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Culinary Operations Supervisor

2 months ago

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

The Bartolotta Restaurants, a distinguished name in the culinary world, co-founded by renowned restaurateur Joe Bartolotta and celebrated Chef Paul Bartolotta, is seeking a dedicated Sous Chef. With a legacy that began in 1993, we have established ourselves as the leading culinary brand in the Greater Milwaukee area, known for our exceptional service and unique dining experiences across 17 distinct restaurants and catering venues.

At The Bartolotta Restaurants, we pride ourselves on our commitment to 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 foster a family-like atmosphere where everyone is valued.

POSITION SUMMARY:

The Sous Chef plays a crucial role in the daily kitchen operations, overseeing staffing, recruitment, employee development, and financial management. This position is responsible for the creation, implementation, and management of the menu concept.

KEY RESPONSIBILITIES:

  • Assist the Executive Chef in managing inventory processes.
  • Collaborate with the management team to develop annual budgets.
  • Ensure compliance with inventory policies and procedures.
  • Procure inventory based on quality, specifications, and budgetary needs.
  • Monitor menu effectiveness and cost out food specials.
  • Work closely with the Executive Chef and management to enhance customer satisfaction with food selections.
  • Engage in ongoing menu engineering and ensure quality in food preparation.

PRIMARY DUTIES:

  • Oversee kitchen operations, ensuring safe and efficient food preparation.
  • Maintain compliance with health, safety, and hygiene standards.
  • Adapt the restaurant's menu based on trends, costs, patron feedback, and seasonal availability.
  • Manage the stocking, ordering, and purchasing of ingredients to minimize waste.
  • Inspect kitchen equipment and recommend repairs or replacements as necessary.
  • Maintain kitchen budget and set pricing for menu items.
  • Collaborate with specialty chefs to create appealing and complementary menu items.

QUALIFICATIONS:

  • Highly organized and self-motivated.
  • Strong relationship-building skills across all organizational levels.
  • Exceptional communication skills, both verbal and written.
  • Able to thrive in a fast-paced, dynamic environment.
  • Demonstrated analytical, innovative, and critical thinking abilities.
  • Ability to deliver an exceptional culinary experience.
  • Creativity and excellent time management skills.
  • Strong interpersonal skills to work effectively with diverse personalities.

EDUCATION AND EXPERIENCE:

  • Relevant culinary training or experience, evidenced by a degree, certificate, or apprenticeship.
  • A minimum of two years in a culinary management role is required.
  • Business experience is preferred.

PHYSICAL DEMANDS:

  • Regularly required to sit, talk, and use repetitive motions.
  • Frequently required to stand, walk, and use hands and fingers.
  • Occasionally required to bend, kneel, or reach overhead.
  • Must be able to lift up to 25 pounds.
  • Ability to work in a kitchen environment with exposure to varying temperatures.

We value the contributions of all team members and are committed to providing a supportive work environment.