Bars & Recreation
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 will be the world’s first indoor slingshot arena paired with a full bar. Opening Fall 2025 in West Allis, Wisconsin.
Position Overview The Sous Chef serves as the culinary leader on shift, supporting the Director of Culinary and Chef by supervising and guiding the kitchen team. This role ensures that food is prepared and presented with the highest standards of quality, cleanliness, and safety, while upholding the company’s culinary vision.
The Sous Chef is responsible for overseeing daily kitchen operations, training and mentoring kitchen crew members, and ensuring consistency in prep, execution, and service. This includes on‑premises menu items, large‑scale catering, mobile kitchen offerings, food served at Bars & Rec venues, and off‑site catering events. Acting as both a hands‑on chef and a team supervisor, the Sous Chef helps create a positive, efficient, and professional kitchen environment where staff can succeed and guests can enjoy exceptional culinary experiences.
The New Fashioned, the Sous Chef’s home base, is located in the heart of Milwaukee’s Deer District and attracts basketball fans, concertgoers, and private events for up to 1,000 guests. As an approved caterer for the Deer District Plaza & Beer Garden, Bars & Rec offers opportunities for its employees to learn and experience exciting events and professional opportunities that no other venue in Milwaukee can provide.
Key Responsibilities
Provide leadership and organization to kitchen staff, particularly in the absence of the Chef and DOC.
Supervise food preparation, cooking, storage, and service according to established recipes and guidelines.
Follow and enforce prep lists, recipes, portion controls, and presentation standards to ensure consistent quality.
Ensure all production stations are fully stocked and ready for varying levels of business volume.
Actively participate in line cooking, demonstrating efficiency and precision.
Assemble catering trays and commissary items with accuracy and attention to presentation.
Properly label, date, and store all food items in designated storage areas.
Maintain cleanliness and organization of all work stations, equipment, and storage areas in compliance with food safety and sanitation protocols.
Ensure standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times.
Monitor inventory levels, rotate stock, and communicate shortages or overages to the Chef and DOC for ordering purposes.
Comply with all health and safety regulations, including proper food handling, equipment uses, and personal hygiene practices.
Work collaboratively with the Hospitality & Operations Team to ensure smooth service during business hours.
Receive, inspect, and store deliveries, ensuring product quality and accuracy. Provide training to team members to perform these tasks.
Support dishwashing and cleaning tasks as needed.
Assist with special events, off‑site functions, and mobile kitchen operations through direct involvement and team oversight.
Demonstrate leadership and initiative in both daily operations and special projects.
Foster a collaborative, respectful, and accountable kitchen culture.
Maintain a consistent presence on the kitchen floor, especially during peak hours.
Uphold company standards for culinary excellence, safety, and efficiency.
Perform other duties as assigned.
Job Location and Tier This position is classified as a Tier 3 On‑site Employee. Most shifts will be scheduled in the kitchen at The New Fashioned, 1122 N Vel R Phillips Ave., but may require local travel to event sites.
Supervisor This job reports to the Director of Culinary (DOC) but may be directly managed by the Chef, and/or the General Manager and Hospitality & Operations Managers (HOMs) onsite.
Time Commitment The Sous Chef is expected to work 40 hours per week. Must have flexible availability, with priority around evening shifts, and must be able to work days, nights, and weekends. Full and open availability is required on Saturdays.
Compensation
Base wage of $22 per hour.
Health/Dental/Vision Insurance for all full‑time employees (30+ hours/week).
Life Insurance Policy for all full‑time employees (30+ hours/week).
Company sponsored 401(k) plan.
Paid Time Off.
Company sponsored Employee Rewards Program.
Company sponsored social events.
Annual charitable donation of employee's choice.
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.
Must have at least 3 years’ experience working in a professional commercial kitchen, including some experience as a Line Cook, Prep Cook, or similar.
Must have at least 1 year of experience in a leadership role in a professional commercial kitchen.
Must hold and maintain a current state‑recognized food manager’s certificate.
Must be able to raise or lower objects more than 50 lbs. from one level to another.
Must be able to climb stairs and regularly bend, stoop, or crouch (frequency and duration will vary according to daily business needs).
Must be able to spend up to 90% of working time standing, walking, and moving around in a fast‑paced environment.
Must be able to work days, nights, and weekends.
Must have (or be willing to obtain) personal transportation and a personal cell phone.
Must be able to read, understand, and follow the Bars & Recreation Employee Handbook.
A Successful Sous Chef
Has strong listening and leadership skills.
Understands and can teach cooking skills, knife handling, and safety.
Is able to take direction from DOC, Chef, and HOMs.
Can work calmly and effectively under pressure.
Is a team player who is willing to learn.
Seeks out job tasks and ways to contribute.
