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 Restaurants are driven by an ethos of excellence from the sourcing of high-quality ingredients to the delivery of impeccable food and service in both their restaurant and catering venues. As a family-run business, they consider their team members as part of their extended family, fostering a collaborative and inclusive work environment. Team members who join Bartolotta Restaurants are expected to embody what they call a "hospitality heart," characterized by dedication to providing top-tier customer experiences, a passion for guest care, and a positive, can-do attitude.
The Sous Chef role is an integral part of the culinary management team and requires strong leadership, culinary expertise, and operational acumen. The Sous Chef is primarily responsible for supervising kitchen staff and overseeing back-of-house operations during designated shifts while functioning under the guidance of the Executive Chef, Chef de Cuisine, and/or Executive Sous Chef. This position exercises independent judgment in managing staff training and development, food production, inventory control, and operational planning.
Key responsibilities include maintaining high culinary standards, managing labor and food cost controls, and ensuring smooth and efficient kitchen operations. The Sous Chef often steps in as the acting kitchen manager during shifts or in the absence of senior culinary leadership. This leadership role demands excellent organizational skills, a strong understanding of food safety and sanitation regulations, and the ability to support innovative menu planning and execution, particularly during peak service periods.
The Sous Chef collaborates closely with all levels of kitchen staff and senior culinary leaders to ensure consistency in food quality, taste, and presentation. Additionally, this role assists with inventory management, waste reduction efforts, and operational challenges to maintain guest satisfaction. The Sous Chef also helps create a clean, safe, and organized working environment that complies with all regulatory standards.
Overall, the Sous Chef position at Bartolotta Restaurants offers a dynamic and rewarding opportunity for culinary professionals who are passionate about hospitality leadership, culinary excellence, and operational success in a fast-paced, high-volume kitchen environment. This position is vital in upholding the company’s reputation as Milwaukee’s premier culinary brand and contributing to an exceptional dining experience for guests.
Bartolotta Restaurants are driven by an ethos of excellence from the sourcing of high-quality ingredients to the delivery of impeccable food and service in both their restaurant and catering venues. As a family-run business, they consider their team members as part of their extended family, fostering a collaborative and inclusive work environment. Team members who join Bartolotta Restaurants are expected to embody what they call a "hospitality heart," characterized by dedication to providing top-tier customer experiences, a passion for guest care, and a positive, can-do attitude.
The Sous Chef role is an integral part of the culinary management team and requires strong leadership, culinary expertise, and operational acumen. The Sous Chef is primarily responsible for supervising kitchen staff and overseeing back-of-house operations during designated shifts while functioning under the guidance of the Executive Chef, Chef de Cuisine, and/or Executive Sous Chef. This position exercises independent judgment in managing staff training and development, food production, inventory control, and operational planning.
Key responsibilities include maintaining high culinary standards, managing labor and food cost controls, and ensuring smooth and efficient kitchen operations. The Sous Chef often steps in as the acting kitchen manager during shifts or in the absence of senior culinary leadership. This leadership role demands excellent organizational skills, a strong understanding of food safety and sanitation regulations, and the ability to support innovative menu planning and execution, particularly during peak service periods.
The Sous Chef collaborates closely with all levels of kitchen staff and senior culinary leaders to ensure consistency in food quality, taste, and presentation. Additionally, this role assists with inventory management, waste reduction efforts, and operational challenges to maintain guest satisfaction. The Sous Chef also helps create a clean, safe, and organized working environment that complies with all regulatory standards.
Overall, the Sous Chef position at Bartolotta Restaurants offers a dynamic and rewarding opportunity for culinary professionals who are passionate about hospitality leadership, culinary excellence, and operational success in a fast-paced, high-volume kitchen environment. This position is vital in upholding the company’s reputation as Milwaukee’s premier culinary brand and contributing to an exceptional dining experience for guests.
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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