Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,100.00 - $66,300.00
Work Schedule
Standard Hours
Benefits
Complimentary Meal
room discounts
Savings at affiliated properties
Discounted parking
discounted 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, located in the heart of downtown Milwaukee, is a distinguished restaurant known for its unique blend of wood-grilled steaks, fresh seafood, handcrafted cocktails, and live jazz music. As a part of Marcus Hotels & Resorts, a division of The Marcus Corporation, Mason Street Grill carries forward a legacy of over 60 years of operational and service excellence. Marcus Hotels & Resorts is renowned for its commitment to creating extraordinary experiences for both guests and associates through unique character and style. The restaurant has become a local favorite, not just for its exquisite cuisine but also for the... Show More
Job Requirements
- Thorough working knowledge of hot and cold food preparation
- Strong knowledge of accepted safety and sanitation standards
- Experience operating kitchen equipment including slicers, mixers, grinders, and food processors
- Basic math skills to interpret recipes, measurements, portion sizes, and requisitions
- Ability to read, write, and communicate effectively in English
- Manual dexterity to operate kitchen tools and equipment
- Ability to grasp, lift, push, or carry goods on hand carts or trucks weighing up to 200 lbs on a continuous schedule
- Ability to work in confined spaces and extreme temperature ranges
- High school diploma preferred
- Culinary school or apprenticeship program preferred
- Minimum of 2 years in a supervisory or management role in a similar-sized operation
- Prior experience as chef de partie or lead cook required
- Serve Safe Certification preferred
Job Qualifications
- Thorough knowledge of hot and cold food preparation
- Strong knowledge of accepted safety and sanitation standards
- Experience operating kitchen equipment including slicers, mixers, grinders, and food processors
- Basic math skills to interpret recipes, measurements, and portion sizes
- Ability to communicate effectively in English
- Manual dexterity to operate kitchen tools and equipment
- Minimum of 2 years supervisory or management experience in a similar-sized operation
- Prior experience as chef de partie or lead cook
- High school diploma preferred
- Culinary school or apprenticeship program preferred
- Serve Safe Certification preferred
Job Duties
- Supervise daily line operations to ensure consistency and quality
- Prepare food items for restaurant and private dining use according to recipe specifications
- Inspect the appearance, taste, and presentation of all food to ensure appeal and high standards
- Train, counsel, and manage assigned culinary staff, ensuring performance and development
- Oversee ordering, receiving, rotation, and proper storage of food items to maintain freshness and reduce waste
- Ensure all equipment and work areas are properly cleaned and sanitized
- Schedule staff appropriately based on restaurant business levels and weekly forecasts
- Involvement in menu development through creativity and cost efficiency
- Assist in controlling food waste while maintaining portion and quality standards
- Perform other duties such as special orders or presentations as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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