Executive Sous Chef — Lead High-Volume Hotel Kitchen

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

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.