Executive Sous Chef - Lead High-Volume Culinary Team

Marcus Hotels & Resorts; Coralville (IA); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Competitive compensation

401(k) matching and profit-sharing

Health benefits after 30 days

Free meals & Starbucks

Movie tickets

Hotel discounts

Free parking

Career advancement

People Pleasing People culture

Job summary

Marcus Hotels & Resorts, operator of the Hyatt Regency Coralville Hotel & Conference Center, seeks an experienced Executive Sous Chef to lead daily culinary operations across banquet, restaurant, and outlets, delivering elevated Midwest-inspired cuisine and memorable guest experiences.

This hands-on leadership role emphasizes team development, consistency, cost control, sanitation, and culinary excellence to drive guest satisfaction across the property.

Qualifications

• 3-5 years of high-volume culinary leadership experience.
• Culinary degree or formal training preferred.
• ServSafe Certification or ability to obtain certification.

Responsibilities

• Oversee daily culinary operations across banquet, restaurant, room service, stewarding, and outlets.
• Coach, train, and develop culinary staff and kitchen leadership teams.
• Support scheduling to maintain operational coverage while managing labor costs.
• Ensure food quality, presentation, consistency, and recipe adherence across outlets.
• Maintain proper food handling, labeling, storage, sanitation, and rotation per health standards.
• Assist with ordering, receiving, inventory, and product quality control.
• Ensure kitchen cleanliness, safety, organization, and sanitation standards.
• Collaborate with F&B, Banquets, Stewarding, and Purchasing teams.
• Lead in the absence of the Executive Chef.

Skills

Culinary leadership

Team leadership

Communication

Problem-solving

Food safety

Education

Culinary degree or formal training

ServSafe Certification

Job description

Marcus Hotels & Resorts, operator of the Hyatt Regency Coralville Hotel & Conference Center, seeks an experienced Executive Sous Chef to lead daily culinary operations across banquet, restaurant, and outlets, delivering elevated Midwest-inspired cuisine and memorable guest experiences.

This hands-on leadership role emphasizes team development, consistency, cost control, sanitation, and culinary excellence to drive guest satisfaction across the property.