Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Free stay at assigned hotel
Flights to and from home base
competitive salary
Travel opportunities
Leadership development
hands-on culinary experience
Professional growth opportunities
Job Description
Marcus Hotels & Resorts, a division of The Marcus Corporation, is a premier hospitality company known for its longstanding legacy of operational and service excellence. Rooted in a culture that values and invests in its employees, the company proudly identifies as "People Pleasing People" who are dedicated to creating extraordinary experiences for both guests and associates. With multiple hotel and restaurant operations across the United States, Marcus Hotels & Resorts provides an impressive range of dining experiences including fine dining establishments such as Mason Street Grille and ChopHouse; contemporary casual dining options like Aria, the Audrey Kitchen, and the Front... Show More
Job Requirements
- AOS and/or formal culinary degree preferred but not required
- Minimum of 5 years of progressive and stable experience in culinary management and kitchen operations
- Ability to develop working relationships with co-workers and other departmental personnel
- Leadership skills to motivate and mentor kitchen leadership and staff
- Willingness to travel extensively and remain onsite at various properties for undetermined lengths of time
- Ability to manage high-pressure environments and meet operational goals
- Capable of adapting to varied culinary styles and hotel environments
Job Qualifications
- AOS and/or formal culinary degree preferred but not required
- Minimum of 5 years of progressive and stable experience in culinary management and kitchen operations
- Ability to develop working relationships with co-workers and departmental leaders
- Leadership skills to motivate and mentor kitchen leadership and staff
- Strong communication and teamwork abilities
- Ability to adapt quickly to diverse culinary environments
- Experience in menu development and food cost management
Job Duties
- Oversee implementation of culinary tools, systems, and standard procedures across properties
- Assist in all food operations including cooking and menu creation
- Collaborate with Executive Chefs and property leadership to develop new menu items
- Train, supervise, and mentor culinary staff
- Work with hotel and kitchen management to improve efficiency, cleanliness, teamwork, and control food costs
- Fill in as Executive Chef during times of need
- Travel to various properties and manage operations until stabilization
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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