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Assistant Kitchen Manager Sous Chef Jobs in Racine, WI

The Bartolotta Restaurants

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

SUPERVISORY RESPONSIBILITIES: * Assist the Executive Chef in the management of an inventory process ... Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and ...

THE BARTOLOTTA RESTAURANTS

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

SUPERVISORY RESPONSIBILITIES: * Assist the Executive Chef in the management of an inventory process ... Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and ...

BRG 1000 Water Street LLC

Sous Chef

Milwaukee, WI

$49K - $66K/yr

SUPERVISORY RESPONSIBILITIES: * Assist the Executive Chef in the management of an inventory process ... Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and ...

American Cruise Lines

Executive Sous Chef

Milwaukee, WI · On-site

$64K - $81K/yr

Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to ... ServSafe Manager Certification strongly preferred. * Transportation Worker Identification ...

Great Wolf Resorts

Resort Sous Chef

Gurnee, IL · On-site

$60K - $65K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees ... goals * Assist with audit of food storeroom items and storage to maintain consistent quality ...

Great Wolf Lodge

Resort Sous Chef

Gurnee, IL · On-site

$60K - $65K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees ... goals * Assist with audit of food storeroom items and storage to maintain consistent quality ...

Great Wolf Lodge

Resort Sous Chef

Gurnee, IL · On-site

$60K - $65K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees ... goals * Assist with audit of food storeroom items and storage to maintain consistent quality ...

Gecko Hospitality

Kitchen Manager

Twin Lakes, WI

$75K - $85K/yr

... Sous Chef, or similar BOH leadership experience in full-service · Strong cost controls (food cost, inventory, ordering, waste management) and basic BOH labor planning · Solid knowledge of food ...

Parkhurst Dining

Sous Chef

Kenosha, WI · On-site

$49K - $67K/yr

ESSENTIAL FUNCTIONS · Manage and direct all culinary staff to ensure standards and quality are ... levels. · Assist with Executive Chef in menu development, organization and completion of ...

Bon Appetit

SOUS CHEF (BILINGUAL) - KENOSHA WI

Kenosha, WI · On-site

$49K - $67K/yr

You will assist in the supervision, preparation, and cooking of various food items, developing ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Compass Group

SOUS CHEF (BILINGUAL) - KENOSHA WI

Kenosha, WI · On-site

$49K - $67K/yr

You will assist in the supervision, preparation, and cooking of various food items, developing ... Some progressive culinary/kitchen management experience, depending upon formal degree or training

Marcus Hotels

Mason Street Grill Sous Chef

Milwaukee, WI · On-site

$60K - $70K/yr

If you are an enthusiastic, driven culinary professional with the ability to blend creativity, precision, and strong kitchen leadership, Mason Street Grill is seeking a Sous Chef who will elevate the ...

Marcus Hotels

Mason Street Grill Sous Chef

Milwaukee, WI · On-site

$60K - $70K/yr

If you are an enthusiastic, driven culinary professional with the ability to blend creativity, precision, and strong kitchen leadership, Mason Street Grill is seeking a Sous Chef who will elevate the ...

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All JobsKitchen Sous Chef JobsAssistant Kitchen Manager Sous Chef JobsAssistant Kitchen Manager Sous Chef Jobs in Racine, WI

Assistant Kitchen Manager Sous Chef information

See Racine, WI salary details

$11

$21

$30

How much do assistant kitchen manager sous chef jobs pay per hour?

As of Jul 19, 2026, the average hourly pay for assistant kitchen manager sous chef in Racine, WI is $21.12, according to ZipRecruiter salary data. Most workers in this role earn between $16.92 and $24.57 per hour, depending on experience, location, and employer.

What is the difference between Assistant Kitchen Manager and Sous Chef?

AspectAssistant Kitchen ManagerSous Chef
Primary RoleSupports kitchen operations, manages staff, oversees inventoryPrepares dishes, supervises kitchen staff, ensures food quality
CredentialsFood safety certifications, management experience often preferredCulinary training, culinary certifications often required
Work EnvironmentRestaurant kitchens, food service establishmentsRestaurant kitchens, fine dining or casual settings
Industry UsageCommonly used in restaurant management and operationsCommonly used in culinary and kitchen staff hierarchy

The Assistant Kitchen Manager and Sous Chef roles overlap in kitchen operations and staff supervision. The Assistant Kitchen Manager focuses more on management, inventory, and supporting overall restaurant functions, while the Sous Chef primarily handles food preparation and culinary supervision. Both positions require culinary knowledge, but the Assistant Kitchen Manager often has additional management credentials and responsibilities.

What are Assistant Kitchen Managers or Sous Chefs?

Assistant Kitchen Managers, often called Sous Chefs, are key leaders in a restaurant's kitchen. They work directly under the head chef or kitchen manager to help oversee daily operations, manage kitchen staff, ensure food quality, and maintain safety and sanitation standards. They may also assist with menu planning, inventory, and training new employees. Their role is crucial for keeping the kitchen running smoothly and efficiently. The position often serves as a stepping stone to becoming a head chef or kitchen manager.

What is the difference between sous chef and kitchen manager?

