Task Force Sous Chef

Marcus Corporation•Milwaukee, WI

57d•$75,000 - $85,000•Onsite

About The Position

With a longstanding legacy in the restaurant business, Marcus Hotels & Resorts aims to provide its guests a memorable experience, and believes that some of the fondest memories have been shared around the dining table. The restaurants within our hotels showcase the finest in local and international cuisines and ensure that our guests walk away with both their souls and their stomachs satisfied. As a Task Force Chef, you will be able to serve on assignments throughout the Marcus properties including in cities like Milwaukee, Chicago, Pittsburgh, North Hollywood, Las Vegas, Minneapolis, Omaha, Oklahoma City, Madison, Lake Geneva, and more! Under the direction of the Senior Director of Culinary Operations, the Corporate Task Force Chef will oversee the implementation of Marcus Hotels & Resorts’ tools, systems and standard procedures. Assignments will cover new properties and locations/operations working through a transition in leadership or those that need additional support during peak periods of operation. While on property this position will assist with all food operations including; cooking, creation of new menu items in collaboration with the Executive Chef or other property leadership team members. This position will also assist in the training and supervision of the culinary staff. This individual will work closely with hotel and kitchen management to improve efficiency, cleanliness, teamwork, and overall food costs. This task force leader may also temporarily fill the role of Executive Chef at a property in times of need. A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich history of operational and service excellence. Essential to past and future success has been and will be our associate centric culture, built upon the belief that they are our most important asset. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. We have hotels and outlet operations all over the country that range anywhere from fine dining restaurants located within the hotels including Mason Street Grille, ChopHouse, Brisssago, to contemporary casual restaurants like Aria, the Audrey Kitchen, or the Front Yard, or one of our espionage themed destination locations, the SafeHouse.

Requirements

AOS and/or formal culinary degree preferred but not required.
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.
Capable of developing a working relationship with co-workers and other departmental personnel/leaders within a hotel and its outlets.
Leadership skills to motivate and mentor kitchen leadership and staff to ensure accomplishment of goals, budgets and personal growth and development plans.
Travel to and remain at properties for an undetermined length of time until the property is stabilized. 95%25 of work will be spent onsite which will require a heavy travel demand.

Responsibilities

Oversee the implementation of Marcus Hotels & Resorts’ tools, systems and standard procedures.
Assist with all food operations including; cooking, creation of new menu items in collaboration with the Executive Chef or other property leadership team members.
Assist in the training and supervision of the culinary staff.
Work closely with hotel and kitchen management to improve efficiency, cleanliness, teamwork, and overall food costs.
Temporarily fill the role of Executive Chef at a property in times of need.