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Fifo Operator Jobs in Racine, WI (NOW HIRING)

THE BARTOLOTTA RESTAURANTS

SOUS CHEF

Milwaukee, WI · On-site

$49K - $66K/yr

... shifts, while operating under the direction of the Executive Chef, Chef de Cuisine, and/or ... Oversee inventory management processes, including product receiving, storage, rotation (FIFO), and ...

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI

$49K - $66K/yr

... shifts, while operating under the direction of the Executive Chef, Chef de Cuisine, and/or ... Oversee inventory management processes, including product receiving, storage, rotation (FIFO), and ...

The Bartolotta Restaurants

SOUS CHEF

Milwaukee, WI · On-site

$49K - $66K/yr

... shifts, while operating under the direction of the Executive Chef, Chef de Cuisine, and/or ... Oversee inventory management processes, including product receiving, storage, rotation (FIFO), and ...

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All JobsFifo Operator JobsFifo Operator Jobs in Racine, WI

Fifo Operator information

See Racine, WI salary details

$13

$26

$41

How much do fifo operator jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for fifo operator in Racine, WI is $26.02, according to ZipRecruiter salary data. Most workers in this role earn between $22.55 and $26.39 per hour, depending on experience, location, and employer.

What is a FIFO operator?

FIFO Operators are professionals responsible for managing inventory or materials using the 'First In, First Out' (FIFO) method. This means they ensure that the oldest stock or materials are used or shipped out before newer items. FIFO Operators typically work in warehouses, manufacturing plants, or logistics companies, and their role helps reduce waste and maintain product quality. They may use inventory management systems and follow strict safety and handling procedures. Proper FIFO management is critical for industries dealing with perishable goods or items with expiration dates.

What are the key skills and qualifications needed to thrive as a FIFO operator, and why are they important?

To thrive as a FIFO (First-In, First-Out) Operator, you need a solid understanding of inventory management, warehouse operations, and basic math skills, often supported by a high school diploma or equivalent. Familiarity with warehouse management systems (WMS), inventory tracking software, and material handling equipment is typically required. Attention to detail, reliability, and strong organizational skills help individuals excel in this role. These abilities ensure efficient inventory flow, minimize errors, and maintain smooth operations within supply chain environments.

What are some common challenges a FIFO operator faces when working on a fly-in fly-out roster?

FIFO Operators often experience challenges such as adjusting to long shifts, being away from home for extended periods, and adapting to changing work environments. The role typically involves working in remote locations with a structured roster, usually two weeks on and one week off. Maintaining communication with family, managing fatigue, and building strong team relationships are important for success. Many employers provide support services and recreational facilities onsite to help operators manage these challenges and maintain work-life balance.

What is the difference between Fifo Operator vs Warehouse Associate?

AspectFifo OperatorWarehouse Associate
CredentialsBasic forklift certification, inventory management knowledgeNone typically required, may have general warehouse training
Work EnvironmentCold storage, refrigerated warehouses, food or pharmaceutical industriesGeneral warehouse settings, distribution centers
Industry UsageCommon in industries requiring inventory rotation like food, pharmaceuticalsBroadly used across various retail, manufacturing, and logistics sectors

The Fifo Operator specializes in managing inventory rotation using FIFO methods, often in cold storage environments, requiring specific certifications. In contrast, a Warehouse Associate performs general warehouse tasks across various industries without specialized FIFO responsibilities. Both roles are essential in logistics but differ in focus and required skills.

What are popular job titles related to Fifo Operator jobs in Racine, WI?

For Fifo Operator jobs in Racine, WI, the most frequently searched job titles are:

What job categories do people searching Fifo Operator jobs in Racine, WI look for?

The top searched job categories for Fifo Operator jobs in Racine, WI are:

What cities near Racine, WI are hiring for Fifo Operator jobs?

Cities near Racine, WI with the most Fifo Operator job openings:

Fifo Operator jobs near you
Infographic showing various Fifo Operator job openings in Racine, WI as of August 2026, with employment types broken down into 45% Full Time, 52% Part Time, 1% Contract, and 2% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $54,123 per year, or $26 per hour.

SOUS CHEF

THE BARTOLOTTA RESTAURANTS

Milwaukee, WI • On-site

$49K - $66K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 24 days ago

Job description

Description:

What are we looking for?

Lead, create, inspire—if the kitchen is your stage, step in as a Sous Chef and work alongside top culinary mentors in Milwaukee. From refining dishes to guiding the team, you’ll turn technique and creativity into unforgettable meals that keep guests coming back for more!


What makes us great?

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.


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 18 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.


What do we have to offer?

We offer a comprehensive benefits package designed to support our team members both personally and professionally, including:

  • Medical, Prescription, Dental, and Vision Insurance (Full Time Only)
  • Company-Paid Life Insurance (Full Time Only)
  • Supplemental Life Insurance (Full Time Only)
  • Company-Paid Short- and Long-Term Disability (Full Time Only)
  • Supplemental Accident and Critical Illness Insurance
  • Supplemental Hospital Insurance
  • Employee Assistance Program (EAP)
  • LegalShield and IDShield Protection
  • Pet Insurance
  • 401(k) Savings Plan
  • Flexible Spending Account (FSA)
  • Health Savings Account (HSA)
  • Complimentary Workday Family Meal
  • Dining Discounts at Bartolotta Fine Dining Locations
  • Discounted Discovery World Passes
  • Discounted Fiserv Forum Tickets – Look at putting in the

In addition to these benefits, you will have the opportunity to work alongside world-class mentors who provide hands-on training and development opportunities to support your career growth. If you have a passion for excellence and hospitality, we would love to welcome you to our team.


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.


PRIMARY DUTIES AND RESPONSIBILITIES:

Management and Supervisory

  • 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.

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