Chef - Full Time - Sign-On Bonus $1,500

GREEN LAKE CONFERENCE CENTER•Green Lake, WI

1d•Onsite

About The Position

Green Lake Conference Center is seeking dependable and team-oriented individuals to join their Dining Services team as a Dinner Chef. This role is crucial for preparing high-quality, nourishing meals for guests during dinner service. The center is hiring for full-time, part-time year-round, and seasonal positions. The Dinner Chef will support daily kitchen operations, assist with menu planning, order inventory, and serve as a backup to the Director of Dining Services. The position involves overseeing the kitchen team during the second shift to ensure timely service, food quality, and team collaboration. The ideal candidate is reliable, collaborative, and committed to a positive team culture. While previous kitchen experience is preferred, it is not required, as on-the-job training is provided.

Requirements

Alignment with GLCC’s mission and values.
Must be at least 18 years of age.
Ability to lift up to 50 lbs. and perform physical labor, standing, bending, and walking, for extended periods.
Work in a fast-paced, high-volume kitchen and dining environment.
Exposure to hot water, potentially slippery floors, garbage disposals, and cleaning chemicals.
Dependable, responsible, reliable with a cooperative attitude, and a willingness to learn.
Detail-oriented with the ability to work independently, or part of a team, with minimal supervision.

Nice To Haves

Prior experience in kitchen operations, cooking, and/or food service is preferred.

Responsibilities

Coordinate with the Dining Services team to plan and prepare dinner meals and monitor food production to ensure timely, efficient service.
Prepare meals by following established recipes and procedures, ensuring food quality and consistency.
Accurately estimate and prepare the right quantity of food to meet guest demand.
Provide guidance and support to kitchen staff during second shift and act as the point person for back-of-house operations in the absence of the Director.
Collaborate with the Dining Services Director on weekly or event-specific menus, including consideration for dietary needs and guest expectations.
Assist with ordering and managing food and supply inventory to ensure adequate stock while minimizing waste.
Be knowledgeable about dietary needs and respond to guest inquiries with professionalism and enthusiasm.
Follow all food safety guidelines, and safety procedures when handling chemicals, kitchen items, and operating equipment, ensuring a safe environment for employees, yourself, and guests.
Wear all required personal protective equipment (PPE).
Maintain clean, orderly, and well-organized areas to enhance workflow efficiency and ensure easy access to supplies.
Keep the kitchen areas clean and organized.
Support and motivate kitchen staff during service to foster teamwork and smooth operations (no direct supervisory reports).
Identify and report any maintenance needs for Dining Services equipment to ensure reliable operation and to minimize downtime.
Maintain effective communication with Dining Services staff and leadership regarding daily operations, challenges, and incidents.
Perform additional tasks assigned to support the overall operations of the Dining Services department.