SOUS CHEF

The Bartolotta Restaurants•Milwaukee, WI

About The Position

The Sous Chef is a member of the culinary management team responsible for supervising kitchen staff and overseeing assigned back-of-house operations during designated shifts. Working under the direction of the Executive Chef, Chef de Cuisine, and/or Executive Sous Chef, the role exercises independent judgment in staff supervision, training and development, food production, inventory management, and operational planning. The Sous Chef maintains culinary standards, manages labor and food cost controls, and supports successful kitchen operations. Management and supervisory duties must account for at least 50% of the role’s primary responsibilities and time to meet exempt classification requirements. The position also supports menu execution and preparation, collaborates with senior culinary leadership on menus and recipes, and helps maintain quality, consistency, food safety, sanitation, and a positive guest experience. The role may serve as acting kitchen manager during assigned shifts or in the absence of senior culinary leadership. The company describes itself as a family-run restaurant and catering organization with 18 restaurants and catering facilities in the Greater Milwaukee region.

Requirements

Strong leadership and supervisory skills.
Ability to independently manage staff and operations and exercise sound operational judgment.
Strong understanding of food safety, sanitation, and regulatory compliance.
Business and operational acumen, including knowledge of food costs, inventory management, labor management, and efficient workflow practices.
Ability to produce an excellent culinary and restaurant experience for patrons.
Creativity in menu development and culinary presentation.
Strong time-management, scheduling, and organizational skills.
Ability to build relationships at all levels of the organization.
Exceptional interpersonal, oral, presentation, and written communication skills.
Ability to work in a fast-paced, changing environment.
Strong innovative and critical thinking and collaboration skills.
Three to five years of progressive culinary experience, including at least one to two years in a supervisory or lead role.
ServSafe Food Handler or Manager certification, or ability to obtain certification upon hire.
Proven experience overseeing preparation, service execution, and daily kitchen operations.
Prior experience maintaining food quality, consistency, and presentation standards.
Ability to stand and walk for extended periods, often up to 8–10 hours per shift.
Frequent use of hands and arms for chopping, stirring, lifting, and operating equipment.
Ability to regularly lift, carry, push, or pull items weighing up to 50 pounds.
Frequent bending, reaching, stooping, and turning.
Ability to work in hot, cold, and fast-paced environments, including near open flames, ovens, and refrigeration units.
Ability to safely handle sharp knives, hot pans, and commercial kitchen equipment.
Clear close-range vision for food preparation and presentation, including ability to distinguish colors and assess product quality.
Ability to communicate clearly and effectively in a busy kitchen environment.
Capacity to work extended hours, weekends, and holidays as business demands.

Nice To Haves

Culinary degree or certificate from an accredited culinary school; equivalent hands-on experience will be considered.
Experience in high-volume, scratch, or fine-dining kitchens.

Responsibilities

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 kitchen personnel, providing guidance and support to maintain operational efficiency.
Participate in hiring, scheduling, training, staff development, and performance feedback; provide senior culinary leadership with input regarding promotions, discipline, and terminations.
Monitor labor utilization and staffing during shifts and make operational decisions to support coverage and efficiency in partnership with senior leadership.
Enforce company policies, safety procedures, and sanitation regulations, taking corrective action as needed.
Serve as acting kitchen manager during assigned shifts or when senior culinary leadership is absent.
Oversee receiving, storage, inventory rotation using FIFO, and waste-reduction efforts.
Coach and mentor staff to improve skills, consistency, and adherence to culinary standards.
Assist with menu execution, food preparation, cooking, and plating, particularly during peak service.
Collaborate with senior culinary leadership on menu planning, specials, and recipe standardization.
Support food cost management by monitoring inventory, waste, and purchasing practices and providing feedback to senior leadership.
Ensure dishes meet established recipe, portioning, presentation, and quality standards; taste and monitor dishes during service.
Support prep work, mise en place, and station setup.
Address production and operational challenges to maintain guest satisfaction and consult senior culinary leadership about guest feedback.
Collaborate with senior culinary leadership and specialty chefs, such as pastry chefs, to execute menu items and specials.
Partner with front-of-house teams to support smooth service and a positive guest experience.
Ensure kitchen equipment is maintained, cleaned, and functioning; report repair or replacement needs to management.
Maintain a clean, organized, and safe back-of-house environment and enforce sanitation and hygiene standards in compliance with regulations.
Assist in scheduling and training kitchen staff.
Perform other duties as assigned.

Benefits

Medical, prescription, dental, and vision insurance for full-time employees.
Company-paid life insurance for full-time employees.
Supplemental life insurance for full-time employees.
Company-paid short- and long-term disability insurance for full-time employees.
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.
Hands-on training and development opportunities with culinary mentors to support career growth.