Executive Chef

Marcus Corporation•Coralville, IA

7d•Onsite

About The Position

The Hyatt Regency Coralville Hotel & Conference Center is seeking an experienced, innovative, and people-focused Executive Chef to lead all culinary operations across our award-winning hotel and conference center. This includes our signature restaurant, Watermill Kitchen + Bar, recognized for its elevated Midwest-inspired cuisine, locally influenced flavors, exceptional guest experience, and the 2025 Corridor Business Journal New Restaurant of the Year. As the hotel's senior culinary leader, you'll oversee restaurant operations, banquet production, stewarding, room service, associate dining, purchasing, menu development, food quality, financial performance, and culinary talent development. Working closely with the Director of Food & Beverage and hotel leadership, you'll help shape the culinary vision while inspiring a culture built around hospitality, teamwork, accountability, and People Pleasing People.

Requirements

Five or more years of Executive Chef or comparable culinary leadership experience in a hotel, resort, conference center, or high-volume restaurant
Strong banquet and convention experience preferred
Proven success leading large culinary teams
Experience with menu development and seasonal culinary programming
Strong financial acumen, including food cost, labor management, budgeting, and forecasting
Excellent leadership, coaching, and communication skills
Ability to build strong relationships across departments
Passion for mentoring future culinary leaders
Thorough knowledge of food safety and sanitation practices
ServSafe Certification (or ability to obtain)
Culinary degree or formal culinary training preferred
Ability to lift up to 100 pounds with assistance
Ability to stand and walk throughout the workday

Nice To Haves

Strong banquet and convention experience preferred
Culinary degree or formal culinary training preferred

Responsibilities

Provide strategic leadership for all culinary operations throughout the hotel
Lead restaurant, banquet, room service, stewarding, associate dining, and catering production
Inspire, coach, mentor, and develop culinary leaders and associates
Recruit, hire, and retain top culinary talent
Create seasonal menus, banquet offerings, and innovative culinary experiences
Partner with Food & Beverage leadership to elevate guest satisfaction
Ensure exceptional food quality, consistency, presentation, and execution
Drive labor productivity and food cost performance while maintaining quality standards
Oversee purchasing, inventory management, and vendor relationships
Ensure compliance with all health, sanitation, and food safety regulations
Develop departmental budgets and manage financial performance
Foster collaboration across Culinary, Banquets, Restaurants, Stewarding, Purchasing, and Sales
Lead kitchen safety initiatives and equipment maintenance
Support VIP events, large conventions, weddings, and signature hotel events
Participate as a member of the hotel's Executive Committee leadership team
Champion Marcus Hotels & Resorts' culture of People Pleasing People
Perform additional leadership responsibilities as assigned