Top 83 Chef Jobs in Racine Wi

Head Chef/Kitchen Manager
Cream City Concepts —Milwaukee, WI
- $70,000 - $75,000 a year
- Weekends as needed
- Hospitality
- ServSafe
- High school diploma or GED
- Free parking
- Health insurance
Quick Apply
1d
Executive Sous Chef
The Conroy - Modern Supper Club —Milwaukee, WI
- $70,000 - $80,000 a year
- Weekends as needed
- Culinary experience
- Research
- Ability to lift 50 pounds
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Mason Street Grill Executive Chef
Mason Street Grill at Pfister —Milwaukee, WI
- $95,000 - $125,000 a year
- Full-time
- ServSafe
- 5 years
- Math
- Relocation assistance
- Health insurance
Quick Apply
9d
Task Force Sous Chef
Marcus Hotels Administration —Milwaukee, WI
- $80,000 - $90,000 a year
- Full-time
- 5 years
- Cooking
- Hotel
Quick Apply
Executive Chef
Culinaire —Milwaukee, WI
- $80,000 - $90,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
12d
Cafe Sous Chef
Pfister Hotel —Milwaukee, WI
- $60,000 - $68,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Hotel
- Health insurance
- Dental insurance
Quick Apply
4d
Executive Chef
University of Wisconsin–Milwaukee —Milwaukee, WI
- $85,000 - $100,000 a year
- Online Application
- ServSafe
- Customer service
- Writing skills
4d
Culinary Systems Chef
Bon Appetit —Kenosha, WI
- $75,000 - $80,000 a year
- Full-time
- Background check
- Continuous improvement
- In-person
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Tupelo Honey —Milwaukee, WI
- $70,000 - $80,000 a year
- Email
- Microsoft Word
- 5 years
- Ability to lift 50 pounds
- Paid parental leave
- Dental insurance
Quick Apply
13d
EXECUTIVE CHEF, HOSPITAL
TouchPoint —Mount Pleasant, WI
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Mason Street Grill Executive Sous Chef
Mason Street Grill at Pfister —Milwaukee, WI
- $75,000 - $90,000 a year
- Weekends as needed
- English
- Mid-level
- 3 years
- Relocation assistance
- Health insurance
Quick Apply
SOUS CHEF - STURTEVANT, WI
Eurest —Sturtevant, WI
- $50,000 - $55,000 a year
- Full-time
- ServSafe
- 5 years
- In-person
- Commuter assistance
- Paid parental leave
Quick Apply
SOUS CHEF (FULL TIME AND PART TIME)
Hanna Brothers —Racine, WI
- $20 - $22 an hour
- Urgently hiring
- Background check
- ServSafe
- Mid-level
- Commuter assistance
- Disability insurance
Quick Apply
6d
CHEF, SOUS Delta Sky Club MKE airport
Eurest —Milwaukee, WI
- $60,000 - $65,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Commuter assistance
- Paid parental leave
Quick Apply
7d
Executive Chef
GF Hotels and Resorts —Milwaukee, WI
- 7 years
- High school diploma or GED
- Senior level
- Health insurance
- Paid time off
Quick Apply
Executive Chef
Iron Horse Hotel Milwaukee —Milwaukee, WI
- 7 years
- Hotel
- High school diploma or GED
Quick Apply
Executive Chef
Bars & Recreation, Inc. —Milwaukee, WI
- $65,000 - $68,000 a year
- Weekends as needed
- Microsoft Word
- Background check
- Bar
- Health insurance
- Dental insurance
Quick Apply
19h
Executive Chef 2
Sodexo —Milwaukee, WI
- $64,600 - $83,600 a year
- Full-time
- University
- Experience equivalent to degree accepted
- Senior level
- Paid holidays
- Relocation assistance
Sous Chef- Fine Dining Restaurant
Saint John's Communities, Inc. —Milwaukee, WI
- Hospitality
- ServSafe
- Customer service
Quick Apply
Executive Sous Chef Wisconsin Center District
Levy Sector —Milwaukee, WI
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply

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Head Chef/Kitchen Manager

Cream City Concepts -
Milwaukee, WI

Quick Apply

Job Details

Full-time
$70,000 - $75,000 a year
1 day ago

Benefits

Free parking
Health insurance
Paid time off
401(k) matching
Employee discount

Qualifications

Kitchen health and safety standards
Recipe adherence
Food service health code compliance
Budget control
Safety regulations
Labor cost analysis
Supplier relationship improvement
Team development
Kitchen cost control
Food safety sanitizing procedures
Vendor relationship management
Leading team collaboration initiatives
Managing kitchen staff
Menu costing
Restaurant cost management
Team motivation (leadership skill)
Communication with kitchen staff
Team building

Full Job Description

About Us

Cream City Concepts is Milwaukee’s hospitality group built for the energy of a packed house. We run Oak Barrel Public House, Who’s on Third, Who’s on Layton, Cream City Catering, and 3rd Street Retreat — craft food, cold drinks, game days, date nights, big events, and a place to stay, all over the city. The pace is fast, the standards are high, and the people are what make it work.

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 keep service tight, and you build a positive, hospitality-first kitchen culture where the guest comes first. Make no mistake — this is a hands-on cooking job. You work scheduled line shifts, lead the line during peak, and you’re the staple the kitchen is built around: in the weeds, on the standard. You set the tone for discipline, urgency, and positivity every shift.

One Kitchen, One Team

In our kitchens, nobody is above any station — and that starts with you. You jump on the line, the dish pit, or prep whenever the kitchen needs it, and you hold the whole team to the same standard. We run as one team, not separate jobs.

