Executive Chef

Creative Dining Services•Ann Arbor, MI

11d•$65,000 - $75,000•Onsite

About The Position

Creative Dining Services is seeking an Executive Chef to lead the dining program at Washtenaw Community College in Ann Arbor, Michigan. This is a unique opportunity focused on catered events from conference services to banquet presentations and elegant plated dining experiences. The role requires a hands-on, working chef who will be cooking, tasting, teaching, coaching, and inspiring their team while ensuring exceptional quality, execution, and hospitality. The ideal candidate is a self-starter with strong organizational skills, operational discipline, and the ability to remain calm and effective in a fast-paced environment while building a positive, high-performing team culture. Experience with culinary operations, ordering and inventory systems, and conference and catering services is essential.

Requirements

ServSafe certification
Experience with high-volume foodservice, catering, conference dining, and special events
Experience creating and executing diverse menus, including global cuisine, vegan and vegetarian offerings, and accommodations for dietary restrictions and food allergies
Experience with menu development, recipe standardization, and cost management
Proficiency with inventory, purchasing, and foodservice ordering systems

Nice To Haves

Culinary Arts degree
5+ years of professional culinary experience
Previous culinary management experience
Higher education or college/university dining experience
American Culinary Federation membership

Responsibilities

Lead and inspire the culinary team by hiring, training, scheduling, coaching, and developing members, fostering a positive, high-performing kitchen culture.
Oversee daily culinary production, ensuring menus, recipes, and presentations consistently exceed expectations.
Drive culinary innovation by developing menus and recipes that showcase diverse cuisines and meet vegan, vegetarian, allergen, and dietary accommodation needs.
Lead culinary execution for campus dining, conference services, catering functions, buffet events, and formal plated meals.
Manage the business by overseeing purchasing, inventory, food cost controls, and kitchen financial performance.
Establish and maintain food quality, production, sanitation, and safety standards throughout the operation.
Collaborate with dining leadership, campus stakeholders, students, and guests to enhance the dining experience.
Provide ongoing coaching, feedback, and growth opportunities to team members.