Executive Chef | Kalamazoo Event Center

Greenleaf Hospitality Group•Kalamazoo, MI

2d•Onsite

About The Position

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.

Requirements

10+ years of culinary leadership experience in high-volume environments
Experience with concessions, banquets, and multi-outlet operations required
Strong leadership, communication, and organizational skills
Proven ability to manage large teams and complex operations
Strong financial acumen (cost control, budgeting, forecasting)

Nice To Haves

Institutional or performance dining experience (athletics, campus, etc.) preferred
Culinary degree preferred

Responsibilities

Oversee all food production across concessions (marketplaces + concourse stands), premium suites and clubs, banquet and event operations, and the WMU Athletic Performance Center (APC) cafeteria.
Ensure consistent food quality, presentation, and execution across all outlets.
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.
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.
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.
Manage food and labor costs across all culinary operations.
Support budgeting, forecasting, and inventory control.
Drive profitability through menu engineering and waste reduction.
Ensure compliance with all health, safety, and sanitation standards.
Lead HACCP and food safety programs across all operations.
Partner with F&B leadership, operations, and WMU Athletics staff.
Support event execution and continuous operational improvement.
Maintain a visible, hands-on leadership presence.