Cook

The Bartolotta Restaurants; Greendale (WI); On-site; USD 25,000 - 35,000; Part time

Job summary

An established culinary brand is seeking a dedicated Cook to join their team. In this role, you will prepare menu items to exacting standards, ensuring quality and presentation are top-notch. This part-time position offers the opportunity to work in a vibrant kitchen environment, where teamwork and efficiency are key. Join a respected organization that values community involvement and culinary excellence, and contribute to delivering exceptional dining experiences in a fast-paced setting.

Qualifications

• Ability to work in a fast-paced, changing environment.
• Basic understanding of sanitation and workplace safety regulations.

Responsibilities

• Prepare menu items according to standard recipes and specifications.
• Maintain product presentation, quality, and cook time standards.
• Clean and sanitize the work area before, during, and after shift.

Skills

Food handling

Cooking techniques

Teamwork

Sanitation knowledge

Ability to work under pressure

Education

High school or vocational coursework in kitchen basics

Job description

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Description

The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by restaurateur Joe Bartolotta and his brother, two-time James Beard Award-winning Chef Paul Bartolotta. Since 1993, The Bartolotta Restaurants has grown to become the premier culinary brand in the Greater Milwaukee region, offering first-class service and cuisine across a portfolio of 17 one-of-a-kind restaurants and catering facilities. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee.

Job Type

Part-time

Job Purpose

The Cook will prepare menu items as directed by senior culinary staff, ensuring the quality standards of The Bartolotta Restaurants are met.

Primary Duties and Responsibilities

• Prepare menu items according to standard recipes, plate presentations, and specifications in a timely manner.
• Responsible for all sauces, pastas, and grilled food items.
• Set up workstation according to station diagram and daily product inventory to Chef’s standards.
• Complete all assigned prep work to Chef's standards.
• Maintain product presentation, quality, and cook time standards.
• Negotiate narrow crowded aisles with hot and cold food products.
• Clean and sanitize the work area before, during, and after shift.
• Practice sanitary and safe food handling at all times.
• Complete all assigned cleaning projects daily and weekly.
• Perform side work before, during, and after shift.
• Assist other team members with station coverage and management tasks as needed.
• Help maintain a safe working environment.
• Present a professional demeanor in attire, language, and attitude.

Requirements

Qualifications

• Ability to work in a fast-paced, changing environment.
• Basic understanding of sanitation and workplace safety regulations.
• Basic knowledge of food handling, preparation, and cooking techniques.
• Ability to work efficiently and quickly.
• Teamwork skills.
• Ability to work under pressure.
• Maintain personal cleanliness.

Education and Experience

• High school or vocational coursework in kitchen basics preferred.

Physical Requirements

Frequently stand, walk, handle and feel with hands, reach with arms; occasionally bend, kneel, crouch, climb stairs, reach overhead; able to work early mornings, evenings, weekends, holidays; lift up to 15 pounds.

Additional Information

ADA compliance: Reasonable accommodations will be considered on a case-by-case basis.

Additional Details

• Seniority level: Entry level
• Employment type: Part-time
• Job function: Management and Manufacturing
• Industries: Restaurants