Strategic Corporate Executive Chef | Multi‑Unit F&B Leader

Marcus Hotels & Resorts; Milwaukee (WI); On-site; USD 165,000 - 175,000; Full time

Benefits offered by this job

Annual bonus

Hotel discounts

Movie theater discounts

401k with match

Paid time off

Job summary

Marcus Hotels & Resorts is seeking a Corporate Executive Chef to lead culinary operations across restaurants, banquets, and catering. The role reports to the VP of F&B and requires travel to properties; based at corporate offices with regular site visits.

You will supervise culinary teams, develop menus, optimize costs, and uphold brand standards while driving guest satisfaction and loyalty.

Qualifications

• 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.

Responsibilities

• Ensure consistency of food quality and presentation standards according to pre‑established menu specifications and established operating procedures.
• 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.

Skills

Executive Chef experience

Multi-unit leadership

Financial acumen

Vendor negotiations

Strong communication

Travel readiness

Job description

Marcus Hotels & Resorts is seeking a Corporate Executive Chef to lead culinary operations across restaurants, banquets, and catering. The role reports to the VP of F&B and requires travel to properties; based at corporate offices with regular site visits.

You will supervise culinary teams, develop menus, optimize costs, and uphold brand standards while driving guest satisfaction and loyalty.