Lead Chef & Kitchen Leader: High-Volume, Hands-On

Cream City Concepts; Milwaukee (WI); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Performance bonus

Health insurance reimbursement

Paid time off

Simple IRA with company match

Cell phone plan

Paid parking

Free employee meals

Growth opportunities

Job summary

Cream City Concepts in Milwaukee is seeking a Head Chef / Kitchen Manager to lead the BOH, own food quality, costs, and systems, and build a hospitality-first kitchen culture. This is a hands-on cooking role with line shifts and peak leadership.

You will jump on the line, set standards, supervise prep, inventory, sanitation, and ensure consistent menu execution. The role requires strong leadership, reliability, and a passion for guest experience.

Qualifications

• 3+ years as head chef or kitchen manager in a high-volume kitchen.
• Strong leadership and team-development skills.
• Hands-on cooking with the ability to lead during peak times.
• Proven ability to manage food cost, labor, and inventory.

Responsibilities

• Hire, train, schedule, and develop the full BOH team.
• Manage kitchen labor to demand while controlling cost.
• Lead by example with a hospitality-first culture.
• Propose menu updates and oversee tasting/quality checks.

Skills

Team Leadership

Cost Control

Kitchen Management

Strong Communication

Hands-on cooking

Willing to work the line

Education

ServSafe certification or capable of obtaining

Tools

Recipe software

Inventory software

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.

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