Executive Chef

About the Role

Milwaukee-based Bars & Recreation owns and operates a diverse portfolio of entertainment brands including Amped, AXE MKE, Game Show MKE, Nine Below, NorthSouth Club, Splash Studio, The New Fashioned, and Slingshot Bar. Our guests come for memorable experiences, celebrations, and social gatherings, with each brand maintaining its own distinct voice and atmosphere while being centrally managed under the Bars & Rec umbrella.

We prioritize exceptional customer experiences, continuous improvement, and a collaborative, team-driven culture. As a rapidly growing company, we seek energetic, hardworking professionals committed to taking care of each other and our guests.

Responsibilities

• Provide daily mentorship and direction to the Sous Chef while developing and coaching Kitchen Crew Members.
• Collaborate with the Culinary & Catering Operations Manager to:
  • Coordinate on-hand inventory with catering package requirements and place food, chemical, and paper supply orders.
  • Assign team members to specific job functions using the staffing model, adjusting as operational needs change.
  • Oversee execution of the kitchen production schedule, making adjustments to support catering and kitchen operations.
• Own the execution of all culinary operations, ensuring consistent quality, food safety, presentation, and guest satisfaction.
• Coordinate post-event follow-up, food overage management, equipment redistribution, and event breakdown.
• Coach and develop the culinary team while upholding production and sanitation standards.
• Provide performance feedback, complete corrective documentation, administer progressive discipline, and foster accountability and professionalism.
• Partner with the Culinary & Catering Operations Manager to coordinate client requests, event tastings, special event logistics, equipment rentals, and transportation of food, equipment, and the mobile kitchen.
• Collaborate with Operations, Sales, FLT, and Marketing Teams to align culinary initiatives with organizational objectives.
• Lead food cost performance through production planning, inventory management, purchasing oversight, and waste reduction.
• Oversee and verify monthly food inventories with the culinary leadership team.
• Partner with the Facilities & Logistics Team to report maintenance concerns, coordinate repairs, and facilitate food deliveries and pizza distribution.
• Support the Sous Chef in managing the packaged pizza program, including production scheduling, quality standards, and purchasing.
• Develop and maintain standardized culinary systems, recipes, and SOPs to improve consistency, scalability, and operational performance.
• Conduct routine sanitation and food safety audits, ensuring timely completion of corrective actions.
• Support menu development, recipe implementation, and documentation of production and operational standards under the Director of Culinary’s direction.
• Maintain regulatory compliance and build productive relationships with health authorities, distributors, and suppliers.
• Represent the culinary department through leadership of client tastings, special events, community engagement, and public appearances.

Requirements

• Must be at least 21 years old.
• Education in Culinary Arts preferred; or equivalent work experience.
• At least 5 years of experience as a catering chef.
• At least 5 years of experience in kitchen management.
• Able to carry up to 50 lbs., climb stairs, and work in a fast-paced environment.
• Open availability to work days, nights, and weekends.
• Current state-recognized food manager’s certificate (must hold and maintain).
• Exceptional written and oral communication skills.
• Exceptional organizational and project management skills.
• Proficiency in Microsoft Word and Microsoft Excel.
• Able to handle fast-paced shifts and stand for up to 12 hours.
• Able to read, understand, and follow written safety instructions and delivery instructions.
• Personal transportation and a personal cell phone (must have or be willing to obtain).
• Able to read, understand, follow, and enforce the Bars & Recreation Employee Handbook.

Qualities of a Successful Executive Chef

• Delivers exceptional food quality with consistent execution across all culinary operations.
• Builds confident leaders by developing the Culinary Team through coaching, accountability, and professional growth.
• Creates a kitchen culture defined by professionalism, teamwork, and continuous improvement.
• Maintains organized production systems supporting daily operations, catering, special events, and sustainable growth.
• Earns the confidence of peers through collaboration, sound judgment, and dependable executive leadership.
• Demonstrates calm, decisive leadership that inspires confidence and consistently delivers results.

At Bars & Rec, we strive toward these customer service values: demonstrate expertise, rally the team, identify opportunities, value every person, and exceed expectations.

Work Environment

This is an on-site position. The Executive Chef is expected to work onsite regularly and be mobile as needed. A company laptop will be provided for "on the go" work, with access to a desk/shared workspace at a facility. Eligible to request a Remote Work Agreement for specific projects.

The Executive Chef reports to the Director of Culinary Operations and works collaboratively with the Culinary & Catering Operations Manager.

Expected to work at least 40 hours per week, including daytime, evening, and weekend hours as needed.

Benefits

• Annual salary based on experience.
• Comprehensive benefits package including:
  • Health, Dental, and Vision Insurance.
  • Life Insurance Policy.
  • Company-sponsored 401k plan.
  • Unlimited paid planned time off.
  • Company-sponsored Employee Rewards Program.
  • Company-sponsored social events.
  • Flexible scheduling.
  • Great variety of work with cross-training at all facilities.
  • Free/Discounted Play, Drinks, Snacks, and Merchandise.
• Company-wide communication platform.