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Chef Jobs in Racine, WI (NOW HIRING)

Sous Chef

Milwaukee, WI

$49K - $66K/yr

We are seeking a Full Time Sous Chef to help lead daily culinary operations at East Town Kitchen & Bar, located within the Marriott Milwaukee in the heart of downtown Milwaukee, WI. In this hands-on ...

SOUS CHEF

Racine, WI · On-site

$25/hr

* We are hiring immediately for full time and part time SOUS CHEF positions. * Location : MSFT MKE03 Cafe - 4800 90th Street, Racine, WI 53403. Note: online applications accepted only. * Schedule ...

EXECUTIVE CHEF

Milwaukee, WI · On-site

$70K - $97K/yr

The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. SUPERVISORY RESPONSIBILITIES: * Trains and/or ...

Are you a highly skilled and motivated Sous Chef seeking a new opportunity? Do you have a passion for creating delicious culinary masterpieces? If so, we have the perfect job for you! Benefits

EXECUTIVE CHEF

Milwaukee, WI · On-site

$70K - $97K/yr

The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. SUPERVISORY RESPONSIBILITIES: * Trains and/or ...

As Chef de Cuisine, you will oversee the premium club kitchen, driving refined menu execution, food quality, presentation, and team performance in one of the venue's premier hospitality environments.

EXECUTIVE CHEF

Milwaukee, WI

$70K - $97K/yr

The Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. SUPERVISORY RESPONSIBILITIES: * Trains and/or ...

As Chef de Cuisine, you will oversee the premium club kitchen, driving refined menu execution, food quality, presentation, and team performance in one of the venue's premier hospitality environments.

As Chef de Cuisine, you will oversee the premium club kitchen, driving refined menu execution, food quality, presentation, and team performance in one of the venue's premier hospitality environments.

As Chef de Cuisine, you will oversee the premium club kitchen, driving refined menu execution, food quality, presentation, and team performance in one of the venue's premier hospitality environments.

As Chef de Cuisine, you will oversee the premium club kitchen, driving refined menu execution, food quality, presentation, and team performance in one of the venue's premier hospitality environments.

Sous Chef

Brookfield, WI · On-site

$50K - $65K/yr

Are you a highly skilled and motivated Sous Chef seeking a new opportunity? Do you have a passion for creating delicious culinary masterpieces? If so, we have the perfect job for you! Benefits

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

Sous Chef The Sous Chef has a vital role with a high degree of responsibility for all aspects of the food and food safety. Oversees all kitchen operations and monitors inventory and controls food ...

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

Sous Chef The Sous Chef has a vital role with a high degree of responsibility for all aspects of the food and food safety. Oversees all kitchen operations and monitors inventory and controls food ...

Executive Chef

Milwaukee, WI · On-site

$70K - $97K/yr

Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ...

Executive Sous Chef

Milwaukee, WI · On-site

$64K - $81K/yr

As an Executive Sous Chef, you will lead by identifying and assigning work to Food and Beverage Back of House team members for assigned venues, demonstrate top notch leadership skills, and ensure ...

Showing results 41-60

Chef information

See Racine, WI salary details

$9

$23

$41

How much do chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for chef in Racine, WI is $23.09, according to ZipRecruiter salary data. Most workers in this role earn between $15.77 and $29.09 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.

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 job categories do people searching Chef jobs in Racine, WI look for?

The top searched job categories for Chef jobs in Racine, WI are:

What cities near Racine, WI are hiring for Chef jobs?

Cities near Racine, WI with the most Chef job openings:

Infographic showing various Chef job openings in Racine, WI as of August 2026, with employment types broken down into 83% Full Time, 15% Part Time, and 2% Contract. Highlights an 98% In-person, and 2% Remote job distribution, with an average salary of $48,032 per year, or $23.1 per hour.

$85K - $100K/yr

Full-time

Re-posted 23 days ago


University Of Wisconsin-Milwaukee rating

4.4

Company rating: 4.4 out of 10

Based on 20 frontline employees who took The Breakroom Quiz

615th of 622 rated colleges and universities


Job description

Current Employees: If you are currently employed at any of the Universities of Wisconsin, log in to Workday to apply through the internal application process.
Position Title:
Executive Chef
Job Category:
Academic Staff
Employment Type:
Regular
Job Profile:
Executive Chef
Job Duties:
Under the general direction of the Director of Dining & Retail Services (DRS), this position supports the University's mission by leading the department in delivering high-quality food services and exceptional customer experiences across all service areas.
The Executive Chef serves as the culinary expert and visionary responsible for food quality, menu development, culinary innovation, and presentation standards. Provides leadership, supervision, and professional development for culinary staff and serves as a public representative of Dining & Retail Services.
This position has full responsibility for culinary program administration across multiple service platforms, including residential dining, retail operations, and catering services and requires the following:
  • Strong knowledge of culinary principles and high-volume food production.

  • Leadership and staff development skills.

  • Ability to manage multiple operations.

  • Financial and operational analysis capability.

