Sous Chef

Reports To:

General Manager Works Alongside:

Partner Sous Chef Location:

Oak Barrel Public House —

Milwaukee, WI Employment Type:

Full-Time /

Exempt Schedule:

Flexible availability required — evenings, weekends, and holidays

Effective:

April 2026 Position Summary Oak Barrel operates with a two-Sous-Chef leadership structure — no Head Chef. This role owns the kitchen floor. The role walks in, reads the room, and makes the shift happen — clean, fast, and at standard. Its lane is the daily operations of

Oak Barrel's BOH:

prep systems, service execution, station leadership, and event production. This role sets the pace on service, runs catering execution on-site, and holds the kitchen to its standards when it matters most — which is every shift. This role works alongside the Partner Sous Chef, who runs the cost and systems side. Two halves of one kitchen leadership team. Clear lanes, shared standard. The expectation is that both Sous Chefs understand everything, even when each leads specific areas. Primary Lane

• Runs the kitchen floor during service — prep, station leadership, ticket flow, quality
• Owns event-day execution — production, plating, FOH communication, on-site leadership
• Sets the daily structure — prep lists, station readiness, shift priorities
• Holds the standard — every plate, every walk-through, every shift Core Responsibilities Kitchen Leadership & Daily Operations
• Create daily prep lists and kitchen production priorities
• Delegate station responsibilities clearly to kitchen staff each shift
• Ensure kitchen is fully organized and prepared before service begins
• Own the shift — not just the tasks, but the energy, the standard, and every person's ability to do their best work when it matters most; the team takes its cue from this role
• Maintain strong leadership presence in BOH during service
• Structure the day so staff understand expectations and priorities
• In the hardest moments of service, this role's composure becomes the team's composure — lead with presence, urgency, and the confidence that comes from knowing the craft cold
• Step into any station as needed to maintain service flow
• Ensure ticket flow and service pace remain organized throughout service
• Own the moment when something goes wrong — call the re-fire fast, fix it clean, and don't let a quality failure become a guest experience failure
• Maintain menu knowledge and execution standards across the team Culinary Execution & Quality Control
• Execute all menu items to Oak Barrel standards for consistency, portioning, and presentation
• Perform line checks at open, mid-rush, and close — minimum twice per service — verifying temp, portion, presentation, and taste on every active station
• Learn and master full Oak Barrel menu including brunch, lunch, and dinner
• Share craft knowledge without reservation — every conversation about technique is an investment in the consistency of every dish this kitchen will ever produce
• Maintain speed, accuracy, and consistency in food execution under pressure
• Demonstrate ability to cook and execute all major kitchen stations when needed
• Contribute to menu development as a shared responsibility with the GM and Partner Sous Chef — bringing ideas, refining recipes, and collaborating on new items, seasonal changes, and menu evolution Prep Systems & Station Organization
• Manage daily prep lists and ensure station readiness before service
• Enforce proper labeling, dating, storage, and FIFO practices
• Monitor prep levels to prevent shortages during service
• Maintain clean, organized workstations and storage areas throughout shift
• Develop and maintain prep systems and station organization standards
• Ensure all stations are fully stocked and properly maintained before/after service
• Coordinate prep schedules, staffing, and equipment needs for events Inventory, Ordering & Vendors
• Conduct weekly inventory counts per MarginEdge tracking cycle — par levels maintained to prevent stockouts and over-ordering; discrepancies flagged to GM same day
• Prepare accurate prep lists, par levels, and event inventories for leadership ordering
• Assist with weekly inventory counts and product organization
• Flag product shortages, quality issues, or vendor concerns to GM
• Maintain post-event inventory and waste tracking for catering cost control Food & Labor Cost Control
• Monitor portion control and food handling practices throughout service
• Complete recipe costing in MarginEdge for all new or proposed items — submit written cost breakdown to GM for approval; zero purchasing begins before written sign-off is received
• Implement cost-saving measures without compromising food quality standards Sanitation, Safety & Compliance
• Maintain consistently clean and organized kitchen throughout all shifts
• Ensure compliance with all health department and food safety regulations
• Conduct kitchen walk-throughs at open and mid-service minimum — every station, storage area, walk-in, and prep zone checked; nothing passes that wouldn't hold up to a health inspector's review
• Ensure proper food storage (labeling, dating, FIFO) across all areas
• Uphold all local health department regulations and pass health inspections
• Enforce sanitation, food safety, and equipment procedures at off-site events BOH Team Development
• Teach every person on the line as if their success is this role's success — because it is
• Set the standard by being the standard — a kitchen culture that holds itself accountable doesn't need to be policed
• Hold BOH staff accountable to attendance, station standards, and cleanliness
• A kitchen and dining room that trust each other create guests who feel something they can't quite name — protect that energy, bridge the gap with FOH every service
