"Executive Chef"

Department Summary:

Michigan Dining comprises nineteen on-campus cafes and markets, nine residential dining halls, Michigan Bakeshop, and the Michigan Catering unit. Our 500 full-time and 1,300 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary:

Manage and be responsible for culinary operations for one or more Residential Dining, Catering and Retail Operations. Provide leadership, training, menu and recipe development. You will report to the General Manager. For the complete job description, please click here.

• Menu development and management. Developing diverse menus meeting dietary and cultural needs.
• Oversee menu, food preparation, presentation, portioning and service.
• Ensure overall consistency and quality; develop and oversee procedures to provide quality food products and services.
• Exercise administrative guidance over chef leads, chefs, operations managers, chef assistants, cooks, bakers, kitchen cleaners and other food service staff including student employees engaged in culinary operations.
• Human resource management to include staff selection, scheduling, work distribution, training, time keeping, acknowledgements, grievances and discipline.
• Monitor the budget and make necessary adjustments consistent with achieving unit goals.
• Ensure that the proper level of labor is used to perform the required level of service without affecting service standards.
• Manage food, kitchen supplies, equipment purchases, maintenance and inventory.
• Maintain and train staff on food and physical safety practices.
• Ensure compliance with all state and county health department and safety regulations.

Required Qualifications:

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program or equivalent experience.
• Three or more years of experience as a chef in a high volume, high-quality operation with a variety of concepts and/or catering and banquet experience.
• Comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.
• Demonstrated knowledge of regional, international and ethnic cuisines.
• Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet; and ability to use CBORD Food Service Suite modules or a similar menu management system.
• TAM and ServSafe certified within 60 days from date of hire as a condition of employment. Certification must be maintained as a condition of employment.
• American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years from date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.

Additional Information

This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Selected candidates whose start date is 4/1/2026 or after, will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role.

A cover letter is required for consideration for this position and should be attached as the first page of your resume. The cover letter should address your specific interest in the position and outline skills and experience that directly relate to this position.