Executive Sous Chef: Menu Innovator & Kitchen Leader

The Bartolotta Restaurants; Milwaukee (WI); On-site; USD 70,000 - 95,000; Full time

Job summary

The Bartolotta Restaurants is seeking an Executive Sous Chef to lead daily kitchen operations across our dining venues. You will manage staffing, training, menu concepts, and cost controls while partnering with the Chef de Cuisine and Executive Chef.

This leadership role requires a strong hospitality heart and HACCP compliance to ensure safety and quality across restaurant, catering, and club events. Candidates should have culinary managerial experience and proven ability to mentor staff in a

Qualifications

• At least two years of culinary managerial experience.
• Ability to develop and cost menus and recipes.
• Strong organizational and communication skills.
• Capable of training and developing kitchen staff.

Responsibilities

• Oversees the operations of the kitchen and Back of House, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Work closely with the Executive Chef and management team to align customer satisfaction with food selections and execution.
• Support all aspects of Back of House operations for restaurant, catering, and club as needed, per direction of Executive Chef and Chef de Cuisine.
• Contributes to menu and recipe development.
• On-going menu engineering and monitoring menu content for effectiveness.
• Develop recipe costing for menu items and costing out food specials.
• Ensure quality in menu and food preparation.
• Monitor inventory process and purchase inventory according to needs and budgets.
• Maintain and inspect kitchen equipment and utensils; recommend repairs or replacements as needed.
• Oversee daily staff meals utilizing staff, budget, and byproduct efficiently.
• Oversee compliance of kitchen equipment maintenance, storage, and care.

Skills

Organizational skills

Leadership

Communication

Time management

Menu development

Staff training

Costing

Education

Culinary managerial experience

Degree or certificate in culinary arts

Job description

The Bartolotta Restaurants is seeking an Executive Sous Chef to lead daily kitchen operations across our dining venues. You will manage staffing, training, menu concepts, and cost controls while partnering with the Chef de Cuisine and Executive Chef.

This leadership role requires a strong hospitality heart and HACCP compliance to ensure safety and quality across restaurant, catering, and club events. Candidates should have culinary managerial experience and proven ability to mentor staff in a