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Head Chef Jobs in Racine, WI (NOW HIRING)

The Bartolotta Restaurants

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

High Stakes by Bartolotta is inspired by Chef Paul Bartolotta's apprenticeships throughout Europe, his award-winning career in Las Vegas, and his most recent travels in London. We blend old-school ...

THE BARTOLOTTA RESTAURANTS

SOUS CHEF

Milwaukee, WI · On-site

$49K - $66K/yr

Lead, create, inspire--if the kitchen is your stage, step in as a Sous Chef and work alongside top culinary mentors in Milwaukee. From refining dishes to guiding the team, you'll turn technique and ...

THE BARTOLOTTA RESTAURANTS

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

High Stakes by Bartolotta is inspired by Chef Paul Bartolotta's apprenticeships throughout Europe, his award-winning career in Las Vegas, and his most recent travels in London. We blend old-school ...

BRG 1000 Water Street LLC

Sous Chef

Milwaukee, WI

$49K - $66K/yr

High Stakes by Bartolotta is inspired by Chef Paul Bartolotta's apprenticeships throughout Europe, his award-winning career in Las Vegas, and his most recent travels in London. We blend old-school ...

Margaux

LINE COOK

Brookfield, WI · On-site

$18 - $25/hr

Prepare and cook menu items in accordance with recipes and standards set by the head chef. * Ensure that all dishes are executed with attention to detail, presentation, and flavor. * Maintain ...

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI

$49K - $66K/yr

Lead, create, inspire-if the kitchen is your stage, step in as a Sous Chef and work alongside top culinary mentors in Milwaukee. From refining dishes to guiding the team, you'll turn technique and ...

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI · On-site

$49K - $66K/yr

Lead, create, inspire-if the kitchen is your stage, step in as a Sous Chef and work alongside top culinary mentors in Milwaukee. From refining dishes to guiding the team, you'll turn technique and ...

Margaux

LINE COOK

Brookfield, WI · On-site

$18 - $25/hr

Prepare and cook menu items in accordance with recipes and standards set by the head chef. * Ensure that all dishes are executed with attention to detail, presentation, and flavor. * Maintain ...

THE BARTOLOTTA RESTAURANTS

EXECUTIVE SOUS CHEF

Milwaukee, WI · On-site

$64K - $81K/yr

The Executive Sous Chef is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This ...

The Bartolotta Restaurants

EXECUTIVE SOUS CHEF

Milwaukee, WI · On-site

$64K - $81K/yr

The Executive Sous Chef is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management and facilities management. This ...

The Bartolotta Restaurants

EXECUTIVE CHEF

Milwaukee, WI · On-site

$70K - $96K/yr

Executive Chef Position The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard ...

Bon Appetit

Culinary Systems Chef

Kenosha, WI · On-site

$75K - $80K/yr

Culinary Systems Chef Salary: $75,000 to $80,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't ...

Great Wolf Resorts

Resort Sous Chef

Gurnee, IL · On-site

$60K - $65K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training ...

Compass Group

Culinary Systems Chef

Kenosha, WI · On-site

$75K - $80K/yr

Culinary Systems Chef Salary: $75,000 to $80,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't ...

Compass Group

Culinary Systems Chef

Kenosha, WI

$75K - $80K/yr

Culinary Systems Chef Salary: $75,000 to $80,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't ...

Great Wolf Lodge

Resort Sous Chef

Gurnee, IL · On-site

$60K - $65K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training ...

Great Wolf Lodge

Resort Sous Chef

Gurnee, IL · On-site

$60K - $65K/yr

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training ...

BRG 1000 Water Street LLC

EXECUTIVE CHEF

Milwaukee, WI

$70K - $96K/yr

High Stakes by Bartolotta is inspired by Chef Paul Bartolotta's apprenticeships throughout Europe, his award-winning career in Las Vegas, and his most recent travels in London. We blend old-school ...

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All JobsHead Chef JobsHead Chef Jobs in Racine, WI

Head Chef information

See Racine, WI salary details

$26.7K

$60K

$89.1K

How much do head chef jobs pay per year?

As of Jul 14, 2026, the average yearly pay for head chef in Racine, WI is $60,006.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,900.00 and $70,300.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Head Chef, and why are they important?

To thrive as a Head Chef, you need advanced culinary skills, menu planning expertise, and several years of professional kitchen experience, often supported by a degree or certification in culinary arts. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Strong leadership, creativity, and effective communication are essential soft skills for managing a team and fostering a positive kitchen environment. These competencies ensure consistent food quality, efficient operations, and a motivated staff, all critical for a successful kitchen.

What are some of the main challenges Head Chefs face in managing kitchen operations?

Head Chefs often face the challenge of balancing high-quality food preparation with efficient kitchen management, especially during busy service periods. They must coordinate and motivate a diverse team, ensure food safety standards are consistently met, and adapt quickly to supply chain or staffing issues. Effective communication and strong organizational skills are essential, as the Head Chef is responsible for both the culinary output and the smooth operation of the kitchen. Successfully overcoming these challenges can lead to greater leadership opportunities within the hospitality industry.

How much do head chefs get paid?

Head chefs typically earn between $45,000 and $80,000 annually, depending on the location, restaurant size, and experience. Salaries can be higher in upscale establishments or major cities, and many head chefs also receive benefits and bonuses based on performance.

