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Chef Manager Jobs in Racine, WI (NOW HIRING)

Great Wolf Lodge

Resort Sous Chef

Gurnee, IL · On-site

$60K - $75K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training ...

Great Wolf Resorts

Resort Sous Chef

Gurnee, IL · On-site

$60K - $75K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training ...

Great Wolf Lodge

Resort Sous Chef

Gurnee, IL · On-site

$60K - $75K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training ...

Murfs Frozen Custards

Chef

Brookfield, WI · On-site

$15 - $20/hr

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In ... Excellent time management skills * Strong leadership skills

The Bartolotta Restaurants

PASTRY CHEF

Milwaukee, WI · On-site

This includes employee development and facilities management. Works with Executive Chef to create, implement and management the pastry menu. JOB DUTIES & RESPONSIBILITIES: * Help Exec Chef create new ...

THE BARTOLOTTA RESTAURANTS

PASTRY CHEF

Milwaukee, WI · On-site

This includes employee development and facilities management. Works with Executive Chef to create, implement and management the pastry menu. JOB DUTIES & RESPONSIBILITIES: * Help Exec Chef create new ...

Murfs Frozen Custards

Chef

Brookfield, WI · On-site

$15 - $20/hr

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In ... Excellent time management skills * Strong leadership skills

The Bartolotta Restaurants

PASTRY CHEF

Milwaukee, WI · On-site

This includes employee development and facilities management. Works with Executive Chef to create, implement and management the pastry menu. JOB DUTIES & RESPONSIBILITIES: * Help Exec Chef create new ...

Murfs Frozen Custards

Chef

Brookfield, WI · On-site

$15 - $20/hr

Career Advancement Opportunities Job Summary We are seeking a talented Chef to join our team. In ... Excellent time management skills * Strong leadership skills

Rebel Hotel Company

Sous Chef

Milwaukee, WI

$49K - $66K/yr

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 culinary ...

Gecko Hospitality

Sous Chef

Milwaukee, WI · On-site

$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 ...

THE BARTOLOTTA RESTAURANTS

SOUS CHEF

Milwaukee, WI · On-site

$49K - $66K/yr

Management and Supervisory * Supervise and direct kitchen staff during assigned shifts, ensuring ... Collaborate with senior culinary leadership and specialty chefs (e.g., pastry) to execute menu ...

BRG 1000 Water Street LLC

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 ...

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 ...

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI

$49K - $66K/yr

Management and Supervisory * Supervise and direct kitchen staff during assigned shifts, ensuring ... Collaborate with senior culinary leadership and specialty chefs (e.g., pastry) to execute menu ...

Maggiano's Little Italy

Executive Chef

Milwaukee, WI · On-site

$85K - $95K/yr

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 ...

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 ...

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All JobsChef JobsChef Manager JobsChef Manager Jobs in Racine, WI

Chef Manager information

See Racine, WI salary details

$27.7K

$57.2K

$82K

How much do chef manager jobs pay per year?

As of Aug 12, 2026, the average yearly pay for chef manager in Racine, WI is $57,247.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,900.00 and $66,600.00 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.

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.

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 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 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.
More about Chef Manager jobs
What are the most commonly searched types of Chef jobs in Racine, WI? The most popular types of Chef jobs in Racine, WI are:
What are popular job titles related to Chef Manager jobs in Racine, WI? For Chef Manager jobs in Racine, WI, the most frequently searched job titles are:
What job categories do people searching Chef Manager jobs in Racine, WI look for? The top searched job categories for Chef Manager jobs in Racine, WI are:
What cities near Racine, WI are hiring for Chef Manager jobs? Cities near Racine, WI with the most Chef Manager job openings:
Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Racine, WI as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $57,247 per year, or $27.5 per hour.

Steakhouse Chef

Potawatomi Casino Hotel

Milwaukee, WI • On-site

Full-time

Re-posted 10 days ago

Potawatomi Casino & Hotel rating

7.3

Company rating: 7.3 out of 10

Based on 29 frontline employees who took The Breakroom Quiz

54th of 163 rated casinos

Job description

Pay based on experience | Requires flexibility to work various shifts
In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the Fine Dining Chef you will lead the Dream Dance Steak Back of House by assigning work, enforcing food quality standards, and ensuring guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.
Principal Duties and Responsibilities (*Essential Functions)
  1. *Direct the overall production of food prepared by venue staff and oversee daily operations of the kitchen, including but not limited to facilitation of shift meetings and opening and closing duties.
  2. *Carry out managerial responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems.
  3. *Lead the development of new menus and recipes using strong knowledge of culinary techniques and trends.
  4. *Enforce recipes and training procedures to maintain the highest standards of food quality.
  5. *Assist management in developing venue budget, operating the venue within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals.
  6. *Develop and implement initiatives to increase sales, control costs, and manage appropriate inventories.
  7. *Maintain a safe, sanitary, and organized work environment.
  8. Assist in ensuring optimal guest satisfaction and providing timely, positive resolution to guest inquiries and concerns.
  9. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
  10. Perform other duties as assigned.

Job Qualifications
  1. The ability to demonstrate advanced cooking skills is required.
  2. A high school diploma or equivalent and 6 years of progressively responsible, related experience in a high volume, fast-paced, multi station setting or a professional, classically disciplined restaurant, hotel, or club kitchen are required. An Associate's degree from an accredited culinary school can take the place of 2 years of experience.
  3. Two years of management experience is required.
  4. The ability to successfully achieve ServSafe certification within 90 days.
  5. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office. Prior purchasing software and labor management software experience preferred.
  6. The ability to maintain discretion in handling confidential information.
  7. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
  8. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
  9. While performing the duties of this job, the team member is required to talk, hear, stand, sit, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member will be required to lift, carry, push, pull, or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions
The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.
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 notice from the Department of Labor.

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