Lead Kitchen Sous Chef – Luxury Hotel, Main Kitchen

The Marcus Corporation; Milwaukee (WI); On-site; USD 58,000 - 65,000; Full time

Benefits offered by this job

Medical insurance after 30 days

Dental insurance after 30 days

Vision insurance after 30 days

Paid time off

401(k) with employer match

Complimentary employee meals

Job summary

The Pfister Hotel in Milwaukee is seeking a Main Kitchen Sous Chef to lead our Main Kitchen team and maintain the high culinary standards that define our luxury experience. You will oversee In-Room Dining and breakfast/associate meals, mentor staff, and contribute to menu features and cost controls.

Ideal candidates bring at least 2 years of supervisory kitchen experience, strong leadership, and the ability to work mornings, weekends, and holidays.

Qualifications

• Minimum of 2 years of supervisory experience in a café, casual dining, or hotel kitchen environment.
• Strong knowledge of kitchen operations.
• Experience with menu planning, inventory, and cost control.
• Strong leadership and communication skills.
• Ability to work mornings, weekends, and holidays.

Responsibilities

• Supervise kitchen staff and daily operations.
• Oversee daily operations of the Main Kitchen, including all In-Room Dining orders and Associate Family room meal service.
• Train and mentor cooks and prep staff to maintain standards.
• Assist with menu development, daily features, and continuous improvement of In-Room Dining and associate meal offerings.
• Oversee ordering, receiving, and storage of food items.
• Ensure cleanliness, safety, and sanitation standards are maintained in the kitchen.
• Support hotel-wide culinary initiatives as needed.

Skills

Supervisory experience

Kitchen operations

Menu planning

Inventory & cost control

Leadership & communication

Early morning shifts

Job description

The Pfister Hotel in Milwaukee is seeking a Main Kitchen Sous Chef to lead our Main Kitchen team and maintain the high culinary standards that define our luxury experience. You will oversee In-Room Dining and breakfast/associate meals, mentor staff, and contribute to menu features and cost controls.

Ideal candidates bring at least 2 years of supervisory kitchen experience, strong leadership, and the ability to work mornings, weekends, and holidays.