Job Overview
Employment Type
Full-time
Benefits
A free, well-balanced meal every shift
Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties
Discounts at Marcus Hotels & Resorts restaurants, golfing, skiing and spa
Discounted parking
bonus eligible
Paid Time Off
Job Description
Mason Street Grill, located in the heart of downtown Milwaukee, is an acclaimed dining establishment known for its vibrant atmosphere combining live jazz music with the enticing aromas of a bustling kitchen. As a part of Marcus Hotels & Resorts, which boasts a rich 60-year history of operational and service excellence, Mason Street Grill holds its place as a premier destination for guests seeking an exceptional dining experience. Marcus Hotels & Resorts is dedicated to creating extraordinary moments for both guests and associates, emphasizing a culture centered around the philosophy of being "People Pleasing People." This commitment to excellence and... Show More
Job Requirements
- Minimum of two years experience in culinary supervisory and management position
- High school education required
- Formal culinary schooling preferred
- Knowledge of mathematical skills for interpreting reports and budgets
- Knowledge of basic computer operations related to inventory control and menu creation
- Ability to analyze and forecast data for payroll and production control within budget
- Ability to work in confined spaces with extreme temperatures
- Ability to supervise large kitchen staff
- Ability to conduct meetings and maintain communication between kitchen staff and leadership
- Manual dexterity to use kitchen equipment
- Physical ability to lift or move up to 200 lbs. continuously
- Ability to handle customer interactions with patience and tact
- Ability to measure and reduce food waste
Job Qualifications
- Minimum of two years experience in a culinary supervisory and management position in a similar size operation preferably in a fine dining atmosphere
- High school education required
- Minimum of 2 years formal culinary schooling preferred
- Considerable knowledge of mathematical skills necessary to interpret reports and budgets
- Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creations, etc
- Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control in accordance to the operating budget
- Ability to perform duties in confined spaces within extreme temperature ranges
- Ability to supervise large staff and accomplish goals on a timely basis
- Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and leadership
- Sufficient manual dexterity of hand to use all kitchen equipment including knives, spoons, spatulas, togs, slicers, etc
- Ability to grasp, lift, and/or carry, or otherwise move or push goods on a hand cart/truck weighing a maximum of 200 lbs. on a continuous schedule
- Ability to effectively deal with internal and external customers requiring high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts
- Ability to measure and minimize food waste
- Ability to create specials that are cost effective and in keeping with the cuisine concept
Job Duties
- 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 inspect 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
- Ensure compliance with all local, state, and federal rules and regulations
- Prepare all food items according to approved recipe specifications
- Monitor restaurant during peak periods to oversee production flow and presentation
- Report any equipment in need of repair to Engineering for service
- Perform other duties as requested, such as V.I.P. parties and staff meetings
Job Location
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