Pastry Production Lead — Menu & Team Coach

The Bartolotta Restaurants; Milwaukee (WI); On-site; USD 48,000 - 64,000; Full time

Job summary

The Bartolotta Restaurants in Milwaukee, WI is seeking a Pastry Lead to oversee daily pastry production at our location, ensuring high quality and consistency. You will collaborate with the Executive Chef to develop desserts and manage the pastry team on shift.

Responsibilities include maintaining recipes, conducting line checks, ensuring sanitation, and coaching pastry cooks. Availability for early mornings, weekends, and holidays is required.

Qualifications

• Must hold Wisconsin sanitation certification as required by state regulations.
• Ability to learn and apply basic sanitation rules and safety standards.
• Demonstrated ability to work efficiently and accurately in a fast-paced kitchen.
• Strong teamwork skills and clear communication with chefs and staff.

Responsibilities

• Collaborate with Executive Chef to create, update, and implement pastry menus.
• Lead daily pastry production at the location, ensuring quality and consistency.
• Maintain current recipes and monitor portion control and waste.
• Conduct daily pastry line checks and supervise pastry cooks.
• Coach and develop pastry staff; ensure proper safety and sanitation.
• Communicate daily pastry needs and assist with ordering and prep.
• Assist with other kitchen duties as needed and support overall service.
• Educate FOH/BOH on new desserts and menu items.
• Maintain cleanliness and organization of the pastry station.

Skills

Sanitation knowledge

Team collaboration

Work under pressure

Efficiency

Personal cleanliness

Flexible schedule

Education

Certified in food service sanitation (WI)

Job description

The Bartolotta Restaurants in Milwaukee, WI is seeking a Pastry Lead to oversee daily pastry production at our location, ensuring high quality and consistency. You will collaborate with the Executive Chef to develop desserts and manage the pastry team on shift.

Responsibilities include maintaining recipes, conducting line checks, ensuring sanitation, and coaching pastry cooks. Availability for early mornings, weekends, and holidays is required.