Executive Chef | Lead Kitchen, Menu Innovation & Safety

Marquette; Indianapolis (IN); On-site; USD 75,000 - 110,000; Full time

Job summary

Marquette is seeking an experienced Executive Chef to lead our kitchen and deliver high-quality meals for residents and guests. The role oversees daily operations, menu development, food quality, staff supervision, and health compliance.

The ideal candidate has 5+ years in executive/sous chef roles within hospitality settings, strong leadership, and knowledge of food preparation and nutrition. ServSafe certification is required, and the position supports a dynamic, guest-focused dining

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.
• ServSafe Certification required.

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

Culinary knowledge

Team management

Flexibility

Education

ServSafe Certification required

Culinary degree preferred

Job description

Marquette is seeking an experienced Executive Chef to lead our kitchen and deliver high-quality meals for residents and guests. The role oversees daily operations, menu development, food quality, staff supervision, and health compliance.

The ideal candidate has 5+ years in executive/sous chef roles within hospitality settings, strong leadership, and knowledge of food preparation and nutrition. ServSafe certification is required, and the position supports a dynamic, guest-focused dining