We make ordinary days extraordinary for our guests and your career could be extraordinary with Marcus Theatres. We have over 50 theatres in 7 states, where you can begin a career with limitless growth potential! With expanding food and beverage operations, were looking for a talented individual interested in furthering their potential to join our team as a Corporate Executive Chef. You will guide our culinary teams in creating polished, yet unpretentious dishes that cater to our guests dining experience that they will savor long after they have taken the last bite. Founded on November 1, 1935 with a single movie theatre in the small town of Ripon, Wisconsin, Ben Marcus began what has become an entertainment and lodging empire. Ben was said to have always hired the best people he could find, surrounding himself with experts a practice the company continues to this day. The importance of family has always played a vital role at the Marcus Corporation. No matter what your last name, every associate of the Marcus Corporation is a part of the Marcus family, and we look forward to adding you to that list! Marcus Theatres offers a comprehensive benefits package, and extraordinary extras, to keep our employees happy and healthy, both on and off the clock. The Corporate Executive Chef will be responsible for all back of the house aspects of the food and beverage operations as it pertains to theatre locations that have a Take Five Lounge, Zaffiros, in-theatre dining or other non-concession related operations. The ideal candidate possesses a great understanding of all BOH operations with a heavy emphasis on menu design and implementation. A strong emphasis on FOH operations as well as purchasing and marketing is also extremely important. This position reports to the Vice President of Food and Beverage Operations, and will work closely with the Food and Beverage District Directors. This position will work very closely with the Vice President of Food and Beverage Operations and the Executive Vice President of Food and Beverage Operations. Key responsibilities include the following: * Executive Chef with a strong overall knowledge of all aspects related to food and beverage operations, primarily back of the house. * Create and amend menus related to all of our various F&B venues. Set menu prices and margins. * Responsible for managing food and beverage cost of goods sold, inventory, BOH payroll metrics, and per person targets. * Develop marketing and promotional programs to drive incremental visits. * Create excellent guest experiences as a result of developing outstanding menus and team members that can efficiently and consistently deliver great food and beverage experiences. * Ability to supervise and train BOH kitchen team including the assignment of duties, evaluating service, food preparation, and taking disciplinary action when necessary. * Coach and mentor kitchen staff on all culinary operations including recipe design, food preparation, speed of service, etc. * Assist with the design and construction on new site layouts for new restaurants, lounges, in-theatre dining, Reel Sizzle, and Zaffiros Express. * Ability to prepare and analyze data and create budgets. Education Required: * Education Minimum of a 2-year food service degree. * Formal Culinary degree preferred. * Bachelors degree in hospitality/food service preferred. Experience Required: * Minimum of ten to fifteen years of food and beverage related experience. * Prefer a diverse background with experience ranging from fast casual to fine dining operations.