We are seeking a
Senior Director, Corporate Executive Chef who is a hands-on, inspirational leader with a proven track record of delivering innovative, high-quality, and consistently exceptional culinary experiences that drive guest loyalty, personal recommendations, and repeat business. Reporting to the Vice President of Food & Beverage, this individual will lead culinary teams across restaurants, banquets, and catering operations, elevating Marcus Hotels & Resorts' reputation as a premier food and beverage operator with a loyal and growing customer base and a distinct competitive advantage for hotel owners and investors.
The ideal candidate will possess the rare combination of culinary creativity, strategic leadership, and strong financial acumen needed to successfully oversee and grow a complex, multi-unit food and beverage operation. Beyond culinary excellence, this leader will champion a people-first culture that resonates with today's culinary professionals, fostering an environment of collaboration, innovation, mentorship, accountability, and professional development that enables both team members and the business to thrive. This role is based out of our corporate offices but will require travel to our properties on a regular basis.
What you will be doing:- Ensure consistency of food quality and presentation standards according to pre-established menu specifications and established operating procedures. Setting and maintaining standards for food quality and presentation.
- Create standard operating procedures for culinary operations throughout the division from purchasing and receiving to preparation and line execution.
- Collaborate with the corporate and property F&B teams to develop and implement innovative restaurant and catering menus that help to enhance our sales efforts and maximize profit.
- Lead local culinary teams to develop regular menu updates based on market changes and seasonality that align with the Marcus Hotels & Resorts vision and standards.
- Increase customer satisfaction in our outlets as measured by brand & independent quality assurance scoring.
- Provide budgeting guidelines for field operations and improve cost structures by identifying operating inefficiencies to include assessing appropriate staffing matrices, process redesign, etc.
- Establish guidelines to ensure product procurement is appropriate to meet quality standards and profit guidelines.
- Develop and lead company-wide health and sanitation standards.
- Regularly visit locations as needed to conduct routine inspections and assess kitchen operations.
- Partner with Operational and HR leadership to source, select, and train culinary staff. In addition, focus on creating succession planning to develop culinary talent pipeline.
- Develop deployment teams for field task force support to include future acquisitions.
- Act as a working Chef in the field, when needed in emergencies or other exceptional circumstances.
- Establish and manage appropriate vendor relationships, in partnership with the VP of Procurement.
- Assist project management leadership with kitchen layouts, equipment specifications, and concept development.
- Create reports as needed to share information, project status, financial updates, etc.
- Drive research and food ideation in accordance with brands, trends, labor difficulty, and margins.
- Participate in external initiatives as appropriate to support our company, our culture, and our commitment to the communities in which we operate.
- Partner with corporate marketing and sales teams as appropriate for promotional opportunities to drive business and brands.
- Participate in corporate level presentations to the hotel and restaurant owners and investors with whom we work.
What we are looking for:- Minimum 10 years' prior experience as Executive Chef or similar with demonstrated success in all areas of culinary operations.
- Previous experience in a multi-unit leadership role, with a strong preference for previous hotel/resort and upscale high volume independent restaurant concept.
- Effective leadership and management skills with the ability to provide strategic direction with dotted line supervisory responsibilities and/or on-site staff leadership and supervision.
- Creative culinary skills with ability to craft new food offerings and design menus to drive customer satisfaction and profit.
- Ability to analyze situations, identify & solve problems, compile, and present strategic recommendations.
- Possess financial acumen and understanding of P&L statements, property financials, forecasts, capital expenditure requests, etc.
- Maintain an elevated level of professional appearance, demeanor, and image of self and corporate office to include upholding Marcus's standards, our culture, and our code of conduct.
- Ability to collaborate and communicate throughout all levels of the organization.
- Skilled at vendor negotiations.
- Effective interpersonal and communication skills, written and verbal including ability to read, write and speak English at a native level.
- Thrives in a fast-paced environment with shifting priorities and demanding deadlines.
- Able to travel for extended periods as needed via air, rail, car, or other means. Includes need for overnight stays.
What's in it for you?- Eligible for annual bonus and leadership perks
- Discounts at Marcus Hotels & Resorts properties for hotel rooms and restaurants - not to mention great deals on golf, ski and spa
- Marcus Movie Theatres discounts
- Brand new, modern office space
- Generous paid time off
- Medical, dental, vision company-paid life insurance, employee assistance program offered after one month of employment
- 401k with employer bi-weekly match
- And more!
Salary Estimate: $165,000 - $175,000/year
Note: This document describes the general nature and level of work required. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.
