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Head Chef Manager Jobs in Wisconsin (NOW HIRING)

Republic Chophouse

Head Chef

Green Bay, WI · On-site

$65K - $75K/yr

Tuition assistance Head Chef -- Republic Chophouse Pay: $65,000 - $75,000 / year, based on ... General Manager (on-site daily) and Owner About Republic Chophouse Republic Chophouse is an ...

Mangiare Italian Restaurant

Head Chef

Green Bay, WI · On-site

$55K - $65K/yr

Tuition assistance Head Chef -- Mangiare Italian Restaurant Pay: $55,000 - $65,000 / year, based on ... General Manager and Owner About Mangiare Mangiare is a small, independent Italian restaurant in ...

Republic Chophouse

Head Chef

Green Bay, WI · On-site

$65K - $75K/yr

Head Chef -- Republic Chophouse Pay: $65,000 - $75,000 / year, based on experience Schedule ... General Manager (on-site daily) and Owner About Republic Chophouse Republic Chophouse is an ...

Mangiare Italian Restaurant

Head Chef

Green Bay, WI · On-site

$55K - $65K/yr

Head Chef -- Mangiare Italian Restaurant Pay: $55,000 - $65,000 / year, based on experience ... General Manager and Owner About Mangiare Mangiare is a small, independent Italian restaurant in ...

Cream City Concepts

Sous Chef

Milwaukee, WI

$54K/yr

You take part in hiring, scheduling, and performance management for the BOH team, partnering with the Head Chef. * You don't change menu pricing, recipes, or specs, or place orders outside the plan ...

Cream City Concepts

Sous Chef

Milwaukee, WI

$54K/yr

You take part in hiring, scheduling, and performance management for the BOH team, partnering with the Head Chef. * You don't change menu pricing, recipes, or specs, or place orders outside the plan ...

Cream City Concepts

Sous Chef

Milwaukee, WI · On-site

$54K/yr

You take part in hiring, scheduling, and performance management for the BOH team, partnering with the Head Chef. You don't change menu pricing, recipes, or specs, or place orders outside the plan ...

Cream City Concepts

Sous Chef

Milwaukee, WI · On-site

$54K/yr

You take part in hiring, scheduling, and performance management for the BOH team, partnering with the Head Chef. You don't change menu pricing, recipes, or specs, or place orders outside the plan ...

Workstream

Head Chef/Kitchen Manager

Milwaukee, WI · On-site

About the Role The Head Chef / Kitchen Manager runs the kitchen -- the top BOH seat at the location and the leader the whole team answers to. You own food quality, the team, cost, and the systems ...

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Cream City Concepts

Head Chef/Kitchen Manager

Milwaukee, WI · On-site

$75K - $80K/yr

About the Role The Head Chef / Kitchen Manager runs the kitchen - the top BOH seat at the location and the leader the whole team answers to. You own food quality, the team, cost, and the systems that ...

Cream City Concepts

Head Chef/Kitchen Manager

Milwaukee, WI · On-site

$70K - $75K/yr

About the Role The Head Chef / Kitchen Manager runs the kitchen - the top BOH seat at the location and the leader the whole team answers to. You own food quality, the team, cost, and the systems that ...

Cream City Concepts

$49K - $66K/yr

About the Role The Sous Chef is the second-in-command at Who's on Third - the Head Chef's right ... Step up as the primary kitchen leader when the Executive Kitchen Manager is off. Culinary Execution ...

Buck & Honeys

Sous Chef/Kitchen Manager

Mount Horeb, WI · On-site

$62K - $67K/yr

Head Chef, Corporate Executive Chef Classification: Full-Time, Exempt Position Summary Buck & Honey's Mt. Horeb is seeking a hands-on, organized, and driven Kitchen Manager to help lead daily kitchen ...

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Head Chef Manager information

What is a head chef manager?

Head Chef Managers are culinary professionals who oversee both the kitchen operations and the management of restaurant or food service staff. They are responsible for menu planning, food preparation, inventory control, and ensuring that health and safety standards are met. In addition to cooking and supervising kitchen staff, Head Chef Managers also handle budgeting, ordering supplies, and sometimes hiring or training employees. Their role combines creative culinary skills with business management to ensure a successful and efficient kitchen. They are crucial for maintaining high food quality and smooth kitchen operations.

What are some common challenges head chef managers face when leading a kitchen team?

Head Chef Managers often encounter challenges such as maintaining consistent food quality during busy service periods, managing diverse kitchen staff with varying skill levels, and balancing administrative duties with hands-on cooking. Additionally, they must handle inventory control and supplier relationships to ensure kitchen operations run smoothly. Effective communication and leadership skills are essential for resolving conflicts and inspiring the team to deliver high standards of service.

What are the key skills and qualifications needed to thrive as a head chef manager, and why are they important?

