Restaurant Executive Sous Chef, American Family Field

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Salary

Range $65,000.00 - $85,000.00

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 leave

Tuition Reimbursement

Friends-and-family discounts

Job Description

Delaware North is a global leader in hospitality and food service management, operating in various iconic venues including sports arenas, national parks, casinos, and hotels. With over a century of experience as a family-owned company, Delaware North is renowned for delivering exceptional guest experiences through a commitment to quality, innovation, and employee development. The company manages concessions and premium dining services at American Family Field, the home stadium of the Milwaukee Brewers. Among its premier offerings is J. Leinenkugel's Barrel Yard Taproom and Restaurant, a beloved destination for both locals and visitors alike. This venue emphasizes culinary excellence, featuring locally inspired menus made possible through partnerships with area vendors. Delaware North fosters a supportive work environment that values diversity, encourages growth, and offers unique career advancement opportunities across a wide range of hospitality sectors. Employees are empowered to thrive in a dynamic, people-focused setting that blends tradition with forward-thinking hospitality practices.

The Executive Sous Chef role at Delaware North’s J. Leinenkugel's Barrel Yard Taproom and Restaurant is a pivotal leadership position responsible for overseeing all kitchen operations at this high-volume, fast-paced restaurant located in Milwaukee, Wisconsin. The position demands a dedicated professional who is passionate about culinary arts and possesses superior management skills to lead, develop, and motivate a talented kitchen team. The Executive Sous Chef ensures exceptional food quality, presentation, and innovative menu development, maintaining the highest standards of sanitation and safety throughout the operation. With responsibilities that encompass production management, staff hiring and training, inventory control, budgeting, and collaboration with the Executive Chef on creative culinary initiatives, this role is fundamental to sustaining the restaurant's reputation for excellence and innovation. The position offers a competitive salary range of $65,000 to $85,000 annually, complemented by an uncapped sales incentive or annual bonus plans based on individual and company performance. This full-time position also includes a comprehensive benefits package designed to support team members' personal and professional growth, featuring medical, dental, vision insurance, retirement plans with company match, paid time off, and more. Candidates who excel in high-volume culinary operations, demonstrate strong organizational skills, and have a commitment to elevating guest dining experiences will find this role rewarding and full of potential for career advancement within the expansive Delaware North hospitality network.

Job Requirements

Minimum of 3 years culinary management experience
strong leadership and team development skills
knowledge of food preparation and safety standards
ability to manage budgets and control inventory
proficiency with computer applications such as Word and Excel
willingness and ability to obtain relevant food safety certifications
flexibility to work varied shifts including days, evenings, weekends, holidays, split and extended shifts

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