Clean and Organized — Always

There’s no standing around in our kitchens — if you’ve got time to lean, you’ve got time to clean. You set the cleaning standard: stations cleaned, stocked, and organized before and after service, and the daily, weekly, and deep-clean schedules enforced without exception. A clean, organized kitchen is the standard here, not the exception.

What We’re Hiring For

Skills change by station. These five don’t — they’re the bar in every CCC kitchen,every shift.

Optimistic Warmth — You set the tone for the kitchen — steady and positive — and the team feeds off it when it’s slammed.
Curious Intelligence — You’re always sharpening the operation and your own craft, and you grow the people under you.
Work Ethic — You hold the highest bar in the kitchen and never let standards slip.
Empathy — You read your team and the floor: you develop people, call timing, and set everyone up to win.
Self-Awareness & Integrity — You lead by example, own the kitchen’s results, and own it when something’s off.

Key Responsibilities

Team Leadership & Culture

Hire, train, schedule, and develop the full BOH team — sous, supervisors, leads, cooks, prep, and dish.
Manage kitchen labor to business demand while controlling cost.
Lead by example and build a positive, hospitality-first culture; keep BOH and FOH working as one.

Culinary Execution & Menu

Hold consistent execution of every menu item and special — recipe, portion, and plating compliance.
Lead the line and cook during peak and short-staffed periods.
Run tastings, line checks, and quality walkthroughs throughout service.
Propose menu and specials updates for ownership approval; never change pricing or specs without it.

Prep Systems, SOPs & Recipes

Create and enforce opening, closing, cleaning, and station SOPs.
Maintain accurate prep lists and par levels by sales trend and menu cycle.
Keep recipe and plating documentation current and audited across the team.

Inventory, Ordering & Vendors

Run weekly inventory; maintain pars to reduce waste and protect freshness.
Manage vendor relationships and orders; track invoices and enforce FIFO and waste logs.

Food & Labor Cost Control

Hit food and labor cost targets as a percent of sales.
Use labor forecasting and cuts to avoid overtime and overstaffing.
Track waste, spoilage, and theft, and act on it; support budgeting.

Sanitation, Safety & Maintenance

Uphold all health-department regulations and pass inspections.
Own daily sanitation, line checks, and deep-clean schedules, and train the team on them.
Monitor equipment, arrange repairs, and keep maintenance records.

Communication & Collaboration

Coordinate with FOH on ticket flow, timing, and guest satisfaction.
Take part in management meetings, menu rollouts, and service planning, and keep clear cross-shift communication.

Authority & Scope

You run the kitchen — the top BOH seat at the location. You own menu execution, the team, cost, and the standard.
You hire, schedule, discipline, and manage the full BOH team.
Menu changes, pricing, and budgets are proposed by you and approved by the GM and ownership.
You report to the General Manager.

Kitchen Non-Negotiables

Station readiness — Every station fully prepped, stocked, and organized before service; prep lists and responsibilities communicated daily.
Cleanliness & sanitation — The kitchen stays clean, organized, and sanitary all shift — labeling, dating, FIFO, and cleaning schedules enforced.
Leadership presence — You’re visible, directive, and on the line during high-volume service — you set the tone for urgency and accountability.
Service execution — Food goes out to recipe and standard; ticket flow and pace are actively managed; you support the line when needed.
Team & professionalism — Clear expectations, coaching over excuses, and a culture of teamwork and respect. Phones away during service.

Qualifications

3+ years as a head chef, kitchen manager, or sous in a high-volume kitchen.
Proven ability to manage food cost, labor, inventory, and vendors.
Strong food-safety and health-department knowledge (ServSafe certified, or able to obtain).
Experience with recipe/prep software and building kitchen systems.
Strong leadership, communication, and team-development skills.
Willing and able to work the line during service — this is a hands-on role.
Flexible availability including nights, weekends, and holidays.
Must be legally authorized to work in the United States.
Able to stand for extended periods; bend, reach, and lift up to 50 lbs; and work around heat and kitchen equipment.

Success in This Role Means

The kitchen runs with clear daily structure and organization.
Service runs smoothly with strong leadership on the line.
Food and labor cost targets are met consistently.
Clean health inspections with minimal violations.
High team morale and low BOH turnover.
Consistent food quality and smooth communication with FOH.

Benefits & Perks

Competitive salary (based on experience).
Performance bonus.
Health insurance reimbursement.
Paid time off.
Simple IRA retirement plan with company match.
Cell phone plan.
Paid parking.
Free employee meals.
Room to grow as a culinary leader.

Equal Opportunity Employer

Cream City Concepts is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, pregnancy, veteran status, or any other protected class. This job description does not constitute a contract of employment. Employment remains at-will. Duties and responsibilities may change at any time based on business needs.

Continue Your Hospitality Career with Us
We are always looking for the brightest personalities to join our teams!
We value each person's point of view and we want all of our employees to have a voice in our operations.

Pay: $70000.00 - $75000.00 / year

Pay:

Bonus pay

Benefits:

Paid time off
Health insurance
401(k) matching
Employee discount
Other

Job Type: fulltime

Education: High school degree

Work location: On-site

Quick Apply

Refine Your Search

chef jobs in racine wi

Head Chef/Kitchen Manager

Executive Sous Chef

Mason Street Grill Executive Chef

Task Force Sous Chef

Executive Chef

Cafe Sous Chef

Executive Chef

Culinary Systems Chef

Executive Chef

EXECUTIVE CHEF, HOSPITAL

Mason Street Grill Executive Sous Chef

SOUS CHEF - STURTEVANT, WI

SOUS CHEF (FULL TIME AND PART TIME)

CHEF, SOUS Delta Sky Club MKE airport

Executive Chef

Executive Chef

Executive Chef

Executive Chef 2

Sous Chef- Fine Dining Restaurant

Executive Sous Chef Wisconsin Center District

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