EXECUTIVE SOUS CHEF at The Bartolotta Restaurants

Hartland, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

0.0

Posted On

16 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Staffing, Recruitment, Employee Development, Financial Management, Menu Concepts, Line Cook Training, Banquet Execution, Large-Scale Event Execution, High-Volume Catering, A La Carte Service, BOH/FOH Communication, Recipe Adherence, Budget Monitoring, Inventory Management, ServSafe Manager

Industry

Restaurants

Description

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 (ESC) is responsible for the effective daily operations of the kitchen, including staffing, recruitment, employee development, financial management, and facilities management. This role is also responsible for creating, implementing, and managing menu concepts, and training and overseeing line cooks to ensure their work meets our high standards. The ESC brings specialized expertise in banquet and large-scale event execution, overseeing high-volume catering operations alongside à la carte service. The ESC is a leadership position partnering closely with the Executive Chef (EC) and/or Chef de Cuisine (CDC) to ensure the kitchen operates smoothly while facilitating seamless communication between the front-of-house (FOH) and back-of-house (BOH) staff. Must be capable of fulfilling all areas of the EC and/or CDC responsibilities in their absence, including the management of banquet and event operations. SUPERVISORY RESPONSIBILITIES: Performs daily station checks with Cooks and Sous Chefs to ensure products meet standards and par levels; ensures prep and production levels align with recipes and business volume. Oversee training and development of Cooks, with a specific emphasis on banquet service techniques and large-party coordination. Leads and supervises the banquet kitchen team during large-scale events, ensuring seamless execution of plated dinners, buffets, and reception-style service. Directs and oversees the daily work of Cooks to ensure adherence to recipes, quality standards, and production timelines. Trains, coaches, and supports the development of kitchen staff. Assigns work, monitors performance, and provides ongoing feedback. Coordinates with event sales and catering teams to review BEOs (Banquet Event Orders) and ensure accurate execution of event specifications. Communicates operational priorities and ensures coordination between BOH and FOH teams during both regular service and special events. Reports’ performance concerns and provides input on hiring, discipline, and performance evaluations. PRIMARY DUTIES AND RESPONSIBILITIES: Oversees the operations of the kitchen and BOH, ensuring food is prepared safely, efficiently, and according to specifications for both the restaurant and banquet facilities. Plans, organizes, and executes banquet functions ranging from to large-scale galas, weddings, and corporate events. Ensures the kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Partners with the EC and management team to align customer satisfaction with food selections and execution. Collaborates with the EC on menu and recipe development for both restaurant and banquet menus. Manages ongoing menu engineering and monitors menu content for effectiveness across all revenue centers, including banquet offerings. Develops recipe costing for menu items, food specials, and banquet event menus. Ensures quality and consistency in food preparation across both à la carte and banquet operations. In conjunction with the management team, monitors and executes an annual budget, including banquet P&L accountability. Executes the inventory process per direction of EC, with particular attention to banquet forecasting and event-specific par levels. Purchases inventory according to needs, quality, and budgets for both daily operations and upcoming events. Develops and maintains banquet prep schedules and production timelines to ensure timely service for events. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Conducts pre-event briefings with banquet service staff to ensure clear communication of menu details, timing, and special dietary requirements. Performs post-event review and analysis to continuously improve banquet execution and guest satisfaction. Oversees daily staff meals utilizing staff, budget, and byproduct efficiently. Fills other roles as needed depending on staffing and business levels, including stepping in as Banquet Chef for high-profile events. All Other Duties as Assigned Requirements QUALIFICATION REQUIREMENTS: Demonstrated ability to lead, supervise, and motivate kitchen staff in a fast-paced environment, with specific experience managing banquet teams. Strong coaching and training skills in both à la carte and banquet settings. Excellent organizational and time management skills, with the ability to manage multiple priorities simultaneously, including concurrent events and restaurant service. Advanced knowledge of culinary techniques and kitchen operations, including volume cooking and banquet presentation standards. Strong understanding of food quality standards and plating for both individual plates and mass production. Ability to maintain consistency while executing high-volume service, including simultaneous banquet events for 300+ guests. Ability to produce excellent culinary experiences for both restaurant patrons and event clients. Strong business acumen, including food cost management and vendor relations, with specific banquet catering financial management experience. Ability to build relationships across the organization, including sales, event planning, and catering teams. Extremely creative, with the ability to design innovative banquet menus that accommodate various themes, dietary restrictions, and price points. Proficiency in banquet event management software and BEO interpretation preferred. EDUCATION and/or EXPERIENCE REQUIREMENTS: Culinary degree or certificate from an accredited culinary school preferred; equivalent extensive professional experience will be considered. 5–7 years of progressive culinary experience, including 2–3 years in a Sous Chef role with a significant banquet or catering focus. Minimum 3 years of direct banquet or large-scale catering experience required, including oversight of events with 200+ guests. Prior experience managing large-scale events, banquets, or multi-outlet operations is required. Proven track record managing off-site catering operations and remote kitchen setups preferred. Experience with action stations, carving stations, and exhibition cooking for banquet events highly desirable. ServSafe Manager certification. Demonstrated success in high-volume, fine-dining, or upscale culinary environments, including experience supporting kitchen operations, menu execution, and maintaining quality standards. PHYSICAL REQUIREMENTS: Frequent use of hands and arms for chopping, stirring, lifting, and equipment operation. Frequent bending, reaching, stooping, and turning. 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 stand and walk for extended periods (8–10+ hours), with potential for longer durations during event setups and service. Ability to lift, carry, push, or pull items weighing up to 50 pounds (e.g., food supplies, chafing dishes, and banquet equipment). Ability to work in hot, cold, and fast-paced environments in multiple kitchen locations, including banquet prep areas and off-site venues. Ability to communicate clearly and effectively during high-pressure event execution. Capacity to work extended hours, weekends, and holidays with flexibility for early morning event setups and late evening receptions. 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.

Responsibilities

The Executive Sous Chef is responsible for the effective daily operations of the kitchen, including staffing, financial management, and creating/implementing menu concepts while overseeing line cooks. This role specializes in banquet and large-scale event execution, partnering with the Executive Chef to ensure smooth kitchen operations and seamless communication.