Careers at The Bartolotta Restaurants

Become part of our team - a part of our family

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 the opening of its flagship restaurant, Ristorante Bartolotta dal 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, including fine dining, upscale casual, upscale food hall, pizzeria, and quick-casual concepts.

Learn more about Why you should join the Barotlotta REstaurants

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 facilities. 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." The hospitality heart is 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 our family. The Bartolotta Restaurants offers a variety of competitive benefits including:

  Eligibility is based on the length of service and hours worked.

  • Back of House

    Back of House

    Supplying the guest with Award-winning Bartolotta cuisine

Open Back-of-House Positions

The back of the house (BOH), encompasses all the behind-the-scenes areas that guests typically do not see. The BOH serves as the central command center in our restaurants because it’s where the food is prepared, cooked, and plated before making its way to the guest’s table. Back-of-house staff are recognized for the pride they share in presenting high-quality food in an appealing manner to our guests and for maintaining a healthy, clean work environment.


Executive Chef

The executive chef is the most senior member of the kitchen staff. They supervise the kitchen staff, create menus and specials, order food, determine cost, and take care of administrative tasks.

No current Openings

Sous Chef

The sous chef is second in command, reporting directly to the head chef. They are responsible for the effective daily operations of the kitchen. This includes staffing, recruitment, employee development, financial management, and facilities management. Responsible for creating, implementing, and managing the menu concept.

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Pastry Chef

The pastry chef is responsible for the effective daily operations of the pastry department. This includes staffing, recruitment, employee development, financial management, and facilities management. The individual also creates, implements, and manages the pastry menu.

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The food order expeditor serves a critical functional role in coordinating and consolidating all outgoing food items from the kitchen assuring high standards of plate presentation and food quality, timeliness, accuracy, and consistency in food production. The individual best suited for this role is one who can manage and organize food orders, translate and communicate orders in a timely manner, and maintain composure in a highly active environment.

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Line Cook

Line cooks work at different stations along the kitchen line and prepare menu items as directed by senior culinary staff.

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Grill Cook

Grill cooks work the grill station along the kitchen line and prepare menu items as directed by senior culinary staff.

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PRep Cook

The prep cook prepares meal ingredients, simple dishes, condiments, and other items as directed by senior culinary staff. This is a great entry-level position for someone interested in learning culinary skills and advancing in the industry.

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Our dishwashers provide an important function on our team in maintaining the kitchen work area, equipment, plate ware, and utensils, and ensure a safe, sanitary, and orderly work environment.  

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Catering Venue Dishwasher

Our catering venue dishwashers provide an important function on our catering teams in maintaining the kitchen work area, equipment, plate ware, and utensils, and ensure a safe, sanitary, and orderly work environment. Evening and weekend availability is required. Choice of venue is supported based upon need.

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  • Front of House Positions

    Front of House Positions

    The first impression of The Bartolotta Experience

Open Front-of-House Positions

The front of the house (FOH), refers to all functions and staffing positions to which a guest may be exposed during their visit at our restaurants including the lobby, dining area, hosts, wait staff, and managers. Team members who work in the front of the house should have excellent hygiene, be confident, and display a professional, welcoming demeanor at all times.


General Manager

The general manager, or GM, oversees the entire restaurant staff, including the front and back of house, but they spend a lot of time in the dining room. The restaurant owner relies on the GM to be their eyes and ears and ensure that operations are running smoothly.

Harbor House General Manager  Apply Now

Bartolotta's Lake Park Bistro General Manager  Apply Now

Restaurant Manager

The restaurant manager reports to the GM and oversees all employees who work in the front of house. They are responsible for interviewing and hiring new staff members, making schedules, and handling customer complaints. At the end of the shift, they count the drawer and record the day’s earnings.

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Operations Manager

The operations manager is a position exclusively at catering venues. The efforts and responsibilities associated with this position are critical in guiding the logistical operations of catered events, increasing market awareness, and demonstrating the business value to catering clients.

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The bartender is responsible for making all drink orders taken from servers or directly from guests. They pour beer and wine, create mixed drinks, and serve other beverages like soft drinks. Their additional duties may include serving food to their guests at the bar and prepping bar garnishes like lemon slices before the shift.

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Catering Venue Bartender

The bartender is responsible for preparing and serving alcoholic and nonalcoholic beverages to patrons, oversee the stock of liquor and bar supplies, and manage beverage services during catered and special events. A majority of the catering and special events occur evenings and weekends. Scheduling can be flexible.

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A server provides table service to restaurant patrons by taking orders for food and beverages, delivering orders to the table, and ensuring that patrons have a pleasant dining experience.

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Banquet Server

A banquet server provides a superb dining experience for all guests, with prompt, efficient, and caring service. Servers are able to anticipate the needs of the guest from the time they are seated until their departure and offer flawless service. Evening and weekend availability is required. Choice of venue is supported based upon event needs.

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Server Assistant

The server assistant sets tables with clean linens and silverware and removes soiled dishes, glassware, and silverware from the tables.

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The host is stationed near the entryway and greets customers as they enter and leave. They also take reservations, answer phones, show customers to their seats, and provide menus to guests.

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Food Runner

A food runner is responsible for delivering the food from the kitchen to a customer in a restaurant. They are responsible for ensuring that each customer receives the correct order. 

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A position exclusively at food halls, the barista will prepare and serve beverages to patrons, oversee the stock of supplies, and manage beverage services during hours of operation. 

No Current Openings


A position exclusively at food halls, the cashier has a friendly, outgoing personality with a willingness to serve our customers. They take pride in every aspect of their work and perform with energy, enthusiasm, and a smile.  

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  • Leadership and Support Office

    Leadership and Support Office

    Providing Bartolotta-level service to our internal teams

Open Support Office Positions

The support office provides functional support to each location, management team, and employee in the organization, empowering them to execute on our core mission. The support office includes finance, marketing, human resources, information technology, maintenance, administrative, and leadership teams.


Maintenance Technician

The maintenance technician provides technical service for all on-site installation, asset maintenance, and, repair needs within The Bartolotta Restaurants. 

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The Bartolotta Restaurants Venues and Locations

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Discovery World
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Downtown Kitchen
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The Grain Exchange
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Harbor House
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The Italian Community Center
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Joey Gerard's
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Lake Park Bistro
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Mr. B's - Brookfield
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Mr. B's - Mequon
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Pizzeria Piccola
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Ristorante Bartolotta
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The Rumpus Room
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Kohl's Corporate Campus
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