Kitchen Manager / Sous Chef

Smokin Jack Bbq•Milwaukee, WI

About The Position

Smokin Jack BBQ and Serata are seeking an experienced, motivated, and results-oriented Kitchen Manager / Sous Chef to oversee culinary operations and support the success of both restaurant concepts. This hands-on leadership position is responsible for food quality, operational efficiency, kitchen organization, team development, and financial accountability. The role works across both concepts as operational needs require, maintaining consistent standards while respecting each restaurant’s distinct identity and culinary direction. The Kitchen Manager / Sous Chef oversees daily kitchen preparation, production, and service; develops kitchen personnel; upholds concept-specific culinary standards; supports menu improvements; manages inventory and costs; ensures food safety and sanitation; and communicates operational needs and performance. The successful candidate leads by example and is accountable for measurable results, guest satisfaction, and overall kitchen performance.

Requirements

3–5 years of professional culinary experience, preferably in a leadership capacity.
Previous experience as a Kitchen Manager, Sous Chef, or equivalent.
Demonstrated ability to lead, train, and motivate kitchen teams.
Strong knowledge of culinary techniques, food preparation, and production.
Experience with food cost management, inventory control, purchasing, and labor scheduling.
Excellent organizational, communication, and problem-solving skills.
Knowledge of food safety and sanitation requirements.
Flexible availability, including evenings, weekends, and holidays.
Ability to maintain standards across two distinct restaurant concepts and lead by example.

Nice To Haves

BBQ, smoking, and meat preparation experience is strongly preferred.
Experience in elevated dining or full-service restaurant operations is preferred.
ServSafe Food Protection Manager certification is preferred.

Responsibilities

Oversee daily kitchen operations, preparation, production, and service execution.
Maintain consistency in food quality, recipes, portion sizes, and presentation.
Coordinate preparation schedules, production requirements, and station assignments.
Monitor ticket times, kitchen workflow, and service efficiency.
Collaborate with management on menu development, seasonal offerings, and culinary improvements.
Lead, supervise, train, and develop kitchen personnel; set expectations for performance, professionalism, and accountability.
Promote teamwork, communication, organization, and operational excellence.
Assist with recruiting, onboarding, scheduling, and employee evaluations; conduct pre-shift meetings and communicate daily priorities.
Address performance issues promptly and professionally.
Oversee BBQ production, smoking schedules, and meat preparation for Smokin Jack BBQ; maintain consistency in meats, sauces, and sides.
Monitor product yields, portioning, quality, and production levels; ensure proper operation and maintenance of smokers and BBQ equipment.
Establish production systems that minimize waste and maintain product availability.
Maintain Serata’s culinary standards and consistent menu execution, including preparation, line organization, plating, and presentation.
Ensure adherence to recipes and culinary specifications and support seasonal menu development and improvements.
Monitor food costs, labor expenses, and kitchen performance; assist in maintaining established cost targets.
Oversee inventory management, purchasing, receiving, and product rotation; maintain accurate counts and appropriate par levels.
Implement portion-control and waste-reduction procedures and identify opportunities to improve profitability without compromising quality.
Ensure compliance with health department regulations and proper food handling, temperature monitoring, storage, and labeling.
Establish and enforce cleaning standards; maintain organized storage and production areas; ensure equipment maintenance and safe working conditions.
Communicate with ownership, management, and kitchen personnel; coordinate operational priorities and staffing across both concepts.
Provide updates regarding inventory, staffing, maintenance, and operational concerns; resolve challenges proactively and ensure company policies and standards are followed.
Maintain an active presence in daily kitchen operations and work across both restaurants as operational needs require.