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, health and safety compliance, inventory and vendor management, cost control, staff training and scheduling, and on-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.
