Geronimo Hospitality Group
Executive Chef - Red Circle Inn
Geronimo Hospitality Group, Nashotah, Wisconsin, United States, 53058
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Executive Chef - Red Circle Inn
role at
Geronimo Hospitality Group
Job Type Full-time
Job Location Red Circle Inn, Waukesha County, WI – moments from Hartland, Delafield, Waukesha, and Oconomowoc
Job Description Geronimo Hospitality Group isn’t your typical work environment. We’re a collection of award‑winning boutique hotels, restaurants, and clubs that live by the motto, “The status quo sucks.” We raise the bar and deliver destinations, not pit stops. We’re looking for people ready to join a team that pushes boundaries and values hard work every day.
As Executive Chef at the Red Circle Inn, you’ll lead all culinary activities for the food and beverage department. You will oversee kitchen operations, train personnel, plan menus, coordinate product purchasing, and manage the culinary budget.
Key Responsibilities
Responsible for long‑ and short‑term planning and day‑to‑day operations of the kitchen and related areas.
Mentor new and existing team members.
Track inventory goods accurately.
Foster a professional working environment of trust, compassion, excellence, and culinary professionalism.
Work alongside the General Manager and F&B Managers to ensure market trends, cost control, and specials are presented.
Plan and implement menu concepts, create weekly specials, and develop standard recipe cards for each dish.
Maintain control of purchasing and receiving standards.
Regularly test and evaluate products for quality, focusing on yield, holding qualities, market price, and waste management.
Control food quantities by forecasting volume to maximize profitability and avoid over‑ or under‑production.
Interview and recruit suitable staff to meet business success needs.
Apply correct disciplinary action policies and procedures.
Meet and exceed company food budget and goals.
Ensure all kitchen staff are trained on dish specifications.
Communicate via team meetings, one‑on‑one meetings, training sessions, and notice boards.
Communicate a vision of success that motivates the team.
Ensure all dishes are prepared to specifications and meet statutory health and safety requirements.
Ensure sous chefs conduct daily line checks and constant tasting of products.
Present food for service in a timely manner and with correct sequence.
Ensure storage of food meets company and statutory health and safety standards.
Guarantee the kitchen runs smoothly daily and is adequately stocked.
Promote a positive perception of the company internally and externally.
Possess a complete knowledge of food costs and price menus accordingly.
Code and check all invoices on a weekly basis.
Ensure the kitchen schedule is completed accurately, at least one week in advance.
Participate in marketing meetings and events scheduled by marketing.
Attend weekly BEO meetings.
Requirements
Three or more years of restaurant chef and supervisory experience or completion of culinary school.
Culinary education or equivalent work experience.
Strong organizational and communication skills.
Ability to operate and maintain kitchen equipment.
Proficiency in managing a team, delegating tasks, and ensuring task completion efficiently.
Ability to handle difficult and challenging situations and conversations.
ServSafe certification required.
U.S. work authorization (required).
Two‑year culinary degree.
Complete knowledge of all kitchen equipment.
Compensation & Benefits
Employee Discounts
Paid Time Off
Training & Development Opportunities
401(k)
Medical Benefits
24/7 Online Care
Pet Insurance
Competitive compensation range: $65,000 – $100,000 annually depending on experience and location
Geronimo Hospitality Group is an Equal Employment Opportunity employer.
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Executive Chef - Red Circle Inn
role at
Geronimo Hospitality Group
Job Type Full-time
Job Location Red Circle Inn, Waukesha County, WI – moments from Hartland, Delafield, Waukesha, and Oconomowoc
Job Description Geronimo Hospitality Group isn’t your typical work environment. We’re a collection of award‑winning boutique hotels, restaurants, and clubs that live by the motto, “The status quo sucks.” We raise the bar and deliver destinations, not pit stops. We’re looking for people ready to join a team that pushes boundaries and values hard work every day.
As Executive Chef at the Red Circle Inn, you’ll lead all culinary activities for the food and beverage department. You will oversee kitchen operations, train personnel, plan menus, coordinate product purchasing, and manage the culinary budget.
Key Responsibilities
Responsible for long‑ and short‑term planning and day‑to‑day operations of the kitchen and related areas.
Mentor new and existing team members.
Track inventory goods accurately.
Foster a professional working environment of trust, compassion, excellence, and culinary professionalism.
Work alongside the General Manager and F&B Managers to ensure market trends, cost control, and specials are presented.
Plan and implement menu concepts, create weekly specials, and develop standard recipe cards for each dish.
Maintain control of purchasing and receiving standards.
Regularly test and evaluate products for quality, focusing on yield, holding qualities, market price, and waste management.
Control food quantities by forecasting volume to maximize profitability and avoid over‑ or under‑production.
Interview and recruit suitable staff to meet business success needs.
Apply correct disciplinary action policies and procedures.
Meet and exceed company food budget and goals.
Ensure all kitchen staff are trained on dish specifications.
Communicate via team meetings, one‑on‑one meetings, training sessions, and notice boards.
Communicate a vision of success that motivates the team.
Ensure all dishes are prepared to specifications and meet statutory health and safety requirements.
Ensure sous chefs conduct daily line checks and constant tasting of products.
Present food for service in a timely manner and with correct sequence.
Ensure storage of food meets company and statutory health and safety standards.
Guarantee the kitchen runs smoothly daily and is adequately stocked.
Promote a positive perception of the company internally and externally.
Possess a complete knowledge of food costs and price menus accordingly.
Code and check all invoices on a weekly basis.
Ensure the kitchen schedule is completed accurately, at least one week in advance.
Participate in marketing meetings and events scheduled by marketing.
Attend weekly BEO meetings.
Requirements
Three or more years of restaurant chef and supervisory experience or completion of culinary school.
Culinary education or equivalent work experience.
Strong organizational and communication skills.
Ability to operate and maintain kitchen equipment.
Proficiency in managing a team, delegating tasks, and ensuring task completion efficiently.
Ability to handle difficult and challenging situations and conversations.
ServSafe certification required.
U.S. work authorization (required).
Two‑year culinary degree.
Complete knowledge of all kitchen equipment.
Compensation & Benefits
Employee Discounts
Paid Time Off
Training & Development Opportunities
401(k)
Medical Benefits
24/7 Online Care
Pet Insurance
Competitive compensation range: $65,000 – $100,000 annually depending on experience and location
Geronimo Hospitality Group is an Equal Employment Opportunity employer.
#J-18808-Ljbffr