Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,900.00 - $81,600.00
Work Schedule
Standard Hours
Benefits
Complimentary Meal
room discounts
Savings at Marcus restaurants and resorts
Discounted parking
Two-for-one movie tickets
Career growth opportunities
Early wage access
Paid Time Off
Company-paid Life Insurance
Medical insurance
Dental Insurance
Vision Insurance
Employee assistance program
401(k) with employer match
Job Description
Mason Street Grill, a proud division of The Marcus Corporation, stands as a premier dining destination located in downtown Milwaukee. With a legacy tied to Marcus Hotels & Resorts, which boasts over 60 years of operational and service excellence, Mason Street Grill continues to uphold the tradition of superior hospitality and culinary quality. This upscale restaurant specializes in wood-grilled steaks, fresh seafood, handcrafted cocktails, and renowned live jazz entertainment, creating an immersive and memorable dining atmosphere for every guest. The establishment focuses on delivering consistent, exceptional dining experiences by combining creative culinary innovation with high-level operational management. As part of... Show More
Job Requirements
- High school diploma preferred
- 3-5 years in a management role within a high-volume, upscale restaurant, hotel, or multi-outlet operation required
- 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
- 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
Job Qualifications
- 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
- Strong leadership skills with experience supervising and developing a culinary team
- Thorough working knowledge of hot and cold food preparation, standard recipes, and culinary techniques
- 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
- 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
- Serve Safe Certification preferred
Job Duties
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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