About Us
Cream City Concepts is Milwaukee’s hospitality group built for the energy of a packed house. We run Oak Barrel Public House, Who’s on Third, Who’s on Layton, Cream City Catering, and 3rd Street Retreat — craft food, cold drinks, game days, date nights, big events, and a place to stay, all over the city. The pace is fast, the standards are high, and the people are what make it work.
About the Role
The Kitchen Supervisor runs the shift. This is where the management track starts — you open or close the kitchen, set the team up for the daypart, and own execution from prep through service. You’re a working leader: on the line during peak, directing and coaching the team, and holding the standard for speed, quality, and cleanliness. When you’re running the shift, the kitchen runs on you.
One Kitchen,One Team
In our kitchens, nobody is above any station. As a Kitchen Supervisor you set the example and you direct it — you jump on any station, dish, or prep when the kitchen needs it, and you make sure the whole team crosses over the same way. We run as one team, not separate jobs.
Clean and Organized — Always
There’s no standing around in our kitchens — if you’ve got time to lean, you’ve got time to clean. When the team isn’t on a task, they’re cleaning, organizing, restocking, or prepping ahead, and you hold them to it. You keep the kitchen clean and organized all shift and make sure the cleaning checklists — daily, weekly, and monthly — get done. A clean, organized kitchen is the standard here, not the exception.
What We’re Hiring For
Skills change by station. These five don’t — they’re the bar in every CCC kitchen, every shift.
• Optimistic Warmth — You set the tone for the shift — steady and positive — and the team feeds off your energy when it gets slammed.
• Curious Intelligence — You’re always tightening the operation: you learn the systems, spot what’s slowing the line, and fix it.
• Work Ethic — You hold the bar for the whole shift and never let standards slip, even when you’re buried.
• Empathy — You read your team and the floor — you put people in the right spots, call timing, and set everyone up to win.
• Self-Awareness & Integrity — You lead by example, hold the standard when leadership isn’t on the floor, and own it when the shift falls short.
Key Responsibilities
Shift Leadership & Execution
• Open or close the kitchen to SOP and readiness standards.
• Assign stations, prep, and responsibilities for the shift based on staffing and volume.
• Direct and support the team through service; work the line during peak and step into any station.
• Call and coordinate tickets to keep service flowing.
Team Leadership & Accountability
• Coach and correct in real time, and hold the team accountable to standards, pace, and cleanliness.
• Set a positive tone and keep the team focused and motivated through the shift — especially when it gets in the weeds.
• Address performance and conduct issues on shift, document as needed, and escalate to kitchen leadership.
• Train and develop cooks and prep staff on the floor.
Prep, Quality & Standards
• Make sure prep is done to spec and pars are hit before service.
• Run line checks and hold food quality, portioning, and plating to standard.
• Keep the kitchen clean and organized, and make sure cleaning checklists (daily, weekly, monthly) get done.
Food Safety & Sanitation
• Uphold and enforce all health-department food-handling and sanitation standards.
• Maintain proper temperatures and complete or verify food-safety logs and closing checklists.
Communication & Coordination
• Communicate clearly with FOH on pacing, 86s, and timing.
• Report staffing, product, and equipment needs and issues to kitchen leadership.
• Leave clear pass-downs for the next shift and for leadership.
Authority & Scope
• You run the shift and lead the team on it — assigning work, coaching, holding the standard, and keeping the line moving.
• Recruiting and hiring are not part of this role — sourcing, interviewing, and hiring sit with the Sous Chef, Head Chef, or Kitchen Manager.
• You flag staffing needs and performance concerns up; final scheduling and personnel decisions sit with kitchen leadership.
Qualifications
• 1–2+ years in a kitchen leadership role (lead line cook, supervisor, or sous), or strong line experience ready to step into leadership.
• Able to run a shift and lead a team under high-volume pressure.
• Strong cooking skills and able to work any station as needed.
• Solid understanding of food safety, sanitation, and kitchen SOPs.
• Organized, level-headed, and confident directing a team.
• Strong communication and coaching skills.
• Flexible availability including days, nights, weekends, and holidays.
• Must be legally authorized to work in the United States.
• Able to stand for extended periods; bend, reach, and lift up to 50 lbs; and work around heat and kitchen equipment.
Success in This Role Means
• The shift runs on time, on standard, and under control — open to close.
• The team is set up, directed, and held accountable; people know their jobs and stay on task.
• Food quality, pace, cleanliness, and food safety hold all shift.
• Issues get handled on the floor or escalated clearly and early.
• Leadership can trust the kitchen when you’re the one running it.
Benefits & Perks
• Competitive hourly pay (based on experience).
• Discounted employee meals.
• Opportunity to grow your skills and take on more responsibility over time.
Equal Opportunity Employer
Cream City Concepts is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, pregnancy, veteran status, or any other protected class. This job description does not constitute a contract of employment. Employment remains at-will. Duties and responsibilities may change at any time based on business needs.
Continue Your Hospitality Career with us.
We are always looking for the brightest personalities to join our teams!
We value each person's point of view and we want all of our employees to have a voice in our operations.