Chef de Cuisine

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 premium club kitchen, driving refined menu execution, food quality, presentation, and team performance in one of the venue’s premier hospitality environments. This highly visible leadership role offers the opportunity to shape an elevated dining experience while delivering exceptional hospitality and culinary excellence for guests. The Chef de Cuisine will lead daily culinary operations and game-day execution for the all-inclusive Truss Club, including curated menu offerings, buffet presentations, action stations, specialty events, and other premium dining experiences. The ideal candidate brings culinary expertise, creativity, and hands‑on leadership, and passion for delivering refined, detail‑oriented guest experiences while maintaining the highest standards of quality, consistency, and hospitality. This role is ideal for a culinary leader with experience delivering exceptional guest experiences in elevated hospitality environments. Pay Minimum – Anticipated Maximum Base Salary: $81,900 – $110,600 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role‑based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at What we offer At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer: Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts What will you do? Lead culinary operations for the Truss Club, ensuring food quality, presentation, timing, and service standards are consistently met Supervise, train, and coach culinary team members, creating a positive and accountable kitchen culture Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and premium club food presentations Ensure all recipes, portion standards, preparation methods, and plating expectations are followed consistently Oversee daily production, prep lists, station setup, service flow, and post‑event breakdown for club operations Support food and labor cost management, including scheduling, ordering, inventory control, waste reduction, and proper product utilization Maintain a clean, organized, safe, and sanitary kitchen that meets company standards and all state and local health department regulations Monitor food quality and presentation during events, making real‑time adjustments to protect the guest experience Work closely with front‑of‑house leaders to ensure the culinary program supports the overall premium club experience Assist with hiring, onboarding, training, and performance management for culinary team members Support special events, client functions, tastings, and other premium hospitality needs connected to the Truss Club More about you Minimum of 5 years of culinary leadership experience in a high‑volume restaurant, premium hospitality, club, hotel, catering, or sports and entertainment environment Strong hands‑on cooking skills with the ability to lead by example during prep and service Experience with premium food presentation, buffet execution, action stations, and high‑volume service Strong knowledge of recipe adherence, menu development, food costing, ordering, inventory, labor management, and sanitation standards Ability to lead, coach, and motivate a diverse culinary team in a fast‑paced environment Strong organizational skills with the ability to manage multiple priorities before and during events Proficient in computer skills, including Microsoft Word, Excel, Outlook, and other operating systems as needed ServSafe and Food Safety Handler certifications are required, or the ability to obtain them Culinary degree or certificate preferred Ability to work a flexible schedule, including nights, weekends, holidays, game days, and special events Shift details Days Evenings Overnight Holidays Weekends #J-18808-Ljbffr Delaware North at American Family Field