Executive Chef

Position Title

About the role

The Executive Chef position supports the University’s mission by leading the department in delivering high-quality food services and exceptional customer experiences across all service areas.

Responsibilities

• Staff Leadership, Development, and Supervision: 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.

• Culinary Program Management & Menu Development: Directs and administers menu development across all units. Ensures alignment with dietary needs and customer preferences. Integrates seasonal and local sourcing. Oversees recipe testing, costing, and documentation. Collaborates on procurement standards.

• Culinary Operations & Quality Assurance: Plans and evaluates production systems. Enforces quality and safety standards. Ensures compliance with regulations. Monitors product consistency and service standards.

• Catering & Special Events Administration: Directs and administers UWM Catering operations. Establishes catering standards and oversees events. Develops partnerships and expands services. Monitors financial and operational performance. Implements improvements and innovation.

• External Relations & Program Representation: Represents Dining Services to stakeholders. Supports academic partnerships. Promotes culinary programs.

• Financial & Operational Support: Analyzes food and labor costs. Supports budget planning. Evaluates customer feedback. Assists with operational support and facilities planning.

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

Qualifications

• Bachelor’s degree in culinary arts, Hospitality Management, or related field. Certified Executive Chef (CEC) experience preferred
• 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

Benefits

Compensation: $85,000 - $100,000 Annually

Pay

$85,000 - $100,000 Annually

Schedule

N/A