Executive Sous Chef

marcuscorp; Coralville (IA); On-site; USD 60,000 - 74,000; Full time

Benefits offered by this job

Health benefits after 30 days

Meals & Starbucks

Movie tickets

Hotel discounts

401(k) and profit sharing

Free parking

Uniforms

Career growth

Job summary

Marcus Hotels & Resorts’ Hyatt Regency Coralville Hotel & Conference Center seeks an Executive Sous Chef to lead culinary operations across banquet, restaurant, and events. This hands-on leader will mentor teams, ensure quality, and drive guest satisfaction in a fast-paced setting.

You will collaborate with F&B, Banquets, Stewarding, and Purchasing, while ensuring safety, cost controls, and an exceptional guest experience. Competitive salary and benefits available.

Qualifications

• 3-5 years of high-volume culinary leadership experience
• Strong knowledge of food preparation, sanitation, safety, and kitchen operations
• Experience leading teams in a fast-paced hospitality environment
• Strong communication, organizational, and problem-solving skills
• Knowledge of food and labor cost controls
• Ability to manage multiple priorities and remain calm under pressure
• Culinary degree or formal culinary training preferred
• ServSafe certification or ability to obtain certification
• Must be able to lift up to 100 lbs. and stand/walk for extended periods

Responsibilities

• Oversee daily culinary operations across banquet, restaurant, room service, stewarding, and other outlets
• Coach, train, and develop culinary teams and kitchen leadership
• Support scheduling to maintain coverage while controlling labor costs
• Ensure food quality, presentation, and recipe adherence
• Maintain sanitation, labeling, storage and rotation per health standards
• Assist with purchasing, inventory, and quality control
• Collaborate with F&B, Banquets, Stewarding, and Purchasing teams
• Step in for Executive Chef when needed

Skills

High-volume culinary leadership

Food safety & sanitation

Team leadership

Communication skills

Cost controls (food & labor)

Multitasking under pressure

Culinary degree or training

ServSafe certification

Physical ability to lift up to 100 lbs

Professional appearance

Education

Culinary education preferred

Job description

Executive Sous Chef

Experienced culinary leader who thrives in a fast-paced hospitality environment and enjoys leading teams that create memorable guest experiences?

The Hyatt Regency Coralville Hotel & Conference Center is seeking an experienced, motivated, and hands-on Executive Sous Chef to support daily culinary operations across our award-winning hotel and conference center, including our award-winning restaurant, Watermill Kitchen + Bar, known for its elevated Midwest-inspired cuisine, locally influenced flavors, and exceptional guest experience.

This leadership role assists in overseeing banquet operations, restaurant outlets, stewarding, room service, associate dining, and overall kitchen operations while helping maintain exceptional food quality, operational efficiency, and a positive team culture.

The Executive Sous Chef serves as a key culinary leader and operational partner to the Executive Chef while helping drive consistency, creativity, cleanliness, associate development, and guest satisfaction throughout the property.

Schedule & Pay

• Full-time leadership position
• Annual salary starting at $60,000, commensurate with experience
• Flexible schedule based on business demands and event volume
• Must be available to work days, evenings, weekends, and holidays
• Salaried, exempt position

Why Our Culinary Team Loves Working Here

• Competitive compensation package
• Matching 401(k) and profit-sharing opportunities
• Health benefits available after 30 days for full-time associates
• Free and discounted meals & Starbucks
• Free Marcus Theatre movie tickets
• Hotel discounts at Hyatt and Marcus Hotels & Resorts properties
• Free parking and uniforms
• Opportunities for advancement and career growth
• A fast-paced, team-focused culture built around People Pleasing People

What You’ll Do

As Executive Sous Chef, you will help lead culinary operations throughout the hotel while supporting kitchen leadership, operational consistency, associate development, and exceptional guest experiences.

Responsibilities include:

• Assist in overseeing daily culinary operations across banquet, restaurant, room service, stewarding, and other food & beverage outlets
• Supervise, coach, train, and develop culinary associates and kitchen leadership teams
• Support scheduling and staffing to maintain operational coverage while managing labor costs responsibly
• Ensure food quality, presentation, consistency, and recipe adherence across all outlets
• Maintain proper food handling, labeling, storage, sanitation, and rotation procedures in compliance with health department standards
• Support food and labor cost control initiatives and operational efficiencies
• Assist with ordering, receiving, inventory management, and product quality control
• Ensure kitchen cleanliness, safety, organization, and sanitation standards are consistently maintained
• Support preventative maintenance and proper care of kitchen equipment
• Assist with execution of special events, VIP functions, banquets, and associate events
• Collaborate closely with Food & Beverage, Banquets, Stewarding, and Purchasing teams
• Step into operational leadership responsibilities in the absence of the Executive Chef
• Participate in leadership meetings, operational planning, and associate development initiatives
• Maintain professionalism and strong communication with guests, associates, and leaders
• Assist with additional duties and special projects as assigned

What We’re Looking For

We’re looking for a strong culinary leader who thrives in a high-volume hospitality environment and enjoys mentoring teams while delivering exceptional food experiences.

Ideal candidates will have:

• 3-5 years of high-volume culinary leadership experience preferred
• Strong knowledge of food preparation, sanitation, safety, and kitchen operations
• Experience leading teams in a fast-paced hospitality environment
• Strong communication, organizational, and problem-solving skills
• Knowledge of food and labor cost controls
• Ability to manage multiple priorities and remain calm under pressure
• Professional appearance and dependable work ethic
• Culinary degree, apprenticeship, or formal culinary training preferred, but not required
• Basic computer knowledge and administrative skills helpful
• ServSafe Certification or ability to obtain certification
• Ability to lift, carry, push, or pull up to 100 lbs. with assistance as needed
• Ability to stand and walk for extended periods throughout the shift

If you are passionate about culinary leadership, hospitality, and developing strong teams while creating memorable guest experiences, this could be an exciting opportunity to grow your career with an award-winning hotel team.

About Us

At Marcus Hotels & Resorts, we believe our associates are our greatest asset. Our culture is built around the philosophy of People Pleasing People, creating memorable experiences for both guests and team members.

The Hyatt Regency Coralville Hotel & Conference Center offers a dynamic, welcoming, and fast-paced environment where associates can grow, develop, and take pride in delivering exceptional hospitality experiences.

Marcus Hotels & Resorts is an Equal Opportunity Employer.
All offers of employment are subject to E-Verify verification of identity and employment eligibility.