Theater Culinary Manager

Milwaukee Rep; Milwaukee (WI); On-site; USD 42,000 - 62,000; Full time

Job summary

Milwaukee Rep is seeking a Kitchen Manager to oversee all food production, catering and concessions for the theater. You will develop menus with the Director of Food and Beverage, maintain high sanitation standards, and supervise kitchen staff to ensure quality and cost control.

This role requires strong communication, experience in a fast-paced environment, and the ability to work evenings and weekends. A ServSafe certification is preferred and Microsoft Office proficiency is required.

Qualifications

• High school diploma or GED required.
• ServSafe Manager certification or ability to obtain within 45 days.
• Excellent communication and listening skills; team-oriented.
• High-energy, fast-paced environment; professional demeanor.
• Ability to cost recipes, manage yields and portions.
• Strong data analysis and planning capabilities.
• Understanding COS principles: waste, yields and weights.
• Punctuality and reliable attendance; able to work evenings/weekends.
• Experience with Microsoft Office is required.

Responsibilities

• Hire, supervise and train kitchen staff; provide ongoing feedback.
• Assist in menu planning for restaurant, catering, concessions and events.
• Schedule kitchen staff to meet labor cost goals.
• Approve requisitions and orders for food supplies.
• Maintain sanitation, cleanliness and safety standards.
• Develop standard recipes and portion controls; set prices.
• Assist in budgeting data and cost controls.
• Oversee kitchen operations to maximize productivity and profitability.
• Other duties as assigned.

Skills

Strong communication

Team leadership

Costing recipes

Data analysis

Menu planning

Labor cost management

Attention to detail

Education

High school diploma or GED

ServSafe Manager certification

Tools

Microsoft Office

Job description

Milwaukee Rep is seeking a Kitchen Manager to oversee all food production, catering and concessions for the theater. You will develop menus with the Director of Food and Beverage, maintain high sanitation standards, and supervise kitchen staff to ensure quality and cost control.

This role requires strong communication, experience in a fast-paced environment, and the ability to work evenings and weekends. A ServSafe certification is preferred and Microsoft Office proficiency is required.