  • Strong communication and problem-solving skills.

Key Job Responsibilities:
35% Staff Leadership, Development, and Supervision
  • Directs, supervises, and develops kitchen production staff to ensure effective operations and quality outcomes
  • Designs, implements, and evaluates training programs including food safety, culinary skills, and waste reduction
  • Establishes performance expectations and conducts evaluations
  • Promotes an inclusive and engaged work environment
  • Oversees staffing plans and labor utilization

30% Culinary Program Management & Menu Development
  • Direct and administers menu development across all units
  • Ensures alignment with dietary needs and customer preferences
  • Integrates seasonal and local sourcing
  • Oversee recipe testing, costing, and documentation
  • Collaborates on procurement standards

15% Culinary Operations & Quality Assurance
  • Plans and evaluates production systems
  • Enforces quality and safety standards
  • Ensures compliance with regulations
  • Monitors product consistency and service standards

10% Catering & Special Events Administration
  • Direct and administer UWM Catering operations
  • Establishes catering standards and oversees events
  • Develop partnerships and expand services
  • Monitors financial and operational performance
  • Implements improvements and innovation

5% External Relations & Program Representation
  • Represents Dining Services to stakeholders
  • Supports academic partnerships
  • Promotes culinary programs

5% Financial & Operational Support
  • Analyzes food and labor costs
  • Supports budget planning
  • Evaluate customer feedback
  • Assists with operational support and facilities planning

Department:
Dining and Retail Services
Compensation:
$85,000 - $100,000 Annually
Required Qualifications:
  • Bachelor's degree in hospitality management, business, culinary arts, organizational leadership, or related field; or equivalent combination of education and experience-associate's degree plus 8 years of management experience in a higher education setting

  • Minimum of 5 years of progressive foodservice management experience, preferably in a higher education dining environment

  • Demonstrated experience managing food, labor, and operating budgets

  • Knowledge of institutional food purchasing, inventory systems, and POS platforms

  • Experience with standardized recipes, menu development, and production systems

  • Strong written and verbal communication skills

  • Valid Driver's License and ability to qualify to operate State of Wisconsin vehicles

Preferred Qualifications:
  • Bachelor's degree in culinary arts, Hospitality Management, or related field.

  • Certified Executive Chef (CEC)

  • Experience in university, college or large institutional dining programs.

  • Experience supervising managers and leading multi-layered teams

  • ServSafe Manager Certification or ability to obtain within required timeframe

How to Apply:
Interested applicants are required to apply online and provide BOTH cover letter and resume addressing your professional level work experience as it relates to all required and preferred qualifications.
Applicants must complete all required fields and attach all required documents prior to submitting the online application. Applications missing any of the required documents listed prior to the application deadline will be marked as incomplete and will not be considered. In instances where the Search and Screen Committee is unable to ascertain from the candidates' application materials whether they meet any of the qualifications, they may be evaluated as not meeting such qualifications.
Finalist candidates(s) will be asked to provide three professional/supervisor references through an external reference checking tool. References will not be contacted prior to candidates being notified.
This is a continuous recruitment with an initial review date of 07/23/2026. To ensure consideration, applications must be submitted by 07/22/2026. Applications submitted after 07/22/2026 may not be reviewed.
Contact Information:
Questions about this position can be directed to Jennifer Brown (brow2366@uwm.edu)
Reasonable Accommodations
Pursuant to university policy, UWM provides reasonable accommodations to qualified individuals with disabilities who are employees or applicants for employment. Employment opportunities will not be denied because of the need to make reasonable accommodations for a qualified individual with a disability. If you need assistance or accommodation in applying because of a disability, please contact uwm-jobs@uwm.edu or 414-229-4463. This job announcement and other material on this site will be made available in alternate formats upon request to an individual with a disability.
Confidentiality of Applicant Materials
UWM is a State agency and subject to Wisconsin's Open Records Law. UWM will not, however, reveal the identities of applicants who request confidentiality in writing except as may be required by Wisconsin's Open Records law. In certain circumstances, the identities of "final candidates" and/or the identity of the appointed applicant must be revealed upon request.
CBC and Reference Check Policy
Employment will require a criminal background check. UWM takes the prevention of sexual misconduct seriously. As such, you and your references will be required to answer questions regarding any past findings of sexual violence and sexual harassment or any pending allegations of sexual violence or sexual harassment.
Annual Security and Fire Safety Report (Clery Act)
For the UWM Annual Security and Fire Safety Reports (i.e., Clery Report), which includes statistics about reported crimes and information about campus security policies, see http://www.cleryact.uwm.edu/, or call UWM's Dean of Students Office, Student Union 345 at (414) 229-4632 for a paper copy.
Employment Authorization
In compliance with federal law, all persons at the time of their start date will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.
UW is an Equal Opportunity Employer
Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, pregnancy, disability, status as a protected veteran, or any other bases protected by applicable federal or State law and UW System policies. We are committed to building a workforce that represents a variety of backgrounds, perspectives, and skills, and encourage all qualified individuals to apply.

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