Executive Chef

Lincoln, NE, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,700.00 - $86,300.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Job Description

This hotel is owned and operated by Marcus Hotels and Resorts, an independent franchisee that manages the property separately from Marriott International, Inc. As an established hospitality company, Marcus Hotels and Resorts takes pride in providing exceptional service, maintaining high standards, and delivering memorable guest experiences. The franchisee oversees every aspect of the hotel's employment policies and practices, including hiring, compensation, benefits, and all terms and conditions of employment. This means that employees hired at this hotel are employed directly by Marcus Hotels and Resorts, ensuring focused management and dedicated support tailored to the unique environment of the franchise.

The role of Executive Chef at this hotel is a key leadership position responsible for overseeing all culinary operations across multiple outlets, including banquet events. The Executive Chef will lead the culinary team, ensuring the delivery of high-quality food that meets brand standards and guest expectations. This role involves managing departmental financial performance through budgeting, labor management, inventory control, and cost containment strategies. The incumbent will design dynamic menus that reflect current culinary trends, seasonality, and special event requirements, thereby enhancing guest satisfaction.

In this full-time salaried position, with compensation ranging from $90,000 to $95,000 annually, the Executive Chef will foster a high-performance culture by recruiting, training, and developing team members. Daily responsibilities include scheduling, production oversight, maintaining food safety and sanitation standards, and compliance with all relevant regulations. The role demands collaboration with internal teams such as Food and Beverage, stewarding, and banquets, as well as building relationships with external vendors to ensure operational efficiency.

Moreover, the Executive Chef will ensure that all back-of-house areas and kitchen equipment are clean, organized, and well-maintained, contributing to a safe and productive work environment. The Chef will also engage with guests and clients to support events, enhance their dining experiences, and embody the property’s commitment to excellence. By working closely with leadership, the Executive Chef will contribute to strategic initiatives focused on budgeting, guest experience enhancements, and operational improvements.

This position is ideal for a seasoned culinary professional with over five years of executive-level experience in high-volume operations generating $10 million or more in revenue. It requires a broad knowledge of global and regional cuisines, strong leadership capabilities, and an ability to thrive under pressure while maintaining professionalism. Candidates should have formal culinary training and valid food safety certifications such as ServSafe. Proficiency in technology used for inventory, menu development, and operational management is necessary.

Overall, this Executive Chef role offers an exciting opportunity for a culinary leader who is passionate about innovation, quality, and team development within a respected hospitality company. By joining Marcus Hotels and Resorts, the successful candidate will become part of a dynamic team committed to providing outstanding guest experiences and maintaining operational excellence.

Job Requirements

5+ years of executive chef experience ideally in high volume operations ($10m+ revenue)
Formal culinary training preferred
Demonstrated leadership skills
Strong communication skills
Ability to thrive in a fast paced environment
Strong operational knowledge of food products and kitchen equipment
Ability to manage multiple priorities
Financial and analytical skills
Proficiency in computer systems for inventory and menu development
Physical ability to perform job duties including lifting and standing
Food safety certification (ServSafe or equivalent)

Job Qualifications

5+ years of Executive Chef experience ideally in high volume operations ($10M+ revenue)
Formal culinary training preferred (minimum 2 years)
Demonstrated leadership skills with the ability to build lead and develop high performing teams
Strong communication skills with the ability to collaborate across departments and effectively engage staff and stakeholders
Proven ability to thrive in a fast paced high pressure environment while maintaining professionalism and composure
Strong operational knowledge of food products kitchen equipment and culinary techniques
Ability to manage multiple priorities simultaneously with strong organization and attention to detail
Financial and analytical skills including budgeting forecasting cost control and interpreting reports
Proficiency in basic computer systems for inventory menu development and operational management
Physically able to meet the demands of the role including extended standing lifting up to 100 lbs and working in varying kitchen conditions with required food safety certifications (ServSafe or equivalent)

Job Duties

Lead and oversee all culinary operations ensuring brand standards quality and consistency across outlets and banquets
Manage departmental financial performance including budgeting labor inventory and cost controls
Design and evolve menus based on trends seasonality and business needs including special events and banquets
Recruit train develop and manage culinary team members maintaining a high performance and accountable culture
Direct daily kitchen operations including scheduling production and service execution to meet demand and standards
Maintain strict food safety sanitation and compliance with company brand and regulatory requirements
Build and maintain strong relationships with internal teams (F&B stewarding banquets) and external vendors
Ensure cleanliness organization and maintenance of all back of house areas and equipment
Collaborate with leadership on strategic initiatives budgeting guest experience and operational improvements
Engage with guests and clients as needed to support events enhance experiences and represent the property externally
Perform other duties as assigned