Executive Chef

About the role

Lead the culinary operation of The Commoner, Banquets and Catering events and any other on-property or off-property events. Actively participate in conversations about reconcepting The Commoner. Interview, hire, train, supervise, schedule and participate in the job functions of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.

Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Foster opportunities for the team to learn, grow and develop their abilities. Collaborate with staff to create a culture and work environment founded on respect.

Lead and participate in ongoing service education through facilitating daily line-ups, regular team meetings and new back- and front-of-house training programs. Review feedback from clients and associates, make judgements and take action to implement suggestions for improvement. Drive overall F&B satisfaction scores and exceptional 3rd party reviews.

Create and implement new menus and individual menu items for all outlets based on current food trends, regional tastes and seasonal price fluctuations. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage and Director of Catering regarding new selections and changes.

Actively collaborate with Marketing Manager on programming and activations on-property. Represent the property in the community through media and special events, as needed. Continuously strive to be special within the market.

Monitor outlets during peak periods to oversee production, flow and presentation. Manage kitchen labor costs and food cost. Support other property departments to ensure brand standards and offerings match the quality of The Commoner. Build and maintain vendor relationships to secure high-quality products.

Audit food storeroom items, market sheets and storage to maintain consistent quality and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchen(s) including walk-ins and coolers. Oversee repairs, maintenance and cleanliness of kitchen facilities. Ensure compliance with all local, state and federal rules and regulations.

Prepare all food items according to recipe specifications. Establish and maintain effective associate relations. Ensure appropriate standards of conduct, dress, hygiene and appearance are maintained.

Requirements

• High School Diploma or equivalent education required.
• 2- or 4-year degree in Culinary Arts or Hospitality Management is preferred but not required.
• Must have a minimum of two years prior experience as an Executive Chef.
• Must be able to obtain certification in ServSafe, CPR and/or First Aid.
• Considerable mathematical skills (addition, subtraction, multiplication and division) in order to interpret reports and budgets.
• Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creation, email, etc.
• Ability to read, write and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift, and/or carry, or otherwise move goods on a continuous schedule.
• Ability to perform duties within extreme temperature ranges.
• Ability to stand, walk and/or sit continuously to perform essential functions for an extended period.
• Hearing and visual ability to observe and detect signs of emergencies; to distinguish product, taste, texture and presentation; to observe preparation.

Skills

• Passionate about industry trends and techniques and knowledgeable of product, presentation, quality, preparation, menu development, recipe creation, food costing and people management.
• Willingness to work with Marketing and PR in the creation of campaigns, programming, special events and budgeting.
• Ability to analyze data, forecast and make judgements to ensure proper payroll and production control.
• Excellent interpersonal communication skills that foster positive working relationships with all teammates.
• Ability to work independently and proactively.

Schedule

Ability to commit to 50+ hours / week.

Benefits

• Hotel discounts at Marcus Hotels & Resorts and IHG-branded properties
• Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing and spa
• Paid time off
• Medical, dental and vision insurance (offered after 30 days of employment)
• 401K with employer match
• Company-paid life insurance
• Employee assistance program
• Ability to grow your career and transfer from one property to another

Pay

Salary Range: $100,000-$120,000

About Us

A division of The Marcus Corporation, Marcus Hotels & Resorts has a rich 60-year history of operational and service excellence. We are “People Pleasing People” who strive daily to create extraordinary experiences for guests and associates alike. Focused on expanding our U.S.-based portfolio of 15 hotels and resorts, our properties are known for their unique character and style.