Executive Chef — Menu Innovation & Culinary Leadership

University Of Michigan; Ann Arbor (MI); Hybrid; USD 90,000 - 120,000; Full time

Job summary

The University of Michigan is seeking an Executive Chef to lead culinary operations across Residential Dining, Catering and Retail Operations. You will provide leadership, menu and recipe development, training, and ensure high-quality food experiences for students and staff.

Responsibilities include menu development, kitchen supervision, adherence to safety standards, cost control, and collaboration with CBORD Foodservice Suite to manage inventory and events. Hybrid work arrangements may apply.

Qualifications

• Degree in Culinary Arts or apprenticeship program and/or equivalent experience.
• Three–five years of progressively responsible experience as a chef in a high-volume operation.
• Knowledge of regional, international and ethnic cuisines.
• Certification: TAM and ServSafe within 60 days; ACF Certified Executive Chef within 2 years.

Responsibilities

• Menu development and management; diverse menus meeting dietary and cultural needs.
• Oversees menu, food preparation, presentation, portioning and service.
• Ensures standards and procedures for quality food products and services.
• Collaborates to develop new recipes and improve existing ones; stays current with trends.
• Leads culinary staff; trains and develops team; maintains safety and allergen practices.
• Plans and coordinates food preparation for catering and events.
• Uses CBORD Foodservice Suite to manage inventory, production and costs.

Skills

Culinary skills

Leadership

Menu planning

Quality control

Education

Culinary degree or apprenticeship

Tools

CBORD Food Service Suite

CBORD Eventmaster

EMS

Job description

The University of Michigan is seeking an Executive Chef to lead culinary operations across Residential Dining, Catering and Retail Operations. You will provide leadership, menu and recipe development, training, and ensure high-quality food experiences for students and staff.

Responsibilities include menu development, kitchen supervision, adherence to safety standards, cost control, and collaboration with CBORD Foodservice Suite to manage inventory and events. Hybrid work arrangements may apply.