Jobs in Wisconsin, US

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.

Moose Offroad is looking for a skilled Full Stack Magento Web Developer to build high‑quality user experiences and ensure accurate Year/Make/Model (YMM) search functionality across our Magento e‑commerce platform. You’ll work across the full stack to deliver fast, intuitive, and reliable shopping experiences.

What You’ll Do

• Develop and customize Magento 2.x themes, templates, and modules
• Translate UX/UI designs into functional front‑end experiences
• Build and optimize YMM search and vehicle‑garage functionality
• Ensure responsive, accessible, mobile‑first design
• Improve site speed, performance, and SEO
• Troubleshoot bugs and collaborate across UX, product, and development teams
• Conduct user testing, analyze UX metrics, and recommend improvements
• Maintain documentation and stay current on Magento and e‑commerce best practices

What We’re Looking For

• Expertise in HTML5, CSS3, JavaScript, SASS/LESS
• Strong Magento 2.x theme & component development
• Solid understanding of UI/UX principles and user flows
• Experience with Git, analytics tools, A/B testing, CRO, and SEO
• Knowledge of ACES/PIES, fitment data, and part‑to‑vehicle logic
• Familiarity with Adobe Commerce and multi-store setups

Qualifications

• Bachelor’s in Computer Science, Web Design, HCI, or equivalent experience
• 2–4 years Magento experience in e‑commerce
• 2–4 years with design tools (Figma, Sketch, Adobe XD, InVision)
• Magento certification preferred

Disclaimers

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

LeMans Corporation is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status or other characteristics protected by law. LeMans Corporation will only employ those who are legally authorized to work in the United States. There are not any current or future visa sponsorships for this opening.

This company participates in E-Verify.

Notice to California Employees and Prospective Employees