Saint John's On the Lake Jobs Hiring Now
Saint John's On the Lake is hiring for 12 open roles on Migrate Mate as of July 16, 2026, concentrated in healthcare administration and business strategy. Migrate Mate updates Saint John's On the Lake's live openings daily. Saint John's On the Lake is a continuing care retirement community in Milwaukee, Wisconsin, offering skilled nursing, rehabilitation therapy, and assisted living services to older adults.
Find Saint John's On the Lake JobsOverview
Saint John's On the Lake hiring data on Migrate Mate, as of July 16, 2026.
- Open jobs
- 12
- Top team
- Healthcare Administration
- Seniority
- Across all levels
- Work type
- 0% remote or hybrid
- Top location
- Milwaukee
Open Roles at Saint John's On the Lake
Showing 12 of 12+ Saint John's On the Lake jobs
ESSENTIAL DUTIES:
- As assigned by the Executive Chef, oversees all and performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards; Reads and correctly interprets diets, production forecast records, service instructions, resident menus to insure accurate execution of normal/therapeutic resident meals and special functions; Monitors/samples on a daily basis, all food served in Taylor’s Restaurant and evaluates for wholesomeness, palatability, temperature, portion control, temperature, and presentation.
- As assigned by the Executive Chef, instructs/trains/supervises Production staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor’s; to council employees on performance issues as discussed with Executive Chef.
- Participates in weekly meetings with departmental staff to review menus, production requirements, resolve concerns, coaches Hospitality II & III and Cooks; brings unresolved issues to the Executive Chef.
- Pulls/labels/date meats for weekly menus and with receipt of food and supply deliveries. Inventories stock and places orders for fresh, frozen, canned, and all stock items from various vendors as directed; verifies invoices/packing slips for receipt of food and supply deliveries and reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered. Discusses budget related matters with the Executive Chef and brings strategies forward on cost containment and ways to decrease waste.
- Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets; Performs garde manger duties including but not limited to preparation of pates, canapes, cold trays and display garniture; Butchers/carves meats to order.
- Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Ensures all staff understands and follows.
- Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records.
- Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John's policy.
- Maintains confidentiality of all department and organizational information.
- Knows and follows existing lines of communication and authority.
- Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the
- Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.
- Writes weekly Special Menus, Seasonal menu changes and holiday menus for Taylor’s restaurant.
- Completes Performance Evaluations for Production Staff
KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
- Must have 3 years’ experience of kitchen leadership in a fine dining or healthcare environment with demonstrated skill in quality meal production, knowledge of quality standards or associate degree in culinary arts is preferred.
- Must have or obtain within 3 months of hire from the National Restaurant Association “Servsafe” Certification.
- Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
- Must read, write, and speak English in an understandable manner.
- Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
- Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
- Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
- Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
ESSENTIAL DUTIES:
- As assigned by the Executive Chef, oversees all and performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards; Reads and correctly interprets diets, production forecast records, service instructions, resident menus to insure accurate execution of normal/therapeutic resident meals and special functions; Monitors/samples on a daily basis, all food served in Taylor’s Restaurant and evaluates for wholesomeness, palatability, temperature, portion control, temperature, and presentation.
- As assigned by the Executive Chef, instructs/trains/supervises Production staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor’s; to council employees on performance issues as discussed with Executive Chef.
- Participates in weekly meetings with departmental staff to review menus, production requirements, resolve concerns, coaches Hospitality II & III and Cooks; brings unresolved issues to the Executive Chef.
- Pulls/labels/date meats for weekly menus and with receipt of food and supply deliveries. Inventories stock and places orders for fresh, frozen, canned, and all stock items from various vendors as directed; verifies invoices/packing slips for receipt of food and supply deliveries and reports shortages/errors/problems; alerts when low and out-of-stock food and supply items to be re-ordered. Discusses budget related matters with the Executive Chef and brings strategies forward on cost containment and ways to decrease waste.
- Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets; Performs garde manger duties including but not limited to preparation of pates, canapes, cold trays and display garniture; Butchers/carves meats to order.
- Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Ensures all staff understands and follows.
- Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records.
- Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John's policy.
- Maintains confidentiality of all department and organizational information.
- Knows and follows existing lines of communication and authority.
- Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the
- Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.
- Writes weekly Special Menus, Seasonal menu changes and holiday menus for Taylor’s restaurant.
- Completes Performance Evaluations for Production Staff
KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
- Must have 3 years’ experience of kitchen leadership in a fine dining or healthcare environment with demonstrated skill in quality meal production, knowledge of quality standards or associate degree in culinary arts is preferred.
- Must have or obtain within 3 months of hire from the National Restaurant Association “Servsafe” Certification.
- Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
- Must read, write, and speak English in an understandable manner.
- Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
- Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
- Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
- Must demonstrate the ability to comprehend and follow established procedures, be able to multi- task, be able to work independently and perform various duties without close supervision.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
Job Roles at Saint John's On the Lake
Working at Saint John's On the Lake
Saint John's On the Lake's 12 open roles are across all levels, and about 0% are remote or hybrid. The most active teams are healthcare administration, business strategy, and clinical support. Saint John's On the Lake is a senior living and continuing care community providing skilled nursing care, rehabilitation therapy, assisted living, and residential services to older adults. Clinical staff, therapists, dietary, and support professionals make up the core workforce. Most Saint John's On the Lake roles are based in Milwaukee.
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Browse jobs by roleSaint John's On the Lake Jobs: Frequently Asked Questions
How many jobs is Saint John's On the Lake hiring for right now?
Saint John's On the Lake is hiring for 12 open roles on Migrate Mate as of July 16, 2026, updated daily, concentrated in healthcare administration and business strategy. Roles span clinical nursing, rehabilitation therapy, dietary, and care leadership positions across the community's departments.
What kinds of roles does Saint John's On the Lake hire for?
The most active teams are healthcare administration, business strategy, and clinical support. Saint John's On the Lake hires across skilled nursing, rehabilitation therapy, dietary, and care management disciplines. Open positions include registered nurses, licensed practical nurses, physical therapists, occupational therapy assistants, speech-language pathologists, charge nurses, nursing directors, and culinary staff. Most postings are across all levels.
Are Saint John's On the Lake jobs remote or in-person?
Mostly on-site. About 0% of Saint John's On the Lake's open roles on Migrate Mate are remote or hybrid as of July 16, 2026, with the rest based in Milwaukee. Each Saint John's On the Lake listing shows its work location so you can filter before applying.
How do I apply to a job at Saint John's On the Lake?
Find a role that matches your background by browsing Saint John's On the Lake's open positions on Migrate Mate, then follow the listing through to Saint John's On the Lake's own application page. Saint John's On the Lake manages its own hiring process, including interviews and offers, directly with candidates.
Does Saint John's On the Lake hire entry-level?
Most of Saint John's On the Lake's open roles on Migrate Mate are across all levels as of July 16, 2026. Check individual Saint John's On the Lake listings for stated experience requirements.
Where is Saint John's On the Lake hiring?
Most Saint John's On the Lake roles are based in Milwaukee, and about 0% offer remote or hybrid work as of July 16, 2026. Migrate Mate shows the location on each listing.