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Sous Chef Manager Jobs in Racine, WI (NOW HIRING)

Potawatomi Casino Hotel

Executive Sous Chef

Milwaukee, WI · On-site

$64K - $81K/yr

As an Executive Sous Chef, you will lead by identifying and assigning work to Food and Beverage ... and kitchens in managing food and labor costs to ensure maximum efficiency, reduce waste, and ...

American Cruise Lines

Executive Sous Chef

Milwaukee, WI · On-site

$64K - $81K/yr

Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the ... ServSafe Manager Certification strongly preferred. * Transportation Worker Identification ...

THE BARTOLOTTA RESTAURANTS

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

The Sous Chef is responsible for the effective daily operations of the kitchen. This includes ... Responsible for creating, implementation and management of the menu concept. SUPERVISORY ...

BRG 1000 Water Street LLC

Sous Chef

Milwaukee, WI

$49K - $66K/yr

The Sous Chef is responsible for the effective daily operations of the kitchen. This includes ... Responsible for creating, implementation and management of the menu concept. SUPERVISORY ...

The Bartolotta Restaurants

Sous Chef

Milwaukee, WI · On-site

$49K - $66K/yr

The Sous Chef is responsible for the effective daily operations of the kitchen. This includes ... Responsible for creating, implementation and management of the menu concept. SUPERVISORY ...

Sendiks Fine Foods Inc

Deli Sous Chef

Brookfield, WI · On-site

$46K - $63K/yr

Deli Sous Chef PRIMARY OBJECTIVE: To provide customer service and cooking support to the Deli ... Monitor and maintain temperature logs for all production necessary * Assist with managing product ...

Parkhurst Dining

Sous Chef

Kenosha, WI

$49K - $67K/yr

JOB SUMMARY The sous chef assists the culinary team in overseeing the production of food in all ... ESSENTIAL FUNCTIONS · Manage and direct all culinary staff to ensure standards and quality are ...

Compass Group

SOUS CHEF

Racine, WI · On-site

$25/hr

* We are hiring immediately for full time and part time SOUS CHEF positions. * Location : MSFT MKE03 ... Our B&I platform includes corporate dining, café management, executive dining, and workplace ...

Eurest

CHEF, SOUS Delta Sky Club MKE airport

Milwaukee, WI · On-site

$49K - $66K/yr

CHEF, SOUS Delta Sky Club MKE airport Salary: 70000 - 72000 / yearly As the leader in business and ... Assists the Executive Chef with managing cost controls and control expenditures for the account

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Sous Chef Manager information

See Racine, WI salary details

$28.6K

$55.3K

$72.7K

How much do sous chef manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for sous chef manager in Racine, WI is $55,321.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,900.00 and $63,300.00 per year, depending on experience, location, and employer.

What is a sous chef manager?

A Sous Chef Manager is a culinary professional who serves both as the second-in-command in a kitchen and as a managerial leader. They assist the Executive Chef with menu planning, food preparation, and supervising kitchen staff, while also handling administrative tasks like inventory management, scheduling, and ensuring compliance with health and safety regulations. The role requires strong culinary skills, leadership abilities, and excellent organizational capabilities to ensure the kitchen operates smoothly and efficiently.

What are the key skills and qualifications needed to thrive as a sous chef manager?

To thrive as a Sous Chef Manager, strong culinary skills, menu planning expertise, and experience in food safety and kitchen operations are essential, often supported by a culinary degree or equivalent experience. Familiarity with commercial kitchen equipment, inventory management systems, and certifications such as ServSafe are typically required. Leadership, effective communication, and the ability to stay calm under pressure are critical soft skills for managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, efficient kitchen operations, and a positive team environment.

What are some common challenges a sous chef manager faces when leading a kitchen team?

A Sous Chef Manager often navigates challenges such as balancing administrative duties with hands-on cooking, addressing staffing shortages, and maintaining high food quality during busy service times. Effective communication and leadership are crucial, as the role requires coordinating between kitchen staff, front-of-house teams, and suppliers. Adapting to last-minute menu changes or dietary requests also tests problem-solving skills. Developing strong teamwork and time management abilities helps Sous Chef Managers ensure smooth operations and a positive kitchen environment.

