KITCHEN MANAGER / SOUS CHEF

SMOKIN JACK BBQ LLC; Milwaukee (WI); On-site; USD 65,000 - 90,000; Full time

Job summary

Smokin Jack BBQ LLC is seeking an experienced Kitchen Manager / Sous Chef to oversee culinary operations and support two concepts, Smokin Jack BBQ and Serata. You will lead daily kitchen activities, ensure exceptional quality, and drive profitability through cost controls and staff development.

You will manage two distinct concepts, maintain adherence to recipes and standards, and partner with leadership to optimize menu development and service during all shifts.

Qualifications

• 3–5 years of professional culinary experience with leadership responsibilities.
• Experience as Kitchen Manager, Sous Chef, or equivalent.
• Knowledge of BBQ, smoking, and meat preparation preferred.
• Familiarity with food safety and sanitation requirements.

Responsibilities

• Oversee daily kitchen operations, production, and service execution.
• Maintain consistency in food quality, recipes, portions, and presentation.
• Coordinate preparation schedules, production requirements, and station assignments.
• Monitor ticket times, kitchen workflow, and service efficiency.
• Collaborate with management on menu development and seasonal offerings.
• Lead, train, and develop kitchen personnel; set performance expectations.

Skills

Culinary leadership

Food cost management

Inventory control

Team development

Scheduling & staffing

Job description

KITCHEN MANAGER / SOUS CHEF

Smokin Jack BBQ & Serata

POSITION SUMMARY

Smokin Jack BBQ and Serata are seeking an experienced, motivated, and results-oriented Kitchen Manager / Sous Chef to oversee culinary operations and support the success of both restaurant concepts.

This position is responsible for maintaining exceptional food quality, operational efficiency, kitchen organization, team development, and financial accountability.

The ideal candidate is a hands-on culinary professional with strong leadership skills, sound business judgement, and the ability to maintain the unique culinary standards of two distinct restaurant concepts.

CORE RESPONSIBILITIES

Culinary Operations & Execution

• Oversee daily kitchen operations, preparation, production, and service execution.
• Maintain consistency in food quality, recipes, portion sizes, and presentation.
• Coordinate daily preparation schedules, production requirements, and station assignments.
• Monitor ticket times, kitchen workflow, and service efficiency.
• Collaborate with management on menu development, seasonal offerings, and culinary improvements.

Kitchen Leadership & Team Development

• Lead, supervise, train, and develop kitchen personnel.
• Establish clear expectations for performance, professionalism, and accountability.
• Promote teamwork, communication, organization, and operational excellence.
• Assist with recruiting, onboarding, scheduling, and employee evaluations.
• Conduct pre-shift meetings and communicate daily priorities.
• Address performance issues promptly and professionally.

Concept-Specific Culinary Standards

Smokin Jack BBQ

• Oversee BBQ production, smoking schedules, and meat preparation.
• Maintain consistency in brisket, ribs, pulled pork, poultry, sauces, and sides.
• Monitor product yields, portioning, quality, and production levels.
• Ensure proper operation and maintenance of smokers and BBQ equipment.
• Establish production systems that minimise waste and maintain product availability.

Serata

• Maintain elevated culinary standards and consistent menu execution.
• Oversee preparation, line organisation, plating, and presentation.
• Ensure adherence to established recipes and culinary specifications.
• Maintain efficient kitchen operations during peak dining periods.
• Support seasonal menu development and culinary improvements.

Financial Management & Cost Control

• Monitor food costs, labour expenses, and kitchen performance.
• Assist in maintaining established food and labour cost targets.
• Oversee inventory management, purchasing, receiving, and product rotation.
• Maintain accurate inventory counts and appropriate par levels.
• Implement portion control and waste-reduction procedures.
• Identify opportunities to improve profitability without compromising quality.

Food Safety, Sanitation & Compliance

• Ensure compliance with applicable health department regulations.
• Maintain proper food handling, temperature monitoring, storage, and labelling.
• Establish and enforce daily, weekly, and monthly cleaning standards.
• Maintain organised walk-ins, freezers, dry storage, and production areas.
• Ensure proper equipment maintenance and safe working conditions.

Communication & Operational Accountability

• Maintain effective communication with ownership, management, and kitchen personnel.
• Coordinate operational priorities and staffing needs across both concepts.
• Provide regular updates regarding inventory, staffing, maintenance, and operational concerns.
• Take ownership of kitchen performance and resolve challenges proactively.
• Ensure company policies, procedures, and standards are consistently followed.

REQUIRED QUALIFICATIONS

• 3–5 years of professional culinary experience, preferably in a leadership capacity.
• Previous experience as a Kitchen Manager, Sous Chef, or equivalent.
• Demonstrated ability to lead, train, and motivate kitchen teams.
• Strong knowledge of culinary techniques, food preparation, and production.
• Experience with food cost management, inventory control, purchasing, and labour scheduling.
• BBQ, smoking, and meat preparation experience strongly preferred.
• Experience in elevated dining or full-service restaurant operations preferred.
• Excellent organisational, communication, and problem-solving skills.
• Knowledge of food safety and sanitation requirements.
• ServSafe Food Protection Manager certification preferred.
• Flexible availability, including evenings, weekends, and holidays.

LEADERSHIP EXPECTATIONS

The successful candidate will demonstrate:

• Operational excellence and attention to detail.
• Strong leadership and employee development skills.
• Financial responsibility and cost awareness.
• Commitment to culinary quality and consistency.
• Adaptability across two distinct restaurant concepts.
• Professionalism, initiative, and a strong work ethic.
• An ownership mentality and commitment to measurable results.

PERFORMANCE MEASUREMENTS

Performance will be evaluated based on:

• Food quality, consistency, and presentation.
• Food cost performance and inventory accuracy.
• Kitchen labour management and scheduling efficiency.
• Food waste and production controls.
• Service execution and ticket-time management.
• Sanitation, cleanliness, and health inspection compliance.
• Employee training, development, and retention.
• Guest satisfaction and overall kitchen performance.

POSITION REQUIREMENTS

This is a full-time, hands-on leadership position requiring an active presence in daily kitchen operations.

The Kitchen Manager / Sous Chef will work across Smokin Jack BBQ and Serata as operational needs require, maintaining consistent standards while respecting the unique identity and culinary direction of each restaurant.

Flexibility, accountability, and a willingness to lead by example are essential.

OUR COMMITMENT

At Smokin Jack BBQ and Serata, we believe exceptional restaurant experiences are built through great food, strong leadership, disciplined operations, and passionate people.

We are looking for a culinary leader who takes pride in their work, develops their team, understands the business, and is committed to delivering excellence every day.

Exceptional Food. Consistent Execution. Strong Leadership. Profitable Operations.

Smokin Jack BBQ & Serata — Two Distinct Concepts. One Commitment to Excellence.