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Executive Chef Jobs in Wisconsin (NOW HIRING)

Republic Chophouse

Executive Chef

Green Bay, WI · On-site

$66K - $72K/yr

  • Medical

  • Dental

  • Retirement

  • PTO

The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves ...

Chenequa Country Club

Sous Chef

Hartland, WI · On-site

$65K - $70K/yr

Plays a key role in executing the culinary vision of the Executive Chef. As a leader in a professional kitchen, he/she is aware of the key areas of concern and works closely with the Executive Chef ...

Margaux

Executive Chef

Brookfield, WI

$73K - $77K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Chef is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards. Benefits: * Team Member Meal Benefit Program - STEEP Discounts on Food ...

Margaux

Executive Chef

Brookfield, WI

$73K - $77K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

The Chef is responsible for all kitchen functions including food purchasing, preparation, and maintenance of quality standards. Benefits: * Team Member Meal Benefit Program - STEEP Discounts on Food ...

Arden Courts

Executive Chef - Brookfield

Brookfield, WI · On-site

$67K - $92K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Description $2,500 Sign On Bonus As the Executive Chef, you are responsible for the day-to-day activities and personnel in the culinary service department. As a leader, you are responsible for ...

The Abbey Resort

Executive Sous Chef

Fontana, WI · On-site

$70K - $80K/yr

The Resort Executive Sous Chef is a key leadership position within the culinary team, responsible for assisting the Executive Chef in the overall kitchen operations, including menu planning, food ...

Lake Geneva Country Club

Jr. Sous Chef

Lake Geneva, WI · On-site

$48K - $65K/yr

Answers directly to Executive Chef and Sous Chef and performs duties as assigned. * Supervises kitchen staff and communicates to assigned personnel their work responsibilities. * Manages kitchen in ...

Marcus Hotels

Mason Street Grill Executive Chef

Milwaukee, WI · On-site

$70K - $97K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef - Mason Street Grill *Sign on Bonus up to $5k* For 20 years, the team at Mason Street Grill, takes pride on delivering consistent, exceptional dining experiences. If you are an ...

Marcus Hotels

Mason Street Grill Executive Chef

Milwaukee, WI

$70K - $96K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef - Mason Street Grill *Sign on Bonus up to $5k* For 20 years, the team at Mason Street Grill, takes pride on delivering consistent, exceptional dining experiences. If you are an ...

The Pfister Hotel

Mason Street Grill Executive Chef

Milwaukee, WI

$70K - $96K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef - Mason Street Grill *Sign on Bonus up to $5k* For 20 years, the team at Mason Street Grill, takes pride on delivering consistent, exceptional dining experiences. If you are an ...

Mason Street Grill

Mason Street Grill Executive Chef

Milwaukee, WI

$70K - $96K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef - Mason Street Grill *Sign on Bonus up to $5k* For 20 years, the team at Mason Street Grill, takes pride on delivering consistent, exceptional dining experiences. If you are an ...

The Pfister Hotel

Mason Street Grill Executive Chef

Milwaukee, WI · On-site

$70K - $96K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Executive Chef - Mason Street Grill *Sign on Bonus up to $5k* For 20 years, the team at Mason Street Grill, takes pride on delivering consistent, exceptional dining experiences. If you are an ...

The Restaurant Zone

Be Seen First

Executive Chef - Event, Upscale Restaurant

Twin Lakes, WI · On-site

$75K - $80K/yr

The Executive Chef for an upscale restaurant and event venue leads culinary operations to deliver exceptional dining experiences. This role combines creative menu development, kitchen management, and ...

New

THE BARTOLOTTA RESTAURANTS

PASTRY CHEF

Milwaukee, WI · On-site

Help Exec Chef create new menus ones for effectiveness and that meet quality standards * Work closely with Executive Chef and Corporate Executive Chef * Comply with nutrition and sanitation ...

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Showing results 41-60

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Wisconsin

Executive Chef information

See Wisconsin salary details

$40.4K

$87.7K

$131.2K

How much do executive chef jobs pay per year?

As of Aug 14, 2026, the average yearly pay for executive chef in Wisconsin is $87,699.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,200.00 and $99,400.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as an executive chef, and why are they important?

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment, but typically ranges from $50,000 to $100,000 annually. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.
More about Executive Chef jobs

What are the most commonly searched types of Chef jobs in Wisconsin?

The most popular types of Chef jobs in Wisconsin are:

What are popular job titles related to Executive Chef jobs in Wisconsin?

For Executive Chef jobs in Wisconsin, the most frequently searched job titles are:

What job categories do people searching Executive Chef jobs in Wisconsin look for?

The top searched job categories for Executive Chef jobs in Wisconsin are:

What cities in Wisconsin are hiring for Executive Chef jobs?

Cities in Wisconsin with the most Executive Chef job openings:

What are popular job titles related to Executive Chef jobs in WI?

For Executive Chef jobs in WI, the most frequently searched job titles are:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Wisconsin as of August 2026, with employment types broken down into 95% Full Time, and 5% Part Time. Highlights an 100% In-person job distribution, with an average salary of $87,699 per year, or $42.2 per hour.

Executive Chef

Republic Chophouse

Green Bay, WI • On-site

$66K - $72K/yr

Full-time

Medical, Dental, Retirement, PTO

Posted 16 days ago

Job description

Benefits:
  • Health insurance
  • Paid time off
  • Training & development
  • 401(k)
  • 401(k) matching
  • Competitive salary
  • Dental insurance
  • Employee discounts
  • Tuition assistance

 Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. 
Essential Duties and Responsibilities:
Culinary Excellence:
• Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.
• Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability.
• Ensure all dishes meet high standards for quality and presentation before they reach any guest.
• Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.
Leadership and Staff Management:
• Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.
• Foster a culture of respect, professionalism, and enthusiasm within the kitchen team.
• Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members.
• Work closely with Restaurant Leadership to align culinary operations with overarching business objectives.
Operational Management:
• Maintain effective cost control measures in food preparation and kitchen operations without compromising quality.
• Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.
• Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
• Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.
Communication and Coordination:
• Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution.
• Communicate effectively with all levels of management to forecast needs and resolve challenges.
• Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction.
Regulatory Compliance:
• Ensure compliance with all local, state, and federal labor and health codes.
• Maintain certifications and ensure all kitchen staff are trained in food safety practices.
• Regularly review and update kitchen practices to adhere to the latest sanitation standards.
General Functions & Responsibilities:
• Actively participate in menu planning and the introduction of new dishes.
• Schedule and lead staff meetings, training sessions, and planning reviews.
• Develop and enforce kitchen protocols to streamline operations and enhance staff performance.
• Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.
Requirements:
• Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights, weekends, and holidays, to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).