Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
meal benefits
Job Description
The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by renowned restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Established in 1993, the company has grown into the premier culinary brand in the Greater Milwaukee region, featuring a diverse portfolio of 17 unique restaurants and catering facilities. The Bartolotta Restaurants are celebrated for their commitment to first-class service, exceptional cuisine, and a dedication to community involvement through their charitable program, Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee. As a family-run business, The Bartolotta Restaurants places great emphasis on its team members, considering them an integral part of their extended family. They seek individuals with a hospitality heart, defined by a passion for excellence, a commitment to providing outstanding guest experiences, and a positive "can-do" attitude.
The role of Executive Chef at The Bartolotta Restaurants is a critical leadership position within their culinary operations. The Executive Chef oversees all kitchen activities, ensuring smooth workflow, high standards of food safety, and compliance with health regulations. This individual is responsible for creating innovative, dynamic menus that reflect current food trends, seasonal availability, and customer preferences. Menu development involves close collaboration with specialty chefs, including pastry chefs, to design complementary dish offerings that enhance the overall dining experience. The Executive Chef also manages inventory, ingredient purchasing, and kitchen budgeting to maintain cost efficiency while minimizing waste.
Supervisory responsibilities include training kitchen staff, scheduling based on experience and skills, conducting performance evaluations, and managing staffing issues such as discipline and terminations in compliance with company policies. The Executive Chef must exhibit excellent organizational abilities, strong interpersonal skills, and effective communication to build relationships within all levels of the organization. Their project management skills are vital to adapting and thriving in a fast-paced and evolving environment. Creativity, critical thinking, and strategic planning are essential qualities to consistently deliver a superior culinary and customer experience.
Physical demands are an important consideration, as the Executive Chef will be actively engaged in kitchen operations, requiring the ability to perform tasks such as standing for extended periods, lifting up to 25 pounds, and working in variable temperature conditions. This position offers a unique opportunity to contribute to a respected and forward-thinking company that values innovation, quality, and community engagement.
The role of Executive Chef at The Bartolotta Restaurants is a critical leadership position within their culinary operations. The Executive Chef oversees all kitchen activities, ensuring smooth workflow, high standards of food safety, and compliance with health regulations. This individual is responsible for creating innovative, dynamic menus that reflect current food trends, seasonal availability, and customer preferences. Menu development involves close collaboration with specialty chefs, including pastry chefs, to design complementary dish offerings that enhance the overall dining experience. The Executive Chef also manages inventory, ingredient purchasing, and kitchen budgeting to maintain cost efficiency while minimizing waste.
Supervisory responsibilities include training kitchen staff, scheduling based on experience and skills, conducting performance evaluations, and managing staffing issues such as discipline and terminations in compliance with company policies. The Executive Chef must exhibit excellent organizational abilities, strong interpersonal skills, and effective communication to build relationships within all levels of the organization. Their project management skills are vital to adapting and thriving in a fast-paced and evolving environment. Creativity, critical thinking, and strategic planning are essential qualities to consistently deliver a superior culinary and customer experience.
Physical demands are an important consideration, as the Executive Chef will be actively engaged in kitchen operations, requiring the ability to perform tasks such as standing for extended periods, lifting up to 25 pounds, and working in variable temperature conditions. This position offers a unique opportunity to contribute to a respected and forward-thinking company that values innovation, quality, and community engagement.
Job Requirements
- Relevant experience or training demonstrated via degree, certificate, apprenticeship, or other experience
- At least two years of culinary managerial experience
- Business experience preferred
- Regularly required to sit, talk, use repetitive motion, type, and hear
- Frequently required to stand, walk, use hands and fingers, and reach with hands and arms
- Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead
- Must be able to lift up to 25 pounds
- Must be able to work in kitchen environments with exposure to extreme heat or cold
Job Qualifications
- Highly organized and self-directed
- Able to build relationships at all organizational levels
- Exceptional interpersonal, oral, presentation, and written communication skills
- Excellent project management skills
- Ability to work in fast-paced, changing environments
- Demonstrated strong performance in analytical, innovative, and critical thinking
- Ability to produce excellent culinary and restaurant experiences
- Extremely creative
- Excellent time management, scheduling, managerial, and organizational skills
Job Duties
- Oversees kitchen and back-of-house operations ensuring food is prepared safely and efficiently
- Ensures compliance with health, safety, and hygiene codes and standards
- Creates and modifies restaurant menus based on food trends, costs, and seasonal availability
- Oversees stocking, ordering, and purchasing of ingredients to minimize waste
- Maintains and inspects kitchen equipment recommending repairs or replacements
- Manages kitchen budget and sets prices for menu items
- Collaborates with specialty chefs to design innovative menu offerings
- Performs other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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