Breakfast Supervisor (Full-Time)

Marcus Hotels & Resorts; Milwaukee (WI); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

Free meal per shift

Room discounts at Marcus Hotels &R

Discounts at Marcus Restaurants &S

Job summary

Marcus Hotels & Resorts in Milwaukee, WI is seeking a Breakfast Supervisor who can lead culinary staff during morning shifts, ensuring recipes are followed, food quality remains high, and cleanliness and safety standards are maintained.

You will work with chefs, train staff, manage prep and stations, and help reduce waste while delivering guest satisfaction. This role offers daily meal benefits, employee discounts, paid time off, and opportunities to grow within the culinary team.

Qualifications

• Must have morning and weekend availability.
• Professional schooling from culinary school or 3 years similar experience.
• Knowledge of kitchen equipment, stocks, sauces, and food items.
• Ability to lead and train culinary staff.

Responsibilities

• Supervise culinary staff during breakfast hours.
• Prepare and cook food quickly and correctly following recipes.
• Maintain sanitary standards before, during, and after service.
• Assist chefs and maintain areas of responsibilities.
• Train staff and groom others for advancement.

Skills

Leadership abilities

Read micro orders

Knowledge of kitchen equipment

Ability to train culinary students

Ability to work under pressure

Education

Culinary school or 3 years similar experience

Tools

Sauté station

Grill station

Fry station

Poultry station

Job description

A Breakfast Supervisor will use their creativity and artistic expression to be successful in this role. You pay close attention to detail, making sure that all duties assigned to culinary staff are properly carried out, ensuring the food is always top-notch! You will also follow the duties given to you by the Chef in the same manner you would hope the culinary staff would. This position is a great way to get your foot in the door to becoming the next member of the Culinary Management Team!

POSITION PURPOSE

Follow all instructions assigned by chefs and ensure all duties assigned are carried out with culinary staff. Ensure that all food is of the finest quality for our guests resulting in increased guest satisfaction and an increase in the positive perception of the hotel. Ensure all stations are set to outlet standards and specs according to the guidelines that have been established to eliminate unnecessary waste and inefficiency, resulting in a higher quality product and increasing departmental profits. Assist chefs and maintain areas of responsibilities and be able to take on the role of a Sous chef when they are not present.

ESSENTIAL FUNCTIONS

• Supervise culinary staff during breakfast hours.
• Prepare and cook food quickly and correctly in a timely manner following all required recipes.
• Correctly store food by utilizing proper rotation and dating.
• Maintain sanitary standards, before, during, and after service.
• Determine inventory of food items and requisition from storeroom.
• Set up equipment needed for preparation prior to service.
• Maintain high quality level of food production and presentation.
• Cleanliness, sanitation and personal hygiene.
• Responsible for set up station, breakdown, and all necessary advance prep work.
• Put all food away that has been requisitioned from storeroom.
• Prepare all food items according to recipe specifications.
• Make sure coolers are cleaned, organized and locked after work if finished.
• Hold cue time meetings before shifts to inform culinary staff of any changes, what to except in business for their shift and general information for the hotel.
• Maintain condition and cleanliness of work area.

POSITION REQUIREMENTS

• Must have morning and weekend availability*
• Friendly and polite team member.
• Follow instructions of chef.
• Able to read micro orders.
• Professional schooling from culinary school or 3 years similar experience.
• Knowledge of kitchen equipment and food items.
• Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.
• Working knowledge of sauté, grill, fry, and poultry station.
• Create specials from items not being used.
• Assist in control of food waste.
• Garnishing knowledge and experience.
• Knowledge of English Language.
• Leadership abilities.
• Ability to work long hours.
• Ability to work under pressure.
• Ability to work various shifts.
• To be able to train culinary students in learning our standards and to be able to groom them to be able to prepare them for advancement in our culinary department.
• To be able to carry out the job functions of the sous chef when the chefs are not present.
• Ability to obtain local, state or federal licenses or certification for sanitation, liquor service or food service certification.

What's in it for you?

• A free, well-balanced meal every shift
• $24.00 - $25.00 / Hour Wage
• Room discounts at Marcus Hotels & Resorts properties
• Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing and spa
• Discounted parking and bus pass program
• “Two for one” movie theater coupons at Marcus Theatres
• Ability to grow your career, and transfer from one property to another while maintaining your service with the company
• Paid time off
• And more!

About us

A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S. based portfolio of 15 hotels and resorts, our properties are known for their unique character and style.

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

Saint Kate is an equal opportunity employer.