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Director Culinary Operations Jobs in Wisconsin (NOW HIRING)

Rebel Hospitality New York LLC

Sous Chef

Milwaukee, WI · On-site

$48K - $65K/yr

Organize, schedule, and direct the work of the PM culinary team to ensure efficient service and operational excellence. * Partner with the Executive Chef to execute menus that reflect Hyatt Regency ...

Republic Chophouse

Executive Chef

Green Bay, WI · On-site

$66K - $72K/yr

Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. * Foster a culture of respect, professionalism, and enthusiasm within ...

Marcus Hotels

Mason Street Grill Executive Chef

Milwaukee, WI · On-site

$70K - $97K/yr

What you will be doing: • Direct and oversee all daily culinary operations, assigning and supervising tasks to ensure a seamless, efficient, and disciplined kitchen environment. • Recruit, train ...

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Director Culinary Operations information

See Wisconsin salary details

$34.3K

$108.7K

$181.2K

How much do director culinary operations jobs pay per year?

As of Aug 15, 2026, the average yearly pay for director culinary operations in Wisconsin is $108,687.00, according to ZipRecruiter salary data. Most workers in this role earn between $76,200.00 and $136,800.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in the director culinary operations position, and why are they important?

To thrive as a Director Culinary Operations, you need extensive experience in food service management, menu development, budgeting, and team leadership, typically supported by a culinary degree and progressive supervisory roles. Familiarity with inventory management systems, food safety certifications (like ServSafe), and proficiency in kitchen equipment and scheduling software are crucial. Exceptional organizational, communication, and problem-solving skills help you lead diverse teams and deliver high-quality guest experiences. These abilities ensure the efficient operation of culinary departments, maintain compliance with industry standards, and drive business success.

What are the typical daily responsibilities of a director culinary operations?

A Director Culinary Operations typically oversees multiple kitchen teams, manages food and labor costs, ensures compliance with safety regulations, and develops menus that align with company goals and customer preferences. They often collaborate with executive chefs, vendors, and management to streamline processes and maintain quality standards. Daily tasks also include monitoring inventory, training staff, and troubleshooting operational challenges. Balancing administrative duties with hands-on kitchen oversight is essential for achieving both culinary excellence and operational efficiency.

What is a director culinary operations?

A Director of Culinary Operations oversees the strategic and operational aspects of a food service or hospitality organization. They are responsible for menu development, kitchen efficiency, cost control, quality assurance, and staff management. This role ensures that culinary standards align with brand goals, customer expectations, and industry regulations. Additionally, they collaborate with executive leadership to drive innovation, optimize processes, and enhance profitability.

What are popular job titles related to Director Culinary Operations jobs in Wisconsin?

For Director Culinary Operations jobs in Wisconsin, the most frequently searched job titles are:

What job categories do people searching Director Culinary Operations jobs in Wisconsin look for?

The top searched job categories for Director Culinary Operations jobs in Wisconsin are:

What cities in Wisconsin are hiring for Director Culinary Operations jobs?

Cities in Wisconsin with the most Director Culinary Operations job openings:

Director Culinary Operations jobs near you

Sous Chef

Rebel Hospitality New York LLC

Milwaukee, WI • On-site

$48K - $65K/yr

Full-time

Posted 24 days ago

Job description

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
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 culinary leadership team.
As one of downtown Milwaukee's premier convention hotels, our culinary operation supports thousands of guests annually through banquet events, catering, restaurant dining, receptions, meetings, and special events. 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 Rebel Hotel Company, we believe hospitality is built by empowered teams, genuine service, and leaders who inspire others to succeed. If you're ready to grow your career with an innovative hospitality company that values creativity, accountability, and teamwork, we'd love to hear from you.
Position Summary
Working closely with the Executive Chef, the Sous Chef plans, coordinates, and directs evening food preparation and kitchen operations. This leadership position oversees PM restaurant, banquet, catering, and stewarding operations while ensuring exceptional food quality, efficient labor management, and outstanding guest experiences.
Exempt associates are expected to work the hours necessary to successfully fulfill the responsibilities of the position.
Key Responsibilities
  • Lead all evening culinary operations, including restaurant, banquet, catering, and special event execution.
  • Supervise, coach, and develop kitchen associates while promoting a positive, collaborative team environment.
  • Organize, schedule, and direct the work of the PM culinary team to ensure efficient service and operational excellence.
  • Partner with the Executive Chef to execute menus that reflect Hyatt Regency Milwaukee's culinary vision and Rebel Hotel Company's commitment to quality.
  • Ensure food is prepared and presented according to established recipes, plating standards, and quality expectations.
  • Maintain the highest standards of sanitation, food safety, and cleanliness throughout the kitchen.
  • Monitor banquet and catering activity to ensure successful event execution.
  • Review daily house counts, business forecasts, banquet event orders, and VIP arrivals to prepare the kitchen for service.
  • Maintain appropriate inventory levels and assist with ordering and food cost management.
  • Control waste, spoilage, and overproduction while maximizing product utilization.
  • Perform quality checks for taste, consistency, and presentation throughout service.
  • Assist with scheduling, payroll review, labor management, and departmental budgeting.
  • Complete performance evaluations, coach associates, and support ongoing training and development.
  • Maintain accurate kitchen records, inventories, and operational documentation.
  • Lead by example through a hands-on management style during peak meal periods.
  • Ensure compliance with Hyatt brand standards, Rebel Hotel Company policies, and all local, state, and federal health regulations.
  • Maintain a professional appearance and represent Hyatt Regency Milwaukee and Rebel Hotel Company with integrity and professionalism.
  • Perform additional duties as assigned by the Executive Chef or hotel leadership.

Position Requirements
Qualifications
  • Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred.
  • Two to four years of culinary leadership experience in a high-volume hotel, banquet, or full-service restaurant.
  • Previous supervisory experience leading culinary teams in a fast-paced environment.
  • Strong knowledge of banquet production, restaurant operations, food safety, sanitation, and kitchen management.
  • Demonstrated leadership, coaching, and mentoring abilities.
  • Experience with scheduling, labor management, inventory, purchasing, and food cost controls.
  • Ability to work independently while making sound operational decisions.
  • Strong communication, organization, and problem-solving skills.
  • Proficiency in Microsoft Office, including Excel and Word.
  • Ability to work a flexible schedule, including evenings, weekends, and holidays.
  • Ability to remain calm and effective in a fast-paced, high-pressure environment.

Preferred Certifications
  • ServSafe Manager Certification
  • Food Handler Certification
  • CPR & First Aid Certification (preferred)
  • Alcohol Awareness Certification (where applicable)

Full-Time/Part-Time
Full-Time
Salary Range
$48,000 - $65,000
Exempt/Non-Exempt
Exempt
This position is currently accepting applications.

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