EXECUTIVE SOUS CHEF

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