Culinary Operations Manager

2 weeks ago


Lake Geneva, Wisconsin, United States The Marcus Corporation Full time

Join Our Culinary Team We are seeking passionate individuals who aspire to transform everyday dining experiences into remarkable culinary journeys.

  • Deliver exceptional service to our guests
  • Foster a positive work environment
  • Be recognized for your contributions to the team
  • Grow and develop within a company that values its employees

About Us: The Marcus Corporation is committed to providing outstanding benefits to our team members.

Benefits Include:

  • Flexible work schedules
  • Affordable gym memberships
  • Discounted hotel accommodations
  • Complimentary meals prepared by our skilled culinary team
  • Paid time off
  • Discounts on golf, skiing, and spa services
  • Opportunities for advancement across our properties
  • A friendly and enjoyable workplace culture
  • Paid holidays, jury duty, and bereavement leave
  • Comprehensive medical, dental, and vision insurance, along with company-paid life insurance and retirement benefits
  • Recognition programs to celebrate your achievements

Position Overview: The Culinary Operations Manager will oversee, train, and collaborate with kitchen staff to prepare, create, and present dishes that meet our high standards. Responsibilities include managing food costs, labor, and departmental budgets, as well as overseeing our culinary student program through recruitment and on-site management.

Key Responsibilities:

  • Delegate specific tasks to kitchen associates for optimal efficiency
  • Recruit, train, and supervise kitchen personnel in the preparation of menu items
  • Manage culinary staff schedules to ensure adequate coverage while controlling payroll expenses
  • Ensure compliance with health regulations regarding food ordering, receiving, storage, and rotation
  • Implement cost and quality control measures
  • Supervise daily sanitation and safety protocols
  • Maintain staffing schedules for vacation coverage
  • Assist with equipment repairs and preventative maintenance
  • Perform additional duties as required

Qualifications:

  • High School Diploma preferred, or equivalent experience
  • Previous managerial and production experience in a hotel or resort setting
  • 3-5 years of management experience in high-volume culinary operations
  • Comprehensive knowledge of food products and standard recipes
  • Familiarity with safety and sanitation standards
  • Proficient in using kitchen equipment such as slicers and food processors
  • Strong mathematical skills for recipe and portion management
  • Ability to communicate effectively in English
  • Physical capability to lift and move items weighing up to 200 lbs
  • Willingness to work a flexible schedule, including nights, weekends, and holidays

Reporting Structure: Reports to the Executive Chef.

Note: This description outlines the general nature and level of work required for this position. It is not intended to be an exhaustive list of responsibilities, duties, and skills.

Equal Opportunity Employer



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