Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,900.00 - $76,800.00
Work Schedule
Day Shifts
Weekend Shifts
Split Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Annual performance bonus
paid vacation days
Paid parental bonding leave
Tuition Reimbursement
Friends-and-family discounts
Job Description
Delaware North is a global leader in hospitality and food service management with a rich heritage spanning over 100 years. The company operates across a diverse array of markets including sports arenas, national parks, casinos, and premium dining establishments, consistently providing exceptional experiences to guests worldwide. With a strong commitment to the personal and professional growth of its team members, Delaware North offers numerous opportunities for career advancement in a supportive and inclusive environment. One of its notable operations is at American Family Field in Milwaukee, Wisconsin, home to the Milwaukee Brewers, where Delaware North manages concessions, premium dining services, and the J. Leinenkugel's Barrel Yard Taproom and Restaurant.
Within this dynamic setting, Delaware North is currently seeking an Executive Sous Chef to join their culinary team at J. Leinenkugel's Barrel Yard Taproom and Restaurant. This is a full-time role with an attractive annual salary ranging from $56,900 to $76,800, accompanied by an annual bonus plan or a role-based uncapped sales incentive plan, rewarding individual and company performance. The Executive Sous Chef will play a critical role in managing high-volume kitchen operations in a fast-paced environment, ensuring that all food preparation maintains the highest standards of quality, presentation, and creativity.
The position calls for a strategic culinary leader who can inspire, mentor, and develop a diverse team of kitchen staff while collaborating closely with the Executive Chef and other departments. Responsibilities include overseeing budget management, controlling food and labor costs, staffing, inventory control, ordering, and receiving, all while maintaining a safe and sanitary kitchen compliant with health department regulations. This role demands exceptional culinary skills, creativity in menu development, and a steadfast commitment to delivering an outstanding guest dining experience. Candidates with strong management capabilities, culinary expertise, and a passion for hospitality are encouraged to apply.
Within this dynamic setting, Delaware North is currently seeking an Executive Sous Chef to join their culinary team at J. Leinenkugel's Barrel Yard Taproom and Restaurant. This is a full-time role with an attractive annual salary ranging from $56,900 to $76,800, accompanied by an annual bonus plan or a role-based uncapped sales incentive plan, rewarding individual and company performance. The Executive Sous Chef will play a critical role in managing high-volume kitchen operations in a fast-paced environment, ensuring that all food preparation maintains the highest standards of quality, presentation, and creativity.
The position calls for a strategic culinary leader who can inspire, mentor, and develop a diverse team of kitchen staff while collaborating closely with the Executive Chef and other departments. Responsibilities include overseeing budget management, controlling food and labor costs, staffing, inventory control, ordering, and receiving, all while maintaining a safe and sanitary kitchen compliant with health department regulations. This role demands exceptional culinary skills, creativity in menu development, and a steadfast commitment to delivering an outstanding guest dining experience. Candidates with strong management capabilities, culinary expertise, and a passion for hospitality are encouraged to apply.
Job Requirements
- Minimum of 3 years of culinary management experience
- exceptional skills in high-volume cooking and food presentation
- knowledge of food and labor cost monitoring, menu development, and food safety
- proficient in computer skills including Word and Excel
- ability to obtain ServSafe and related certifications
- flexible to work varied schedules including nights, weekends, and holidays
Job Qualifications
- Minimum of 3 years of previous culinary management experience in a quality, high-volume food and beverage operation
- exceptional skills in high-volume cooking, food presentation, and precise recipe adherence
- ability to lead, coach, and motivate a diverse team
- knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
- proficient computer skills including Word and Excel
- ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
- capacity to work a flexible schedule to accommodate business levels
Job Duties
- Management and production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
- showcase culinary expertise and refined cooking technique, style, and taste
- hire, train, and mentor team members, creating a cohesive work environment
- oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
- collaborate with the Executive Chef and culinary team in menu design and recipe development
- maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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