Executive Chef

Brandon Wilde; Indianapolis (IN); On-site; USD 70,000 - 100,000; Full time

Job summary

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

Join a hospitality-focused environment where teamwork is valued and standards are high. This role requires ServSafe certification, strong leadership, and cost-aware menu management to

Qualifications

• 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.

Responsibilities

• 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

Skills

Leadership

Communication

Food safety

Staff management

Education

Culinary degree or certification preferred

ServSafe Certification required

Job description

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.

What You’ll Do

• 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

What We’re Looking For

• 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

Why Marquette?

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.