Executive Pastry Chef jobs in Lincoln, NE

Description

Executive Chef

The Lincoln Marriott Cornhusker Hotel in search of a talented and driven leader as our next Executive Chef. This key role on our Food & Beverage team will have direct oversight of the culinary operations for the hotel banquets and food outlets.

We only hire those who are at the top of their game and specialize in the details! Guests tell us that they love to visit our property, as a place to connect, celebrate and be inspired! Our teams deliver magic, day in and day out. Come be a part of history at this Nebraska Landmark! Part of Milwaukee based Marcus Hotels & Resorts, the Lincoln Marriott Cornhusker Hotel in downtown Lincoln has been serving Nebraska's capital city for nearly 90 years and has evolved as the benchmark for hospitality.

What will you be doing?

• Responsible for all food preparation, production, and control of labor and food costs for all food outlets and banquet operations to meet hotels high standards of quality.
• Interview, hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with recipe notation, productivity standards, cost controls, and forecast needs.
• Select, train, schedule, supervise, and counsel all members of stewarding department in accordance with established standards for safety, productivity, and performance. Delegates dish and equipment washing and silver polishing activities.
• Direct staff in maintaining the cleanliness of the back of the house areas including: main kitchen, storage areas, dumpsters, loading dock, the associate dining room, and ware washing areas. Manages general cleaning schedule so that the food service areas meet or exceed the health inspection requirements.
• Maintains the inventory and coordinate the distribution of all big four items: china, glassware, and silver, which also include visual inspection to ensure cleanliness and safe transportation.
• Attend in-house meetings as required by your position, including EO, Resume, staff meetings and any other meetings deemed necessary to your position.
• Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Create and implement new menus and individual menu items for all outlets and banquet functions 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 & Beverage and General Manager regarding new selections and changes.

What you will bring to the role?

• High School education required. Minimum of 2 years formal culinary schooling.
• Must have a minimum of two years prior experience as an Executive Chef or Executive Sous Chef. Experience must be in a facility with high volume banquet/catering events and multiple food outlets.
• Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
• Considerable knowledge of basic computer operations and software as it pertains to inventory control, menu creations, etc.
• Extensive knowledge of menu development, insight to marketing, cost, and wage control.
• Thorough knowledge of food products, insight into marketing, cost, wage control, standard recipes, and proper preparation.
• Ability to analyze, forecast data, and make judgements to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and Director of Food & Beverage.

What is in it for you?

• Medical, dental, vision and life insurance offered for full time associates following initial waiting period
• 401K for eligible associates following 90 days of employment
• Paid vacation time for eligible associates
• Free employee parking on site
• Free meal during each shift worked
• Discounts at Marcus Hotels & Resort locations & Marriott worldwide locations
• Free/discounted movie tickets at Marcus Theater locations
• Marriott Brand training and development
• Ability to transfer and promote within Marcus Hotels & Resorts

About Marcus Hotels & Resorts

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.

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

The Lincoln Marriott Cornhusker Hotel/Miller Time Pub & Grill and Marcus Hotels & Resorts are an Equal Opportunity Employer.