Executive Chef

SAGE Dining Services® is seeking a highly qualified executive chef with high end catering and large volume production experience for a private college in Ripon, Wisconsin.

The Executive Chef is responsible for supporting the Director with all aspects of the account: catering, service, production, sanitation, team development and financial performance.

Our chefs and culinary teams are talented individuals who know how to prepare a great meal! Menus, written by our chefs and prepared from scratch, reflect local and regional foods, flavors and culinary styles. Our culinary teams' cooking methods, recipe development and expertise make every dining experience truly unique. Our catering events rival five star restaurants.

The Executive Chef must have a passion for people and food. The Candidate will have a CAN DO!! attitude, strong communication skills, high energy and enthusiasm. The best candidate will enjoy current food trends, and have nutritional and wellness awareness. In addition, the ideal employee will have great skills: people, planning, organizational, computer, and customer service.


Position: 

Executive Chef

$55,000.00 -$60,000.00 Salary

Full Time

• Competitive salary and benefits.
• Collaborative environment.
• Emphasis on training and development.
• Opportunities for advancement.
• Mission based company with values you trust.
• Appreciative community.
• Tremendous amount of resources and tools at your fingertips.

• Plan cycle menus and lead daily production (hands on).
• Enforce safety protocols and lead by example.
• Deliver an outstanding example of customer service to your team and to the community we serve.
• Manage ordering and inventory.
• Deliver incredible catering events rivaling 5 star restaurants.
• Participate in the interviewing, hiring, training and ongoing mentoring of the team.
• Participate in general location management with the Food Service management team.

• Customer service skills
• High end catering and high-volume banquet experience.
• Substantial culinary knowledge: trends, techniques, and processes.
• Menu planning and production experience.
• Minimum five years culinary experience.
• Minimum five years managing others in the kitchen.
• Ability to lead, not manage others and to mentor the team.
• Desire to mentor the team and lift others to continue a culture of extreme ownership.
• Happy disposition, both for community and team interactions.
• Awesome references and solid resume.
• Current ServSafe® certification, as well as local health department certification, where required.

We deliver exceptional dining experiences

You'll know the moment you step into a SAGE dining hall.

It's the tantalizing aroma of freshly cooked food. It's the colorful displays of fruits and vegetables laid out before you. It's the welcoming smiles on the faces of the Team Members. It's the comprehensive sustainability initiative that safeguards the environment without losing quality. It's delicious meals and bespoke menus and everything in between – all the hallmarks of the SAGE program that set us apart.

No one else does it like SAGE.