executive sous chef - Hartland, United States - The Bartolotta Restaurants

Description

Job Type

Full-time

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 Bartolotta Restaurants 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. As a forward-thinking and respected company, we also give back to our community through Care-a-lotta, a charitable program that supports numerous nonprofit organizations throughout Milwaukee.

At The Bartolotta Restaurants, we are committed to excellence in every aspect of our business, from the products we source to the food and service we deliver every day in our restaurants and catering venues. Our greatest asset in our company is our team members because, without them, we wouldn't be in business.

We look for people who have what we call a "hospitality heart," characterized by a commitment to providing excellence, a passion for taking care of our guests, and a "can-do" attitude. We're a family-run business, and we consider our team members part of The Bartolotta Restaurants family.

JOB PURPOSE:

The Executive Sous Chef is responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management and facilities management. Responsible for creating, implementation and management of the menu concept.

SUPERVISORY RESPONSIBILITES:

•Execution of the inventory process per direction of Exec chef/CDC

•In conjunction with the management team, monitor and execute an annual budget.

•Monitor inventory process in compliance with respective 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 regarding food selections and execution.

•On-going menu engineering.

•Ensure quality in menu and food preparation.

PRIMARY DUTIES AND 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.

•Contributes to menu and recipe development.

•Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

•Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.

•Maintains kitchen budget.

•Develop recipe costing for menu items.

•Ensure compliances regarding HACCP Standards and Variances per Exec Chef's direction of standards and protocols.

•Oversee daily staff meals utilizing staff, budget, and byproduct efficiently.

•Oversee compliance of kitchen equipment maintenance, storage, and care

•Preform daily station checks with Cooks and Sous Chef to ensure product is to standard and par levels are appropriate; ensure prep and production levels are in line with recipes and business levels

•Support all aspects of BOH Operations for Restaurant, Catering, and Club as needed per direction of Exec Chef & CDC

•Fills other roles as needed depending on staffing and business levels.

All Other Duties as Assigned

Requirements

QUALIFICATION REQUIREMENTS:

• Highly organized and self-directed.
• Able to build relationships at all levels of the organization.
• Track record of training and developing team members of all levels and skill sets
• Exceptional interpersonal, oral, presentation and written communication skills.
• Excellent project management skills.
• Ability to work in fast-paced, changing environment.
• Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
• 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.

EDUCATION and/or EXPERIENCE REQUIREMENTS:

• Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
• At least two years of culinary managerial experience required.
• Business experience preferred.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is:

• 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 be able to 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.

Salary Description

Based on experience starting at $55,000