PASTRY COOK

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Medical insurance

prescription insurance

Dental Insurance

Vision Insurance

Company-paid Life Insurance

supplemental life insurance

short-term disability

long-term disability

Supplemental accident insurance

critical illness insurance

Supplemental hospital insurance

Employee assistance program

LegalShield protection

IDShield protection

Pet insurance

401(k) savings plan

Flexible spending account

Health savings account

Complimentary workday family meal

Dining Discounts

Discounted Discovery World passes

Discounted Fiserv Forum tickets

Job Description

The Bartolotta Restaurants is a nationally recognized and esteemed restaurant and catering organization located in the Greater Milwaukee area. Founded in 1993 by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta, the company has developed into a premier culinary brand with a portfolio of 18 unique restaurants and catering venues. The Bartolotta Restaurants pride themselves on offering first-class cuisine and exemplary service, making them a cornerstone of the Milwaukee dining scene. Their commitment extends beyond just food and service; they actively participate in community support through their charitable initiative, Care-a-lotta, which benefits numerous nonprofit organizations throughout Milwaukee.

The Bartolotta Restaurants are known for their family-oriented culture, viewing their team members as an extended family. This environment fosters a "hospitality heart" in employees, characterized by dedication to excellence, passion for guest care, and a positive, "can-do" attitude. As a forward-thinking company, they provide their team with robust support and growth opportunities, ensuring a fulfilling work experience in a top-tier culinary organization.

The Pastry Chef role at The Bartolotta Restaurants is a vital leadership position responsible for the daily operations of the pastry department. This includes overseeing employee development, financial management, and facilities management within the department. The Pastry Chef will be deeply involved in menu creation, implementation, and management to ensure that all dessert offerings meet the high standards of quality and innovation expected by the organization. Working closely with both the Executive Chef and General Manager, the Pastry Chef will have a significant influence on the culinary direction and success of the pastry offerings.

The position offers a comprehensive benefits package designed to support employees both personally and professionally. Benefits for full-time employees include medical, prescription, dental, and vision insurance, company-paid life insurance, supplemental life insurance, short- and long-term disability coverage, various supplemental insurance options such as accident, critical illness, and hospital insurance, as well as resources like Employee Assistance Programs and legal protections. Additionally, employees enjoy perks such as pet insurance, 401(k) savings plans, flexible spending accounts, health savings accounts, complimentary workday family meals, dining discounts at Bartolotta fine dining locations, and discounted tickets to local attractions.

The Pastry Chef role also offers an inspiring environment for career growth as the successful candidate will work alongside world-class mentors who provide hands-on training and development. This role suits individuals passionate about excellence and hospitality who are eager to advance their skills and contribute meaningfully to a celebrated culinary brand. If you have a passion for pastry and a hospitality heart, this is an excellent opportunity to bring your talents to a renowned team focused on delivering unforgettable dessert experiences to every guest.

Job Requirements

Basic understanding of or ability to learn basic sanitation and regulations for workplace safety
Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures
Ability to work efficiently and quickly
Must be able to work well as part of a team
Must be able to work well under pressure
Ability to maintain personal cleanliness
Must be able to work early mornings, evenings, weekends, and holidays

Job Qualifications

Basic understanding of or ability to learn basic sanitation and regulations for workplace safety
Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures
Ability to work efficiently and quickly
Must be able to work well as part of a team
Must be able to work well under pressure
Ability to maintain personal cleanliness
Must be able to work early mornings, evenings, weekends, and holidays

Job Duties

Planning and directing food preparation
Manage food costs and control purchasing and inventory
Modify menus or create new ones for effectiveness and that meet quality standards
Manage pastry department staff’s activities and daily responsibilities
Interact with external vendors to obtain the best quality in pricing and products
Work closely with General Manager and Executive Chef
Comply with nutrition and sanitation regulations and safety standards
Maintain current and accurate recipes, reports and inventory related data
Conduct daily pastry line checks
Manage and coach personnel in an effective manner that meets quality service
Educate the FOH and BOH staff about new recipes and menu items
Meet with clients to detail cake and pastry orders for special events
All other duties as assigned