Job Summary

The Executive Chef provides culinary and operational leadership for three Patient Food Service kitchens across the Michigan Medicine campus, overseeing all aspects of food production, food safety, kitchen operations, and culinary team management. The Executive Chef is responsible for ensuring high-quality patient meals, regulatory compliance, operational efficiency, and exceptional patient experience throughout healthcare foodservice operations.
The ideal candidate is a collaborative and hands-on culinary leader with strong experience in large-scale food production, healthcare patient meal service, recipe and menu development, team development, and quality improvement initiatives

Responsibilities*

Culinary & Operational Leadership

• Lead daily culinary operations, including food procurement, storage, preparation, production, holding, and meal delivery.
• Oversee food quality, presentation, temperature monitoring, and food safety compliance.
• Maintain kitchen cleanliness, sanitation, equipment functionality, and safe working conditions.
• Ensure appropriate use and maintenance of kitchen equipment and supplies.
• Support continuous improvement efforts to enhance efficiency, productivity, and service quality.

Team Leadership & Staff Development

• Recruit, hire, onboard, train, and develop culinary and patient food service staff.
• Supervise Sous Chefs and frontline team members while fostering a culture of accountability and collaboration.
• Conduct performance evaluations, coaching conversations, and corrective actions as needed.
• Ensure employee compliance with organizational policies, mandatory training, and health requirements.

Safety, Compliance & Quality

• Ensure compliance with HACCP standards, Michigan Food Code, and all food safety and sanitation regulations.
• Contribute to budget planning, policy development, and departmental quality improvement initiatives.
• Collect and analyze operational data to measure performance and identify opportunities for improvement.

Required Qualifications*

• Bachelor's degree in Culinary Arts.
• Minimum of 7 years of culinary management experience.
• Strong knowledge of culinary techniques, menu planning, food production systems, inventory management, budgeting, and kitchen operations.
• Experience managing food safety, sanitation, and regulatory compliance within large-scale foodservice operations.
• Knowledge of the FDA Food Code and safe food handling practices.
• ServSafe Manager Certification within the last 5 years or obtained within 90 days of hire.
• Demonstrated leadership and staff management experience.

Desired Qualifications*

• Master's degree in Nutrition, Dietetics, Business Administration, Healthcare Administration, or related field.
• Registered Dietitian Nutritionist (RDN) credential.
• Experience working with the CBORD Food Service Management System.
• Healthcare foodservice or hospital culinary leadership experience preferred.

What Benefits can you Look Forward to?

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

Modes of Work

Positions that are eligible for hybrid or mobile/remote work mode are at the discretion of the hiring department. Work agreements are reviewed annually at a minimum and are subject to change at any time, and for any reason, throughout the course of employment. Learn more about the work modes .

Work Schedule

Monday- Friday

40hr

8:00 am-4:30 pm

Application Deadline

Job openings are posted for a minimum of seven calendar days. The review and selection process may begin as early as the eighth day after posting. This opening may be removed from posting boards and filled anytime after the minimum posting period has ended.

Job Detail

Job Opening ID

279088

Working Title

Executive Chef

Job Title

Chef Top Executive

Work Location

Michigan Medicine - Ann Arbor

Ann Arbor, MI

Modes of Work

Onsite

Full/Part Time

Full-Time

Regular/Temporary

Regular

FLSA Status

Exempt

Organizational Group

Um Hospital

Department

MM Patient Food/Nutr Svcs

Posting Begin/End Date

6/22/2026 - 7/06/2026

Career Interest

Hospitality