SOUS CHEF

Description

What are we looking for?

Lead, create, inspire—if the kitchen is your stage, step in as a Sous Chef and work alongside top culinary mentors in Milwaukee. From refining dishes to guiding the team, you’ll turn technique and creativity into unforgettable meals that keep guests coming back for more!

What makes us great?

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. 

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 18 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. 

What do we have to offer?

We offer a comprehensive benefits package designed to support our team members both personally and professionally, including:

• Medical, Prescription, Dental, and Vision Insurance (Full Time Only)
• Company-Paid Life Insurance (Full Time Only)
• Supplemental Life Insurance (Full Time Only)
• Company-Paid Short- and Long-Term Disability (Full Time Only)
• Supplemental Accident and Critical Illness Insurance 
• Supplemental Hospital Insurance
• Employee Assistance Program (EAP)
• LegalShield and IDShield Protection
• Pet Insurance
• 401(k) Savings Plan
• Flexible Spending Account (FSA)
• Health Savings Account (HSA)
• Complimentary Workday Family Meal
• Dining Discounts at Bartolotta Fine Dining Locations
• Discounted Discovery World Passes
• Discounted Fiserv Forum Tickets – Look at putting in the 

In addition to these benefits, you will have the opportunity to work alongside world-class mentors who provide hands-on training and development opportunities to support your career growth. If you have a passion for excellence and hospitality, we would love to welcome you to our team.

JOB PURPOSE:

The Sous Chef serves as a member of the culinary management team and is responsible for supervising kitchen staff and overseeing assigned back-of-house operations during designated shifts, while operating under the direction of the Executive Chef, Chef de Cuisine, and/or Executive Sous Chef. This role exercises independent judgment in the supervision, training, and development of kitchen staff, food production, inventory management, and operational planning. The Sous Chef is accountable for maintaining culinary standards, managing labor and food cost controls, and supporting the overall success of kitchen operations.

PRIMARY DUTIES AND RESPONSIBILITIES:

Management and Supervisory 

• Supervise and direct kitchen staff during assigned shifts, ensuring productivity, quality, and compliance with recipes, portioning, plating, and food safety standards.
• Assign and prioritize work for line cooks, prep cooks, and other kitchen personnel, providing guidance and support to maintain operational efficiency.
• Participate in hiring, scheduling, training, developing, and providing performance feedback for kitchen staff, and provide input to senior culinary leadership regarding promotions, discipline, and terminations.
• Monitor labor utilization and staffing levels during shifts, making operational decisions to ensure coverage and efficiency in partnership with senior leadership.
• Enforce company policies, safety procedures, and sanitation regulations, taking corrective action as needed to maintain compliance.
• Serve as the acting kitchen manager during assigned shifts or in the absence of senior culinary leadership.
• Oversee inventory management processes, including product receiving, storage, rotation (FIFO), and waste reduction efforts.
• Provide coaching and mentorship to staff to enhance skill development, operational consistency, and adherence to culinary standards.
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