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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,000.00 - $81,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Job Description
The Bartolotta Restaurants is a nationally acclaimed restaurant and catering organization co-founded by eminent restaurateur Joe Bartolotta and his brother, the two-time James Beard Award-winning Chef Paul Bartolotta. Since its inception in 1993, the company has established itself as the premier culinary brand in the Greater Milwaukee region, featuring a distinguished portfolio of 17 unique restaurants and catering venues. As a forward-thinking, family-run business, The Bartolotta Restaurants deeply values excellence in every aspect of operations—from the careful sourcing of ingredients to the exceptional food and service provided daily to its clientele. The company also exemplifies corporate social responsibility through its... Show More
Job Requirements
- Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook
- At least two years of culinary managerial experience required
- Business experience preferred
- Frequently required to stand, walk, use hands and fingers to handle and feel, 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 at times
- Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold
Job Qualifications
- Highly organized and self-directed
- Ability to produce an excellent culinary and restaurant experience for patrons
- Able to build relationships at all levels of the organization
- Track record of training and developing team members of all levels and skill sets
- 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, strategy, and collaboration
- Extremely creative
- Excellent time management, scheduling, managerial, and organizational skills
Job Duties
- Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request
- Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards
- Works closely with the Executive Chef and management team to align customer satisfaction with food selections and execution
- Supports all aspects of back of house operations for restaurant, catering, and club as needed, per direction of Executive Chef and Chef de Cuisine
- Contributes to menu and recipe development
- Conducts ongoing menu engineering and monitors menu content for effectiveness
- Develops recipe costing for menu items and specials
- Ensures quality in menu and food preparation
- Monitors and executes an annual budget in conjunction with the management team
- Executes inventory process per direction of Executive Chef and Chef de Cuisine
- Purchases inventory according to needs, quality, specifications, and budgets
- Oversees stocking, ordering, and purchasing of ingredients, minimizing spoilage and waste
- Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements
- Ensures compliance with HACCP Standards and variances
- Oversees daily staff meals utilizing staff, budget, and byproduct efficiently
- Fills other roles as needed depending on staffing and business levels
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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