Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Paid holidays
Job Description
The Bartolotta Restaurants is a nationally recognized restaurant and catering organization that has established itself as a premier culinary brand in the Greater Milwaukee region since its founding in 1993. Co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta, this family-run business has grown to include an impressive portfolio of 17 unique restaurants and catering establishments. Known for its commitment to excellence in both cuisine and service, The Bartolotta Restaurants also prioritizes community involvement through its charitable program Care-a-lotta, which supports numerous nonprofit organizations throughout Milwaukee.
Employees at The Bartolotta Restaurants are considered part of an extended family and are valued as the company’s greatest asset. The organization strongly seeks individuals with what it calls a "hospitality heart," a quality defined by dedication to providing exceptional guest experiences and a positive, can-do attitude. The family-oriented culture combined with a commitment to high standards in sourcing, food preparation, and customer service makes it an exceptional place for hospitality professionals to grow and thrive.
The role of the Sous Chef at The Bartolotta Restaurants is critical to maintaining and elevating the company’s culinary reputation. This position is responsible for the daily operation of the kitchen including staffing, recruitment, employee development, financial oversight, and facilities management. The Sous Chef works closely with the Executive Chef to manage inventory and budget processes, ensures compliance with health and safety standards, and supports the creation and implementation of innovative menus that reflect current food trends, cost considerations, and customer preferences.
Additionally, the Sous Chef plays a key role in menu engineering by creating balanced, appealing food selections while controlling costs and minimizing waste. They collaborate with specialty chefs, such as pastry chefs, to design complementary and innovative menu items that enhance the overall dining experience. The role requires strong leadership and organizational skills to oversee kitchen operations efficiently, maintain equipment and utensils, and ensure high-quality food production consistently.
As a supervisory role, the Sous Chef develops staff through training and mentorship, fostering a positive work environment aligned with the company's culture of excellence. They participate in developing annual budgets alongside the management team and are responsible for purchasing and inventory in line with quality standards and budget constraints. This position demands creativity, critical thinking, and the ability to work effectively under pressure in a fast-paced environment.
Working as a Sous Chef at The Bartolotta Restaurants offers an outstanding opportunity for culinary professionals who are passionate about delivering exceptional dining experiences, developing their leadership skills, and contributing to a respected and community-focused organization. The company values high performance, innovation, and teamwork, providing a supportive environment where employees can reach their full potential while upholding the Bartolotta tradition of excellence.
Employees at The Bartolotta Restaurants are considered part of an extended family and are valued as the company’s greatest asset. The organization strongly seeks individuals with what it calls a "hospitality heart," a quality defined by dedication to providing exceptional guest experiences and a positive, can-do attitude. The family-oriented culture combined with a commitment to high standards in sourcing, food preparation, and customer service makes it an exceptional place for hospitality professionals to grow and thrive.
The role of the Sous Chef at The Bartolotta Restaurants is critical to maintaining and elevating the company’s culinary reputation. This position is responsible for the daily operation of the kitchen including staffing, recruitment, employee development, financial oversight, and facilities management. The Sous Chef works closely with the Executive Chef to manage inventory and budget processes, ensures compliance with health and safety standards, and supports the creation and implementation of innovative menus that reflect current food trends, cost considerations, and customer preferences.
Additionally, the Sous Chef plays a key role in menu engineering by creating balanced, appealing food selections while controlling costs and minimizing waste. They collaborate with specialty chefs, such as pastry chefs, to design complementary and innovative menu items that enhance the overall dining experience. The role requires strong leadership and organizational skills to oversee kitchen operations efficiently, maintain equipment and utensils, and ensure high-quality food production consistently.
As a supervisory role, the Sous Chef develops staff through training and mentorship, fostering a positive work environment aligned with the company's culture of excellence. They participate in developing annual budgets alongside the management team and are responsible for purchasing and inventory in line with quality standards and budget constraints. This position demands creativity, critical thinking, and the ability to work effectively under pressure in a fast-paced environment.
Working as a Sous Chef at The Bartolotta Restaurants offers an outstanding opportunity for culinary professionals who are passionate about delivering exceptional dining experiences, developing their leadership skills, and contributing to a respected and community-focused organization. The company values high performance, innovation, and teamwork, providing a supportive environment where employees can reach their full potential while upholding the Bartolotta tradition of excellence.
Job Requirements
- Relevant experience or training demonstrated via degree, certificate, apprenticeship or equivalent
- At least two years of culinary managerial experience
- Business experience preferred
- Ability to sit, talk, use repetitive motion, type and hear regularly
- Ability to stand, walk, use hands and fingers and reach frequently
- Ability to bend, kneel, crouch, climb stairs and reach overhead occasionally
- Ability to lift up to 25 pounds
- Ability 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 levels of the organization
- Exceptional interpersonal, oral, presentation and written communication skills
- Ability to work in fast-paced, changing environment
- Demonstrated strong performance in analytical, innovative and critical thinking, strategy and collaboration
- Ability to produce an excellent culinary and restaurant experience for patrons
- Extremely creative
- Excellent time management, scheduling, managerial and organizational skills
- Excellent interpersonal skills and able to work well with various personalities under pressure
Job Duties
- Oversee kitchen and back-of-house operations ensuring food safety and efficiency
- Ensure kitchen compliance with health, safety, and hygiene codes and standards
- Create and modify menus based on food trends, costs, patron requests, and seasonal availability
- Manage stocking, ordering, and purchasing of ingredients minimizing spoilage and waste
- Maintain and inspect kitchen equipment recommending repairs or replacements
- Manage kitchen budget and set prices for menu items
- Collaborate with specialty chefs on menu items such as desserts
- Perform all other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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