service or a related environment.
• Working knowledge of USDA Child Nutrition Programs and regulatory compliance requirements.
• Experience with inventory control, ordering systems, budgeting, and financial reporting.
• Proven ability to lead, train, and supervise teams across multiple locations.
• Strong organizational skills with the ability to manage multiple priorities simultaneously.
• Ability to analyze operational data, identify trends, and implement improvements.
• Excellent interpersonal and communication skills; ability to collaborate effectively with staff, students, school personnel, and district partners.
• Ability to remain composed and effective in a fast-paced environment while maintaining a professional, customer-focused approach.
• Plan, coordinate, assign, and monitor operational activities across multiple sites, providing hands-on support as needed.
• Identify operational challenges and implement improvements to processes, staffing models, workflows, and procedures.
• Ensure compliance with USDA regulations, National School Lunch Program (NSLP), and National School Breakfast Program (NSBP) requirements.
• Maintain accurate operational, financial, and production records across all locations.
• Prepare, review, and submit required reports, including production records, cash handling documentation, deposits, and compliance paperwork.
• Coordinate closely with school administrators, district clients, and support departments (maintenance, custodial, security, delivery, etc.).
• Attend district, client, and company meetings as required.

EDUCATION AND EXPERIENCE

• Bachelor’s degree or equivalent experience preferred.
• Experience with the National School Lunch Program (NSLP) strongly required.
• Minimum of three years of operations or district-level management experience in contract foodservice, education, hospitality, or a related field.
• Experience overseeing inventory, purchasing, labor management, and compliance functions.
• Culinary management experience is beneficial but not the primary focus of the role.

PHYSICAL REQUIREMENTS

• Some walking, moving, driving, carrying, bending, kneeling, reaching, handling, pushing, and pulling.
• Ability to lift a minimum of 50 pounds, stand for extended periods, and work in environments with varying temperatures.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.

Starting at $16.15 per hour | Requires flexibility to work various shifts

In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the RuYi Cook 1 you will maintain food quality standards, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (*Essential Functions)

1. *Perform basic to intermediate food preparation and cooking duties, including but not limited to washing, peeling, cutting, and measuring ingredients for use; preparing salads and cold foods; and fry, stock, and batch cooking.
2. *Assemble, garnish, and finalize presentation of completed dishes.
3. *Use and clean kitchen surfaces, equipment, and utensils including but not limited to ovens, grills, fryers, broilers, and knives safely.
4. *Maintain a safe, sanitary, and organized work environment, working closely with Stewards at all times.
5. Learn to perform more advanced kitchen and cooking duties, and assist other members of the culinary team.
6. Assist in storing and rotating all inventories as needed.
7. Perform opening and closing duties as needed.
8. Work at other kitchens/venues as assigned, based on business needs and to gain knowledge.
9. Perform job duties in full compliance with departmental Internal Controls, policies, procedures, and regulations.
10. Perform other duties as assigned.

Job Qualifications

1. A high school diploma or equivalent preferred.
2. 3 to 6 months of related cooking experience are preferred.
3. The ability to successfully achieve ServSafe certification within 90 days.
4. The ability to successfully complete Culinary Academy within 12 months.
5. The ability to maintain discretion in handling confidential information.
6. The ability to interact with guests and team members professionally.
7. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
8. While performing the duties of this job, the team member is regularly required to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move freely throughout the property for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member may be required to lift, carry, push, pull, or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions

The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames and in a cold environment such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.