Exec Sous Chef at Marcus Corporation

Milwaukee, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

0.0

Posted On

15 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Leadership Skills, Food Preparation, Safety Standards, Sanitation Practices, Cost Control, Menu Execution, Kitchen Operations, Staff Training, Food Quality, Food Presentation, Kitchen Equipment Operation, Mathematical Skills, Communication Skills, Manual Dexterity, Physical Stamina

Industry

Hospitality

Description

$5,000 Sign and Stay Bonus! Our team prides itself on delivering consistent, exceptional dining experiences. If you are a passionate, driven culinary leader with the ability to combine creativity, precision, and high-level operational oversight, Mason Street Grill is seeking an Executive Sous Chef who can elevate both the guest experience and the performance of our culinary team. As an Executive Sous Chef, you will play a critical leadership role—training, mentoring, and supervising all culinary staff while ensuring exceptional food quality, consistency, and presentation. In partnership with the Executive Chef, this position helps guide menu execution, cost controls, safety standards, and daily kitchen operations. The Executive Sous Chef also oversees all food operations in the absence of the Executive Chef, including Pastry, Purchasing, Stewarding, and Private Dining. Mason Street Grill in downtown Milwaukee has become a local favorite for wood-grilled steaks, fresh seafood, handcrafted cocktails, and live jazz. In addition to great food and drinks, we provide exceptional service you can’t find anywhere else. At Mason Street, we want to serve experiences. Whether it's the enticing aromas from the grill, the energy of live music, or the satisfaction of a perfectly prepared meal, we strive to create moments that bring guests back again and again. What you will be doing: Assign and supervise daily tasks for all kitchen staff to ensure smooth and efficient kitchen operations. Select, train, coach, and mentor kitchen staff in proper preparation, technique, and execution of menu items. Prepare food items for restaurant and private dining use according to established recipe specifications and presentation standards. Oversee ordering, receiving, usage, storage, temperatures, and rotation of all food products to maintain freshness and comply with Health Department regulations. Maintain and enforce cost control procedures for food, labor, quality, and waste reduction. Supervise daily sanitation practices, ensuring a clean, safe, and organized kitchen environment. Develop and manage culinary schedules to maintain proper staffing levels in line with business forecasts and payroll budgets. Maintain vacation schedules to ensure smooth departmental coverage. Partner with Engineering to monitor kitchen equipment, support repair processes, and maintain preventative maintenance programs. Assist in the development and execution of special events, VIP dinners, menus, and restaurant promotions. Participate in menu consistency, seasonal updates, and operational planning with an eye toward efficiency and cost effectiveness. Perform additional duties as assigned by the Executive Chef. Position Requirements: Thorough working knowledge of hot and cold food preparation, standard recipes, and culinary techniques. Strong leadership skills with experience supervising and developing a culinary team. Working knowledge of accepted safety and sanitation standards in a high-volume kitchen. Experience operating kitchen equipment such as mixers, slicers, grinders, and food processors. Basic math and computer skills to calculate food and labor costs, interpret measurements, and complete requisitions. Ability to read, write, and communicate effectively in English to complete documentation and coordinate with associates. Manual dexterity to safely and efficiently handle kitchen tools and equipment. Ability to grasp, lift, push, and carry items or equipment weighing up to 200 lbs. on a continuous schedule. Ability to work in confined spaces and extreme temperature ranges. High school diploma preferred; culinary apprenticeship or post-secondary education beneficial. 3–5 years in a management role within a high-volume, upscale restaurant, hotel, or multi-outlet operation required. Serve Safe Certification preferred. What’s in it for you: Complimentary, well-balanced meal every shift. Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties. Savings at Marcus restaurants, lounges, cafés, golf courses, ski resorts, and spas. Discounted parking and “two-for-one” Marcus Theatres movie tickets. Career growth opportunities with the ability to transfer within the company while maintaining service credit. Early wage access, paid time off, and company-paid life insurance. Medical, dental, and vision insurance available after 30 days of employment. Employee Assistance Program and 401(k) with employer match. Job Type: Full-Time, Salary Pay Rate: Based on Experience About us: A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 15 hotels and resorts, our properties are known for their unique character and style. Note: This document describes the general nature and level of work required for this role. It is not intended to be an exhaustive list of responsibilities, duties, and skills. Mason Street Grill is an equal opportunity employer. #PHC

Responsibilities

The Executive Sous Chef will train, mentor, and supervise all culinary staff while ensuring exceptional food quality and consistency. This role also oversees daily kitchen operations and food operations in the absence of the Executive Chef.