Sous Chef | Full-Time | Marcus Performing Arts Center

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $25.00 - $30.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Job Description

Our establishment is a distinguished banquet and catering service provider known for delivering exceptional culinary experiences and impeccable event services. Specializing in upscale banquet operations, hotel catering, and convention center dining, we pride ourselves on our commitment to quality, professionalism, and customer satisfaction. We operate in a fast-paced, dynamic environment where attention to detail and superior food presentation are paramount. Our dedicated team works collaboratively to ensure that every event, large or small, is executed flawlessly, reflecting our reputation for excellence in the hospitality industry.

We are currently seeking a highly skilled and motivated Sous Chef to join our culina... Show More

Job Requirements

High school diploma or equivalent GED
Minimum of 3 years experience in upscale banquet, hotel or convention center kitchen
State issued Health Certificate and immunizations
Ability to work flexible schedules including nights, weekends and events
Physical ability to stand for extended periods and perform repetitive hand movements
Serve Safe certification
Good communication and interpersonal skills
Knowledge of food preparation methods and safety standards
Ability to supervise and train kitchen staff
Strong problem-solving and decision-making skills
Flexibility and self-motivation
Ability to lift heavy objects safely
Basic computer skills with MS Office
Positive attitude and professional presentation

Job Qualifications

High school diploma or equivalent GED
Minimum of 3 years in similar position in an upscale banquet, hotel or convention center setting with prior supervisory experience
State issued Health Certificate and immunizations
Technical proficiency demonstrating verifiable knowledge of food preparation methods
Ability to positively interact with diverse personalities including co-workers, subordinates, guests and purveyors
Active listening and effective communication skills
Ability to develop results-oriented staff through training, evaluation, motivation, coaching and counseling
Ability to delegate responsibility to achieve objectives and desired results
Problem solving and solid decision-making skills
Detail-oriented and able to multi-task in a changing environment
Self-directed and able to work in a team-oriented environment
Flexibility to work nights, weekends and long hours
Physical stamina to stand for extended periods
Clear speaking ability
Manual dexterity for repetitive, fast movements
Ability to bend, stretch, twist or reach
Ability to lift, push, pull or carry heavy objects
Good sense of taste and smell
Serve Safe certified
Proficiency in computer software including MS Word, Excel and Outlook
Capability to supervise, coach and train employees
Commitment to excellent customer service
Knowledge of health and safety standards
Clear written and verbal communication skills
Ability to read and understand written information
Awareness of frequently changing cooking events
Consistent high concentration
Ability to multitask
Knowledge of arithmetic, algebra, geometry and statistics
Knowledge of US Foods Menu Profit Pro is a plus

Job Duties

Supervises all line set-up, prep and breakdown activities
Responsible for in-service delegation of tasks to line personnel
Supervises all buffet, beverage, break, and carving table set-up and breakdown
Responsible for set-up of all equipment necessary for above mentioned areas
Assists Executive Chef with fulfilling kitchen record keeping and administrative requirements including food inventories and ordering of food products
Organizes employee work schedules ensuring appropriate coverage for all kitchen areas
Measures, mixes and cooks ingredients according to recipes
Uses a variety of pots, pans, knives and other equipment to prepare and serve food
Maintains a clean kitchen ensuring no food debris on floors, walls, equipment, work tables, ceilings or other surfaces
Provides ongoing assistance, training and mentoring to kitchen staff promoting a positive work environment
Assists Executive Chef to ensure quality, consistency and concept are maintained
Monitors production of food preparation, ensuring recipe specifications, portion controls and kitchen timings are met
Monitors all food served for appearance, temperature, sanitary and quality standards
Monitors events, materials and surroundings
Guides, directs and motivates kitchen employees
Ensures all food safety standards are followed
Communicates with supervisors, peers and subordinates
Makes decisions and solves problems
Organizes, plans and prioritizes work
Evaluates information against standards
Documents and records all personnel discipline information
Works with Human resources for personnel discipline issues
Performs other duties as assigned by Executive Chef

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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