Head Chef Jobs in Racine, WI (NOW HIRING)

Culinary Operations & Executive Kitchen Manager

Location: Oak Barrel Public House – Milwaukee, WI
Reports To: General Manager / Ownership
Department: Back of House (BOH)
Employment Type: Full-Time | Exempt

ABOUT US

Cream City Concepts is Milwaukee’s premier hospitality group, known for creating engaging entertainment spaces, serving excellent food and drinks, and offering cozy Airbnb accommodations. Our portfolio includes popular destinations like Who's on Third, Who’s on Layton, Oak Barrel Public House, Cream City Concepts Catering, and Third Street Properties. As we continue to grow, we are looking for experienced leaders who are passionate about hospitality and ready to take the next step with a company that values excellence, teamwork, and innovation.

As we continue to grow, we are seeking experienced culinary leaders who can build strong kitchen systems, lead teams during high-volume service, and execute food operations across multiple service channels.

ABOUT THE ROLE

The Culinary Operations Manager / Head Chef is responsible for overseeing the full culinary operation for Oak Barrel Public House, Cream City Catering, and the Cream City Food Truck.

This role goes beyond traditional head chef responsibilities. The Culinary Operations Manager is responsible for building kitchen structure, creating operational systems, leading service, managing staff, and ensuring consistent execution across restaurant service, catering events, and food truck operations.

This is a hands-on leadership position that requires the candidate to actively work the line during service, build daily kitchen structure, and maintain strong leadership presence with the BOH team.

The right candidate is highly organized, operationally driven, fast on the line, and confident leading a kitchen during high-volume service.

Leadership Expectations

This role requires a leader who is equally strong in culinary execution and kitchen operations. The Culinary Operations Manager must be comfortable leading the line during high-volume service, stepping into stations when needed, and maintaining full mastery of the menu, while also building the systems and structure that allow the kitchen to operate efficiently.

The ideal candidate is a hands-on kitchen leader who leads by example, moves with urgency during service, and maintains high standards for food quality, organization, and team accountability.

CORE RESPONSIBILITIES

Kitchen Leadership & Daily Operations

• Create daily prep lists and kitchen production priorities
• Delegate responsibilities clearly to kitchen staff
• Ensure the kitchen is organized and fully prepared before service
• Maintain strong leadership presence with the BOH team
• Provide direction during service and preparation
• Structure the day so staff understand expectations and priorities

The kitchen should operate with clear structure, preparation, and accountability every day.

Culinary Leadership & Menu Mastery

The Culinary Operations Manager must demonstrate strong culinary ability and maintain mastery of the Oak Barrel menu.

This role requires the ability to execute food at pace during service, leading stations when needed, and lead the line during high-volume shifts.

• Learning and mastering the full Oak Barrel menu, including brunch, lunch, and dinner service
• Demonstrating the ability to cook and execute all major stations in the kitchen when necessary
• Leading the line during peak service periods and staffing shortages
• Ensuring consistent recipe execution, portion control, and plating standards
• Conducting regular line checks and quality checks during service
• Maintaining speed, accuracy, and consistency in food execution
• Coaching kitchen staff on proper cooking techniques and menu standards

The Culinary Operations Manager must lead by example and demonstrate the ability to cook with the team, move with urgency, and maintain food quality during busy service periods.

Service Leadership & Line Presence

• Work scheduled line shifts and lead the kitchen during peak service
• Lead the line during busy service periods
• Ensure ticket flow and service pace remain organized
• Maintain menu knowledge and execution standards across the team
• Conduct line checks and quality control during service

Leadership presence during service is essential to maintaining strong execution and team confidence.

Cleanliness, Sanitation & Kitchen Standards

The Culinary Operations Manager is responsible for maintaining a clean, organized, and sanitary kitchen environment at all times. Cleanliness and food safety are foundational to the success of the kitchen and the guest experience.

• Maintaining a consistently clean and organized kitchen environment throughout all shifts
• Ensuring all stations are cleaned, stocked, and properly maintained before and after service
• Enforcing daily, weekly, and deep-clean kitchen cleaning schedules
• Training BOH staff on proper food handling, sanitation, and hygiene standards
• Ensuring compliance with all health department and food safety regulations
• Conducting regular kitchen walk-throughs to monitor cleanliness and station organization
• Maintaining proper food storage practices including labeling, dating, and FIFO procedures
• Ensuring dish, prep, and storage areas are maintained in sanitary condition
• Leading by example in maintaining high cleanliness and organization standards

The Culinary Operations Manager sets the tone for the kitchen and is responsible for ensuring the BOH team maintains consistent sanitation practices and kitchen cleanliness every day.

