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 restaurants and resorts
Discounted parking
Career growth opportunities
Early wage access
Paid Time Off
Life insurance
Medical insurance
Dental Insurance
Vision Insurance
Employee assistance program
401k with employer match
Job Description
Mason Street Grill is a renowned dining establishment located in downtown Milwaukee, celebrated for its wood-grilled steaks, fresh seafood, handcrafted cocktails, and live jazz music. As a part of the Marcus Hotels & Resorts family, which boasts a rich history of over 60 years in operational and service excellence, Mason Street Grill offers an exceptional dining experience that blends culinary artistry with a vibrant atmosphere. The restaurant has carved out a niche as a local favorite, embraced for its commitment to quality food, outstanding service, and memorable experiences. Guests are drawn not only by the enticing aromas from the grill... 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 to complete requisitions and recipes, and coordinate with associates
- Manual dexterity to operate kitchen tools and equipment including knives, spoons, spatulas, tongs, slicers
- 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
- 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
- Strong knowledge of accepted safety and sanitation standards
- Experience operating kitchen equipment including slicers, mixers, grinders, and food processors
- Ability to read, write, and communicate effectively in English
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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