About this role
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, it has grown into the premier culinary brand in the Greater Milwaukee region with 17 unique restaurants and catering facilities. The Pastry Chef role focuses on effective daily production, employee development, and facilities management while working with the Executive Chef on pastry menus.
Daily responsibilities include helping create new menus for effectiveness and quality standards, maintaining accurate recipes, and conducting pastry line checks. Collaborate closely with the Executive Chef and Corporate Executive Chef to ensure compliance with nutrition, sanitation, and safety regulations. Report ordering needs and assist with other kitchen duties as required.
Join a family-run business that values a 'hospitality heart'—commitment to excellence, passion for guests, and a can-do attitude. Team members are the greatest asset, considered part of the Bartolotta family. The company gives back through Care-a-lotta, supporting Milwaukee nonprofits.
Grow through employee development opportunities like performing reviews and coaching pastry cooks. Educate FOH and BOH staff on new recipes and menu items. Thrive in an environment committed to first-class service and cuisine across diverse venues.
Requirements
- Understanding of basic sanitation regulations and workplace safety
- Ability to work efficiently and quickly
- Ability to work well under pressure
- Ability to maintain personal cleanliness
- Availability to work early mornings, evenings, weekends, and holidays
- Proficiency in pastry production techniques and dessert plating
- Knowledge of baking ingredients and flavor pairings
- Experience managing pastry team output and quality
Responsibilities
- Collaborate with Executive Chef to create, implement, and manage pastry menus for effectiveness and quality standards
- Work closely with Executive Chef and Corporate Executive Chef
- Comply with nutrition, sanitation regulations, and safety standards
- Maintain current and accurate recipes
- Conduct daily pastry line checks at the working location
- Manage pastry personnel effectively to meet quality service standards
- Educate FOH and BOH staff about new recipes and menu items
- Perform reviews and coaching for pastry cooks
Benefits
- Join a family-run business where team members are considered family
- Contribute to community through Care-a-lotta charitable program
- Work in nationally recognized restaurants with first-class service
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