What is the difference between Head Chef vs Sous Chef?

AspectHead ChefSous Chef
CredentialsCooking certifications, culinary degrees often preferredSimilar credentials, often with experience in kitchens
Work EnvironmentOversees entire kitchen, manages staffAssists Head Chef, manages specific sections
Industry UsageLeads kitchen operations in restaurants, hotelsSupports Head Chef, second-in-command
Search & ComparisonOften searched with Sous Chef for role distinctionsCommonly compared to Head Chef for hierarchy understanding

The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.

How much do head chefs make on average?

The average salary for a head chef is around $50,000 to $70,000 per year, depending on the location, restaurant size, and experience. Experienced head chefs in high-end establishments can earn over $80,000 annually, especially with additional certifications or specialized skills. Salaries may also include benefits such as bonuses and tips in some settings.

How much does a head chef's salary?

The salary of a head chef typically ranges from $45,000 to $80,000 annually, depending on the location, restaurant size, and experience. In high-end establishments or major cities, salaries can exceed $100,000. Many head chefs also receive benefits such as bonuses, health insurance, and paid time off.

What are Head Chefs?

Head Chefs are the leaders of a kitchen, responsible for overseeing all culinary operations in a restaurant or food service establishment. They create menus, manage kitchen staff, ensure food quality, and maintain health and safety standards. Head Chefs also handle inventory, order supplies, and may be involved in budgeting and cost control. Their role is both creative and managerial, making them essential to the success of any professional kitchen.

What Is a Head Chef?

A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.

What is the highest paying type of chef?

Executive chefs and head chefs typically earn the highest salaries among culinary professionals, especially in fine dining restaurants, luxury hotels, or private clubs. Their compensation can include base salary, bonuses, and profit sharing, often exceeding $70,000 annually depending on location and experience.
More about Head Chef jobs
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 are popular job titles related to Head Chef jobs in Racine, WI? For Head Chef jobs in Racine, WI, the most frequently searched job titles are:
What job categories do people searching Head Chef jobs in Racine, WI look for? The top searched job categories for Head Chef jobs in Racine, WI are:
What cities near Racine, WI are hiring for Head Chef jobs? Cities near Racine, WI with the most Head Chef job openings:
Head Chef jobs near you
Infographic showing various Head Chef job openings in Racine, WI as of July 2026, with employment types broken down into 75% Full Time, 24% Part Time, and 1% Temporary. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $60,006 per year, or $28.8 per hour.
Sous Chef

Sous Chef

The Bartolotta Restaurants

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Re-posted 15 days ago

Job description

Job Type
Full-time
Description
The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee.
At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business.
We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a "can-do" attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family.
High Stakes by Bartolotta is inspired by Chef Paul Bartolotta's apprenticeships throughout Europe, his award-winning career in Las Vegas, and his most recent travels in London.
We blend old-school charm with new-school flair, bringing the art of theatrics back to dining. Our menu sets the stage, our team tells the story, and the immersive experience makes High Stakes by Bartolotta truly unique.
When dining out feels like a dinner party, we've hit the mark. We're serious about our food and hospitality, but from the moment guests walk in, we serve pure entertainment. We bring a cosmopolitan spirit downtown, balancing refinement and panache, while staying fun and chic.
High Stakes by Bartolotta continues the legacy of our commitment to elevate the social fabric of our community. We honor our roots, ensuring the values that were taught and shared around the Bartolotta Table continue to guide our story, as we pay it forward and double-down on Milwaukee.
JOB PURPOSE:
The Sous Chef is responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management and facilities management. Responsible for creating, implementation and management of the menu concept.
SUPERVISORY RESPONSIBILITIES:
  • Assist the Executive Chef in the management of an inventory process.
  • In conjunction with the management team, develop an annual budget.
  • Monitor inventory process in compliance with respective policies and procedures.
  • Purchase inventory according to needs, quality, specifications and budgets.
  • Monitor menu content for effectiveness.
  • Cost out food specials.
  • Work closely with the Executive Chef and management staff regarding customer satisfaction regarding food selections.
  • On-going menu engineering.
  • Ensure quality in menu and food preparation.

PRIMARY DUTIES AND RESPONSIBILITIES:
  • Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
  • Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
  • Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability.
  • Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
  • Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
  • Maintains kitchen budget.
  • Sets prices for food items on the menu.
  • Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.

All Other Duties as Assigned
Requirements
QUALIFICATION REQUIREMENTS:
  • Highly organized and self-directed.
  • Able to build relationships at all levels of the organization.
  • Exceptional interpersonal, oral, presentation and written communication skills.
  • Ability to work in fast-paced, changing environment.
  • Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
  • Ability to produce an excellent culinary and restaurant experience for patrons.
  • Extremely creative.
  • Excellent verbal and written communication skills.
  • Excellent time management, scheduling, managerial, and organizational skills.
  • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

EDUCATION and/or EXPERIENCE REQUIREMENTS:
  • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
  • At least two years of culinary managerial experience required.
  • Business experience preferred.

PHYSICAL REQUIREMENTS:
  • While performing the duties of this job, the employee is:
  • Regularly required to sit, talk, use repetitive motion, type, and hear.
  • Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
  • Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
  • Must be able to lift up to 25 pounds at times.
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.

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