Executive Chef - The Bartolotta's Restaurants

Milwaukee, WI

Job Summary: 

Executive Chef will oversee kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons.  

Supervisory Responsibilities: 

  • Trains and/or oversees training of kitchen staff. 

  • Schedules kitchen staff, assigning roles based on experience and skills. 

  • Supervises work product from kitchen and back-of-house staff.   

  • Conducts performance evaluations that are timely and constructive.   

  • Handles discipline and termination of employees as needed and in accordance with restaurant policy.  

Duties/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. 

  • Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability. 

  • 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. 

  • Sets prices for food items on the menu. 

  • Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. 

  • Performs other related duties as assigned.  

Required Skills/Abilities:  

  • 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 Experience: 

  • 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:  

  • Prolonged periods standing and preparing and cooking food. 

  • 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.