Executive Chef

The Bartolotta Restaurants is a renowned culinary organization that has been a benchmark for excellence in the Greater Milwaukee region since 1993. Our commitment to delivering exceptional service and cuisine has earned us a reputation as a premier culinary brand.

The Sous Chef is a critical member of our kitchen team, responsible for overseeing the daily operations of the kitchen. This includes managing staff, developing employee skills, and ensuring the effective management of inventory, finances, and facilities.

• Menu Development and Management
  • Collaborate with the Executive Chef to create and implement menu concepts that meet customer expectations and drive business growth.
  • Monitor menu content for effectiveness and make adjustments as needed.
• Inventory Management
  • Assist the Executive Chef in managing inventory processes to ensure efficient use of resources.
  • Purchase inventory according to needs, quality, specifications, and budgets.
• Staff Management
  • Oversee the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
  • Develop and implement training programs to enhance employee skills and knowledge.
• Financial Management
  • Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed.
  • Manage kitchen budget and ensure cost-effective operations.

• Qualifications
  • Highly organized and self-directed individual with exceptional interpersonal, oral, presentation, and written communication skills.
  • Ability to work in a fast-paced, changing environment and adapt to new challenges.
  • Demonstrated strong performance in analytical, innovative, and critical thinking, strategy, and collaboration.
• Education and Experience
  • Relevant experience or training in culinary management, preferably with a degree or certificate in a related field.
  • At least two years of culinary managerial experience, with a strong background in inventory management, staff development, and financial management.

• While performing the duties of this job, the employee is regularly required to sit, talk, use repetitive motion, type, and hear.
• Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
• Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.