Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Free accommodation
Flights
Salary
Health Insurance
Paid Time Off
Career Development
travel allowance
Job Description
Marcus Hotels & Resorts, a distinguished division of The Marcus Corporation, has built a longstanding legacy rooted in operational and service excellence within the hospitality industry. Known for their associate-centric culture, Marcus Hotels & Resorts prioritizes its team members as its most valuable asset. The company embodies the mantra "People Pleasing People," striving each day to create extraordinary and memorable experiences for both guests and associates. With a nationwide presence, Marcus Hotels & Resorts manages a variety of hotels and restaurant outlets ranging from fine dining destinations such as Mason Street Grille, ChopHouse, and Brisssago, to contemporary casual dining venues... Show More
Job Requirements
- Minimum 5 years of experience in culinary management
- Willingness to travel extensively and remain onsite for undetermined lengths of time
- Ability to work effectively with diverse teams
- Strong leadership and mentorship capabilities
- Capable of adapting to varied hotel kitchen environments
- Excellent communication and interpersonal skills
- Commitment to achieving operational and financial goals
Job Qualifications
- AOS or formal culinary degree preferred but not required
- Minimum of 5 years of progressive and stable experience in culinary management and hotel kitchen operations
- Ability to develop working relationships with co-workers and department leaders
- Strong leadership skills to motivate and mentor kitchen staff
- Demonstrated ability to engage fully with hotel and outlet culinary operations
Job Duties
- Oversee the implementation of culinary tools, systems and standard procedures at various hotel properties
- Assist with all food operations including cooking and menu creation
- Collaborate with Executive Chefs and property leadership to develop new menu items
- Train and supervise culinary staff
- Work closely with hotel and kitchen management to improve efficiency, cleanliness, teamwork and food costs
- Temporarily fill the role of Executive Chef when required
- Travel extensively to different properties and remain onsite during assignments
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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