Traveling Task Force Chef | Lead Culinary Ops & Training

marcuscorp; Milwaukee (WI); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Free hotel stay

Flights to home base

Job summary

Marcus Hotels & Resorts is seeking a Task Force Chef to lead culinary operations across its properties. The role involves implementing corporate tools and standards, coordinating with Executive Chefs, and ensuring consistent service during transitions.

Expect 95% onsite work with extended assignments at multiple locations. The ideal candidate has 5+ years in culinary management, with prior fine dining experience and, ideally, an AOS or culinary degree.

Qualifications

• AOS and/or formal culinary degree preferred but not required.
• The candidate for this position must have a minimum of 5 years of progressive and stable experience in culinary management and kitchen operations while demonstrating an ability to learn and fully engage the working operations of a hotel and its outlets.
• Prior fine dining experience required.

Responsibilities

• Oversee the implementation of Marcus Hotels & Resorts' tools, systems and standard procedures across properties.
• Assist with cooking, creation of new menu items in collaboration with the Executive Chef and leadership team.
• Train and supervise culinary staff; work with hotel and kitchen management to improve efficiency, cleanliness, teamwork, and food costs.
• May temporarily fill the role of Executive Chef at a property; travel-heavy, with 95% onsite work.

Skills

Culinary management

Kitchen operations

Leadership

Training staff

Menu development

Education

Culinary degree

Job description

Marcus Hotels & Resorts is seeking a Task Force Chef to lead culinary operations across its properties. The role involves implementing corporate tools and standards, coordinating with Executive Chefs, and ensuring consistent service during transitions.

Expect 95% onsite work with extended assignments at multiple locations. The ideal candidate has 5+ years in culinary management, with prior fine dining experience and, ideally, an AOS or culinary degree.