Kitchen Manager/Chef (Milwaukee)

Kitchen Manager/Chef (Milwaukee)

24 Jun 2024
Wisconsin, Madison 00000 Madison USA

Kitchen Manager/Chef (Milwaukee)

Vacancy expired!

Milwaukee's Farm-to-Table Butcher, Kettle Range Meat Company is a growing, independently owned whole animal butcher shop specializing in locally raised, locally processed farm-to-table beef, pork, chicken and lamb.

In addition to our high quality fresh meat, sausage and smoked products, Kettle Range has developed a popular Meal Program consisting in convenient and healthy heat-and-eat entrees and sides, as well as gourmet meal preparation kits.

Kettle Range is looking for an experienced Kitchen Manger/Chef to take this rapidly expanding program in new and exciting directions, increasing both the variety and volume of production, while maintaining our commitment to using the freshest, highest quality local ingredients.

Position Summary:

You will be a member of the Management Team, working in collaboration with the CEO and other team members to forward the goals of the organization.

This is an ideal position for a talented chef with managerial skills who is looking for a platform that combines creativity, menu development, and entrepreneurial talent.

You will be responsible for maintaining the effective daily operation of the kitchen, overseeing and participating in the production of the existing Meal Program, developing new recipes, and helping your team develop new and innovative value-added products featuring Kettle Range proteins.

This is a full-time, salaried position (40-50 hours/week) with regular hours and predicable time-off.

Job Functions:

1. Develop a diverse weekly menu of delicious, convenient meal program options;

2. Understand and optimize the utilization of available Kettle Range ingredients;

3. Plan and maintain inventory, sourcing materials and supplies and placing orders with vendors;

4. Coordinate and participate in daily production tasks;

5. Effectively manage a small production staff in a fast moving environment.

Job Qualifications:

1. The ideal candidate possesses a culinary degree with a minimum of 5 years in the industry and 2-3 years managing a restaurant, catering venue or deli;

2. Have an understanding of meat and value-added production of meat-focused products;

3. Be efficient, cost conscious and results oriented;

4. Possess appropriate knife skills, including cutting, trimming and boning;

5. Be able to communicate effectively, with team members and customers, both verbally and with the written word.

6. Be an organized, motivated self-starter, largely capable of steering your own ship with the help and guidance of your colleagues.

Applicants should reply with resume, as well as a cover letter describing your interest and qualifications.

Salary: $40,000-$45,000 + benefits and possibility of performance-based bonus

Job Details

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