Executive Sous Chef

Milwaukee, WI, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $64,000.00 - $81,800.00

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

Paid Time Off

Medical, dental and vision insurance (offered after 30 days of employment)

Company-paid life insurance, employee assistance program offer and 401k with employer match

Job Description

The Pfister Hotel, established in 1893, stands as a historic and luxurious landmark in Milwaukee with a rich legacy spanning nearly 130 years. Renowned as one of the premier hotels in Milwaukee and the broader Midwest region, The Pfister continues to embody a tradition of gracious service and impeccable style, offering an experience that blends historical charm with modern elegance. This iconic hotel is part of Marcus Hotels & Resorts and is celebrated for its commitment to excellence, attracting both local and international guests who seek superior hospitality and refined culinary delights.

The Executive Sous Chef position at The ... Show More

Job Requirements

High school education preferred
Apprenticeship, culinary schooling, or equivalent work experience beneficial
ServSafe Certification preferred
Managerial and production experience required in similar hotel or resort
3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations
Thorough knowledge of food products, standard recipes, and proper preparation
Knowledge of food and labor cost controls, and the calculation of these controls
Ability to multi-task and manage many projects in an efficient and timely manner

Job Qualifications

High school education preferred
Apprenticeship, culinary schooling, or equivalent work experience beneficial
ServSafe Certification preferred
Managerial and production experience required in similar hotel or resort
3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations
Thorough knowledge of food products, standard recipes, and proper preparation
Knowledge of food and labor cost controls, and the calculation of these controls
Ability to multi-task and manage many projects in an efficient and timely manner

Job Duties

Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line
Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations
Assists engineering in repair controls of equipment and preventative maintenance programs
Assists Executive Chef with menu development and engineering
Selects, trains, and supervises culinary staff in the proper preparation of menu items and sanitation
Performs other duties as requested, such as development and execution of special events, VIP parties and staff events
Performs all requested menu tastings for hotel events
Adhere to control procedures for cost and quality
Supervises daily safety and sanitation practices

Job Location

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