• Train and support kitchen staff to foster teamwork and professionalism
• Participate in team meetings, training sessions, and kitchen rollouts Catering & Events
• Lead kitchen production and execution for private events, banquets, and catering
• Submit BEO-aligned prep timeline to GM minimum 48 hours before event execution — timeline includes staffing, production schedule, and equipment list; no event begins without a written plan confirmed by leadership
• Ensure all event dishes align with approved Oak Barrel recipes, specs, and presentation
• Conduct client tastings using only approved, costed, and signed-off recipes
• Oversee plating, presentation, and timing during events for smooth service
• Maintain clear communication with FOH Event Manager and GM throughout event execution
• Plan and coordinate catering staffing plans and production timelines
• Oversee event-day culinary setup, food execution, and service flow
• Own food truck operations — primary lead on production, execution, staffing, and on-site management; the Partner Sous Chef is trained as backup Admin, SOPs & Documentation
• Use systems like MarginEdge to keep kitchen documentation updated
• Actively participate in management meetings and service planning
• Maintain a clear and consistent flow of communication across all shifts
• Coordinate with FOH leadership on ticket flow, guest satisfaction, special requests
• Ensure new/proposed menu items are costed and obtain written approval before ordering Boundaries of This Role These guardrails exist so the kitchen operates with one voice, one standard, and zero surprises for the GM.
• Purchasing is not placed independently — all orders run through the GM
• Menu pricing, recipes, and specifications are not altered without prior written approval from the GM
• All new menu items, client tasting menus, or product trials must be costed in MarginEdge, submitted, and approved before any purchasing occurs
• Any collaborations, off-site opportunities, or external engagements representing Cream City Concepts require GM pre-approval
• Events do not begin without a submitted and confirmed BEO-aligned prep timeline — 48 hours minimum
• No overtime is worked without prior GM sign-off, regardless of circumstance These boundaries are designed to protect the role, not limit it. When in doubt, ask before acting. Qualifications Required
• Minimum 3 years BOH kitchen experience in a full-service, high-volume restaurant
• Demonstrated ability to lead a kitchen through service without losing composure or standard
• Strong prep and station management — knows what readiness looks like before the first ticket
• ServSafe certified or willing to obtain within 60 days of hire
• Proven ability to execute off-site events — timing, plating, FOH coordination
• Clear communicator — on shift, across shifts, and with FOH leadership
• Ability to stand for extended periods and lift up to 50 pounds Preferred
• Formal culinary training or equivalent craft development
• Experience with catering production at scale — BEOs, client tastings, event staffing
• Valid driver's license (required for off-site event transport and catering logistics)
• Familiarity with MarginEdge, Toast, or similar hospitality systems
• Background in restaurant groups operating multiple concepts What Success Looks Like 30 Days
• Knows every station, every recipe, and every team member by name
• Running prep with confidence — lists built, stations ready, no surprises
• Has executed at least one event start-to-finish with no operational failures
• The GM is not chasing this role down — this role is coming to the GM 60 Days
• Service runs at standard without requiring direction from the GM
• The team trusts this role's read of the shift — they take their cue from this role
• Event execution is smooth, documented (BEO timeline submitted 48 hours out), and clean
• Ticket times are consistent — kitchen is not the reason service is slow
• Kitchen walk-throughs are happening twice per service — automatically 90 Days
• The two Sous Chefs operate as a true tandem — different shifts, same standard
• Food quality consistency is measurable — line check logs are being kept
• Health inspection would pass clean — no correctable items on any shift led by this role
• Has identified at least one prep or station system improvement and implemented it
• Team morale on this role's shifts is visible — people show up ready to work Kitchen Non-Negotiables The following are considered non-negotiable operational standards. They are not aspirational — they are the floor. Station Readiness
• All stations must be fully prepped, stocked, and organized before service begins
• Prep lists and station responsibilities must be clearly communicated each shift
• The kitchen must enter service prepared, structured, and without open questions Cleanliness & Sanitation
• The kitchen remains clean, organized, and sanitary throughout the entire shift
• Proper food storage practices — labeling, dating, FIFO — are followed without exception
• Dish areas, prep areas, walk-ins, and storage areas are maintained and never left for the next shift to handle
• Cleaning schedules and deep-clean standards are enforced on time, every time Leadership Presence
• Active presence in the kitchen during service — not office, not phone, not outside
• Leadership is visible, directive, and composed during high-volume service
• The standard on shift is set by how this role carries itself Professional Standards
• Personal phones are not permitted during service unless authorized for operational use
• Professional appearance and hygiene standards are maintained by this role and expected of the team
• Focus and urgency during service are non-negotiable — the team takes its energy from this role

Pay:

$52,014.98

• $54,500.

00 per year

Work Location:

In person