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

AspectSous Chef ManagerSous Chef
Credentials Culinary degree or equivalent, certifications like ServSafe Culinary training, certifications often similar
Work Environment Kitchen leadership, overseeing staff, managing operations Food preparation, cooking, assisting in kitchen tasks
Employer & Industry Restaurants, hotels, catering services Same as Sous Chef
Search & Comparison Often compared for leadership roles in kitchen Entry to mid-level culinary role

The main difference is that a Sous Chef Manager typically has additional responsibilities in overseeing kitchen operations and staff management, whereas a Sous Chef focuses primarily on food preparation and assisting the head chef. Both roles require culinary skills and certifications, but the Sous Chef Manager's role includes leadership and administrative duties.

Is sous chef a high position?

A sous chef is a senior kitchen position responsible for assisting the head chef and managing kitchen staff. While it is a leadership role with significant responsibilities, it is generally considered a mid- to upper-level position within a culinary hierarchy, often serving as a stepping stone to executive chef roles.

What are the most commonly searched types of Sous Chef jobs in Racine, WI?

The most popular types of Sous Chef jobs in Racine, WI are:

What cities near Racine, WI are hiring for Sous Chef Manager jobs?

Cities near Racine, WI with the most Sous Chef Manager job openings:

Sous Chef Manager jobs near you
Infographic showing various Sous Chef Manager job openings in Racine, WI as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $55,321 per year, or $26.6 per hour.

Executive Sous Chef

Potawatomi Casino Hotel

Milwaukee, WI • On-site

$64K - $81K/yr

Full-time

Re-posted 8 days ago

Potawatomi Casino & Hotel rating

7.3

Company rating: 7.3 out of 10

Based on 29 frontline employees who took The Breakroom Quiz

54th of 164 rated casinos

Job description

General Summary
In this fast-paced, high energy environment where great guest service is essential, how do we ensure all of our Restaurant guests are happy with our service? As an Executive Sous Chef, you will lead by identifying and assigning work to Food and Beverage Back of House team members for assigned venues, demonstrate top notch leadership skills, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.
Principal Duties and Responsibilities (*Essential Functions)
  1. *Oversee the culinary operations of assigned restaurant venues and kitchens, working closely with the Senior Executive Sous Chef and venue Chefs on food selection, quality, and service to ensure maximum guest satisfaction. Enforce food quality standards and training procedures across assigned venues and kitchens.
  2. *Carry out managerial responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; resolving problems; and teaching culinary academy classes.
  3. *Assist Senior Executive Sous Chef to develop and adjust strategic plans; increase productivity, quality, and customer-service standards; and identify and resolve problems.
  4. *Lead the development of innovative new menus, recipes, and concepts for assigned venues. Present unique dishes, monitor menu content, and evaluate cost ramifications of menu changes.
  5. *Assist in developing and maintaining budgets to include assisting each venue to operate within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals. Assist assigned venues and kitchens in managing food and labor costs to ensure maximum efficiency, reduce waste, and control inventory and expenses.
  6. *Ensure all back of house work areas are safe, sanitary, and organized, including but not limited to monitoring cleanliness, administering internal safety programs, and working with external vendors.
  7. *Work closely with Purchasing and external vendors to obtain the best quality in pricing and product. Conduct cost analysis and execute product cuttings in coordination with Purchasing.
  8. Coordinate with leadership to drive the professional development of culinary team members in assigned venues and kitchens.
  9. Conduct regular meetings with venue Chefs. Support all assigned venues and kitchens and provide the proper tools to ensure a successful operation.
  10. Assist Food and Beverage leadership and other venues in developing concepts for and executing events.
  11. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
  12. Perform other duties as assigned.

Job Qualifications
  1. The ability to demonstrate advanced cooking skills is required.
  2. A high school diploma or equivalent and 7 years of progressively responsible, related experience in a high volume, multi-venue establishment of similar size are required. A Bachelor's degree in a related field can take the place of 2 years of experience or an Associate's degree in a related field can take the place of 1 year of experience.
  3. Three years of managerial experience are required.
  4. American Culinary Federation certification at the Certified Chef de Cuisine (CCC) level preferred.
  5. The ability to successfully achieve ServSafe certification within 90 days.
  6. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office.
  7. The ability to maintain discretion in handling confidential information.
  8. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
  9. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
  10. While performing the duties of this job, the team member is required to talk, hear, stand, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member may occasionally be required to lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions
The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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