Executive Sous Chef

1 week ago


Milwaukee, Wisconsin, United States Marcus Hotels Full time

Executive Sous Chef

Job Summary

We are seeking an experienced Executive Sous Chef to join our culinary team at Marcus Hotels. As a key member of our kitchen staff, you will be responsible for overseeing the preparation and presentation of food, managing kitchen operations, and ensuring exceptional guest experiences.

Key Responsibilities

  1. Train, supervise, and work with all chefs' staff to prepare, cook, create, and present food according to hotel standard recipes.
  2. Assist in the control of food, labor, and departmental expenses.
  3. Oversee the culinary student program through acquisition, interviewing, and on-site management.
  4. Assign specific duties to all associates under supervision for efficient operation of the kitchen.
  5. Select, train, and supervise kitchen staff in the proper preparation of menu items.
  6. Schedule culinary staff to maintain proper coverage while keeping payroll costs in line.
  7. Ensure proper ordering, receiving, storage, usage, and rotation of food products to comply with Health Department regulations.
  8. Adhere to control procedures for cost and quality.
  9. Supervise daily safety and sanitation practices.
  10. Maintain vacation schedules for proper staffing.
  11. Assist engineering in repair controls of equipment and preventative maintenance programs.
  12. Perform other duties as requested, such as development and execution of special events, VIP parties, and staff events.

Requirements

  1. High school education preferred. Apprenticeship, post-secondary school, or equivalent work experience beneficial.
  2. 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.
  3. Additional language skills and basic computer knowledge helpful.
  4. Thorough knowledge of food products, standard recipes, and proper preparation.
  5. Ability to read, write, and speak English to comprehend and communicate job functions.
  6. Finger/hand dexterity to operate food machinery.
  7. Ability to grasp, lift, and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous schedule.
  8. Knowledge of food and labor cost controls, and the calculation of these controls.

Equal Opportunity Employer


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