Cook

The Bartolotta Restaurants•Greendale, WI

just now•Onsite

About The Position

Chop, fire, grill, sauté—if the kitchen is your playground, join the best mentors in Milwaukee and take your craft to the next level. Turn technique into magic and create dishes that guests can’t forget. 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.

Requirements

Ability to work in fast-paced, changing environment.
Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
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.
Frequently required to stand, walk, use hands and fingers to handle and feel, and reach with hands and arms.
Occasionally required to bend, kneel, crouch, climb stairs, and reach overhead.
Must be able to work early mornings, evenings, weekends, and holidays.
Must be able to lift up to 15 pounds at times.

Nice To Haves

High school or vocational school coursework in kitchen basics, such as food safety, preferred.

Responsibilities

Prepares menu items according to standard recipes, plate presentations and specifications in a timely manner.
Responsible for all sauces, pastas, and grilled food items.
Sets up workstation according to station diagram and daily product inventory to Chef’s standards.
Completes all assigned prep work to Chefs standards.
Maintains product presentation, product quality and cook time standards.
Negotiates narrow crowded aisles with hot and cold food products.
Cleans and sanitizes the work area before, during and after shift.
Practices sanitary and safe food handling always.
Completes assigned daily and weekly cleaning projects.
Performs side work before, during and after shift as has ended.
Assist other team members with unit stations and management as needed.
Assist in maintaining a safe working environment.
Present professional demeanor in attire, language, and attitude.
All Other Duties as Assigned