Executive Chef

Bars & Rec Employment Opportunity: Executive Chef Posting Date: Wednesday, July 01, 2026 Contact: View email address on click.appcast.io Overview 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. Amped offers private suite karaoke and event space, perfect for creative meetings and special events. AXE MKE provides a controlled environment for customers to enjoy competitive axe throwing. Game Show MKE presents a live hosted experience featuring stage show games like The Feud, 20 Second Challenge, Pop Goes the Lyric, and more. Nine Below introduces a fun, team-oriented twist on indoor miniature golf. NorthSouth Club is home to Wisconsin's first full-size deck shuffleboard facility, complete with 16 axe throwing lanes. Splash Studio is the premier “wine & paint” concept in Wisconsin – with a full bar and a great vibe. The New Fashioned offers family friendly activities like Hyperbowling, curling, and dartball in the heart of Milwaukee’s downtown Deer District. Slingshot Bar is the world’s first indoor slingshot arena paired with a full bar. Job Description The Executive Chef is responsible for achieving consistent high-quality culinary outcomes through the daily execution of all culinary operations including onsite and offsite catering, and onsite and offsite food service across the Bars & Recreation channels. The Executive Chef leads the culinary department in food quality, production, kitchen culture, and team culture while developing people who produce exceptional food. Specific Job Responsibilities Provide daily mentorship and direction to the Sous Chef while developing and coaching Kitchen Crew Members. Collaborate closely 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 assignments as operational needs change. Oversee execution of the kitchen production schedule, making adjustments as needed to support successful catering and kitchen operations. Own the execution of all culinary operations while 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 members of the culinary team while upholding production and sanitation standards. Provide performance feedback, complete corrective documentation, administer progressive discipline when necessary, and foster accountability, professionalism, and continuous development. Partner with the Culinary & Catering Operations Manager to coordinate client requests, event tastings, special event logistics, equipment rentals, and the transportation of food, equipment, and the mobile kitchen. Collaborate with the 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 the completion of monthly food inventories with the culinary leadership team. Partner with the Facilities & Logistics Team to report maintenance concerns, coordinate repairs, and facilitate the transportation of 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 that improve consistency, scalability, and long-term operational performance. Conduct routine sanitation and food safety audits, ensuring timely completion of corrective actions. Support menu development, recipe implementation, and the documentation of production and operational standards under the direction of the Director of Culinary. Maintain regulatory compliance while building productive relationships with health authorities, distributors, and suppliers. Represent the culinary department through leadership of client tastings, special events, community engagement, and public appearances. Job Location This position is classified as an On-site Employee. Per the Remote Work for Exempt Employees Policy in the Bars & Rec Employee Handbook, On‑site Employees are expected to work onsite on a regular basis. The Executive Chef should plan to be mobile and move around as needed. A company laptop will be provided to work “on the go”. This job also has access to a desk/shared workspace onsite at a facility. Additionally, the Executive Chef is eligible to request a Remote Work Agreement if he/she wishes to work remotely for specific projects. Supervisor The Executive Chef reports to the Director of Culinary Operations and works collaboratively with the Culinary & Catering Operations Manager. Time Commitment The Executive Chef is expected to work at least 40 hours per week when needed to achieve the best possible outcome for the business. Hours may be needed during daytime, evening, and weekend times. Compensation And Benefits Annual salary based on experience, plus a comprehensive benefits package including: Health/Dental/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 Application Requirements Must be at least 21 years old. Education in Culinary Arts preferred; or equivalent work experience. Must have at least 5 years of experience as a catering chef. Must have at least 5 years of experience in kitchen management. Must have open availability and be able to work days, nights, and weekends. Must have a current state-recognized food manager’s certificate. Must have exceptional written and oral communication skills. Must have exceptional organizational and project management skills. Must have an understanding of Microsoft Word and Microsoft Excel. Must be able to handle fast‑paced shifts and be standing for up to 12 hours. Must be able to read, understand, and follow written safety instructions and written delivery instructions. Must have (or be willing to obtain) personal transportation and a personal cell phone. Must be able to read, understand, follow and enforce the Bars & Recreation Employee Handbook. A Successful Executive Chef Delivers exceptional food quality with consistent execution across every culinary operation. 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 that support 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 Exceed expectations Bars & Recreation is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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