Sr. Executive Chef

University of Michigan; Ann Arbor (MI); Hybrid; USD 85,000 - 110,000; Full time

Benefits offered by this job

Generous time off

Two-for-one retirement matching

Health insurance

Life insurance

Long-term disability

Flexible spending accounts

Job summary

University of Michigan's Michigan Dining is seeking an experienced Executive Chef to lead culinary operations for one or more facilities, serving 25,000+ meals per week, and to drive menu innovation and staff development.

You will train staff, supervise kitchen personnel, manage budgets, and coordinate catering events with the campus executive chef, reporting to the Culinary Assistant Director; hybrid/mobile work options may apply.

Qualifications

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience.
• Minimum of seven years of progressively responsible experience as a chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience.
• Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.
• ServSafe certified within 60 days from the date of hire as a condition of employment.
• American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years of the date of hire.
• Knowledge of computer applications such as word processing, spreadsheets, email, and the Internet, and ability to use menu management and production systems.

Responsibilities

• Establish and accelerate changes to menus, recipes and cooking methods; and lead to improve food quality, attractiveness and efficient preparation.
• Oversee menu, food preparation, presentation, portioning and plating design.
• Work together with the campus executive chef for catering to improve and standardize recipes, and to develop new recipes.
• In collaboration with the campus executive chef, train the culinary staff in cooking and serving methods, presentation and portion control; exhibit a hands-on approach to develop staff, work with employees while demonstrating a commitment to their individual growth.
• Exercise administrative guidance over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations.
• Be a leader for employees while promoting teamwork, employee morale, and open communication.
• Ensure compliance with all state and county health department and safety regulations.
• Transport food and culinary equipment to and from events as required.
• Coordinate with front-of-house chefs and culinary assistants regarding their arrival, departure times, and on-site responsibilities for events.

Skills

Culinary leadership

Menu planning

Training & development

Budget management

Safety compliance

Education

Bachelor's degree in Culinary Arts or equivalent

ServSafe certification within 60 days

Certified Executive Chef (CEC) by ACF

Tools

Menu management systems

MS Office

Job description

Department Summary

Michigan Dining comprises eighteen on-campus cafes and markets, ten residential dining halls, a line of Blue to Go foods, the Campus Bakeshop, and the Michigan Catering unit. Our 700 professional and 1,600 student employees are committed to creative, healthy, and nutritious foods, international cuisines, and sustainability throughout all dining operations.

Position Summary

Manages and oversees all culinary operations for one or more facilities or programs and serves more than 25,000 meals per week. Leads the unit culinary team to provide culinary excellence, training, recipe review, and overall menu management. Functions as a lead contributor to the development and execution of new and seasonal menus in collaboration with culinary leadership across all units. Provides day-to-day direction and supervision of culinary staff and culinary operations, and coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Manages and oversees large-scale special events for Residential Dining guests, in addition to daily operations. Will report to Michigan Dining's Culinary Assistant Director.

Responsibilities

• Establish and accelerate changes to menus, recipes and cooking methods; and lead to improve food quality, attractiveness and efficient preparation.
• Oversee menu, food preparation, presentation, portioning and plating design.
• Work together with the campus executive chef for catering to improve and standardize recipes, and to develop new recipes.
• In collaboration with the campus executive chef, train the culinary staff in cooking and serving methods, presentation and portion control; exhibit a hands-on approach to develop staff, work with employees while demonstrating a commitment to their individual growth.
• Exercise administrative guidance over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations.
• Be a leader for employees while promoting teamwork, employee morale, and open communication.
• Ensure compliance with all state and county health department and safety regulations.
• Transport food and culinary equipment to and from events as required.
• Coordinate with front-of-house chefs and culinary assistants regarding their arrival, departure times, and on-site responsibilities for events.

Required Qualifications

• Degree in Culinary Arts from an accredited culinary school or apprenticeship program and/or equivalent experience.
• Minimum of seven years of progressively responsible experience as a chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience.
• Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel.
• ServSafe certified within 60 days from the date of hire as a condition of employment. If the certification is not acquired during the 60-day period, employment will be terminated. Certification must be maintained as a condition of employment
• American Culinary Federation certification at the Certified Executive Chef (CEC) level must be obtained within two years of the date of hire. If the certification is not acquired within two years, employment will be terminated. Certification must be maintained as a condition of continued employment.
• Knowledge of computer applications such as word processing, spreadsheets, email, and the Internet, and ability to use menu management and production systems.

Benefits

• Generous time off
• A retirement plan that provides two-for-one matching contributions with immediate vesting
• Many choices for comprehensive health insurance
• Life insurance
• Long-term disability coverage
• Flexible spending accounts for healthcare and dependent care expense

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes.

Additional Information

You Can Find The Full Job Description Here.

This role may have reporting obligations under Title IX and Clery.

Authorization to work in the U.S. is a precondition of employment and applicants for this position will not be sponsored for work visas.

Selected candidates whose start date is between 4/1/2026 - 9/1/2026 will not be eligible for the university FY26-27 salary/merit plan unless otherwise notified.

Salary may vary depending on qualifications, experience, and education of the selected candidate.

Relocation will not be offered for this role.

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled any time after the minimum posting period has ended.

U-M EEO Statement

The University of Michigan is an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.