Executive Chef

Responsibilities

• Lead daily culinary operations for three Patient Food Service kitchens, including procurement, preparation, and meal delivery.
• Oversee food quality, presentation, and strict compliance with food safety and temperature monitoring standards.
• Recruit, train, and develop culinary staff and Sous Chefs, fostering a culture of accountability and collaboration.
• Ensure full compliance with HACCP standards, Michigan Food Code, and all sanitation regulations.
• Manage kitchen budgets, inventory, and equipment maintenance to ensure operational efficiency.
• Drive continuous improvement initiatives to enhance service quality and the patient dining experience.

Requirements

• Degree in Culinary Arts.
• Minimum of 7 years of culinary management experience.
• Strong knowledge of culinary techniques, menu planning, and large-scale food production.
• Proven experience in inventory management, budgeting, and kitchen operations.
• Deep understanding of the FDA Food Code and safe food handling practices.
• Valid ServSafe Manager Certification (obtained within the last 5 years or within 90 days of hire).
• Demonstrated experience in staff leadership and management.

Preferred Qualifications

• Master's degree in Nutrition, Dietetics, Business Administration, or Healthcare Administration.
• Registered Dietitian Nutritionist (RDN) credential.
• Experience using the CBORD Food Service Management System.
• Previous leadership experience in healthcare or hospital culinary environments.

Benefits

• Excellent medical, dental, and vision coverage effective on your first day.
• 2:1 match on retirement savings.

About the Company

Michigan Medicine is one of the largest healthcare complexes in the world, dedicated to improving the health of patients, populations, and communities through excellence in education, patient care, research, and technology. We strive to attract and develop outstanding professionals to join our world-class academic health system.