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Chef Jobs in Brookfield, WI (NOW HIRING)

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI · On-site

$49K - $66K/yr

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 ...

Westmoor Country Club

Sous Chef

Brookfield, WI · On-site

$47K - $63K/yr

Job Type Full-time 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 ...

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI

$49K - $66K/yr

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 ...

BRG 1000 Water Street LLC

Sous Chef

Milwaukee, WI

$49K - $66K/yr

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 ...

THE BARTOLOTTA RESTAURANTS

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

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 ...

The Bartolotta Restaurants

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

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 ...

Rebel Hospitality New York LLC

Sous Chef

Milwaukee, WI · On-site

$48K - $65K/yr

The Sous Chef is a key leader responsible for ensuring exceptional evening execution while developing associates, maintaining culinary excellence, and supporting an engaging workplace culture. At ...

American Cruise Lines

Pastry Chef

Milwaukee, WI · On-site

Pastry Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Pastry Chefs to join our team for the 2026 season. Our modern riverboats ...

THE BARTOLOTTA RESTAURANTS

EXECUTIVE SOUS CHEF

Milwaukee, WI · On-site

$64K - $81K/yr

The Executive Sous Chef is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This ...

The Bartolotta Restaurants

EXECUTIVE SOUS CHEF

Milwaukee, WI · On-site

$64K - $81K/yr

The Executive Sous Chef is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This ...

Chenequa Country Club

Executive Sous Chef

Hartland, WI · On-site

$63K - $81K/yr

Executive Sous Chef Location: Chenequa Country Club Department: Culinary / Kitchen Operations Reports To: Executive Chef Position Summary An Executive Sous Chef is the second-in-command in a kitchen ...

Chenequa Country Club

Chef de Cuisine

Hartland, WI · On-site

$64K - $88K/yr

Chef de Cuisine Location: Chenequa Country Club Department: Culinary / Kitchen Operations Reports To: Executive Chef Position Summary The Chef de Cuisine is the second-in-command in a kitchen ...

American Cruise Lines

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and ...

The Bartolotta Restaurants

Executive Chef

Milwaukee, WI · On-site

$70K - $96K/yr

The Executive Chef provides strategic and operational leadership for all culinary operations within the Food Hall, overseeing one cohesive culinary concept delivered through multiple food stations.

THE BARTOLOTTA RESTAURANTS

Executive Chef

Milwaukee, WI · On-site

$70K - $96K/yr

The Executive Chef provides strategic and operational leadership for all culinary operations within the Food Hall, overseeing one cohesive culinary concept delivered through multiple food stations.

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Chef information

See Brookfield, WI salary details

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How much do chef jobs pay per hour?

As of Aug 18, 2026, the average hourly pay for chef in Brookfield, WI is $23.08, according to ZipRecruiter salary data. Most workers in this role earn between $15.77 and $29.04 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

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 development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Cities near Brookfield, WI with the most Chef job openings:

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Infographic showing various Chef job openings in Brookfield, WI as of August 2026, with employment types broken down into 83% Full Time, and 17% Part Time. Highlights an 100% In-person job distribution, with an average salary of $48,003 per year, or $23.1 per hour.

SOUS CHEF

The Bartolotta Restaurants

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 19 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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