Pabst Theater
Are you ready to take the next step in your culinary career with a truly unique role at the heart of an entertainment leader? We’re seeking a
Sous Chef
with the creativity, precision, and drive to thrive in a high-profile, fast-paced kitchen in one of the most renowned hospitality venues in the United States. As the right hand to our Executive Chef, you’ll 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 role—it’s a stage for innovation, creativity, and culinary excellence. We offer: The chance to work alongside renowned culinary talent in 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 you’re 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: Pabst Theater Riverside Theater Miller High Life Theatre Turner Hall Ballroom The Fitzgerald Vivarium The Pabst Theater Group is dedicated to providing top-notch hospitality to world-class artists and patrons alike. 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 School 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. 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. The Pabst Theater Group is an equal opportunity employer committed to diversity and inclusion. We welcome applicants from diverse backgrounds and encourage women, minorities, and individuals with disabilities to apply.
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Sous Chef
with the creativity, precision, and drive to thrive in a high-profile, fast-paced kitchen in one of the most renowned hospitality venues in the United States. As the right hand to our Executive Chef, you’ll 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 role—it’s a stage for innovation, creativity, and culinary excellence. We offer: The chance to work alongside renowned culinary talent in 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 you’re 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: Pabst Theater Riverside Theater Miller High Life Theatre Turner Hall Ballroom The Fitzgerald Vivarium The Pabst Theater Group is dedicated to providing top-notch hospitality to world-class artists and patrons alike. 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 School 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. 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. The Pabst Theater Group is an equal opportunity employer committed to diversity and inclusion. We welcome applicants from diverse backgrounds and encourage women, minorities, and individuals with disabilities to apply.
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