Executive Sous Chef

MARCUS HOTELS INC; Milwaukee (WI); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hotel in Milwaukee is seeking an Executive Sous Chef to maintain culinary excellence while managing various dining outlets. The role encompasses menu development, staff supervision, and adherence to sanitation and cost controls. Benefits include meal discounts, 401k matching, and comprehensive health insurance.

Benefits

Free meal every shift

Room discounts at Marcus Hotels & Resorts

Discounts at restaurants, golfing, and spa

Discounted parking

Paid time off

Medical, dental, and vision insurance

Company-paid life insurance

401k with employer match

Qualifications

• 3-5 years managerial experience in high volume food production.
• Thorough knowledge of food products and standard recipes.
• Ability to manage multiple projects efficiently.

Responsibilities

• Oversee food operations including Banquets, Room Service, and multiple outlets.
• Schedule staff and maintain payroll control.
• Ensure compliance with Health Department regulations.

Skills

Food and labor cost controls

Multi-tasking

Sanitation practices

Staff training

Education

High school education

ServSafe Certification

Culinary schooling/apprenticeship

Job description

Built in 1893, The Pfister Hotel in Milwaukee has been a hotel icon for nearly 130 years. As one of the best hotels in Milwaukee and the Midwest, we continue to celebrate a grand tradition of gracious service and impeccable style.

The Executive Sous Chef will report directly to our Executive Chef, William D. Doyle CEC, and will support him in continuing our tradition of culinary excellence. This role will assist with overseeing all food operations in the hotel, including Banquets, Pastry, Café Pfister, Room Service, Lobby Lounge, and Blu.

Responsibilities:

• Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Ensures proper ordering, receiving, storage (including temperature-setting) usage and rotation of food products so as to comply with Health Department regulations.
• Assists engineering in repair controls of equipment and preventative maintenance programs.
• Assists Executive Chef with menu development and engineering
• Selects, trains, and supervises culinary staff in the proper preparation of menu items and sanitation
• Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
• Performs all requested menu tastings for hotel events
• Adhere to control procedures for cost and quality.
• Supervises daily safety and sanitation practices.

Requirements:

• High school education preferred.
• Apprenticeship, culinary schooling, or equivalent work experience beneficial.
• ServSafe Certification preferred
• Managerial and production experience required in similar hotel or resort. 3-5 years in management of high volume production of hot and cold food, associate dining, upscale restaurants, and multiple outlet operations.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Knowledge of food and labor cost controls, and the calculation of these controls.
• Ability to multi-task and manage many projects in an efficient and timely manner.
  
  

· A free, well-balanced meal every shift

· Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties

· Discounts at Marcus Hotels & Resorts restaurants, golfing, skiing and spa

· Discounted parking

· Paid time off

· Medical, dental and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer and 401k with employer match

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