3-5+ years of supervisory experience as Sous Chef or Executive Chef
Experience in high volume food production
Background in institutional facilities or multi-outlet dining preferred
Impeccable communication skills for team leadership
Comprehensive knowledge of restaurant management principles
Expertise in menu development with creative presentation
Significant catering experience
Culinary degree strongly preferred
Responsibilities
Lead daily kitchen operations to ensure high-quality food service
Develop and implement creative menus that cater to diverse dietary needs
Manage a team of culinary staff, fostering professional growth
Oversee high-volume catering operations valued at $4M
Ensure compliance with food safety and sanitation regulations
Collaborate with dining services leadership on strategic initiatives
Maintain inventory control and budget adherence
Benefits
Dynamic work environment at a prestigious institution
Opportunities for creativity and innovation in menu design
Engagement with a diverse clientele
Support for professional development and training
Focus on high-end culinary experiences in a collegiate setting
Full Job Description
POSITION: Executive Chef
LOCATION: Hillsdale College, Hillsdale MI
DIVISION: Higher Education Dining Services
SALARY: 85-90K
If you are an experienced Executive Chef with a strong background in Institutional Dining, Contract Dining setting, we want to hear from you. This prestigious account includes Cafe, Retail, Food Court, Coffee Shop and a high volume catering piece ($4M) that requires high-end culinary experience.
Requirements:
3-5+Plus Years in a Supervisory Experience as Sous Chef or Executive Chef
High Volume background
Institutional facility or multi-outlet experience preferred
Impeccable communication Skills
Strong Restaurant Management knowledge
Thorough knowledge of Menu implementation with STUNNING presentation ideas
