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Chef Manager Jobs in Mequon, WI (NOW HIRING)

The Bartolotta Restaurants

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

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 ...

Maggiano's Little Italy

Executive Chef

Milwaukee, WI · On-site

$85K - $95K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

Own food cost management through proper ordering, inventory control, and waste reduction * Ensure ... * 5+ years of chef experience in a high-volume, full-service restaurant * Mastery of Italian ...

Screaming Tuna

Sushi Chef

Milwaukee, WI

$20 - $22/hr

  • PTO

Led by Executive Chef Jason Morimoto--winner of Iron Chef Morimoto's Sushi Master Season 2 --Team ... Coordinate station prep, manage supplies, and maintain inventory * Uphold the highest food safety ...

Rebel Hospitality New York LLC

Sous Chef

Milwaukee, WI · On-site

$48K - $65K/yr

Description Join the Culinary Team at Hyatt Regency Milwaukee Hyatt Regency Milwaukee, managed by Rebel Hotel Company, is seeking an experienced, passionate, and hands-on Sous Chef to join our ...

THE BARTOLOTTA RESTAURANTS

EXECUTIVE SOUS CHEF

Milwaukee, WI · On-site

$64K - $81K/yr

This role is also responsible for creating, implementing and managing menu concepts, and training and overseeing line cooks to ensure their work meets our high standards. The Executive Sous Chef is a ...

The Bartolotta Restaurants

EXECUTIVE SOUS CHEF

Milwaukee, WI · On-site

$64K - $81K/yr

This role is also responsible for creating, implementing and managing menu concepts, and training and overseeing line cooks to ensure their work meets our high standards. The Executive Sous Chef is a ...

Chenequa Country Club

Executive Sous Chef

Hartland, WI · On-site

$63K - $81K/yr

Executive Sous Chef Location: Chenequa Country Club Department: Culinary / Kitchen Operations ... Manage scheduling, performance evaluations, and development of kitchen team members. * Ensure ...

Chenequa Country Club

Chef de Cuisine

Hartland, WI · On-site

$64K - $88K/yr

Executive Chef Position Summary The Chef de Cuisine is the second-in-command in a kitchen ... Manage scheduling, performance evaluations, and development of kitchen team members. * Ensure ...

THE BARTOLOTTA RESTAURANTS

Executive Chef

Milwaukee, WI · On-site

$70K - $96K/yr

The Executive Chef directs menu execution, inventory management, purchasing, labor planning, food safety, sanitation, and cost controls to drive operational excellence and financial performance. This ...

The Bartolotta Restaurants

Executive Chef

Milwaukee, WI · On-site

$70K - $96K/yr

The Executive Chef directs menu execution, inventory management, purchasing, labor planning, food safety, sanitation, and cost controls to drive operational excellence and financial performance. This ...

The Bartolotta Restaurants

Executive Chef

Milwaukee, WI

$70K - $96K/yr

The Executive Chef directs menu execution, inventory management, purchasing, labor planning, food safety, sanitation, and cost controls to drive operational excellence and financial performance. This ...

Westmoor Country Club

Sous Chef

Brookfield, WI · On-site

$47K - $63K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Sous Chef Brookfield, WI The Sous Chef at Westmoor Country Club will assist the Executive Chef in leading daily kitchen operations and will help ensure exceptional food quality for our members and ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Mequon, WI

Chef Manager information

See Mequon, WI salary details

$26.2K

$54.2K

$77.7K

How much do chef manager jobs pay per year?

As of Aug 18, 2026, the average yearly pay for chef manager in Mequon, WI is $54,206.00, according to ZipRecruiter salary data. Most workers in this role earn between $44,400.00 and $63,000.00 per year, depending on experience, location, and employer.

What is a chef manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

What is a chef manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

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

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.

How does a chef manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence compensation levels.
More about Chef Manager jobs

What are the most commonly searched types of Chef jobs in Mequon, WI?

The most popular types of Chef jobs in Mequon, WI are:

What cities near Mequon, WI are hiring for Chef Manager jobs?

Cities near Mequon, WI with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Mequon, WI as of July 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $54,206 per year, or $26.1 per hour.

Sous Chef

The Bartolotta Restaurants

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Re-posted 20 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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