Corporate Executive Chef

Marcus Corporation • Milwaukee, WI

72d • $165,000 - $175,000

About The Position

Marcus Hotels & Resorts is seeking a hands-on, inspirational Corporate Executive Chef to lead culinary teams across restaurants, banquets, and catering operations. The role is responsible for elevating culinary quality and consistency across the company’s multi-unit food and beverage operation while supporting guest loyalty, repeat business, and business performance. The successful candidate will combine culinary creativity, strategic leadership, and financial acumen with a people-first approach that supports collaboration, innovation, mentorship, accountability, and professional development.

The position is based at the corporate offices and requires regular travel to properties, including extended travel and overnight stays as needed. The chef will work with corporate and property teams, operational and HR leadership, procurement, project management, marketing, and sales. Responsibilities include establishing culinary standards and procedures, supporting menu and concept development, improving financial and operational performance, developing culinary talent, and representing the company in presentations to hotel and restaurant owners and investors.

Requirements

• At least 10 years of prior experience as an Executive Chef or in a similar role, with demonstrated success across culinary operations.
• Experience in a multi-unit leadership role.
• Effective leadership and management skills, including the ability to provide strategic direction with dotted-line supervisory responsibilities and/or on-site staff leadership and supervision.
• Creative culinary skills and the ability to develop new food offerings and menus that support customer satisfaction and profitability.
• Ability to analyze situations, identify and solve problems, and compile and present strategic recommendations.
• Financial acumen and understanding of P&L statements, property financials, forecasts, and capital expenditure requests.
• Ability to uphold company standards, culture, and code of conduct, and maintain a professional appearance, demeanor, and image.
• Ability to collaborate and communicate across all levels of the organization.
• Vendor negotiation skills.
• Effective written and verbal interpersonal and communication skills, including the ability to read, write, and speak English at a native level.
• Ability to thrive in a fast-paced environment with shifting priorities and demanding deadlines.
• Ability to travel for extended periods as needed by air, rail, car, or other means, including overnight stays.

Nice To Haves

• Previous hotel or resort experience is strongly preferred.
• Experience with an upscale, high-volume independent restaurant concept is strongly preferred.

Responsibilities

• Ensure consistency of food quality and presentation according to menu specifications and operating procedures.
• Set and maintain standards for food quality and presentation.
• Create standard operating procedures for culinary operations, including purchasing, receiving, preparation, and line execution.
• Collaborate with corporate and property food and beverage teams to develop and implement restaurant and catering menus that support sales and profitability.
• Lead local culinary teams in regular menu updates informed by market changes and seasonality and aligned with company vision and standards.
• Improve customer satisfaction in outlets as measured by brand and independent quality assurance scores.
• Provide budgeting guidelines for field operations and improve cost structures by identifying inefficiencies, including staffing and process-design opportunities.
• Establish product procurement guidelines that support quality and profitability standards.
• Develop and lead company-wide health and sanitation standards.
• Visit properties to conduct inspections and assess kitchen operations.
• Partner with operations and HR leaders to source, select, and train culinary staff, and develop succession plans and a culinary talent pipeline.
• Develop deployment teams to support field task forces and future acquisitions.
• Work as a chef in the field during emergencies or other exceptional circumstances when needed.
• Establish and manage vendor relationships in partnership with the Vice President of Procurement.
• Assist project management leaders with kitchen layouts, equipment specifications, and concept development.
• Create reports on information, project status, and financial updates as needed.
• Drive research and food ideation in consideration of brands, trends, labor challenges, and margins.
• Participate in external initiatives supporting the company, its culture, and its commitment to the communities where it operates.
• Partner with corporate marketing and sales teams on promotional opportunities that support business and brands.
• Participate in corporate presentations to hotel and restaurant owners and investors.

Benefits

• Eligible for annual bonus and leadership perks.
• Discounts at Marcus Hotels & Resorts properties for hotel rooms and restaurants, as well as deals on golf, ski, and spa.
• Marcus Movie Theatres discounts.
• Brand-new, modern office space.
• Generous paid time off.
• Medical, dental, and vision coverage.
• Company-paid life insurance.
• Employee assistance program offered after one month of employment.
• 401(k) with employer bi-weekly match.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed