Restaurant Chef at Marcus Corporation

Minneapolis, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Jul, 26

Salary

75000.0

Posted On

02 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary management, Staff supervision, Menu preparation, Food safety, Kitchen operations, Inventory management, Food quality control, Staff training, Recipe development, Portion control, Equipment maintenance, Cost management, Hygiene standards, Workplace safety, Leadership

Industry

Hospitality

Description

Are you passionate about hospitality and ready to be part of a premier team in one of Minneapolis’ top-ranked hotels? The Lofton Hotel, the first Tapestry Collection property in Minnesota, offers a dynamic and rewarding career where you’ll work alongside dedicated hospitality professionals committed to delivering exceptional guest experiences. We take pride in creating memorable moments for both our guests and team members every day—and now, we have an exciting opportunity for a Restaurant Chef to join us. In this role, you'll lead and inspire the culinary team, crafting exceptional dishes that meet hotel standards, managing food quality and costs, and overseeing all kitchen operations whenever the Executive Chef is away. Nestled in the heart of downtown Minneapolis' vibrant entertainment district, The Lofton Hotel offers an upscale escape where modern luxury meets Midwestern charm. Steps away from premier shopping, dining, and nightlife, our hotel is seamlessly connected via the Minneapolis Skyway, placing you moments from Target Center, Target Field, and U.S. Bank Stadium. Designed to reflect the city's rich musical and sporting culture, our stylish 251-room property features contemporary accommodations adorned with artwork inspired by Minnesota’s landscapes. Experience the energy of Minneapolis with warm hospitality and play a vital part in our mission to redefine hospitality excellence. What will you be doing? Responsible for and supervises daily line operation. Prepares all food items for buffet, banquet and restaurant use according to standard recipes. Visually inspects and samples all food for proper taste, color combination and overall presentation to maintain appeal. Schedules appropriate number of staff according to daily outlet operational needs. Supervises all assigned staff including training, counseling and discipline. Ensures proper ordering, receiving and storage of all food items in refrigerators, freezers and dry food storage to maintain product freshness. Establishes preparation of menus and participates in pricing policy. Responsible for ordering of food for following days. What do you bring to the role? Minimum of two years’ experience in a supervisory and management position in a similar size dining operation. 2-3 years as a chef de cuisine, and lead cook prior to management required. Strong knowledge of restaurant station food preparation and equipment (slicers, mixers, grinders, etc.). Familiarity with industry standards for hygiene and workplace safety. Basic math skills for recipes, measurements, and portioning; ability to read and write in English. High school diploma preferred; culinary or apprenticeship program a plus. Ability to lift overhead, stand for entire shifts, and bend with minimal limitations. Must obtain required certifications; strong hand dexterity, coordination, and sensory perception (smell, taste, touch). What's in it for you? A free, well-balanced meal every shift Room discounts at Marcus Hotels & Resorts and Hilton-branded properties Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa Discounted parking “Two for one” movie theater coupons at Marcus Theatres Ability to grow your career and transfer from one property to another Early wage access Paid time off Flexible scheduling Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match And more! Salary Estimate: $65,000-$75,000 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 16 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 Lofton Hotel is an equal opportunity employer.

Responsibilities

The Restaurant Chef is responsible for supervising daily kitchen operations, training staff, and ensuring all food items meet quality and presentation standards. They also manage inventory, food costs, and menu preparation while maintaining strict hygiene and safety protocols.