Executive Chef

Lead the Culinary Vision at One of Lake Country's Newest Premier Destinations!

We're looking for a talented and strategic Executive Chef to lead the culinary operations at our stunning lakeside location on beautiful Nagawicka Lake in Hartland, WI. Open just over a year, our multi-concept venue, The Commodore, has quickly become a cornerstone of the community. We offer an elevated fine dining experience, high-end banquet catering, and an exclusive private club setting. This is an exceptional opportunity for a visionary chef with strong leadership and operational expertise to shape and grow a dynamic culinary program in a high-volume, seasonal environment.

About The Bartolotta Restaurants

For over three decades, The Bartolotta Restaurants has grown to become the premier culinary brand in southeastern Wisconsin, known for sharing the "Bartolotta Table" with the world. As our company continues to expand, our mission of creating authentic relationships and lasting memories for guests around The Bartolotta Table will always remain our core focus.

About the Role

As Executive Chef, you'll be responsible for the creative direction, execution, and consistency of all food offerings across the property. You will lead a large, diverse kitchen team of 30+ BOH employees through seasonal fluctuations and high-volume service. This role demands a hands-on leader who can balance culinary artistry with operational efficiency, all while ensuring exceptional quality and guest satisfaction.

Key Responsibilities

• Oversee daily kitchen operations across our fine dining, banquet catering, and private club outlets.
• Lead, train, and develop a high-performing culinary team, fostering consistency and excellence.
• Collaborate on seasonal menus that align with our restaurant's concept and guest profile.
• Ensure strict compliance with all health, safety, and sanitation standards.
• Partner closely with Front-of-House leadership and the events team to guarantee seamless service execution, especially during peak seasons and large-scale functions.
• Maintain rigorous food and labor cost controls while driving overall culinary efficiency.
• Build strong vendor relationships to ensure high-quality sourcing and cost-effectiveness.

• Minimum 7 years of progressive culinary leadership , including executive chef experience in multi-concept or high-volume operations.
• Strong background in fine dining, large-scale catering/banquets, and private club or resort environments.
• Proven ability to lead large teams (30+ BOH employees) in a fast-paced environment with seasonal peaks.
• Excellent communication, organizational, and mentorship skills.
• Culinary degree or equivalent training preferred.
• ServSafe certification (or equivalent) required.