Executive Chef

Department: Food & Beverage
Reports to: Food & Beverage Director
Status: Non-Exempt

Marquette is seeking a creative, experienced Executive Chef to lead our kitchen team and provide high-quality, delicious meals for our residents and guests. The Executive Chef will oversee daily kitchen operations, menu development, food quality, staff supervision, and compliance with health and safety standards.

• Lead, train, schedule, and support kitchen staff


• Develop and implement high-quality menus and standardized recipes


• Oversee food preparation, production, sanitation, and service


• Maintain compliance with all state and federal health regulations


• Manage food inventory, vendors, ordering, and cost controls


• Monitor food temperatures and maintain proper food safety practices


• Promote teamwork and a positive, hospitality-focused environment


• Cook on the line and assist with kitchen operations as needed


• Ensure a clean, safe, and organized kitchen

• 5+ years of experience as an Executive Chef or Sous Chef in a hotel, restaurant, club, senior living community, or similar setting


• Excellent communication and leadership skills


• Strong knowledge of food preparation, nutrition, and kitchen operations


• Culinary degree or certification preferred


• ServSafe Certification required


• Ability to lift up to 50 lbs. and work on your feet for extended periods

At Marquette, hospitality is at the heart of everything we do. We’re looking for a chef who takes pride in their work, values teamwork, and enjoys creating a welcoming dining experience for our residents, families, and guests.

If you’re a passionate culinary leader ready to make a difference, we’d love to hear from you!