Executive Sous Chef: Lead Multi-Venue Culinary Ops

Ultipro; Milwaukee (WI); On-site; USD 70,000 - 95,000; Full time

Job summary

PH&C is seeking an Executive Sous Chef to lead culinary operations across multiple venues, ensuring top-tier guest service in a fast-paced environment. You will supervise back-of-house teams, develop menus, manage budgets, and uphold safety standards while maintaining high quality and consistency.

You will hire and train staff, foster professional growth, and collaborate with Purchasing to optimize costs. Strong leadership and communication are essential to succeed in this role.

Qualifications

• Advanced cooking skills required.
• HS diploma and 7 years of progressively responsible, related experience in a high-volume, multi-venue establishment.
• Three years of managerial experience required.
• American Culinary Federation CCC certification preferred.
• ServSafe certification within 90 days required.

Responsibilities

• Oversee culinary operations of assigned restaurant venues and kitchens, coordinating with Senior Executive Sous Chef and venue Chefs to ensure guest satisfaction.
• Interview, hire, train, schedule, motivate, and evaluate team members; manage performance and discipline.
• Develop and adjust strategic plans; improve productivity, quality, and customer service standards.
• Lead development of innovative menus, recipes, and concepts; monitor menu content and cost implications.
• Assist in developing and maintaining budgets; manage food and labor costs to maximize efficiency.
• Ensure back-of-house areas are safe, sanitary, and organized; monitor cleanliness and safety programs.
• Collaborate with Purchasing to secure quality products at best pricing; conduct cost analysis.
• Coordinate with leadership to drive professional development of culinary team members and conduct regular meetings with venue Chefs.
• Support events by developing concepts and executing Food & Beverage initiatives.

Skills

Advanced cooking

Leadership

Menu development

Cost control

Communication

Food safety

Education

High school diploma or equivalent

ServSafe certification within 90 days

American Culinary Federation CCC certification preferred

Bachelor’s degree can substitute 2 years experience

Tools

Microsoft Office

Job description

PH&C is seeking an Executive Sous Chef to lead culinary operations across multiple venues, ensuring top-tier guest service in a fast-paced environment. You will supervise back-of-house teams, develop menus, manage budgets, and uphold safety standards while maintaining high quality and consistency.

You will hire and train staff, foster professional growth, and collaborate with Purchasing to optimize costs. Strong leadership and communication are essential to succeed in this role.