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Chef In Jobs in Wisconsin (NOW HIRING)

Parkhurst Dining

Sous Chef

Kenosha, WI

$49.60K - $67K/yr

JOB SUMMARY The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. This role is responsible for the ...

Ho-Chunk Nation

EXECUTIVE CHEF (HCG-BEL)

Beloit, WI · On-site

$35.55/hr

MINIMUM QUALIFICATIONS: (REQUIRED KNOWLEDGE & EXPERIENCE) 1. Degree from Culinary or Hotel school. 2. Minimum of 3-5 years previous experience as an Executive Chef in a large, full service hotel and ...

Gecko Hospitality

Sous Chef

Milwaukee, WI

$55K - $65K/yr

Sous Chef Casual Theme Our company is seeking a skilled and passionate Sous Chef who takes pride in working with the freshest, seasonally inspired ingredients and has the creativity to transform them ...

Lake Geneva Country Club

Jr. Sous Chef

Lake Geneva, WI · On-site

$48.10K - $65K/yr

In addition to daily preparation of food as deemed necessary by Executive Chef, the Junior Sous Chef has the following responsibilities. Responsibilities: * Answers directly to Executive Chef and ...

Hilton

$18.25 - $23/hr

Prepare all mis-en-place for all relevant menus * Assist in positive outcomes from guest queries in ... A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with ...

Gage Marine Corporation

Sous Chef

Williams Bay, WI

$47.50K - $64.10K/yr

POSITION SUMMARY As a Sous Chef , you will work closely with the Executive Chef to oversee daily ... You will play a key role in menu execution, kitchen leadership, and maintaining a positive team ...

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Chef In information

What are the key skills and qualifications needed to thrive as a Chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu planning, and a solid understanding of food safety, often backed by formal culinary education or apprenticeship. Familiarity with kitchen management systems, commercial cooking equipment, and relevant certifications like ServSafe are typically required. Leadership, time management, and the ability to stay calm under pressure are standout soft skills in this role. These skills are crucial for delivering high-quality dishes, maintaining a safe and efficient kitchen, and ensuring a positive dining experience for guests.

What are some common challenges chefs face when managing a kitchen team, and how can they overcome them?

Chefs often encounter challenges such as coordinating a diverse team, handling high-pressure situations during peak hours, and ensuring consistent food quality. Effective communication, clear delegation of tasks, and maintaining a positive kitchen culture are key strategies for overcoming these obstacles. Many chefs also find that regular training sessions and feedback help build a more cohesive and efficient staff, ultimately leading to smoother kitchen operations and higher job satisfaction.

What does a chef do?

A chef is a professional cook responsible for preparing meals, managing kitchen staff, planning menus, and ensuring food quality and safety. Chefs often oversee kitchen operations, order supplies, and maintain cleanliness standards. Their role can range from cooking in restaurants and hotels to supervising large-scale food preparation in catering or institutions. Chefs may also specialize in particular cuisines or types of food. Becoming a chef typically requires culinary training and experience working in various kitchen roles.

What is the difference between Chef In vs Sous Chef?

AspectChef InSous Chef
CredentialsCooking certifications, culinary degreesCooking certifications, culinary degrees
Work EnvironmentKitchen, restaurant, hotelKitchen, restaurant, hotel
Employer & IndustryRestaurants, hotels, cateringRestaurants, hotels, catering
Role FocusOversees kitchen operations, menu planningAssists head chef, supervises kitchen staff

Both Chef In and Sous Chef roles require culinary certifications and work in similar kitchen environments within the hospitality industry. The Chef In typically oversees kitchen operations and menu planning, while the Sous Chef supports the head chef and manages daily kitchen activities. Understanding these differences helps clarify career paths and job expectations in culinary settings.

What cities in Wisconsin are hiring for Chef In jobs? Cities in Wisconsin with the most Chef In job openings:
Chef In jobs near you
Infographic showing various Chef In job openings in Wisconsin as of May 2026, with employment types broken down into 93% Full Time, 2% Part Time, and 5% Contract. Highlights an 50% Physical, and 50% Hybrid job distribution.

Sous Chef

The Statehouse Restaurant at The Edgewater Hotel

Madison, WI

$50.40K - $68K/yr

Other

Posted yesterday

Job description

The Sous Chef is a key leader in the Culinary Division, assisting the Executive Chef in managing daily kitchen operations, driving culinary excellence, and ensuring an exceptional dining experience for all guests. This role oversees outlet kitchens, banquet culinary teams, and stewarding, with responsibility for hiring, training, and mentoring staff; managing food and inventory costs; developing menus; and maintaining the highest standards of quality, consistency, and presentation.


Essential Job Functions

  • Provide direction for all day-to-day culinary operations across outlets, banquets, and stewarding.
  • Lead and support culinary staff, establishing and monitoring performance standards.
  • Assist the Executive Chef in menu development, execution, and presentation.
  • Serve as a role model in professionalism, teamwork, and guest service.
  • Manage food costs, supply budgets, uniforms, and equipment.
  • Attend and lead department and BEO meetings.
  • Ensure compliance with all food safety, sanitation, and OSHA regulations.
  • Foster a positive, collaborative work culture.
  • Model and promote outstanding customer service.
  • Remain current on industry trends and introduce new cooking techniques and equipment.


Qualifications

  • 6+ years of experience in a high-volume kitchen, including leadership experience.
  • Associate degree or higher in Culinary Arts, Hospitality, or related field preferred.
  • Proven track record of effective culinary team management.
  • Excellent communication skills in English, both written and verbal.
  • Flexible schedule with availability for nights, weekends, and holidays.
  • Ability to lift/move at least 50 lbs. daily.
  • Exceptional taste, smell, and attention to presentation.

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