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 Marcus Hotels & Resorts facilities
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 downtown Milwaukee, is a celebrated restaurant known for its wood-grilled steaks, fresh seafood, handcrafted cocktails, and live jazz music. Part of Marcus Hotels & Resorts—a division of The Marcus Corporation—Mason Street Grill embodies over 60 years of operational and service excellence. The establishment has earned its reputation as a local favorite, combining exceptional cuisine with unparalleled hospitality to provide memorable dining experiences. The ambiance created by the enticing aromas from the grill, the background live jazz, and the exceptional service ensures guests have a uniquely memorable visit that encourages repeat patronage. Marcus Hotels & Resorts... Show More
Job Requirements
- 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
- 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
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
- Ability to read, write, and communicate effectively in English
- Basic math skills to interpret recipes, measurements, portion sizes, and requisitions
- Experience operating kitchen equipment including slicers, mixers, grinders, and food processors
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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