Executive Chef - The Commodore - A Bartolotta Restaurant
Job Type

Developed within an historic Nagawicka Lake waterfront property that first opened in 1905 as the Pleasant View Hotel and Resort, The Commodore – A Bartolotta Restaurant is setting the stage to be the premier dining, catering, and events destination in Wisconsin’s Lake Country. The property will encompass a fine dining restaurant, designated catering and events space, and multiple outdoor experiences, all with majestic lake views.

Job Summary:

The Commodore – A Bartolotta Restaurants’ Executive Chef will oversee culinary operations for the property. Learning from award-winning chef, owner, and co-founder Paul Bartolotta, this individual will be charged to deliver an innovative dining experience for our guests. 

Supervisory Responsibilities:

· Trains and/or oversees training of kitchen team members.

· Schedules kitchen team members, assigning roles based on experience and skills.

· Supervises work product from kitchen and back-of-house team members. 

· Conducts performance evaluations that are timely and constructive. 

· Handles discipline and termination of team members as needed and in accordance with restaurant policy. 


· Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.

· Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.

· Creates and modifies the restaurant’s menu based on food trends, food costs, patron requests, and seasonal availability.

· Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.

· Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.

· Maintains kitchen budget.

· Sets prices for food items on the menu.

· Collaborates with specialty chefs on menu items—for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu.

· Performs other related duties as assigned. 


Required Skills/Abilities: 

  • Ability to produce an excellent culinary and restaurant experience for patrons.
  • Extremely creative.
  • Excellent verbal and written communication skills. 
  • Excellent time management, scheduling, managerial, and organizational skills.
  • Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

  • Relevant experience or training, which may be demonstrated via degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
  • At least two years of culinary managerial experience required.
  • Business experience preferred. 

Physical Requirements:

  • Prolonged periods standing and preparing and cooking food.
  • Must be able to lift up to 25 pounds at times. 
  • Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.