Pastry Sous Chef: Lead Dessert Production & Team

Marcus Hotels & Resorts; Milwaukee (WI); On-site; USD 58,000 - 63,000; Full time

Job summary

Marcus Hotels & Resorts in Milwaukee, WI seeks a Pastry Sous Chef to manage all pastry preparation, supervise staff, and control labor and food costs for Mason Street Grill and related outlets. The role requires 2–3 years of high-volume pastry production, strong knowledge of recipes, cost controls, and English proficiency; duties include training, scheduling, inventory, and participation in special events.

This exempt, full-time position offers competitive compensation and opportunities in a

Qualifications

• High school education preferred; apprenticeship, post secondary school, or equivalent work experience beneficial.
• 2–3 years of managerial pastry production experience in high-volume environments.
• Knowledge of food and labor cost controls; HACCP familiarity is helpful.
• Strong reading/writing and math skills; English proficiency required.
• Able to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity and ability to lift up to 200 lbs.

Responsibilities

• Supervises and assigns duties to pastry staff for efficient operation.
• Trains pastry staff in dessert preparation per Pastry Chef standards.
• Ensures proper ordering, receiving, storage, and rotation of products with HACCP compliance.
• Adheres to cost and quality control procedures.
• Oversees daily safety and sanitation practices.
• Performs duties related to special events, VIP parties, and staff functions.
• Prepares all food items according to recipe specifications.
• Maintains employee records and assists in evaluations.

Skills

Pastry production

Managerial experience

Cost controls

English proficiency

Education

High school diploma or equivalent

Job description

Marcus Hotels & Resorts in Milwaukee, WI seeks a Pastry Sous Chef to manage all pastry preparation, supervise staff, and control labor and food costs for Mason Street Grill and related outlets. The role requires 2–3 years of high-volume pastry production, strong knowledge of recipes, cost controls, and English proficiency; duties include training, scheduling, inventory, and participation in special events.

This exempt, full-time position offers competitive compensation and opportunities in a