Executive Chef
About The Position
Under the general direction of the Director of Dining & Retail Services (DRS), this position supports the University’s mission by leading the department in delivering high-quality food services and exceptional customer experiences across all service areas. The Executive Chef serves as the culinary expert and visionary responsible for food quality, menu development, culinary innovation, and presentation standards. Provides leadership, supervision, and professional development for culinary staff and serves as a public representative of Dining & Retail Services. This position has full responsibility for culinary program administration across multiple service platforms, including residential dining, retail operations, and catering services.
Requirements
- Bachelor’s degree in hospitality management, business, culinary arts, organizational leadership, or related field; or equivalent combination of education and experience-associate’s degree plus 8 years of management experience in a higher education setting
- Minimum of 5 years of progressive foodservice management experience, preferably in a higher education dining environment
- Demonstrated experience managing food, labor, and operating budgets
- Knowledge of institutional food purchasing, inventory systems, and POS platforms
- Experience with standardized recipes, menu development, and production systems
- Strong written and verbal communication skills
- Valid Driver’s License and ability to qualify to operate State of Wisconsin vehicles
Nice To Haves
- Bachelor’s degree in culinary arts, Hospitality Management, or related field.
- Certified Executive Chef (CEC)
- Experience in university, college or large institutional dining programs.
- Experience supervising managers and leading multi-layered teams
- ServSafe Manager Certification or ability to obtain within required timeframe
Responsibilities
- Directs, supervises, and develops kitchen production staff to ensure effective operations and quality outcomes
- Designs, implements, and evaluates training programs including food safety, culinary skills, and waste reduction
- Establishes performance expectations and conducts evaluations
- Promotes an inclusive and engaged work environment
- Oversees staffing plans and labor utilization
- Direct and administer menu development across all units
- Ensures alignment with dietary needs and customer preferences
- Integrates seasonal and local sourcing
- Oversee recipe testing, costing, and documentation
- Collaborates on procurement standards
- Plans and evaluates production systems
- Enforces quality and safety standards
- Ensures compliance with regulations
- Monitors product consistency and service standards
- Direct and administer UWM Catering operations
- Establishes catering standards and oversees events
- Develop partnerships and expand services
- Monitors financial and operational performance
- Implements improvements and innovation
- Represents Dining Services to stakeholders
- Supports academic partnerships
- Promotes culinary programs
- Analyzes food and labor costs
- Supports budget planning
- Evaluate customer feedback
- Assists with operational support and facilities planning
Benefits
- Comprehensive benefits package
- Contributes toward the cost of several benefit plans
- Extensive leave package including vacation, sick leave (with no expiration), personal holiday, and paid legal holidays
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What This Job Offers
Job Type
Full-time
Career Level
Executive
