Sous Chef

Job Description

Job Description

Salary : 26.75

Are you ready to take the next step in your culinary career with a truly unique role at the heart of an entertainment leader? Were seeking a Sous Chef with the creativity, precision, and drive to thrive in a high-profile, fast-paced kitchen in one of the most reknown hospitality venues in the United States.

As the right hand to our Executive Chef, youll have the opportunity to shape menus, mentor rising culinary talent, and showcase your craft to a discerning and unique clientele. This is more than a kitchen roleits a stage for innovation, creativity, and culinary excellence.

We offer :

• The chance to work alongside renowned culinary talentin a nationally recognized environment.
• A platform to elevate your career and reputation in the industry.
• The ability to influence and refine the culinary identity of a high-profile establishment.
• A culture of collaboration, inspiration, and uncompromising standards.

This role is ideal for a chef with exceptional skills, a passion for innovation, and the ambition to make an impact in a visible and influential setting. If youre ready to step into the spotlight and help define the future of our kitchen, we want to hear from you.

PTG Live Events, LLC, more commonly known as The Pabst Theater Group, is a multi-faceted entertainment organization that hosts over 500 live events annually across six venues in downtown Milwaukee :

The Pabst Theater Group is dedicated to providing top-notch hospitality to world-class artists and patrons alike.

This is a union-represented position in collective bargaining.

PRIMARY PURPOSE : The Sous Chef is responsible for assisting the Executive Chef in

all aspects of kitchen operations, ensuring high-quality food preparation, presentation,

and consistency. This role involves maintaining food safety standards, collaborating with

kitchen staff, and contributing to menu development.

MAJOR DUTIES AND RESPONSIBILITIES :

Assists the Executive Chef in daily kitchen operations, including preparation,

cooking, plating, and timely service of all menu items.

Trains kitchen staff to ensure consistent quality and adherence to recipes and

standards.

Performs duties such as hopping out and procuring ingredients for service.

Executes daily prep list to ensure all items are completed in a quality manner

by service time.

Monitors inventory levels.

Ensures compliance with health, safety, and sanitation regulations at all

times.

Ensures that food products, presentation, and plating are of the highest

standards.

Collaborates with the Executive Chef in menu planning, special events, and

seasonal offerings that adhere to dietary preferences, restrictions, and

allergies of tours.

Maintains proper storage, rotation, and labeling of food to minimize waste.

Monitors holding and storage operations, stocking and food rotation in a

routine and clerical manner.

Upholds a clean, organized, and efficient kitchen environment.

Acts as a resource to other kitchen staff.

Adheres to all safety standards.

Performs other duties as assigned.

SUPERVISORY / MANAGEMENT RESPONSIBILITIES :

No Direct Reports.

MINIMUM EDUCATION AND EXPERIENCE REQUIRED :

5 years experience working in a scratch cooking, professional kitchen.

High Scholl Diploma or GED.

Understanding and experience in kitchen sanitation and regulations for food

handling.

Skilled in sustainability with menu planning.

Proficiency with Gmail and Google Docs.

Ability to maintain personal hygiene.

PREFERRED QUALIFICATIONS :

ServSafe Certification.

Experience working with many culinary trends, cuisines, and cultures.

Creative talent for designing a menu with sustainability food cost in mind.

Experience with budgeting, inventory, scheduling, and cost control.

GENERAL SKILLS / QUALIFICATIONS :

Self-motivated, focused on consistently exceeding expectations.

Ability to work under pressure.

Ability to adapt and change plans or ideas based on new information.

Ability to be organized and work in a fast-paced environment.

Exceptional communication skills both written and verbal.

Ability to work well with others and be part of a team.

Ability to follow food and safety and sanitation regulations.

Good customer service skills.

Self-motivated and flexible attitude.

Attention to detail.

Strong interpersonal skills.

PHYSICAL REQUIREMENTS :

Able to regularly lift and / or move up to 25 lbs. and occasionally lift and / or

move up to 50 lbs.

Able to use close vision, distance vision, depth perception, color

determination, and adjustment of focus.

Regularly required to sit, stand, walk, talk, and hear.

Occasionally required to bend, twist, climb, kneel and balance.

Repeatedly required to use hands to grasp, reach, and operate objects,

utensils, or controls.

Must comply with any safety or PPE requirements.

Reasonable accommodations are made to enable individuals with disabilities to perform

essential job functions.

WORK ENVIRONMENT :

Typically Cooks will work indoors and often wear uniforms such as aprons or

jackets. Often wear safety attire such as gloves. Cooks may be exposed to hazardous

situations and conditions that produce cuts or minor burns, and are often exposed to hot

or cold temperatures, such as when working near ovens or retrieving food from

freezers. Often work in a noisy and distracting environment.

SCHEDULE :

May work early mornings, late evenings, or weekends.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive

listing of activities, duties or responsibilities that are required of the employee of this job.

Duties, responsibilities and activities may change at any time with or without notice.

Travel

Travel may be necessary between any of six PTG Live venues within the metropolitan

Milwaukee area.