Executive Chef | Kalamazoo Event Center

Radisson Plaza Hotel; United States; On-site; USD 85,000 - 110,000; Full time

Job summary

Kalamazoo Event Center seeks an Executive Chef to lead all culinary operations, balancing high-volume event demands with daily production and athlete dining. You will drive consistent quality and financial performance while maintaining a hands-on leadership presence across outlets.

This role requires a systems-driven leader with a proven track record in concessions, banquets, and multi-outlet operations. You will manage a large culinary team, optimize workflows, and partner with WMU Athletics to

Qualifications

• 10+ years of culinary leadership in high-volume venues.
• Experience with concessions, banquets, and multi-outlet operations.
• Institutional or performance dining experience preferred.
• Strong leadership and organizational skills.

Responsibilities

• Oversee all culinary operations for high-volume venues and events.
• Lead daily operations of WMU APC cafeteria and concessions.
• Hire, train, and manage a large culinary team across platforms.
• Develop scalable systems for high-volume events and daily operations.
• Manage food and labor costs, budgeting, forecasting, and inventory.
• Ensure compliance with health, safety, and sanitation standards.

Skills

Culinary leadership

High-volume operations

Concessions & banquets

Team leadership

Budgeting & cost control

Education

Culinary degree

Job description

Job Description

Kalamazoo Event Center (KEC) The Kalamazoo Event Center is a premier sports and entertainment venue in downtown Kalamazoo, hosting concerts, sporting events, and large-scale banquets. The facility features high-volume concession marketplaces, modular stands, premium suites and clubs, full-service banquet operations, and the Western Michigan University Athletic Performance Center (APC) cafeteria.

Position Summary

The Executive Chef leads all culinary operations at KEC, overseeing a dynamic environment that includes high-volume concessions, premium hospitality, banquet events, and daily athlete dining at the WMU Athletic Performance Center. This role requires a systems-driven, hands‑on leader who can execute at scale while maintaining quality, consistency, and financial performance. Success in this role depends on the ability to balance fast‑paced event execution with consistent daily production.

Key Responsibilities

Culinary Operations

• Oversee all food production across:
• Concessions (marketplaces + concourse stands)
• Premium suites and clubs
• Banquet and event operations
• WMU Athletic Performance Center (APC) cafeteria
• Ensure consistent food quality, presentation, and execution across all outlets.

Athletic Performance Center Leadership

• Lead daily operations of the WMU Athletic Performance Center cafeteria.
• Partner with WMU Athletics staff to support athlete dining and performance needs.
• Ensure consistent, high‑quality, and efficient daily meal service.

Leadership & Team Development

• Lead, coach, and develop a large culinary team across multiple service platforms.
• Oversee hiring, training, scheduling, and performance management.
• Build a culture of accountability, consistency, and continuous improvement.

Systems & Operational Excellence

• Develop scalable systems that support both high‑volume events and daily operations.
• Optimize kitchen workflows, prep strategies, and production models.
• Drive efficiency, speed of service, and consistency across all outlets.

Financial Performance

• Manage food and labor costs across all culinary operations.
• Support budgeting, forecasting, and inventory control.
• Drive profitability through menu engineering and waste reduction.

Compliance & Safety

• Ensure compliance with all health, safety, and sanitation standards.
• Lead HACCP and food safety programs across all operations.

Collaboration & Leadership

• Partner with F&B leadership, operations, and WMU Athletics staff.
• Support event execution and continuous operational improvement.
• Maintain a visible, hands‑on leadership presence.

Qualifications

• 10+ years of culinary leadership experience in high‑volume environments
• Experience with concessions, banquets, and multi‑outlet operations required
• Institutional or performance dining experience (athletics, campus, etc.) preferred
• Strong leadership, communication, and organizational skills
• Proven ability to manage large teams and complex operations
• Strong financial acumen (cost control, budgeting, forecasting)
• Culinary degree preferred

Physical Requirements

• Ability to stand for extended periods (up to 10 hours)
• Ability to lift up to 40 pounds occasionally
• Ability to work nights, weekends, and holidays

Success in this role

Consistent execution across all culinary platforms, strong cost control and financial performance, seamless balance between event‑based and daily operations, high‑performing, engaged culinary team, strong partnership with WMU Athletics.