ServSafe Certified Executive Chef | Senior Living

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

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