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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... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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