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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.
266
Open roles today
$17–$50/hr
Typical pay range
$57k
Median, full-time
6
Fresh in this list
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01
Open chef roles
12 shown of 266 · sorted by freshness
$75k - $80k
Compass Employee Referral Policy, email ****@*****.***. Job Summary Job Summary: Working as an Executive Chef , you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a t…
$70.35k - $205.8k
We Are: Accenture's Utility Industry, Power Generation Practice is providing power for a safe, connected, and sustainable planet. Every day, we work with the largest electric utilities to deliver innovative solutions and…
Rockwell Automation is a global technology leader focused on helping the world’s manufacturers be more productive, sustainable, and agile. With more than 28,000 employees who make the world better every day, we know we h…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
We Are:Our Utility Industry, Transmission & Distribution Practice is powering the progress to a safe, connected, and sustainable planet. Every day, we work with the largest electric, gas, and water utilities to deliver i…
$25 per hour
: $25.00 per hour | Requires flexibility to work various shifts In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As the Production Kitchen…
$17 per hour
~$17.00 / Hour ~ Full-time with benefits ~ Paid Vacation and Sick Time ~ Commuter Benefits SSP America operates several restaurants throughout the Milwaukee Mitchell International Airport located in Milwaukee, WI At SSP…
Sobre nosotros Cream City Concepts es el grupo de hostelería de Milwaukee creado para la energía de un local lleno. Gestionamos Oak Barrel Public House, Who's on Third, Who on Layton, Cream City Catering y 3rd Street Ret…
$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…
toda la ciudad. El ritmo es rápido, los estándares son altos y las personas son las que hacen que funcione. Sobre el puesto El Chef Jefe / Jefe de Cocina dirige la cocina — el asiento principal del BOH en la ubicación y…
Description NextGen Hospitality Solutions is seeking an experienced Executive Chef / Kitchen Manager to lead our culinary team in Milwaukee. This full-time, on-site position offers an outstanding opportunity to shape the…
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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.
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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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