Kitchen Manager & Sous Chef - Multi-Concept Ops

SMOKIN JACK BBQ LLC; Milwaukee (WI); On-site; USD 55,000 - 85,000; Full time

Job summary

Smokin' Jack's BBQ & Serata in Milwaukee, WI is seeking an experienced Kitchen Manager / Sous Chef to oversee operations, lead culinary teams, and uphold high food quality across two concepts. This hands-on leadership role works directly with ownership to drive growth and profitability.

The ideal candidate will manage food costs, labor, inventory, scheduling, and team development, while maintaining food safety and exceptional service during busy periods.

Qualifications

• 3-5 years of professional kitchen experience.
• Leadership and communication skills.
• Experience managing kitchen employees and schedules.
• Knowledge of food costs, inventory, and ordering.
• Ability to work in a fast-paced restaurant environment.
• ServSafe certification preferred.

Responsibilities

• Oversee daily kitchen operations at both restaurant concepts.
• Lead, train, and supervise kitchen employees.
• Create prep lists and assign daily responsibilities.
• Manage kitchen schedules and staffing levels.
• Maintain organization, cleanliness, and accountability.
• Ensure smooth and efficient kitchen operations.
• Lead by example and maintain a professional work environment.
• Oversee brisket, ribs, pulled pork, chicken, and BBQ production.
• Manage smoking schedules and daily meat preparation.
• Monitor meat yields, portioning, and product consistency.
• Maintain proper smoker operation and equipment.
• Control production levels to minimize waste.
• Maintain elevated food quality and presentation standards.
• Oversee line preparation, plating, and execution.
• Ensure recipes and menu specifications are followed.

Skills

Leadership

Communication

Food cost management

Inventory management

Scheduling

ServSafe

Job description

Smokin' Jack's BBQ & Serata in Milwaukee, WI is seeking an experienced Kitchen Manager / Sous Chef to oversee operations, lead culinary teams, and uphold high food quality across two concepts. This hands-on leadership role works directly with ownership to drive growth and profitability.

The ideal candidate will manage food costs, labor, inventory, scheduling, and team development, while maintaining food safety and exceptional service during busy periods.