Seasonal Executive Chef (May 2026 – October 2026)

Commonwealth Companies•Birchwood, WI

16h•Onsite

About The Position

Stout’s Island Lodge is seeking an experienced and passionate Executive Chef to lead our culinary team for the 2026 season. This role is responsible for overseeing all back-of-house (BOH) operations, including kitchen management, menu development, and execution of daily restaurant service as well as weddings and large-scale events. The Executive Chef will ensure the highest standards of food quality, consistency, and presentation, while maintaining an efficient, organized, and positive kitchen environment.

Requirements

Proven experience as an Executive Chef or Senior Sous Chef, preferably in a fine dining or resort environment.
Strong knowledge of culinary techniques, kitchen equipment, and food safety standards.
Demonstrated ability to create innovative and exceptional menus.
Excellent leadership, communication, and organizational skills.
Ability to manage multiple tasks in a fast-paced environment.
Strong financial acumen with the ability to manage food costs and budgets.
Ability to work collaboratively in a team and maintain a positive work environment.
Flexibility to work evenings, weekends, and holidays as required.

Nice To Haves

Culinary degree or equivalent formal training.
Experience with sourcing local ingredients and sustainability practices.
Familiarity with special dietary restrictions and allergen-free cooking.

Responsibilities

Design and create innovative, seasonal menus that reflect the lodge’s commitment to fresh, local, and sustainable ingredients.
Adapt menus to accommodate guest preferences, dietary restrictions, and special events.
Ensure all dishes are executed with consistency and presented beautifully.
Plan and execute menus for weddings, private events, and large-scale catering.
Adapt quickly to high-volume service and event-based demands.
Oversee daily kitchen operations, including food preparation, cooking, and plating.
Manage kitchen staff and ensure they are trained, motivated, and adhere to all health and safety regulations.
Ensure a high level of cleanliness and organization in all kitchen areas.
Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants.
Create a positive and collaborative work environment to promote efficiency and teamwork.
Perform performance reviews and manage staff schedules to ensure optimal coverage.
Monitor and control food inventory, ordering supplies as needed while minimizing waste.
Maintain food cost budgets and ensure that all food and beverage items meet financial targets.
Implement efficient storage and handling practices to maximize the longevity of ingredients.
Ensure that every dish meets the lodge’s high standards of quality and guest satisfaction.
Be proactive in addressing any guest feedback or special requests, ensuring a personalized experience.
Occasionally interact with guests to gather feedback and provide an engaging, elevated culinary experience.
Maintain knowledge of local health and safety regulations and ensure compliance in all kitchen operations.
Ensure the kitchen is fully compliant with all sanitation and food safety guidelines.
Handle kitchen accidents or emergencies and report accordingly.