Senior Lead Cook for Luxury Hotel - In-Room Dining

The Marcus Corporation; Milwaukee (WI); On-site; USD 20,000 - 28,000; Full time

Benefits offered by this job

401(k) employer match

Health and benefit packages

Paid time off

Employee meals provided

Job summary

The Pfister Hotel in Milwaukee, a premier luxury hotel, seeks an experienced senior culinary team member to lead in-room dining operations. You will prepare, cook, and plate high-quality dishes, while ensuring timely delivery and adherence to food safety standards.

We require at least 3 years of professional cooking experience in a high-volume setting, with advanced culinary techniques and a strong HACCP background.

Qualifications

• Minimum of 3 years of professional cooking experience in a hotel, restaurant, banquet, or high-volume culinary environment.
• Advanced knowledge of culinary techniques, food preparation, plating standards, and safe food handling practices.
• Ability to work independently with minimal supervision while managing multiple priorities in a fast-paced kitchen environment.
• Strong understanding of food safety, sanitation, and HACCP standards.

Responsibilities

• Prepare and execute high-quality in-room dining menu items and daily family meals.
• Lead production and service for in-room dining, managing prep, cooking and plating.
• Develop nutritious meals that accommodate production volumes and dietary needs.
• Monitor product quality, inventory levels and cost-control processes.
• Serve as a senior culinary team member, training and developing junior kitchen staff.

Skills

In-room dining

Culinary techniques

Food safety (HACCP)

Independent worker

Job description

The Pfister Hotel in Milwaukee, a premier luxury hotel, seeks an experienced senior culinary team member to lead in-room dining operations. You will prepare, cook, and plate high-quality dishes, while ensuring timely delivery and adherence to food safety standards.

We require at least 3 years of professional cooking experience in a high-volume setting, with advanced culinary techniques and a strong HACCP background.