To thrive as a Head Chef Manager, you need advanced culinary skills, leadership experience, and often a degree or certification in culinary arts or hospitality management. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications like ServSafe are typically required. Strong organizational, communication, and team-building abilities help you lead kitchen staff and ensure service excellence. These skills and qualifications are vital to maintain high food quality, operational efficiency, and a positive kitchen environment.

What is the difference between Head Chef Manager vs Sous Chef?

AspectHead Chef ManagerSous Chef
CredentialsCulinary degree, management experienceCulinary training, kitchen experience
Work EnvironmentKitchen leadership, menu planning, staff managementKitchen execution, food preparation, assisting head chef
Industry UsageRestaurant, hotel, cateringSame as Head Chef Manager

The Head Chef Manager oversees kitchen operations, manages staff, and plans menus, while the Sous Chef primarily assists the Head Chef Manager in food preparation and daily kitchen tasks. Both roles require culinary skills, but the Head Chef Manager has more leadership and managerial responsibilities.

Is a head chef considered a manager?

A head chef manager is a managerial role responsible for overseeing kitchen operations, staff, and food quality. They often handle scheduling, training, and budgeting, making them a key managerial position in a restaurant or culinary environment.

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

The most popular types of Chef Manager jobs in Wisconsin are:

What cities in Wisconsin are hiring for Head Chef Manager jobs?

Cities in Wisconsin with the most Head Chef Manager job openings:

Head Chef Manager jobs near you
Infographic showing various Head Chef Manager job openings in Wisconsin as of August 2026, with employment types broken down into 86% Full Time, 13% Part Time, and 1% Contract. Highlights an 79% Physical, 2% Hybrid, and 19% Remote job distribution.

Head Chef

Green Bay, WI • On-site

Republic Chophouse
Restaurants • 1 - 10 employees
Learn more about Republic Chophouseexternal

$65K - $75K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 4 days ago

Job description

Benefits:
  • Health insurance
  • Paid time off
  • Training & development
  • Vision insurance
  • 401(k)
  • 401(k) matching
  • Bonus based on performance
  • Dental insurance
  • Employee discounts
  • Tuition assistance

Head Chef — Republic Chophouse

Pay: $65,000 – $75,000 / year, based on experience
Schedule: Full-time, salaried. Nights, weekends, and holidays required.
Location: Republic Chophouse — Green Bay, WI
Reports to: General Manager (on-site daily) and Owner
About Republic Chophouse
Republic Chophouse is an independent, owner-operated urban steakhouse in Green Bay. Single location, no corporate group behind us — the chef runs the kitchen day-to-day alongside our GM, with direct access to the owner.
The Role
We're looking for a Head Chef to run our kitchen. The job comes down to four things: order the product, cook the product, count the product, and lead the team — details below. This is a hands-on role — you own the food, the line, and the crew. Good fit for a strong sous chef ready to run their own kitchen, or a head chef looking for a stable independent home.
What You'll Do
•         Order the product — own vendor relationships, place orders to par, receive and inspect deliveries.
•         Cook the product — lead the line, expo, and cook stations as needed.
•         Count the product — weekly inventory, track waste, reconcile food cost every period.
•         Lead the team — hire, train, coach, and communicate clearly through every service.
•         Own the menu — steak program, features, recipes, specials, etc.
•         Partner with the GM daily on service, staffing, and floor-to-kitchen communication.
•         Conduct performance reviews and handle corrective action and terminations when needed.
•         Butcher and portion proteins in-house.
•         Run daily line checks and pre-shift meetings.
•         Maintain sanitation, food safety, and health-code compliance.
•         Keep the kitchen — equipment, walk-ins, storage — clean and in working order.
What We're Looking For
•         3+ years in a lead kitchen role (Sous Chef, Head Chef, Chef de Cuisine, or Kitchen Manager) in a scratch, full-service restaurant.
•         Steakhouse or upscale-casual experience strongly preferred. Butchery skills a plus.
•         Proven track record placing orders to par, running weekly inventory, and hitting food-cost targets.
•         Hands-on leader who can teach, correct, review performance, and make the hard calls on hiring and terminations.
•         Current ServSafe Manager certification (or willing to obtain within 60 days — we pay for it).
•         Available nights, weekends, and holidays.
•         Able to stand for 10+ hours, lift 50 lbs, and work in a hot kitchen.
What We Offer
•         Salary: $65,000 – $75,000, based on experience.
•         401(k) with match: Eligible after 90 days. We match 3% when you contribute 6% or more.
•         Health insurance: 60/40 premium split (employer/employee), individual or family, HSA available.
•         Training on us: ServSafe, CPR, wine, and meat product training — all paid.
•         Tuition reimbursement: Up to $500/semester for hospitality, culinary, or business courses.
•         25% employee dining discount.