Description
Mason Street Grill is searching for an Executive Sous Chef who thrives in a fast-paced environment in the kitchen and prepares some of the best food in Milwaukee. In this role, you will assist in training, supervising, and actively maintaining Mason Street Grill’s high standards of quality.
Do you strive to set yourself apart by your superior style of service? If you are dedicated and energetic about delivering exceptional dining experiences, then this favorite Milwaukee restaurant in the heart of downtown is the place for you. With a mix of live jazz and inviting kitchen aromas, Mason Street Grill is a hot spot for many guests, both near and far.

WHO WE ARE:

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 of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.
Mason Street Grill is an equal-opportunity employer.

• Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
• Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to customers. Organize and conduct monthly culinary meetings.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
• Create, strengthen, and maintain vendor relationships.
• Ensures compliance with all local, state, and federal rules and regulations.
• Prepare all food items according to approved recipe specifications.
• Monitors restaurant during peak periods to oversee production flow and presentation.
• Report any equipment in need of repair to Engineering for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.