Executive Chef

Description Lead the Heart of Our Food Hall! Operated by The Bartolotta Restaurants, Downtown Kitchen is the go‑to gathering place for breakfast, lunch, meetings, and more in the U.S. Bank Center in downtown Milwaukee. Downtown Kitchen brings together welcoming hospitality, fresh food, and reliable service for guests throughout the workday. Bring your culinary vision to life as the Executive Chef of Downtown Kitchen, leading a cohesive culinary operation. You'll inspire and develop a talented team while driving exceptional food quality, operational excellence, and unforgettable guest experiences. If you're a collaborative leader who thrives in a fast‑paced environment and is passionate about creating great food and great teams, we invite you to join us. What Makes This Opportunity STAND Out Monday through Friday schedule with no weekends. No holidays! Daytime hours, approximately 6:00 a.m.–2:00 p.m. Opportunity to lead a high‑volume breakfast and lunch operation in downtown Milwaukee. Part of The Bartolotta Restaurants, one of the region’s premier hospitality organizations.

JOB PURPOSE:

The Executive Chef provides strategic and operational leadership for all culinary operations within the Food Hall, overseeing one cohesive culinary concept delivered through multiple food stations. This role is responsible for ensuring consistent execution of food quality, recipes, presentation, production standards, and guest experience across every station while fostering collaboration and accountability within the culinary team. The Executive Chef directs menu execution, inventory management, purchasing, labor planning, food safety, sanitation, and cost controls to drive operational excellence and financial performance. This position continuously evaluates menu offerings, seasonal ingredients, guest preferences, and operational efficiencies to enhance the Food Hall experience while upholding the organization's culinary standards and brand.

SUPERVISORY RESPONSIBILITIES:

Leads, coaches, and develops Sous Chefs, culinary leaders, and hourly kitchen team members across all Food Hall stations. Recruits, interviews, hires, trains, and retains high‑performing culinary talent. Develops staffing plans and schedules to meet business demands while maximizing productivity and controlling labor costs. Fosters a culture of accountability, teamwork, continuous learning, and operational excellence. Provides ongoing coaching, recognition, and constructive feedback to support employee growth and performance. Conducts timely performance evaluations and creates development plans for culinary leaders. Addresses employee relations matters, including coaching, corrective action, and termination, in partnership with Human Resources and in accordance with company policies.

PRIMARY DUTIES AND RESPONSIBILITIES:

Provides strategic and day‑to‑day leadership for all culinary operations within the Food Hall, ensuring consistency, quality, and efficiency across multiple food stations. Ensures all menu items are prepared and presented according to established recipes, quality standards, and brand expectations. Leads menu planning and development, incorporating seasonal ingredients, guest preferences, food trends, and financial objectives. Maintains accountability for food quality, presentation, portion control, production flow, and speed of service. Oversees purchasing, inventory management, receiving, and product rotation to ensure product quality while minimizing waste and controlling food costs. Develops and manages culinary labor schedules, productivity, and staffing levels to support operational needs. Monitors and manages food cost, labor cost, and other controllable expenses to achieve financial goals. Ensures compliance with all federal, state, and local health, food safety, sanitation, and workplace safety regulations. Maintains kitchen equipment and facilities, coordinating preventative maintenance and repairs as needed. Collaborates with restaurant leadership to support special events, promotions, catering opportunities, and new menu initiatives. Partners with front‑of‑house leadership to ensure a seamless guest experience and efficient service execution. Analyzes operational performance and implements process improvements that enhance efficiency, consistency, and guest satisfaction. Maintains a clean, organized, and professional kitchen environment while promoting a culture of food safety and operational excellence. All Other Duties as Assigned

QUALIFICATION REQUIREMENTS:

Demonstrated ability to lead, coach, and develop high‑performing culinary teams in a fast‑paced, multi‑station environment. Strong leadership skills with the ability to inspire accountability, collaboration, and continuous improvement. Excellent organizational, planning, time management, and prioritization skills with the ability to effectively manage multiple priorities. Strong financial acumen, including experience managing food cost, labor cost, inventory, purchasing, and kitchen budgets. Exceptional communication and interpersonal skills with the ability to build positive working relationships across all levels of the organization. Proven ability to analyze operational challenges, make sound decisions, and implement effective solutions. Passion for culinary excellence, innovation, and delivering exceptional guest experiences. Ability to adapt quickly to changing business needs while maintaining high standards of quality and execution. Demonstrated commitment to food safety, sanitation, and workplace safety. Proficient in Microsoft Office and restaurant management systems; experience with inventory and purchasing software preferred. EDUCATION and/or EXPERIENCE REQUIREMENTS: Culinary degree, certificate, apprenticeship, or equivalent combination of education and professional culinary experience. Five or more years of progressive culinary leadership experience. Experience leading high‑volume culinary operations. Demonstrated experience managing budgets, food cost, labor cost, purchasing, and inventory. ServSafe® Food Protection Manager Certification (or ability to obtain upon hire). Valid driver's license and reliable transportation.

PHYSICAL REQUIREMENTS:

Ability to stand and walk for extended periods, often up to 8–10 hours per shift. Frequent use of hands and arms for chopping, stirring, lifting, and equipment operation. Ability to lift, carry, push, or pull items weighing up to 50 pounds regularly (e.g., boxes, food supplies, equipment). Frequent bending, reaching, stooping, and turning. Ability to work in hot, cold, and fast‑paced environments, including near open flames, ovens, and refrigeration units. Ability to safely handle sharp knives, hot pans, and commercial kitchen equipment. Clear vision at close range for food preparation and presentation; ability to distinguish colors and product quality. Ability to communicate clearly and effectively in a busy kitchen environment. 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 THE BARTOLOTTA RESTAURANTS