Lead Pastry Chef & Menu Innovator

Bartolottacatering; Milwaukee (WI); On-site; USD 40,000 - 55,000; Full time

Job summary

Bartolotta Catering in Milwaukee is seeking a pastry production supervisor to lead daily production, develop staff, and partner with the Executive Chef to shape the pastry menu.

You will manage the pastry line, ensure sanitation, coach cooks, and coordinate with kitchen leadership to maintain quality and timely service. The role demands flexibility for early mornings, evenings, weekends, and holidays within a fast-paced pastry program.

Qualifications

• Understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.
• Must be able to work early mornings, evenings, weekends, and holidays.

Responsibilities

• Collaborate with the Executive Chef to create new pastry menu items that meet quality standards.
• Work closely with the Executive Chef and Corporate Executive Chef.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain current and accurate pastry recipes.
• Conduct daily pastry line checks at the location when scheduled.
• Manage personnel effectively to meet quality service.
• Educate FOH and BOH staff about new recipes and menu items.
• Report daily ordering needs to Chefs.
• Assist with other duties throughout the kitchen.
• Perform reviews and coaching of pastry cooks.

Skills

Sanitation knowledge

Efficiency

Teamwork

Under pressure

Personal cleanliness

Flexible hours

Education

Wisconsin food service sanitation certification

Job description

Bartolotta Catering in Milwaukee is seeking a pastry production supervisor to lead daily production, develop staff, and partner with the Executive Chef to shape the pastry menu.

You will manage the pastry line, ensure sanitation, coach cooks, and coordinate with kitchen leadership to maintain quality and timely service. The role demands flexibility for early mornings, evenings, weekends, and holidays within a fast-paced pastry program.