Senior Director, Corporate Executive Chef

Senior Director, Corporate Executive Chef

We are seeking a Senior Director, Corporate Executive Chef who is a hands-on, inspirational leader with a proven track record of delivering innovative, high-quality, and consistently exceptional culinary experiences that drive guest loyalty, personal recommendations, and repeat business. Reporting to the Vice President of Food & Beverage, this individual will lead culinary teams across restaurants, banquets, and catering operations, elevating Marcus Hotels & Resorts' reputation as a premier food and beverage operator with a loyal and growing customer base and a distinct competitive advantage for hotel owners and investors.

The ideal candidate will possess the rare combination of culinary creativity, strategic leadership, and strong financial acumen needed to successfully oversee and grow a complex, multi-unit food and beverage operation. Beyond culinary excellence, this leader will champion a people-first culture that resonates with today's culinary professionals, fostering an environment of collaboration, innovation, mentorship, accountability, and professional development that enables both team members and the business to thrive.

This role is based out of our corporate offices but will require travel to our properties on a regular basis.

Headquartered in Milwaukee,
Marcus Hotels & Resorts has built a reputation for exceptional hospitality and operational excellence for more than 60 years. Our portfolio of 18 hotels and resorts, encompassing approximately 5,000 guest rooms across the United States, reflects a unique sense of place, character, and style, while our  People Pleasing People  culture drives our commitment to creating extraordinary experiences for guests and associates alike.

Supporting this mission is a robust and growing food and beverage platform featuring more than 40 outlets and three independent restaurant concepts, making culinary excellence a key driver of guest satisfaction, brand differentiation, and business success across our portfolio.

• Ensure consistency of food quality and presentation standards according to pre-established menu specifications and established operating procedures. Setting and maintaining standards for food quality and presentation.
• Create standard operating procedures for culinary operations throughout the division from purchasing and receiving to preparation and line execution.
• Collaborate with the corporate and property F&B teams to develop and implement innovative restaurant and catering menus that help to enhance our sales efforts and maximize profit.
• Lead local culinary teams to develop regular menu updates based on market changes and seasonality that align with the Marcus Hotels & Resorts vision and standards.
• Increase customer satisfaction in our outlets as measured by brand & independent quality assurance scoring.
• Provide budgeting guidelines for field operations and improve cost structures by identifying operating inefficiencies to include assessing appropriate staffing matrices, process redesign, etc.
• Establish guidelines to ensure product procurement is appropriate to meet quality standards and profit guidelines.
• Develop and lead company-wide health and sanitation standards.
• Regularly visit locations as needed to conduct routine inspections and assess kitchen operations.
• Partner with Operational and HR leadership to source, select, and train culinary staff. In addition, focus on creating succession planning to develop culinary talent pipeline.
• Develop deployment teams for field task force support to include future acquisitions.
• Act as a working Chef in the field, when needed in emergencies or other exceptional circumstances.
• Establish and manage appropriate vendor relationships, in partnership with the VP of Procurement.
• Assist project management leadership with kitchen layouts, equipment specifications, and concept development.
• Create reports as needed to share information, project status, financial updates, etc.
• Drive research and food ideation in accordance with brands, trends, labor difficulty, and margins.
• Participate in external initiatives as appropriate to support our company, our…