Executive Chef

Marcus Hotels and Resorts operates as an independent franchisee managing a hotel under the Marriott International brand umbrella. While the hotel carries the prestigious Marriott name, it is important to understand that all employment policies, practices, and decisions are managed exclusively by Marcus Hotels and Resorts, not Marriott International itself. This means that potential employees will find a distinct organizational structure where the franchisee exercises complete control over hiring, firing, disciplinary measures, staffing, compensation, and benefits. Marcus Hotels and Resorts focuses on delivering premium hospitality experiences, adhering closely to brand standards, but with the agility and autonomy to tailor operations to their specific property contexts and guest preferences.

The role currently available is that of an Executive Chef, a leadership position requiring not only advanced culinary skills but also strong managerial and operational capabilities. This is a salaried position offering an annual compensation range of $90,000 to $95,000 and includes employee benefits. The Executive Chef will lead and oversee all culinary operations within the hotel, ensuring consistent excellence in the food and beverage offerings across all outlets and during banquet events. The role is critical to maintaining the hotel’s reputation for quality, influencing the guest experience directly through the creation and delivery of outstanding culinary services.

In this position, the Executive Chef will be responsible for managing the department's financial performance, including budgeting, controlling labor costs, managing inventory, and implementing cost control measures. A significant part of the job involves designing and regularly updating menus. This requires an understanding of current culinary trends, seasonal ingredient availability, and the specific business demands of the hotel, including banquet and special event requirements. The Executive Chef leads the recruitment, training, and professional development of the culinary team, fostering a culture of high performance, accountability, and continuous improvement.

Daily kitchen operations fall under the Executive Chef’s purview, including scheduling, production oversight, and ensuring service standards meet the brand’s quality requirements. Food safety, sanitation, and compliance with all company, brand, and regulatory standards are strictly maintained. The Executive Chef will develop strong cooperative relationships with other internal hotel departments such as Food and Beverage, Stewarding, and Banquets, as well as with external vendors, promoting a collaborative working environment throughout the property.

The role also demands hands-on involvement in ensuring the cleanliness, organization, and maintenance of all back-of-the-house kitchen areas and equipment. Strategic collaboration with senior leadership on initiatives related to budget planning, guest experience enhancement, and overall operational improvements is a key aspect of the job. Additionally, the Executive Chef will engage directly with guests and clients when necessary, supporting events and enriching the culinary experience, thereby representing the hotel’s brand externally with professionalism and passion.

Overall, this position suits an experienced executive culinary professional who thrives in high-volume, fast-paced environments, capable of balancing operational demands with team leadership and guest satisfaction. The Executive Chef at Marcus Hotels and Resorts is more than a culinary expert; they are a visionary leader committed to culinary excellence, operational efficiency, financial stewardship, and exemplary guest service.