SOUS CHEF

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,800.00 - $65,900.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) retirement plan

Employee Discounts

Career development opportunities

supportive work environment

Job Description

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by renowned restaurateur Joe Bartolotta and acclaimed two-time James Beard Award-winning Chef Paul Bartolotta. Established in 1993, the Bartolotta Restaurants have grown into a premier culinary brand within the Greater Milwaukee region. The company prides itself on offering first-class service and exceptional cuisine throughout a diverse portfolio of 17 unique restaurants and catering facilities. Known for their commitment to quality, innovation, and community involvement, Bartolotta Restaurants also run Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee, demonstrating their dedication to giving back.

Bartolotta Restauran... Show More

Job Requirements

Strong leadership and supervisory skills
Ability to independently manage staff and operations while exercising sound judgment in operational decision-making
Strong understanding of food safety sanitation and regulatory compliance
Good business and operational acumen including knowledge of food costs inventory management labor management and efficient workflow practices
Ability to produce an excellent culinary and restaurant experience for patrons
Demonstrates creativity in menu development and culinary presentation
Excellent time management scheduling and organizational skills
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 innovative and critical thinking and collaboration
Culinary degree or certificate from an accredited culinary school preferred equivalent hands-on experience will be considered
3 to 5 years of progressive culinary experience with at least 1 to 2 years in a supervisory lead role
ServSafe Food Handler or Manager certification or ability to obtain upon hire
Experience in high-volume scratch or fine-dining kitchens strongly preferred
Proven experience overseeing prep service execution and daily kitchen operations
Prior experience maintaining food quality consistency and presentation standards

Job Qualifications

Strong leadership and supervisory skills
Ability to independently manage staff and operations while exercising sound judgment in operational decision-making
Strong understanding of food safety sanitation and regulatory compliance
Good business and operational acumen including knowledge of food costs inventory management labor management and efficient workflow practices
Ability to produce an excellent culinary and restaurant experience for patrons
Demonstrates creativity in menu development and culinary presentation
Excellent time management scheduling and organizational skills
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 innovative and critical thinking and collaboration
Culinary degree or certificate from an accredited culinary school preferred equivalent hands-on experience will be considered
3 to 5 years of progressive culinary experience with at least 1 to 2 years in a supervisory lead role
ServSafe Food Handler or Manager certification or ability to obtain upon hire
Experience in high-volume scratch or fine-dining kitchens strongly preferred
Proven experience overseeing prep service execution and daily kitchen operations
Prior experience maintaining food quality consistency and presentation standards

Job Duties

Supervise and direct kitchen staff during assigned shifts ensuring productivity quality and compliance with recipes portioning plating and food safety standards
Assign and prioritize work for line cooks prep cooks and other kitchen personnel providing guidance and support to maintain operational efficiency
Participate in hiring scheduling training developing and providing performance feedback for kitchen staff and provide input to senior culinary leadership regarding promotions discipline and terminations
Monitor labor utilization and staffing levels during shifts making operational decisions to ensure coverage and efficiency in partnership with senior leadership
Enforce company policies safety procedures and sanitation regulations taking corrective action as needed to maintain compliance
Serve as the acting kitchen manager during assigned shifts or in the absence of senior culinary leadership
Oversee inventory management processes including product receiving storage rotation FIFO and waste reduction efforts
Provide coaching and mentorship to staff to enhance skill development operational consistency and adherence to culinary standards
Assist with menu execution including food preparation cooking and plating support particularly during peak service periods
Collaborate with senior culinary leadership on menu planning specials and recipe standardization
Support food cost management by monitoring inventory waste and purchasing practices and providing feedback to senior leadership
Help ensure all dishes meet established recipes portioning presentation and quality standards
Support prep work mise en place and station setup to ensure smooth kitchen operations
Taste and monitor dishes during service to maintain flavor profiles and presentation consistency
Assist in addressing and correcting operational or production challenges to maintain guest satisfaction
Collaborate with senior culinary leadership and specialty chefs e g pastry to execute menu items and specials
Partner with front-of-house to ensure smooth service flow and positive guest experience
Address operational challenges and guest feedback in consultation with senior culinary leadership
Ensure kitchen equipment is maintained cleaned and functioning properly reporting repair or replacement needs to management
Contribute to maintaining a clean organized and safe back-of-house environment
Monitor and enforce appropriate sanitation and hygiene standards in compliance with regulatory requirements
Assist in scheduling and training kitchen staff
Perform all other duties as assigned

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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