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Culinary Operations Manager

2 months ago

Milwaukee, Wisconsin, United States THE BARTOLOTTA RESTAURANTS Full time
Job Overview

The Bartolotta Restaurants, a renowned dining and catering establishment co-founded by esteemed restaurateur Joe Bartolotta and celebrated Chef Paul Bartolotta, is recognized for its exceptional service and culinary excellence. Since its inception in 1993, the organization has expanded to include 17 unique restaurants and catering venues, establishing itself as a leader in the Greater Milwaukee area. Our commitment to community support is evident through our Care-a-lotta initiative, which aids various nonprofit organizations in Milwaukee.

At The Bartolotta Restaurants, we prioritize excellence in every facet of our operations, from sourcing high-quality ingredients to delivering outstanding service. Our team members are our greatest asset, and we value their contributions to our success.

Position Summary:

The Executive Sous Chef (ESC) plays a crucial role in overseeing the daily kitchen operations, including staffing, recruitment, employee training, financial oversight, and facility management. This position is integral in developing, implementing, and managing menu concepts while mentoring line cooks to uphold our high standards. The ESC collaborates closely with the Chef de Cuisine (CDC) and Executive Chef (EC) to ensure seamless kitchen operations and effective communication between front-of-house (FOH) and back-of-house (BOH) teams. The ESC must be prepared to assume the responsibilities of the CDC and/or EC in their absence.

Supervisory Responsibilities:

  • Facilitates effective communication between BOH and FOH staff.
  • Conducts daily station checks with cooks and sous chefs to ensure compliance with product standards and preparation levels.
  • Oversees the training and development of kitchen staff.

Key Duties and Responsibilities:

  • Manages kitchen operations, ensuring food is prepared safely and efficiently according to specifications.
  • Ensures compliance with health, safety, and hygiene regulations.
  • Collaborates with the EC and management to align customer satisfaction with food offerings.
  • Supports all BOH operations for restaurant and catering services as directed by the EC and CDC.
  • Contributes to menu and recipe development and ongoing menu engineering.
  • Develops recipe costing for menu items and food specials.
  • Maintains quality standards in food preparation and presentation.
  • Works with management to monitor and execute the annual budget.
  • Implements inventory processes as directed by the EC/CDC.
  • Purchases inventory based on needs, quality standards, and budgetary constraints.
  • Monitors inventory compliance with established policies and procedures.
  • Oversees the ordering and stocking of ingredients, ensuring freshness while minimizing waste.
  • Maintains and inspects kitchen equipment, recommending repairs or replacements as necessary.
  • Ensures adherence to HACCP standards as directed by the EC.
  • Manages daily staff meals efficiently within budget constraints.
  • Ensures proper maintenance and care of kitchen equipment.
  • Fulfills additional roles as needed based on staffing and business demands.

Additional Responsibilities:

All other duties as assigned.

Qualifications:

  • Highly organized and self-motivated.
  • Proven ability to deliver an exceptional culinary experience.
  • Skilled in building relationships across all organizational levels.
  • Demonstrated success in training and developing team members.
  • Exceptional communication skills, both verbal and written.
  • Strong project management capabilities.
  • Able to thrive in a fast-paced, dynamic environment.
  • Proficient in analytical and critical thinking.
  • Creativity in culinary arts.
  • Excellent time management and organizational skills.

Education and Experience:

  • Relevant culinary training or experience, demonstrated through a degree, certificate, or apprenticeship.
  • A minimum of two years of culinary management experience is required.
  • Business experience is preferred.

Physical Requirements:

  • Frequent standing, walking, and use of hands and arms.
  • Occasional bending, kneeling, and reaching overhead.
  • Ability to lift up to 25 pounds.
  • Willingness to work in a kitchen environment with exposure to varying temperatures.

ADA Disclaimer: This job description is designed to outline the essential functions of the position. Reasonable accommodations will be considered on a case-by-case basis.