Executive Chef — Farm-to-Table, High-Volume Dining

The Henry Ford; Dearborn (MI); On-site; USD 95,000 - 130,000; Full time

Job summary

The Henry Ford in Dearborn, MI is seeking an Executive Chef to lead culinary operations across our restaurants, catering, and special events. You will develop menus, manage food and labor costs, and build a high-performing culinary team that delivers exceptional guest experiences.

You will supervise chefs and staff, drive safety and sanitation standards, and coordinate with the Director, Food Service to ensure service excellence across all outlets.

Qualifications

• Associate degree in Culinary Arts, Applied Sciences, or related field
• 7+ years of food service experience in high-volume operations including leadership
• Certified Food Protection Manager certification (ServSafe Manager or equivalent)
• Michigan-approved food allergen awareness training
• American Culinary Federation Certified Executive Chef (CEC) preferred
• Experience supervising chefs, kitchen staff, including training and performance management
• Availability for a seven-day operation; weekends, holidays, mornings and evenings
• Valid driver’s license

Responsibilities

• Lead culinary operations across Catering, Public Foods and Henry Ford Academy; set quality and service standards
• Supervise chefs and staff; provide direction, coaching and accountability
• Lead hiring, onboarding, training and performance evaluation in partnership with Talent and Culture
• Develop staffing and production plans within approved labor budgets
• Manage food costs, purchasing, inventory and waste; establish stock levels
• Develop and update recipes and menus with teams considering guest needs and costs
• Lead development and testing of new retail food products
• Build relationships with local farms and suppliers for seasonal sourcing
• Ensure safety, sanitation, and allergen controls are followed
• Coordinate equipment, supply and maintenance to support operations
• Lead cooks during high-profile events; coordinate timing and presentation
• Develop culinary skills of cooks through hands-on instruction
• Represent The Henry Ford at community and culinary events
• Resolve operational concerns with Director and partners
• Support other Food Services activities as needed
• Contribute to effective team management and cross-team collaboration

Skills

High-volume catering

Food production

Cost management

Staff development

People management

Culinary leadership

Kitchen operations

Farm to table

Nutrition knowledge

Menu development

Education

Associate degree in Culinary Arts

Job description

The Henry Ford in Dearborn, MI is seeking an Executive Chef to lead culinary operations across our restaurants, catering, and special events. You will develop menus, manage food and labor costs, and build a high-performing culinary team that delivers exceptional guest experiences.

You will supervise chefs and staff, drive safety and sanitation standards, and coordinate with the Director, Food Service to ensure service excellence across all outlets.