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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $26.00 - $30.00
Work Schedule
Flexible
Weekend Shifts
Benefits
free meal
room discounts
Restaurant Discounts
Employee parking
Movie coupons
Early wage access
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Employee assistance program
401k with employer match
Training opportunities
Job Description
Hilton Madison Monona Terrace, located in Madison, WI, is a prominent hotel that combines exemplary lodging with exceptional culinary experiences. As part of the renowned Hilton brand and managed under The Marcus Corporation, this establishment boasts a reputation built on delivering service and operational excellence. Marcus Hotels & Resorts, with over 60 years of experience, is dedicated to being "People Pleasing People," focusing on creating extraordinary experiences for both guests and employees. Hilton Madison Monona Terrace stands out as an inviting venue offering a variety of services, including well-appointed accommodations, versatile event spaces, and top-tier dining options. The hotel caters... Show More
Job Requirements
- high school diploma or equivalent
- minimum 2 years culinary training preferred
- minimum 2 years experience as sous chef or culinary supervisor
- knowledge of food preparation techniques
- understanding of kitchen operations and food safety
- ability to lead and motivate a team
- excellent communication and collaboration skills
- ServSafe certification or ability to obtain
- CPR/First Aid certification a plus
- basic computer literacy
- strong organizational skills
- ability to work in fast-paced environments
- ability to stand for long periods
- ability to lift up to 40 lbs
- commitment to cleanliness and safety
Job Qualifications
- high school diploma or equivalent
- formal culinary training (minimum 2 years) preferred
- at least 2 years of experience as a Sous Chef or in a culinary supervisory role
- strong knowledge of food preparation techniques, international and domestic cuisines, and kitchen operations
- understanding of cost control, inventory management, and food safety practices
- ability to lead and motivate a team in a fast-paced, high-pressure environment
- excellent communication skills and the ability to collaborate across departments
- knowledge of food safety certifications (ServSafe required or ability to obtain
- CPR/First Aid a plus)
- basic computer skills related to inventory systems and kitchen operations
- strong organizational skills and attention to detail
Job Duties
- assist the Executive Chef in supervising, training, and scheduling culinary team members including cooks and kitchen staff
- actively participate in food preparation while ensuring adherence to recipes, presentation standards, and quality expectations
- monitor food production, portion control, and workflow to meet productivity goals and cost targets
- maintain high standards of cleanliness, sanitation, and safety throughout all kitchen and storage areas
- support menu development, including creating and implementing new dishes based on seasonal trends and guest preferences
- inspect and audit food storage, inventory, and product quality to ensure compliance with health and safety regulations
- oversee kitchen operations during peak service periods to ensure smooth execution and presentation
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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