Inventory, Ordering & Vendor Management

• Maintain vendor relationships and complete vendor orders (Sysco and others)
• Maintain proper inventory levels and kitchen par systems
• Conduct weekly inventory and monitor food cost performance
• Track invoices, vendor documentation, and kitchen inventory systems

Food & Labor Cost Control

• Monitor food and labor cost targets
• Implement cost-saving measures while maintaining quality
• Monitor waste, spoilage, and theft
• Maintain profitability within the kitchen department

Kitchen Systems, SOPs & Organization

• Create and maintain kitchen SOPs
• Develop prep systems and station organization
• Maintain recipe documentation and kitchen standards
• Build leadership structure within the kitchen (Sous Chef / Lead Cooks)

Catering Operations (Weddings & Events)

The Culinary Operations Manager oversees culinary execution for Cream City Catering events including weddings and private events.

Responsibilities include:

• Planning and coordinating catering food preparation
• Creating staffing plans and production timelines
• Managing culinary execution during catering events
• Maintaining quality, presentation, and service standards

Mobile Food Truck Operations

The Culinary Operations Manager oversees food truck culinary operations.

Responsibilities include:

• Staffing and scheduling food truck BOH teams
• Managing prep and menu execution for food truck service
• Coordinating logistics for festivals and private events
• Maintaining food truck equipment readiness and sanitation standards

Team Leadership & Culture

• Hire, train, and develop BOH staff
• Build leadership structure including Sous Chef and lead cooks
• Maintain kitchen morale and accountability
• Foster collaboration between BOH and FOH teams
• Set the tone for professionalism, teamwork, and discipline

Sanitation, Safety & Compliance

• Ensure compliance with health department regulations
• Maintain food safety and sanitation standards
• Conduct sanitation inspections and line checks
• Maintain kitchen equipment and coordinate repairs

QUALIFICATIONS

• 5+ years experience as a Head Chef, Executive Chef, or Kitchen Manager
• Experience leading high-volume kitchens
• Strong organizational and operational leadership skills
• Experience managing food cost, labor, and vendor ordering
• Strong communication and team leadership ability
• Ability to lead service and work the line under pressure
• Experience with catering or event food production preferred

SUCCESS IN THIS ROLE LOOKS LIKE

• The kitchen operates with clear daily structure and organization
• Service runs smoothly with strong leadership on the line
• Food and labor cost targets are consistently met
• Catering and food truck operations execute successfully
• BOH staff understand expectations and perform consistently

BENEFITS AND PERKS

In addition to salary, we offer a full suite of benefits to our management team, including paid vacation, simple IRA plan with company match, cell phone plan, free employee meals, and health insurance reimbursement.

EQUAL OPPORTUNITY EMPLOYER

The policy of the Company is to ensure equal opportunity for all qualified applicants and employees without regard to race, color, religion, gender, marital status, sexual orientation, national origin, ancestry, age, gender identity, gender expression, disability, citizenship, pregnancy, veteran status, membership in any active or reserve component of the U.S. or state military forces, genetic history or information or any other category protected by law.

Other duties, responsibilities, and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will. Other duties, responsibilities and activities may change or be assigned at any time with or without notice as assigned by the Manager. The job description does not constitute a contract of employment, and the position remains at-will.

Kitchen Non-Negotiables

The Culinary Operations Manager is responsible for establishing and maintaining clear standards for kitchen discipline, organization, and execution. The following expectations are considered non-negotiable operational standards for the kitchen.

Station Readiness

• All stations must be fully prepped, stocked, and organized before service begins
• Prep lists and station responsibilities must be clearly communicated each day
• The kitchen must enter service prepared and structured

Cleanliness & Sanitation

• The kitchen must remain clean, organized, and sanitary throughout the entire shift
• Proper food storage practices must be followed including labeling, dating, and FIFO
• Dish areas, prep areas, walk-ins, and storage areas must remain organized and maintained
• Cleaning schedules and deep cleaning standards must be consistently enforced

Leadership Presence

• The Culinary Operations Manager must maintain an active presence in the kitchen during service
• Leadership must be visible, supportive, and directive during high-volume service periods
• The kitchen leader sets the tone for professionalism, urgency, and accountability

Service Execution

• Food must be executed consistently according to established recipes and standards
• Ticket flow and service pace must be actively managed during service
• The Culinary Operations Manager must support the line when needed to maintain service standards

Team Accountability

• BOH staff must clearly understand expectations and station responsibilities
• Performance issues must be addressed through coaching, training, and accountability
• A culture of teamwork, respect, and professionalism must be maintained

Professional Standards

• Personal phones are not permitted during service unless authorized for operational purposes
• Staff must maintain professional appearance and hygiene standards
• Kitchen staff are expected to maintain focus and urgency during service