Kitchen Manager

Role summary

Kitchen Manager is a role at Milwaukee Repertory Theater in Milwaukee, Wisconsin, United States (on-site). Posted 2026-08-11. Experience level: 2-5.

Job title

Kitchen Manager

Company

Milwaukee Repertory Theater

Location

Milwaukee, Wisconsin, United States

Work arrangement

on-site

Category

Hospitality

Experience level

2-5

Date posted

2026-08-11

Job description

Description

ABOUT MILWAUKEE REP

Milwaukee Rep is Wisconsin's largest performing arts organization in terms of audiences served and one of the largest professional theaters in the country. Each year, nearly 300,000 people experience a wide range of productions and events, from Broadway musicals and Shakespeare to American classics and World Premieres. At Milwaukee Rep, we value inclusion, innovation, collaboration, and quality. Our team plays an important role in advancing our mission to ignite positive change in our community through the transformative power of theater. We are committed to building a diverse and inclusive workplace and encourage candidates from a variety of backgrounds and experiences to apply. While few candidates will meet every qualification listed, we encourage individuals who are excited about the opportunity and believe they can contribute to our success to apply.

POSITION SUMMARY

The Kitchen Manager (KM) is responsible for all food production including dinner service, special event catering and concessions. This position develops menus in consultation with the Director of Food and Beverage. The KM is also responsible for assisting with food purchase specifications and recipes, achieving the food and labor budget goals for the department, assisting in developing the food and maintaining the highest professional food quality and sanitation standards. Additional responsibilities include training and supervising kitchen staff. This position reports to the Director of Food and Beverage.

Major Duties and Responsibilities Include:

Works with the Director of Food and Beverage to hire, supervise and train new and current kitchen employees including ongoing staff appraisal and feedback to ensure quality and productivity

Assist in menu planning for restaurant, catering, concessions and special events

Schedules kitchen staff employees to assure that food preparation is economical, technically correct and within budgeted labor cost goals

Approves the requisition of products and other necessary food supplies and orders when necessary

Ensures high standards of sanitation, cleanliness and safety are maintained throughout kitchen areas at all times

Develops standard recipes and techniques for food preparation and presentation to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling price

Assists in preparing necessary data for applicable parts of the budget

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability

Support safe work habits and a safe working environment at all times

Achieve budget objectives and initiate corrective actions as needed

Oversee and supervise kitchen staff

Other duties as assigned

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

High school diploma or GED

ServSafe Manager level sanitation certification or the ability to obtain certification within 45 days of employment

Must possess strong communication and listening skills

High-energy and thrive in a fast-paced environment

Ability to interact positively with supervisor, management, coworkers, members and the public to promote a team effort and maintain a positive and professional approach

Ability to produce a high volume of work in a timely manner which is accurate, complete and of high quality

Ability to assist in creating and accurately costing out recipes utilizing yields and portioning controls

Ability to conceptualize and analyze data

Ability to plan and create workflows to achieve consistency with menu items

Firm understanding of COS principles such as waste, portioning, yields and weights and measurements

Ability to come to work regularly, on time and to work across a vast diversity of ages, skill and educational/cultural backgrounds, to follow directions, take criticism and to treat co-workers, supervisors and members/guests with respect and courtesy

Experience with Microsoft Office is required

This job requires evening and weekend work as its primary hours

Ability to pass a background check in compliance with local, state and/or federal laws

Physical Demands

While performing the duties of this job, the employee is regularly required to communicate in person by talking and hearing. The employee is regularly required to stand, walk, sit, user hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision and distance vision.