$23.5 per hour
As a chef, you’ll learn from one of the Best in the Midwest in Chef Jason Morimoto, winner of Iron Chef Morimoto's Sushi Master Season 2. Key Responsibilities: • Guest Service: Greet guests with a friendly attitude and p…
Hospitality & Food · Milwaukee, WI
Chef jobs in Milwaukee, WI
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
588
Open roles today
$17–$50/hr
Typical pay range
$57k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 588 · sorted by freshness
$80k - $85k
Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe an…
Sous Chef Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where yo…
Executive Sous Chef Different perspectives make us better. We’re committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environmen…
$10 - $13.5 per hour
Description Pizza Makers Extraordinaire Needed at Toppers Pizza - Become a Pizza Picasso! Our Pizza People are the heart and soul of our company, bringing great food and memorable experiences that friends and families co…
Under the direction of the General Manager, the Chef plans, organizes, trains, and leads to achieve stated objectives in sales, costs, team member retention, guest service and satisfaction, food quality, and cleanliness.…
$25 per hour
We are hiring immediately for a full time SOUS CHEF position. Location : University School of Milwaukee - 2100 Fairy Chasm Road, Milwaukee, WI 53217. Note: online applications accepted only . Schedule : Full time schedul…
$81.9k - $110.6k
The opportunity Delaware North Sportservice is searching for a Chef de Cuisine to lead culinary operations for the new Truss Club at American Family Field in Milwaukee, Wisconsin. As Chef de Cuisine, you will oversee the…
$85k - $95k
Description NextGen Hospitality Solutions is excited to announce an opening for an Executive Chef at our upscale steakhouse located in Milwaukee. This full-time, on-site position offers a unique opportunity to bring culi…
Job Overview Benny's Big Time Pizzeria would like to partner with an exceptional leader who loves to coach, cook great food, create fun new dishes and eat lots of pizza. We offer many benefits, including 2 weeks PTO, Blu…
stay, all over the city. The pace is fast, the standards are high, and the people are what make it work. About the Role The Head Chef / Kitchen Manager runs the kitchen — the top BOH seat at the location and the leader t…
Job Description Job Description Description: Are you a dynamic leader with a passion for the restaurant industry? Do you thrive in a fast-paced, high-energy environment? Have you been described as a natural leader with a…
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What chefs earn in Milwaukee
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $17–$23 | $36k–$48k |
| Mid level | $23–$32 | $48k–$66k |
| Senior | $31–$50 | $65k–$104k |
Adjusted for the Milwaukee market from national ranges.
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What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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