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Position Title:
Executive Chef

Job Category:
Academic Staff

Employment Type:
Regular

Job Profile:
Executive Chef

Job Duties:

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 and requires the following:

• Strong knowledge of culinary principles and high-volume food production.

• Leadership and staff development skills.

• Ability to manage multiple operations.

• Financial and operational analysis capability.

• Strong communication and problem-solving skills.

Key Job Responsibilities:

35% 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

30% Culinary Program Management & Menu Development

• Direct and administers 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

15% Culinary Operations & Quality Assurance

• Plans and evaluates production systems

• Enforces quality and safety standards

• Ensures compliance with regulations

• Monitors product consistency and service standards

10% Catering & Special Events Administration

• 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

5% External Relations & Program Representation

• Represents Dining Services to stakeholders

• Supports academic partnerships

• Promotes culinary programs

5% Financial & Operational Support

• Analyzes food and labor costs

• Supports budget planning

• Evaluate customer feedback

• Assists with operational support and facilities planning

Department:

Dining and Retail Services

Compensation:

$85,000 - $100,000 Annually

Required Qualifications:

• 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

Preferred Qualifications:

• 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

How to Apply:

Interested applicants are required to apply online and provide BOTHcover letter and resume addressing your professional level work experience as it relates to all required and preferred qualifications.

Applicants must complete all required fields and attach all required documents prior to submitting the online application. Applications missing any of the required documents listed prior to the application deadline will be marked as incomplete and will not be considered. In instances where the Search and Screen Committee is unable to ascertain from the candidates' application materials whether they meet any of the qualifications, they may be evaluated as not meeting such qualifications.

Finalist candidates(s) will be asked to provide three professional/supervisor references through an external reference checking tool. References will not be contacted prior to candidates being notified.

This is a continuous recruitment with an initial review date of 07/23/2026. To ensure consideration, applications must be submitted by 07/22/2026. Applications submitted after 07/22/2026 may not be reviewed.

Contact Information:

Questions about this position can be directed to Jennifer Brown ([email protected])