Executive Chef

UWMIL University of Wisconsin Milwaukee; United States; On-site; USD 85,000 - 100,000; Full time

Job summary

UWMIL University of Wisconsin Milwaukee is seeking an Executive Chef to lead high-quality food services and ensure exceptional customer experiences. You will be responsible for culinary innovation, menu development, and supervision of kitchen staff.

The ideal candidate will have significant foodservice management experience and possess strong leadership skills. The position offers a salary range of $85,000 - $100,000 annually, highlighting the university's commitment to quality culinary services.

Qualifications

• Bachelor’s degree in hospitality management or related field; or an associate’s degree plus eight years of management experience in higher education.
• Minimum five years of progressive foodservice management experience, preferably in a higher-education dining environment.
• Demonstrated experience managing food, labor, and operating budgets.

Responsibilities

• Directs and supervises kitchen production staff to ensure effective operations.
• Administers menu development across all units ensuring alignment with dietary needs.
• Plans and evaluates production systems and enforces quality and safety standards.

Skills

Foodservice management

Menu development

Budget management

Communication skills

Culinary skills

Education

Bachelor’s degree in hospitality management, culinary arts or related field

Tools

POS platforms

Job description

Executive Chef

Under the general direction of the Director of Dining & Retail Services (DRS), the Executive Chef 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.

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
  • Directs and administers menu development across all units.
  • Ensures alignment with dietary needs and customer preferences.
  • Integrates seasonal and local sourcing.
  • Oversees 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
  • Directs UWM Catering operations.
  • Establishes catering standards and oversees events.
  • Develops partnerships and expands services.
  • Monitors financial and operational performance, implementing 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.

Required Qualifications

• Bachelor’s degree in hospitality management, business, culinary arts, organizational leadership, or related field; or an associate’s degree plus eight years of management experience in higher education.
• Minimum five 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 or hospitality management.
• 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 the required timeframe.

Compensation

$85,000 – $100,000 annually.

Equal Opportunity Employer

UW is an 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.