PASTRY CHEF at The Bartolotta Restaurants

Milwaukee, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Oct, 26

Salary

0.0

Posted On

09 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Menu Development, Personnel Management, Sanitation Regulations, Recipe Management, Staff Training, Inventory Ordering, Kitchen Operations, Teamwork, Time Management

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. This position is responsible for the effective daily production at location working. This includes employee development and facilities management. Works with Executive Chef to create, implement and management the pastry menu. JOB DUTIES & RESPONSIBILITIES: Help Exec Chef create new menus ones for effectiveness and that meet quality standards Work closely with Executive Chef and Corporate Executive Chef Comply with nutrition and sanitation regulations and safety standards Maintain current and accurate recipes. Conduct daily pastry line checks at location working that day Work with Chefs to Manage personnel in an effective manner that meets quality service Help Chefs Educate the FOH and BOH staff about new recipes and menu items Report Daily Ordering needs to Chefs. Help with other duties throughout the Kitchen Preform Reviews and coaching to pastry cooks Requirements Required Skills/Abilities Understanding of or ability to learn basic sanitation and regulations for workplace safety. Ability to work efficiently and quickly. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness. Must be able to work early mornings, evenings, weekends, and holidays. EDUCATION/TRAINING REQUIREMENTS: Certified in food service sanitation as mandated by the state of Wisconsin

Responsibilities

Responsible for the daily production of pastry items and the management of pastry staff and facilities. Collaborates with the Executive Chef to create, implement, and manage the pastry menu while ensuring quality standards.