Sous Chef

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $49,100.00 - $66,300.00

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

Mason Street Grill is a renowned dining establishment located in the vibrant heart of downtown Milwaukee. Known for its delicious steaks, exceptional handcrafted cocktails, and lively jazz music, Mason Street Grill has become a beloved local favorite. This upscale restaurant combines an inviting atmosphere with impeccable service, creating memorable experiences that keep guests returning time and again. The ambiance is enhanced by the energetic aromas of freshly prepared meals and the soothing background sounds of live music, making it a perfect destination for both casual diners and special occasions.

As part of The Marcus Corporation family, Mason Street Grill ... Show More

Job Requirements

High school diploma preferred
Culinary or apprenticeship program preferred
Minimum of two years experience in supervisory and management position in similar size operation
2-3 years as chef de partie or lead cook prior to management
Thorough working knowledge of cold food preparation
Good working knowledge of accepted safety and sanitation standards
Extensive experience with slicers, mixers, grinders, and food processors
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, togs, slicers, etc

Job Qualifications

High school diploma preferred
Culinary or apprenticeship program preferred
Minimum of two years experience in supervisory and management position in similar size operation
2-3 years as chef de partie or lead cook prior to management
Thorough working knowledge of cold food preparation
Good working knowledge of accepted safety and sanitation standards
Extensive experience with slicers, mixers, grinders, and food processors
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes

Job Duties

Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal
Supervises all assigned staff including training, counseling, and discipline
Schedules appropriate number of staff according to daily needs of restaurant functions and weekly forecasts
Assists in maintaining safety and sanitation standards throughout the kitchen
Collaborates with executive chef in menu planning and kitchen operations
Manages kitchen inventory and ensures proper use of kitchen equipment
Supports kitchen team during service to maintain efficiency and quality

Job Location

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