Description
Marquette is hiring an Executive Chef to lead the kitchen team and oversee food and beverage operations for residents and guests. The role includes menu development, recipe standardization, food preparation, sanitation, staff supervision, inventory and vendor management, cost control, food safety compliance, and on-the-line cooking. Candidates need at least five years of experience as an Executive Chef or Sous Chef in a hotel, restaurant, club, senior living community, or similar setting, along with ServSafe certification; a culinary degree or certification is preferred.
