Executive Chef

The Henry Ford•Dearborn, MI

20d•$85,000 - $103,000

About The Position

The Executive Chef leads culinary operations across The Henry Ford’s restaurants, catering, and other food service outlets. Working with the Director, Food Service, the role directs chefs, kitchen leaders, staff, and the Purchasing Manager to deliver consistent food quality, safe practices, and effective operations. The Executive Chef develops menus, manages food and labor costs, and builds a skilled culinary team that supports daily service and special events. The role supports culinary operations across Catering, Public Foods, and Henry Ford Academy, and contributes to The Henry Ford’s guest experience through thoughtfully prepared food, seasonal ingredients, local sourcing, and connections to historical cooking practices. The Executive Chef also represents The Henry Ford at assigned community, civic, nonprofit, and culinary activities and supports other Food Services and institutional needs as they arise.

Requirements

Associate degree in Culinary Arts, Applied Sciences, or a related field, or an equivalent combination of education and progressive culinary leadership experience.
At least 7 years of food service experience in high-volume operations, including culinary leadership responsibility.
Current Certified Food Protection Manager certification, such as ServSafe Manager or an equivalent accredited certification.
Completion of Michigan-approved food allergen awareness training.
Experience supervising chefs, kitchen leaders, and staff, including training, coaching, and performance management.
Availability for a seven-day operation, including weekends, holidays, early mornings, and late evenings.
Valid driver’s license.
Experience with high-volume catering, concession, and restaurant operations.
Thorough knowledge of food production, purchasing, inventory management, and service.
Ability to manage food and labor costs, budgets, and staffing plans across multiple culinary operations.
Strong people management skills, including coaching, constructive feedback, and consistent follow-through on expectations.
Ability to develop staff culinary skills through hands-on instruction and training.
Proficiency across culinary stations, including garde manger and basic bakery and pastry techniques.
Knowledge of nutrition, dietary needs, and food allergens.
Proficiency with commercial kitchen equipment and food presentation techniques.
Ability to lead cooks during high-profile events while maintaining quality, timing, and composure.
Clear communication and coordination with other departments, suppliers, and event partners.
Working knowledge of culinary and business software.
Knowledge and passion for farm-to-table scratch cooking and a connection to historical cooking practices.
Ability to multitask and manage high-stress situations.
Ability to meet the listed physical demands, including occasionally lifting and carrying up to 50 pounds.

Nice To Haves

American Culinary Federation Certified Executive Chef (CEC) credential.
Union experience.

Responsibilities

Lead culinary operations across Catering, Public Foods, and Henry Ford Academy, establishing expectations for food quality, preparation, presentation, sanitation, and service readiness.
Supervise chefs, kitchen managers, and assigned staff, providing direction, coaching, performance feedback, and accountability.
Lead hiring, onboarding, training, and performance evaluation; administer attendance points and reprimands for union cooks in accordance with the collective bargaining agreement and institutional procedures, in partnership with Talent and Culture.
Develop staffing and production plans for daily service, catering, and special events within approved labor budgets.
Manage food costs, purchasing, inventory, and waste; establish ordering procedures and stock levels across restaurants and catering.
Develop and update recipes and menus with appropriate teams, considering guest needs, seasonal availability, production capacity, and cost.
Lead development and testing of new retail food products.
Build relationships with local farms and suppliers to support THF Edible Education initiatives, seasonal sourcing, and farm-to-table cooking.
Inspect food supplies, kitchen equipment, and work areas to maintain quality, sanitation, and safety standards.
Ensure staff follow food handling procedures, dietary requirements, and allergen controls.
Coordinate equipment, supply, and maintenance needs to support dependable kitchen operations.
Work alongside and lead cooks during high-profile events, coordinating preparation, timing, food presentation, and service.
Develop cooks’ and kitchen staff’s culinary skills through hands-on instruction, coaching, and ongoing training.
Maintain working knowledge of food service management roles to support coverage and operational continuity.
Represent The Henry Ford at assigned community, civic, nonprofit, and culinary activities.
Work with the Director and institutional partners to resolve operational concerns and improve culinary and guest experiences.
Support other Food Services activities and institutional needs as they arise.
Contribute to effective team management by addressing problems, issues, and opportunities; act as a team player and provide expertise within and across teams.