Head Chef

The Iron Horse Hotel Milwaukee is hiring a Head Chef. Bring your passion for food to our team. Apply today. Responsibilities: Culinary Leadership • Develop and execute seasonal menus aligned with Iron Horse brand standards • Maintain consistency, presentation, and quality across all service periods • Oversee recipe standardization, portion control, and plating guidelines • Ensure all food meets health, safety, and sanitation regulations Restaurant Operations • Lead daily kitchen operations for breakfast, lunch, dinner, and bar service • Maintain smooth service execution during high-volume periods • Collaborate with bar leadership on menu pairing and special events • Monitor ticket times and kitchen workflow efficiency Banquet & Event Oversight • Execute small-volume banquet menus and private dining events • Collaborate with sales and operations teams on menu planning and pricing • Ensure timely and high-quality banquet service • Oversee prep schedules and staffing for event functions Financial & Inventory Management • Manage food cost percentage and maintain target margins • Oversee purchasing, vendor relationships, and product selection • Conduct regular inventory and cost analysis • Reduce waste through effective forecasting and prep planning Team Leadership & Development • Recruit, train, and mentor kitchen staff • Build a positive, accountable kitchen culture • Create staff schedules aligned with labor targets • Enforce performance standards and kitchen discipline Compliance & Safety • Maintain food safety certifications and compliance with local health codes • Ensure proper storage, labeling, and sanitation procedures • Lead by example in maintaining a clean and organized kitchen Performance Expectations • Maintain food cost within established budget targets • Deliver consistent quality and guest satisfaction • Support GOP targets through labor and cost discipline • Execute banquet events without operational disruption Qualifications: • 3+ years pof rogressive culinary leadership experience • Experience in hotel, boutique, or upscale casual dining required • Banquet execution experience required • Strong knowledge of food cost control and inventory systems • Proven leadership and team development skills • Ability to work nights, weekends, and holidays as required Compensation: $75,000 - $80,000 yearly• Culinary Leadership • Develop and execute seasonal menus aligned with Iron Horse brand standards • Maintain consistency, presentation, and quality across all service periods • Oversee recipe standardization, portion control, and plating guidelines • Ensure all food meets health, safety, and sanitation regulationsRestaurant Operations • Lead daily kitchen operations for breakfast, lunch, dinner, and bar service • Maintain smooth service execution during high-volume periods • Collaborate with bar leadership on menu pairing and special events • Monitor ticket times and kitchen workflow efficiencyBanquet & Event Oversight • Execute small-volume banquet menus and private dining events • Collaborate with sales and operations teams on menu planning and pricing • Ensure timely and high-quality banquet service • Oversee prep schedules and staffing for event functionsFinancial & Inventory Management • Manage food cost percentage and maintain target margins • Oversee purchasing, vendor relationships, and product selection • Conduct regular inventory and cost analysis • Reduce waste through effective forecasting and prep planningTeam Leadership & Development • Recruit, train, and mentor kitchen staff • Build a positive, accountable kitchen culture • Create staff schedules aligned with labor targets • Enforce performance standards and kitchen disciplineCompliance & Safety • Maintain food safety certifications and compliance with local health codes • Ensure proper storage, labeling, and sanitation procedures • Lead by example in maintaining a clean and organized kitchen Performance Expectations • Maintain food cost within established budget targets • Deliver consistent quality and guest satisfaction • Support GOP targets through labor and cost discipline • Execute banquet events without operational disruption • Foster a professional, high-energy kitchen environment Compensation: $75,000-$80,000 per year

Created: 2026-03-04