A sous chef is a senior kitchen staff member responsible for assisting the head chef with food preparation, supervising kitchen staff, and ensuring quality standards. A kitchen manager oversees the entire kitchen operation, including staffing, inventory, budgeting, and compliance with safety regulations, often holding a broader administrative role. Both roles require culinary skills, but the kitchen manager focuses more on management and operations, while the sous chef emphasizes culinary execution.

What does a kitchen assistant manager do?

A kitchen assistant manager, often called a sous chef or assistant kitchen manager, helps oversee daily kitchen operations, including food preparation, staff supervision, and maintaining safety and cleanliness standards. They assist the head chef in managing inventory, training staff, and ensuring efficient service in a restaurant or food service environment.

What is the highest paying job in a kitchen?

The highest paying jobs in a kitchen typically include executive chef and culinary director roles, which oversee kitchen operations and menu development. These positions often require extensive experience, leadership skills, and certifications, and they can earn six-figure salaries in high-end restaurants or hotel chains.

What is the highest salary for a sous chef?

The highest salary for a sous chef can reach up to $70,000 to $80,000 annually in high-end establishments or luxury hotels. Factors such as experience, location, and the size of the kitchen influence earning potential, and some top-tier sous chefs may earn bonuses or profit sharing.

What are the key skills and qualifications needed to thrive as an Assistant Kitchen Manager Sous Chef, and why are they important?

To thrive as an Assistant Kitchen Manager Sous Chef, you need strong culinary skills, experience in food preparation, and an understanding of kitchen operations, often supported by a culinary degree or equivalent experience. Familiarity with kitchen management software, inventory systems, and food safety certifications like ServSafe are typically required. Leadership, effective communication, and the ability to work well under pressure distinguish outstanding candidates in this role. These skills are crucial for maintaining food quality, ensuring safety standards, and supporting efficient kitchen operations.

What are some common challenges faced by an Assistant Kitchen Manager Sous Chef, and how can they be addressed?

Assistant Kitchen Manager Sous Chefs often face challenges such as maintaining consistent food quality during busy shifts, managing inventory efficiently, and ensuring strong communication within the kitchen team. Balancing these responsibilities requires strong organizational skills and the ability to adapt quickly to changing demands. Building a collaborative atmosphere and providing regular feedback can help address these challenges, while ongoing training ensures the team stays aligned with safety and quality standards.
What cities near Racine, WI are hiring for Assistant Kitchen Manager Sous Chef jobs? Cities near Racine, WI with the most Assistant Kitchen Manager Sous Chef job openings:
Assistant Kitchen Manager Sous Chef jobs near you
Sous Chef

Sous Chef

The Bartolotta Restaurants

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Re-posted 19 days ago

Job description

Job Type
Full-time
Description
The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee.
At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business.
We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a "can-do" attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family.
High Stakes by Bartolotta is inspired by Chef Paul Bartolotta's apprenticeships throughout Europe, his award-winning career in Las Vegas, and his most recent travels in London.
We blend old-school charm with new-school flair, bringing the art of theatrics back to dining. Our menu sets the stage, our team tells the story, and the immersive experience makes High Stakes by Bartolotta truly unique.
When dining out feels like a dinner party, we've hit the mark. We're serious about our food and hospitality, but from the moment guests walk in, we serve pure entertainment. We bring a cosmopolitan spirit downtown, balancing refinement and panache, while staying fun and chic.
High Stakes by Bartolotta continues the legacy of our commitment to elevate the social fabric of our community. We honor our roots, ensuring the values that were taught and shared around the Bartolotta Table continue to guide our story, as we pay it forward and double-down on Milwaukee.
JOB PURPOSE:
The Sous Chef is responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management and facilities management. Responsible for creating, implementation and management of the menu concept.
SUPERVISORY RESPONSIBILITIES:
  • Assist the Executive Chef in the management of an inventory process.
  • In conjunction with the management team, develop an annual budget.
  • Monitor inventory process in compliance with respective policies and procedures.
  • Purchase inventory according to needs, quality, specifications and budgets.
  • Monitor menu content for effectiveness.
  • Cost out food specials.
  • Work closely with the Executive Chef and management staff regarding customer satisfaction regarding food selections.
  • On-going menu engineering.
  • Ensure quality in menu and food preparation.

PRIMARY DUTIES AND RESPONSIBILITIES:
  • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
  • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
  • Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
  • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
  • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
  • Maintains kitchen budget.
  • Sets prices for food items on the menu.
  • Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.

All Other Duties as Assigned
Requirements
QUALIFICATION REQUIREMENTS:
  • Highly organized and self-directed.
  • Able to build relationships at all levels of the organization.
  • Exceptional interpersonal, oral, presentation and written communication skills.
  • Ability to work in fast-paced, changing environment.
  • Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
  • Ability to produce an excellent culinary and restaurant experience for patrons.
  • Extremely creative.
  • Excellent verbal and written communication skills.
  • Excellent time management, scheduling, managerial, and organizational skills.
  • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

EDUCATION and/or EXPERIENCE REQUIREMENTS:
  • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
  • At least two years of culinary managerial experience required.
  • Business experience preferred.

PHYSICAL REQUIREMENTS:
  • While performing the duties of this job, the employee is:
  • Regularly required to sit, talk, use repetitive motion, type, and hear.
  • Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
  • Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
  • Must be able to lift up to 25 pounds at times.
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

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