Mason Street Grill Executive Chef at Marcus Corporation

Milwaukee, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Sep, 26

Salary

0.0

Posted On

27 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Management, Menu Innovation, Food Procurement, Cost Control, Staff Training, Sanitation Standards, Fine Dining Execution, Labor Budgeting, Recipe Standardization, Inventory Management, Event Planning

Industry

Hospitality

Description

Executive Chef – Mason Street Grill *Sign on Bonus up to $5k* Full Job Description For 20 years, the team at Mason Street Grill, takes pride on delivering consistent, exceptional dining experiences. If you are an experienced, passionate, and proven culinary leader with the ability to combine creativity, precision, and high-level operational oversight, Mason Street Grill is seeking an Executive Chef who can elevate both the guest experience and the performance of our culinary team in our high-volume, well established Milwaukee culinary cornerstone. As Executive Chef, you serve as the driving force behind the restaurant’s culinary excellence—providing hands‑on leadership while training, mentoring, and inspiring the entire kitchen ensemble. You uphold the highest standards of food quality, consistency, and presentation, ensuring every dish reflects the legacy and reputation of our renowned establishment. 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. What you will be doing: · Direct and oversee all daily culinary operations, assigning and supervising tasks to ensure a seamless, efficient, and disciplined kitchen environment. · Recruit, train, mentor, and elevate the culinary team in advanced preparation methods, refined techniques, and flawless execution of all menu items. · Lead the preparation and production of all dishes for the restaurant and private dining, upholding exacting recipe standards, consistency, and world‑class presentation. · Manage all aspects of food procurement, including ordering, receiving, storage, temperature control, and product rotation, ensuring peak freshness and full compliance with Health Department regulations. · Implement and enforce rigorous cost‑control systems for food, labor, quality, and waste reduction while maintaining the restaurant’s high culinary standards. · Uphold uncompromising sanitation and safety practices, ensuring a pristine, organized, and fully compliant kitchen at all times. · Develop and manage culinary schedules to maintain optimal staffing levels aligned with business forecasts and labor budgets. · Oversee vacation planning and staffing coverage to ensure uninterrupted operational excellence. · Collaborate with Engineering to monitor kitchen equipment performance, support repair processes, and maintain preventative maintenance programs. · Lead the culinary execution of special events, VIP experiences, seasonal menus, and promotional initiatives. · Drive menu innovation, seasonal updates, and long‑term culinary planning with a focus on creativity, efficiency, and cost‑effectiveness. · Perform additional leadership duties as needed to support the restaurant’s continued excellence. Position Requirements · Proven leadership experience with the ability to inspire, develop, and manage a high‑performing culinary team. · Extensive knowledge of hot and cold food preparation, classical and modern culinary techniques, and standardized recipe execution. · Strong understanding of safety, sanitation, and regulatory standards within a high‑volume, fine‑dining kitchen. · Proficiency with professional kitchen equipment including mixers, slicers, grinders, and food processors. · Solid math and computer skills to manage food and labor costs, interpret measurements, and complete requisitions. · Ability to read, write, and communicate effectively to complete documentation and coordinate with staff and leadership. · Manual dexterity and physical capability to safely handle tools, equipment, and products. · Ability to work in confined spaces and withstand extreme temperature variations. · Minimum 5+ years of culinary management experience in a high‑volume, upscale restaurant, luxury hotel, or multi‑outlet operation. · ServSafe Certification required. What’s in it for you: • Competitive Salary • Eligible to participate in Restaurant Incentive Program • 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.

Responsibilities

Direct all daily culinary operations, including staff recruitment, training, and the execution of high-quality menu items. Manage food procurement, cost-control systems, and strict adherence to health and safety regulations.