Sous Chef

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 organization 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. We also give back to our community through Care‑a‑lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee. Job Type Full‑time Job Purpose The Sous Chef is responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management, facilities management, and the creation, implementation and management of the menu concept. Supervisory Responsibilities Assist the Executive Chef in managing the inventory process. Develop an annual budget in conjunction with the management team. Monitor inventory in accordance with policies and procedures. Purchase inventory according to needs, quality, specifications and budgets. Monitor menu content for effectiveness. Cost out food specials. Work closely with the Executive Chef and management staff regarding customer satisfaction with food selections. Continue menu engineering. Ensure quality in menu and food preparation. Primary Duties and Responsibilities Oversee operations of the kitchen and back‑of‑house, ensuring food is prepared safely, efficiently and according to specifications or request. Ensure kitchen runs in accordance with all applicable health, safety and hygiene codes and standards. Create and modify the restaurant’s menu based on food trends, costs, patron requests and seasonal availability. Oversee stocking, ordering and purchasing of ingredients, ensuring necessary ingredients are available, fresh and waste minimized. Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as needed. Maintain kitchen budget and set prices for menu items. Collaborate with specialty chefs on menu items—e.g., work with pastry chefs to design an innovative, appealing and complementary dessert menu. Requirements Qualifications Highly organized and self‑directed. Ability to build relationships at all levels of the organization. Exceptional interpersonal, oral, presentation and written communication skills. Ability to work in a fast‑paced, changing environment. Strong analytical, innovative and critical thinking, strategy and collaboration skills. Ability to produce an excellent culinary and restaurant experience for patrons. Extremely creative. Excellent verbal and written communication skills. Excellent time management, scheduling, managerial and organizational skills. Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure. Education and/or Experience Requirements Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship or other training necessary to become a highly skilled professional cook. At least two years of culinary managerial experience required. Business experience preferred. Physical Requirements Regularly required to sit, talk, use repetitive motion, type, and hear. Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms. Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead. Must be able to lift up to 25 pounds at times. Must work in a kitchen environment that may involve exposure to extreme heat or cold. ADA Disclaimer In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case‑by‑case basis. #J-18808-Ljbffr