Banquet Cook

Marcus Corporation•Milwaukee, WI

26d•$18 - $20

About The Position

Do you strive to set yourself apart by your gracious service and impeccable style? Are you passionate and energetic about delivering exceptional culinary experiences in the premier luxury hotel in downtown Milwaukee? If so, The Pfister is looking for a Banquet Cook Level II to be a part of our Banquet Kitchen team and continue its iconic legacy. As a Banquet Cook at The Pfister Hotel, you will be responsible for maintaining, setting up, producing, and ensuring quality control of meats, fish, fowl, sauces, stocks, seasonings, and other food items prepared at a specific station. This mid-level culinary position requires 1–2 years of prior cooking experience and offers the opportunity to refine your skills in a high-volume, Four Diamond kitchen. Built in 1893, The Pfister Hotel in Milwaukee has been a hotel icon for nearly 130 years. As one of the best hotels in Milwaukee and the Midwest, we continue to celebrate a grand tradition of gracious service and impeccable style. The Pfister Hotel has received AAA Four Diamond hotel status for 46 consecutive years. The hotel is one of only 11 properties throughout North America to maintain the AAA Four Diamond designation since the inception of the Diamond Rating program in 1976.

Requirements

Manual dexterity and proficiency with kitchen equipment including knives, spoons, spatulas, tongs, slicers, fryers, and ovens.
Must own a personal set of knives.
Ability to lift, push, or pull up to 100 lbs.
Ability to stand for long periods and work in confined, noisy areas with frequent interruptions.
Ability to perform duties in varied temperature ranges (hot and cold).
High school diploma preferred; culinary or apprenticeship program strongly preferred.
1–2 years of professional cooking experience required in a similar position.
Ability to obtain required sanitation, liquor, or food service certifications as needed.
Strong English language comprehension required.
Must adhere to the Local 122 Collective Bargaining Agreement regulations, with the option to obtain union membership after 90 days employed.

Responsibilities

Prepare all station-specific food items according to standard recipes and guest checks to ensure consistency of product.
Visually inspect, select, and use only high-quality food items for preparation.
Check and control the proper storage of products, particularly stocks and sauces requiring special attention.
Maintain portion control and consistency across all items prepared.
Keep all refrigeration, storage, and working areas in clean and compliant condition per Health Department standards.
Ensure all equipment in working areas is clean, sanitized, and in proper working condition.
Prepare requisitions for supplies and food items for production at the workstation.
Read and apply basic math skills to properly prepare items according to recipes.
Maintain high quality of food production and presentation standards.
Ensure cleanliness, sanitation, and personal hygiene are maintained at all times.
Set up, maintain, and break down your station, ensuring advance prep is completed.
Put away all food requisitioned from the storeroom properly and securely.
Ensure coolers and storage areas are cleaned, organized, and locked after use.
Perform other duties as assigned by Executive Chef or Sous Chefs.

Benefits

Complimentary, well-balanced meal every shift.
Room discounts at Marcus Hotels & Resorts and Historic Hotels of America properties.
Savings at Marcus Hotels & Resorts restaurants, cafes, lounges, golf courses, ski resorts, and spas.
Discounted parking and “two-for-one” Marcus Theatres movie tickets.
Career growth opportunities, with the ability to transfer between properties while maintaining service credit.
Early wage access, paid time off, and company-paid life insurance.

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