Executive Sous Chef: Kitchen Leadership & Menu Innovation

Bartolottacatering; Milwaukee (WI); On-site; USD 70,000 - 95,000; Full time

Job summary

The Bartolotta Restaurants is seeking an Executive Sous Chef to lead the kitchen’s daily operations, including staffing, recruitment, staff development, financial management, and facilities oversight. This role partners with the Chef de Cuisine and Executive Chef to ensure smooth kitchen operations and effective communication with front-of-house staff.

The candidate will train line cooks, develop menu concepts, cost recipes, and monitor inventory and budgets, while maintaining HACCP standards

Qualifications

• Two years of culinary managerial experience required.
• Relevant degree or certificate to become trained as a highly skilled professional cook.
• Ability to manage budgets and lead teams effectively.

Responsibilities

• Oversee the operations of the kitchen and Back of House, ensuring food is prepared safely, efficiently, and to specification.
• Ensure compliance with health, safety, and hygiene codes and standards.
• Collaborate with Executive Chef and management to align customer satisfaction with food selections and execution.
• Support all Back of House operations for restaurant, catering, and club as needed.
• Contribute to menu and recipe development and ongoing menu engineering.

Skills

Leadership

Menu development

Budgeting

Staff training

Safety compliance

Education

Culinary degree or certificate

Job description

The Bartolotta Restaurants is seeking an Executive Sous Chef to lead the kitchen’s daily operations, including staffing, recruitment, staff development, financial management, and facilities oversight. This role partners with the Chef de Cuisine and Executive Chef to ensure smooth kitchen operations and effective communication with front-of-house staff.

The candidate will train line cooks, develop menu concepts, cost recipes, and monitor inventory and budgets, while maintaining HACCP standards