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Chef Manager Jobs in Racine, WI (NOW HIRING)

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 ...

Screaming Tuna

Sushi Chef

Milwaukee, WI · On-site

$20 - $22/hr

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 ...

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 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 · 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 ...

Westmoor Country Club

Sous Chef

Brookfield, WI · On-site

$47K - $63K/yr

Description 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 ...

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 ... Chef in menu development, organization and completion of production sheets and execution of new ...

Compass Group

Sous Chef- Kenosha, WI

Kenosha, WI · On-site

$60K - $65K/yr

At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs ...

Westmoor Country Club

Sous Chef

Brookfield, WI · On-site

$47K - $63K/yr

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 ...

Westmoor Country Club

Sous Chef

Brookfield, WI · On-site

$47K - $63K/yr

Description 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 ...

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Showing results 21-40

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.

SOUS CHEF

The Bartolotta Restaurants

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 13 days ago

Job description

Job Type
Full-time
Description
What are we looking for?
Lead, create, inspire-if the kitchen is your stage, step in as a Sous Chef and work alongside top culinary mentors in Milwaukee. From refining dishes to guiding the team, you'll turn technique and creativity into unforgettable meals that keep guests coming back for more!
What makes us great?
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.
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 18 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.
What do we have to offer?
We offer a comprehensive benefits package designed to support our team members both personally and professionally, including:
  • Medical, Prescription, Dental, and Vision Insurance (Full Time Only)
  • Company-Paid Life Insurance (Full Time Only)
  • Supplemental Life Insurance (Full Time Only)
  • Company-Paid Short- and Long-Term Disability (Full Time Only)
  • Supplemental Accident and Critical Illness Insurance
  • Supplemental Hospital Insurance
  • Employee Assistance Program (EAP)
  • LegalShield and IDShield Protection
  • Pet Insurance
  • 401(k) Savings Plan
  • Flexible Spending Account (FSA)
  • Health Savings Account (HSA)
  • Complimentary Workday Family Meal
  • Dining Discounts at Bartolotta Fine Dining Locations
  • Discounted Discovery World Passes
  • Discounted Fiserv Forum Tickets - Look at putting in the

In addition to these benefits, you will have the opportunity to work alongside world-class mentors who provide hands-on training and development opportunities to support your career growth. If you have a passion for excellence and hospitality, we would love to welcome you to our team.
JOB PURPOSE:
The Sous Chef serves as a member of the culinary management team and is responsible for supervising kitchen staff and overseeing assigned back-of-house operations during designated shifts, while operating under the direction of the Executive Chef, Chef de Cuisine, and/or Executive Sous Chef. This role exercises independent judgment in the supervision, training, and development of kitchen staff, food production, inventory management, and operational planning. The Sous Chef is accountable for maintaining culinary standards, managing labor and food cost controls, and supporting the overall success of kitchen operations.
PRIMARY DUTIES AND RESPONSIBILITIES:
Management and Supervisory
  • Supervise and direct kitchen staff during assigned shifts, ensuring productivity, quality, and compliance with recipes, portioning, plating, and food safety standards.
  • Assign and prioritize work for line cooks, prep cooks, and other kitchen personnel, providing guidance and support to maintain operational efficiency.
  • Participate in hiring, scheduling, training, developing, and providing performance feedback for kitchen staff, and provide input to senior culinary leadership regarding promotions, discipline, and terminations.
  • Monitor labor utilization and staffing levels during shifts, making operational decisions to ensure coverage and efficiency in partnership with senior leadership.
  • Enforce company policies, safety procedures, and sanitation regulations, taking corrective action as needed to maintain compliance.
  • Serve as the acting kitchen manager during assigned shifts or in the absence of senior culinary leadership.
  • Oversee inventory management processes, including product receiving, storage, rotation (FIFO), and waste reduction efforts.
  • Provide coaching and mentorship to staff to enhance skill development, operational consistency, and adherence to culinary standards.

Operational and Administrative Support
  • Assist with menu execution, including food preparation, cooking, and plating support, particularly during peak service periods.
  • Collaborate with senior culinary leadership on menu planning, specials, and recipe standardization.
  • Support food cost management by monitoring inventory, waste, and purchasing practices, and providing feedback to senior leadership.
  • Help ensure all dishes meet established recipes, portioning, presentation, and quality standards.
  • Support prep work, mise en place, and station setup to ensure smooth kitchen operations.
  • Taste and monitor dishes during service to maintain flavor profiles and presentation consistency.
  • Assist in addressing and correcting operational or production challenges to maintain guest satisfaction.
  • Collaborate with senior culinary leadership and specialty chefs (e.g., pastry) to execute menu items and specials.
  • Partner with front-of-house to ensure smooth service flow and positive guest experience.
  • Address operational challenges and guest feedback in consultation with senior culinary leadership.
  • Ensure kitchen equipment is maintained, cleaned, and functioning properly, reporting repair or replacement needs to management.
  • Contribute to maintaining a clean, organized, and safe back-of-house environment.
  • Monitor and enforce appropriate sanitation and hygiene standards in compliance with regulatory requirements.
  • Assist in scheduling and training kitchen staff.

All Other Duties as Assigned
Requirements
QUALIFICATION REQUIREMENTS:
  • Strong leadership and supervisory skills.
  • Ability to independently manage staff and operations while exercising sound judgment in operational decision-making.
  • Strong understanding of food safety, sanitation, and regulatory compliance.
  • Good business and operational acumen, including knowledge of food costs, inventory management, labor management, and efficient workflow practices.
  • Ability to produce an excellent culinary and restaurant experience for patrons.
  • Demonstrates creativity in menu development and culinary presentation.
  • Excellent time management, scheduling, and organizational skills.
  • 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 innovative and critical thinking, and collaboration.

EDUCATION and/or EXPERIENCE REQUIREMENTS:
  • Culinary degree or certificate from an accredited culinary school preferred; equivalent hands-on experience will be considered.
  • 3-5 years of progressive culinary experience with at least 1-2 years in a supervisory/lead role.
  • ServSafe Food Handler or Manager certification (or ability to obtain upon hire).
  • Experience in high-volume, scratch, or fine-dining kitchens strongly preferred.
  • Proven experience overseeing prep, service execution, and daily kitchen operations.
  • Prior experience maintaining food quality, consistency, and presentation standards.

PHYSICAL REQUIREMENTS:
  • Ability to stand and walk for extended periods, often up to 8-10 hours per shift.
  • Frequent use of hands and arms for chopping, stirring, lifting, and equipment operation.
  • Ability to lift, carry, push, or pull items weighing up to 50 pounds regularly (e.g., boxes, food supplies, equipment).
  • Frequent bending, reaching, stooping, and turning.
  • Ability to work in hot, cold, and fast-paced environments, including near open flames, ovens, and refrigeration units.
  • Ability to safely handle sharp knives, hot pans, and commercial kitchen equipment.
  • Clear vision at close range for food preparation and presentation; ability to distinguish colors and product quality.
  • Ability to communicate clearly and effectively in a busy kitchen environment.
  • Capacity to work extended hours, weekends, and holidays as business demands.

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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