Description
Marquette is hiring an Executive Chef to lead the Food & Beverage kitchen team and oversee daily kitchen operations, menu development, food quality, sanitation, staff supervision, inventory, vendors, ordering, cost controls, and compliance with health and safety regulations. The role also includes cooking on the line, maintaining a safe and organized kitchen, and supporting a hospitality-focused environment. 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.
