Culinary Operations Manager

4 days ago


Brookfield, Wisconsin, United States Bartolotta Restaurants Full time

Culinary Operations Manager - The Bartolotta Restaurants

Greater Milwaukee Area, WI
The Bartolotta Restaurants is on the lookout for skilled Culinary Operations Managers to enhance our culinary team. Our diverse portfolio includes a range of dining experiences, from upscale restaurants to more casual eateries. If you are eager to showcase your skills and grow within a collaborative environment, this opportunity is for you.

As a Culinary Operations Manager, you will oversee the daily kitchen operations, which encompass staffing, recruitment, employee training, financial oversight, and facility management. You will be instrumental in developing, implementing, and managing our menu concepts.

Key Responsibilities include:

  • Assist the Executive Chef in managing inventory processes.
  • Collaborate with the management team to formulate an annual budget.
  • Ensure compliance with inventory policies and procedures.
  • Procure inventory based on quality, specifications, and budgetary constraints.
  • Evaluate menu effectiveness and make necessary adjustments.
  • Calculate costs for food specials.
  • Work closely with the Executive Chef and management to enhance customer satisfaction regarding food selections.
  • Engage in ongoing menu engineering.
  • Guarantee quality in menu offerings and food preparation.

Facility Maintenance:

  • Ensure kitchen cleanliness in line with sanitation regulations.
  • Supervise delivery and waste management areas.
  • Coordinate with external vendors for facility emergencies and procurement of quality products.
  • Maintain accurate vendor logs for orders and receipts.

Personnel Management:

  • Conduct interviews, hire, train, and develop kitchen staff.
  • Ensure timely completion of HR paperwork.
  • Foster a team-oriented environment by leading by example and assisting with workload as needed.
  • Communicate effectively with employees regarding performance-related issues.
  • Assist the Executive Chef in establishing performance standards for staff.
  • Work with the Executive Chef to create competency measurements for each area of responsibility.

Education/Training Requirements:

  • Three to five years of kitchen experience, with at least two years in a management role.
  • Certification in foodservice sanitation as required by state regulations.
  • Expertise in high-level food preparation.
  • Familiarity with restaurant and kitchen management information systems.

Please indicate your preferred work location; we will strive to accommodate your request based on available openings.



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