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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $26.00 - $30.00
Work Schedule
Weekend Shifts
Benefits
Free Meal Every Shift
Room discounts at Marcus Hotels and Resorts
Discounts at marcus hotels and resorts restaurants, lounges, spas, golfing, and skiing
Free employee parking or metro bus passes
Two for one movie coupons at marcus theatres
Ability to transfer to other Marcus properties while maintaining service status
Early wage access
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
Employee assistance program
401(k) with employer match
Hilton-branded training and growth opportunities
Job Description
Hilton Madison Monona Terrace is a prestigious hotel located in Madison, Wisconsin, renowned for providing exceptional hospitality services in a vibrant, dynamic setting. As part of the esteemed Marcus Hotels & Resorts division, Hilton Madison Monona Terrace prides itself on delivering memorable guest experiences with an emphasis on quality, service, and a welcoming atmosphere. Serving a broad range of clientele from business travelers to event attendees, the hotel is a cornerstone of the Madison hospitality scene, recognized for its commitment to excellence and community engagement.
The role of Sous Chef at Hilton Madison Monona Terrace offers a unique opportunity... Show More
The role of Sous Chef at Hilton Madison Monona Terrace offers a unique opportunity... Show More
Job Requirements
- High school diploma or equivalent
- Formal culinary training minimum 2 years preferred
- At least 2 years experience as a sous chef or in culinary supervisory role
- Knowledge of food safety certifications (ServSafe required or ability to obtain
- CPR/First Aid a plus)
- Ability to stand for extended periods and work in varying temperature conditions
- Ability to lift up to 40 lbs and perform physically demanding kitchen tasks
- Commitment to maintaining a clean, safe, and professional kitchen environment
Job Qualifications
- High school diploma or equivalent
- Formal culinary training preferred with minimum 2 years
- At least 2 years 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 ability to collaborate across departments
- Knowledge of food safety certifications such as ServSafe required or ability to obtain
- 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 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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