Executive Sous Chef

Description

Whether you're an artist at heart or simply thrive in a dynamic environment, Saint Kate is the space that unites us all under one roof. Here at Saint Kate, we celebrate uniqueness and seek candidates from diverse walks of life who are passionate about engaging with the world around them. We're not just offering a job; we're offering a chance to dive into the exciting world of creativity, culture, and connection.

If you're eager for career growth and new experiences, we have an opening for an Executive Sous Chef.

The Executive Sous Chef supports the Executive Chef in overseeing daily kitchen operations while upholding high standards of food quality, consistency, and presentation. This role supervises and works alongside the culinary team, ensures food safety and sanitation compliance, and assists with inventory, scheduling, and cost control. The Executive Sous Chef contributes to menu execution, daily cooking operations, and fosters an efficient, collaborative kitchen culture.

Recognized as one of Milwaukee's most esteemed hotels with an elite award repertoire, Saint Kate—The Arts Hotel offers a modern, luxury experience with artistic flair. With a prime location in Milwaukee's Theater District, Saint Kate serves as a creative hub for the city, where every aspect of the hotel is inspired by music, painting, sculpture, and design. As a part of Marcus Hotels & Resorts, we engage a diverse audience of theater enthusiasts, food connoisseurs, and entertainment seekers.

This position will assist with operations of all Saint Kate culinary areas including:

• The Studio – Finer dining restaurant featuring inventive flavors with a sense of comfort, crafting meals from fresh, seasonal ingredients that are as approachable as they are elevated.
• The Dark Room – Opulent private dining experiences and tasting menus.
• Proof Pizza – Casual Neapolitan style pizzeria located among our art galleries and bar.
• Banquets & Catering – Galas, weddings, meetings, and conventions.
• River Center Outlets – River Center Market, Perk Up, Upper Bar.
• Other areas including In Room Dining, stewarding, the lobby bar & restaurant, guest amenities, etc.

• Daily preparation of food during assigned shift.
• Delegate duties to culinary staff; follow up to ensure efficient operation of kitchen.
• Report on daily activities of culinary staff to Executive Chef.
• Collaborate with the Executive Chef on menus including developing recipes, sourcing, and costing.
• Create prep lists, station standards, and requisition forms.
• Interview, select, and onboard candidates.
• Evaluate staff performance; conduct performance reviews, issue disciplinary action and address and/or resolve employee complaints.
• Observe and assess quality of preparation, portioning, garnishing and plating done by staff to identify areas where improvement may be needed.
• Schedule culinary staff and maintain payroll costs to budget.
• Participate in meetings with Executive Chef and Sous Chefs to review operations, budgetary compliance and standards or procedures.
• Responsible for assisting in maintaining and forecasting budgets.
• Ensure proper ordering, receiving, storage and rotation of food adhering to control procedures for cost and quality.
• Supervise and log daily safety and sanitation practices, complying with Health Department regulations.
• Ensure kitchen equipment is maintained - communicate needed repairs and preventative maintenance.
• Performs other duties as requested, such as development and execution of special events, VIP parties and staff events.
• Assume responsibility for kitchen and operations in absence of Executive Chef.

Experience

• High school degree required.
• Minimum of 5 years of experience in Culinary Management role, Hotel Culinary management highly preferred but not required.
• Experience in leading and executing food preparation for multiple events simultaneously.
• Experience in supervising a team of 10 or more and navigating employee relations including training, scheduling, termination and disciplinary action.

Position and Environment

• Must be able to work 50-55 hours a week on average.
• Must be able to regularly stand/walk for long periods of time.
• Must…