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 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.

To meet exempt classification requirements, management and supervisory duties must constitute at least 50% of the Sous Chef’s primary job responsibilities and time.

PRIMARY DUTIES AND RESPONSIBILITIES:

Management and Supervisory (Minimum 50% of Time)

• 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.

Operational and Administrative Support

• Assist with menu execution, including food preparation, cooking, and plating support, particularly during peak service periods.
• 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.
• Help ensure all dishes meet established recipes, portioning, presentation, and quality standards.
• Support prep work, mise en place, and station setup to ensure smooth kitchen operations.
• Taste and monitor dishes during service to maintain flavor profiles and presentation consistency.
• Assist in addressing and correcting operational or production challenges to maintain guest satisfaction.
• Collaborate with senior culinary leadership and specialty chefs (e.g., pastry) to execute menu items and specials.
• Partner with front-of-house to ensure smooth service flow and positive guest experience.
• Address operational challenges and guest feedback in consultation with senior culinary leadership.
• Ensure kitchen equipment is maintained, cleaned, and functioning properly, reporting repair or replacement needs to management.
• Contribute to maintaining a clean, organized, and safe back-of-house environment.
• Monitor and enforce appropriate sanitation and hygiene standards in compliance with regulatory requirements.
• Assist in scheduling and training kitchen staff.

All Other Duties as Assigned 

Requirements

QUALIFICATION REQUIREMENTS:

• Strong leadership and supervisory skills.
• Ability to independently manage staff and operations while exercising sound judgment in operational decision-making.
• Strong understanding of food safety, sanitation, and regulatory compliance.
• Good 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. 
• Demonstrates creativity in menu development and culinary presentation. 
• Excellent time management, scheduling, and organizational skills. 
• Able to build relationships at all levels of the organization.
• Exceptional interpersonal, oral, presentation and written communication skills.
• Ability to work in fast-paced, changing environment.
• Demonstrated strong performance in innovative and critical thinking, and collaboration. 

EDUCATION and/or EXPERIENCE REQUIREMENTS:

• Culinary degree or certificate from an accredited culinary school preferred; equivalent hands-on experience will be considered.
• 3–5 years of progressive culinary experience with at least 1–2 years in a supervisory/lead role.
• ServSafe Food Handler or Manager certification (or ability to obtain upon hire).
• Experience in high-volume, scratch, or fine-dining kitchens strongly preferred.
• Proven experience overseeing prep, service execution, and daily kitchen operations.
• Prior experience maintaining food quality, consistency, and presentation standards.

PHYSICAL REQUIREMENTS:

• 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 equipment operation.
• Ability to lift, carry, push, or pull items weighing up to 50 pounds regularly (e.g., boxes, food supplies, equipment).
• 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 vision at close range for food preparation and presentation; ability to distinguish colors and product quality.
• Ability to communicate clearly and effectively in a busy kitchen environment.
• Capacity to work extended hours, weekends, and holidays as business demands.

ADA Disclaimer: In developing this job description care was taken to include all competencies needed to successfully perform in this position. However, for Americans with Disabilities Act (ADA) purposes, the essential functions of the job may or may not have been described for purposes of ADA reasonable accommodation. All reasonable accommodation requests will be reviewed and evaluated on a case-by-case basis.