At Bars & Rec, we D.R.I.V.E. 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.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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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 will be the world’s first indoor slingshot arena paired with a full bar. Opening Fall 2025 in West Allis, Wisconsin.
Position Overview The Sous Chef serves as the culinary leader on shift, supporting the Director of Culinary and Chef by supervising and guiding the kitchen team. This role ensures that food is prepared and presented with the highest standards of quality, cleanliness, and safety, while upholding the company’s culinary vision.
The Sous Chef is responsible for overseeing daily kitchen operations, training and mentoring kitchen crew members, and ensuring consistency in prep, execution, and service. This includes on‑premises menu items, large‑scale catering, mobile kitchen offerings, food served at Bars & Rec venues, and off‑site catering events. Acting as both a hands‑on chef and a team supervisor, the Sous Chef helps create a positive, efficient, and professional kitchen environment where staff can succeed and guests can enjoy exceptional culinary experiences.
The New Fashioned, the Sous Chef’s home base, is located in the heart of Milwaukee’s Deer District and attracts basketball fans, concertgoers, and private events for up to 1,000 guests. As an approved caterer for the Deer District Plaza & Beer Garden, Bars & Rec offers opportunities for its employees to learn and experience exciting events and professional opportunities that no other venue in Milwaukee can provide.
Key Responsibilities
Provide leadership and organization to kitchen staff, particularly in the absence of the Chef and DOC.
Supervise food preparation, cooking, storage, and service according to established recipes and guidelines.
Follow and enforce prep lists, recipes, portion controls, and presentation standards to ensure consistent quality.
Ensure all production stations are fully stocked and ready for varying levels of business volume.
Actively participate in line cooking, demonstrating efficiency and precision.
Assemble catering trays and commissary items with accuracy and attention to presentation.
Properly label, date, and store all food items in designated storage areas.
Maintain cleanliness and organization of all work stations, equipment, and storage areas in compliance with food safety and sanitation protocols.
Ensure standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times.
Monitor inventory levels, rotate stock, and communicate shortages or overages to the Chef and DOC for ordering purposes.
Comply with all health and safety regulations, including proper food handling, equipment uses, and personal hygiene practices.
Work collaboratively with the Hospitality & Operations Team to ensure smooth service during business hours.
Receive, inspect, and store deliveries, ensuring product quality and accuracy. Provide training to team members to perform these tasks.
Support dishwashing and cleaning tasks as needed.
Assist with special events, off‑site functions, and mobile kitchen operations through direct involvement and team oversight.
Demonstrate leadership and initiative in both daily operations and special projects.
Foster a collaborative, respectful, and accountable kitchen culture.
Maintain a consistent presence on the kitchen floor, especially during peak hours.
Uphold company standards for culinary excellence, safety, and efficiency.
Perform other duties as assigned.
Job Location and Tier This position is classified as a Tier 3 On‑site Employee. Most shifts will be scheduled in the kitchen at The New Fashioned, 1122 N Vel R Phillips Ave., but may require local travel to event sites.
Supervisor This job reports to the Director of Culinary (DOC) but may be directly managed by the Chef, and/or the General Manager and Hospitality & Operations Managers (HOMs) onsite.
Time Commitment The Sous Chef is expected to work 40 hours per week. Must have flexible availability, with priority around evening shifts, and must be able to work days, nights, and weekends. Full and open availability is required on Saturdays.
Compensation
Base wage of $22 per hour.
Health/Dental/Vision Insurance for all full‑time employees (30+ hours/week).
Life Insurance Policy for all full‑time employees (30+ hours/week).
Company sponsored 401(k) plan.
Paid Time Off.
Company sponsored Employee Rewards Program.
Company sponsored social events.
Annual charitable donation of employee's choice.
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.
Must have at least 3 years’ experience working in a professional commercial kitchen, including some experience as a Line Cook, Prep Cook, or similar.
Must have at least 1 year of experience in a leadership role in a professional commercial kitchen.
Must hold and maintain a current state‑recognized food manager’s certificate.
Must be able to raise or lower objects more than 50 lbs. from one level to another.
Must be able to climb stairs and regularly bend, stoop, or crouch (frequency and duration will vary according to daily business needs).
Must be able to spend up to 90% of working time standing, walking, and moving around in a fast‑paced environment.
Must be able to work days, nights, and weekends.
Must have (or be willing to obtain) personal transportation and a personal cell phone.
Must be able to read, understand, and follow the Bars & Recreation Employee Handbook.
A Successful Sous Chef
Has strong listening and leadership skills.
Understands and can teach cooking skills, knife handling, and safety.
Is able to take direction from DOC, Chef, and HOMs.
Can work calmly and effectively under pressure.
Is a team player who is willing to learn.
Seeks out job tasks and ways to contribute.
At Bars & Rec, we D.R.I.V.E. 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.
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
#J-18808-Ljbffr