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Sous Chef - Milwaukee Brewers (Phoenix · AZ)

Milwaukee Brewers jobs
Sports Jobs in Phoenix · AZ
Food and Beverage: Kitchen Staff/Dishwasher
*In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. *

Summary   The Sous Chef will work under the direction of the executive chef and collaborate with the team dietitian and performance staff. We aim to provide fresh, local, sustainable, and nutrient dense meals tailored to our players and staff to operate at peak performance.
Essential Duties and Responsibilities include the following. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Other duties may be assigned.
  • Adheres to guidelines established by leadership in culinary production, operations, and procurement. This includes receiving, cleaning, preparing, and storing specific menu items, including all raw ingredients, in accordance with approved specifications of the operation’s menus and production sheets.
  • Estimate food requirements and is responsible for the receipt and maintenance of ingredients received on site in the kitchen. 
  • Represents the manager and senior leadership in day to day operation of functional areas. 
  • Supports manager’s role in scheduling and training employees and prioritizing work for others. 
  • Interprets procedures, ensures daily operations are maintained. 
  • Displays the ability to motivate themselves and continually improve performance 
  • Support managerial direction and open communication between leadership and the work team. 
  • Knowledgeable and current with latest culinary trends and seeks out opportunities to enhance culinary skills. 
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. 
  • Assuming a sense of ownership by, staying informed, taking initiative to provide excellence with every encounter, and receiving criticism with a smile. 
  • Demonstrating excellent communication abilities by asking questions, providing suggestions, thanking others and solving disagreements-face to face, in a polite and respectful manner.
  • Promoting exceptional teamwork, by working across departmental lines to serve our patients and guests, and by working tirelessly to maintain quality working relationships with coworkers, other departments and with suppliers. 
  • Performing all position duties and responsibilities in accordance with standards of Brewers SOP’s and local health department. 
Education and/or Experience
  • High School Diploma or Equivalent 
  • Degree in culinary arts, culinary nutrition, nutrition, or related field, preferred or minimum 1-3 years related experience as a cook in a professional or amateur athletic setting, preferred.
  • Kitchen employees need to have or obtain a valid Food Handler’s Card/Certificate valid in Maricopa county.
  • Must have applicable experience in ordering, maintaining, and managing an inventory of items, receiving and stocking supplies, as well as scheduling/planning applicable procedures. 
  • Knowledge of safety and infection control procedures, as well as safe food preparation required. 
  • Knowledge of special diets (such as vegan/vegetarian, celiac, etc.) dietary restrictions, food allergies and intolerances
  • Must demonstrate understanding of quantity recipes and production and modified diets.
Computer Skills  
To perform the job successfully, an individual should have knowledge of Microsoft office software including Word, Excel, PowerPoint, Access, Outlook, and Internet Explorer.     
Language Skills                                                 
Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical Skills                                                      
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability      
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.             
Physical Demands 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee is frequently required to reach with hands and arms. The employee is frequently required to stand; walk; sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to [50] pounds.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision and ability to adjust focus.
Work Environment 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this Job, the employee is regularly exposed to hot temperatures during meal prep within the kitchen and outside weather conditions, which may include heat, cold and various forms of precipitation. 
  • The employee is occasionally exposed to moving mechanical parts. 
  • The noise level in the work environment is usually moderate.
Work Hours                                                      
During Spring Training and during the baseball season, this position requires 40-60 hours per week and during extended spring and offseason 30-40 hours per week.