Executive Chef

University of Wisconsin-Milwaukee; Milwaukee (WI); On-site; USD 85,000 - 100,000; Full time

Job summary

The University of Wisconsin-Milwaukee is looking for an Executive Chef to lead culinary operations and ensure high-quality food services across all platforms. This role demands strong leadership, culinary expertise, and financial management abilities. The ideal candidate will have a Bachelor's degree in hospitality management or related fields, along with over 5 years of foodservice management experience in a higher education environment.

Responsibilities include menu development, staff training, and ensuring compliance with food safety standards. The position offers a salary ranging from $85,000 to $100,000 annually.

Qualifications

• 5 years of progressive foodservice management experience in a higher education setting.
• Experience managing food, labor, and operating budgets.
• Strong written and verbal communication skills.

Responsibilities

• Lead kitchen production staff and ensure effective operations.
• Develop and oversee menu plans aligning with dietary preferences.
• Ensure compliance with food safety and quality standards.

Skills

Culinary principles

Leadership and staff development

Financial and operational analysis

Strong communication skills

Education

Bachelor’s degree in a relevant field

Associate’s degree plus 8 years of management experience

Tools

Food purchasing systems

POS platforms

Job description

Position Title

Executive Chef

Job Category

Academic Staff

Employment Type

Regular

Job Profile

Executive Chef

Job Duties

Under the general direction of the Director of Dining & Retail Services (DRS), this position supports the University’s mission by leading the department in delivering high-quality food services and exceptional customer experiences across all service areas. The Executive Chef serves as the culinary expert and visionary responsible for food quality, menu development, culinary innovation, and presentation standards. Provides leadership, supervision, and professional development for culinary staff and serves as a public representative of Dining & Retail Services. This Position Has Full Responsibility For Culinary Program Administration Across Multiple Service Platforms, Including Residential Dining, Retail Operations, And Catering Services And Requires The Following:

• Strong knowledge of culinary principles and high-volume food production.
• Leadership and staff development skills.
• Ability to manage multiple operations.
• Financial and operational analysis capability.
• Strong communication and problem-solving skills.

Key Job Responsibilities

35% Staff Leadership, Development, and Supervision

• Directs, supervises, and develops kitchen production staff to ensure effective operations and quality outcomes
• Designs, implements, and evaluates training programs including food safety, culinary skills, and waste reduction
• Establishes performance expectations and conducts evaluations
• Promotes an inclusive and engaged work environment
• Oversees staffing plans and labor utilization

30% Culinary Program Management & Menu Development

• Direct and administers menu development across all units
• Ensures alignment with dietary needs and customer preferences
• Integrates seasonal and local sourcing
• Oversee recipe testing, costing, and documentation
• Collaborates on procurement standards

15% Culinary Operations & Quality Assurance

• Plans and evaluates production systems
• Enforces quality and safety standards
• Ensures compliance with regulations
• Monitors product consistency and service standards

10% Catering & Special Events Administration

• Direct and administer UWM Catering operations
• Establishes catering standards and oversees events
• Develop partnerships and expand services
• Monitors financial and operational performance
• Implements improvements and innovation

5% External Relations & Program Representation

• Represents Dining Services to stakeholders
• Supports academic partnerships
• Promotes culinary programs

5% Financial & Operational Support

• Analyzes food and labor costs
• Supports budget planning
• Evaluates customer feedback
• Assists with operational support and facilities planning

Department

Dining and Retail Services

Compensation

$85,000 - $100,000 Annually

Required Qualifications

• Bachelor’s degree in hospitality management, business, culinary arts, organizational leadership, or related field; or equivalent combination of education and experience – associate’s degree plus 8 years of management experience in a higher education setting
• Minimum of 5 years of progressive foodservice management experience, preferably in a higher education dining environment
• Demonstrated experience managing food, labor, and operating budgets
• Knowledge of institutional food purchasing, inventory systems, and POS platforms
• Experience with standardized recipes, menu development, and production systems
• Strong written and verbal communication skills
• Valid Driver’s License and ability to qualify to operate State of Wisconsin vehicles

Preferred Qualifications

• Bachelor’s degree in culinary arts, Hospitality Management, or related field.
• Certified Executive Chef (CEC)
• Experience in university, college or large institutional dining programs.
• Experience supervising managers and leading multi-layered teams
• ServSafe Manager Certification or ability to obtain within required timeframe

Equal Opportunity Employer

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, pregnancy, disability, status as a protected veteran, or any other bases protected by applicable federal or State law and UW System policies. We are committed to building a workforce that represents a variety of backgrounds, perspectives, and skills, and encourage all qualified individuals to apply.