Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
Job Description
Michigan Medicine is a premier academic medical center renowned for its comprehensive patient care, innovative research, and groundbreaking medical education. As part of one of the largest healthcare complexes in the world, Michigan Medicine continues the long-standing tradition of excellence since the founding of the University of Michigan Medical School in 1850. With more than 30,000 dedicated employees, the institution plays a crucial role in advancing healthcare and medical knowledge on local, national, and international stages. Michigan Medicine's mission is deeply embedded in improving health outcomes for patients, populations, and communities by integrating patient care, education, and research to enhance societal contributions. This mission drives every aspect of its operations, including vital departments like Patient Food and Nutrition Services.
The Executive Chef position at Michigan Medicine is a pivotal leadership role responsible for overseeing culinary operations across three Patient Food Service kitchens situated within the Ann Arbor campus. This leadership role demands extensive expertise in managing large-scale food production within healthcare settings, ensuring all meals meet the highest standards of quality, safety, and compliance. The Executive Chef directs all facets of kitchen operations including food procurement, storage, preparation, production, meal delivery, and sanitation. A vital part of this position is fostering an exceptional patient dining experience, which contributes significantly to patient satisfaction and wellness.
This full-time, exempt role requires a dynamic culinary leader who is not only experienced in traditional culinary arts but also skilled in healthcare foodservice management, regulatory compliance, team leadership, and continuous quality improvement initiatives. The Executive Chef provides operational and culinary leadership that supports daily kitchen function while spearheading initiatives to maximize efficiency and productivity. The role also encompasses strategic responsibilities such as budget planning and policy development to drive ongoing departmental improvements.
Qualified candidates will have a bachelor’s degree in Culinary Arts paired with no less than seven years of culinary management experience. Essential skills include expertise in culinary techniques, menu planning, inventory management, and thorough knowledge of food safety regulations including HACCP and FDA Food Code compliance. The successful Executive Chef will possess ServSafe Manager Certification (recent or to be obtained within 90 days of hire) and demonstrate exceptional leadership and staff development abilities. Preferred qualifications include advanced degrees in nutrition, dietetics, business, or healthcare administration, as well as credentials like the Registered Dietitian Nutritionist (RDN) credential and familiarity with the CBORD Food Service Management System. Experience in healthcare or hospital culinary leadership is highly desirable.
Michigan Medicine offers an inspiring work environment where culinary professionals contribute meaningfully to healthcare delivery and patient wellbeing. This position fosters a culture of collaboration, accountability, and innovation, encouraging the Executive Chef to lead a vibrant team of culinary and patient food service staff. The role operates on a Monday to Friday, 40-hour workweek with standard daytime hours, and the department promotes compliance with health and safety standards, continuous training, and professional growth.
Joining Michigan Medicine means becoming part of a world-class institution dedicated to advancing medicine through excellence in clinical care, education, and research. Employees enjoy comprehensive benefits including excellent medical, dental, and vision coverage starting on the first day, as well as generous retirement savings plans with a 2:1 matching contribution. Michigan Medicine values equal opportunity, diversity, and inclusion, striving to create a respectful workplace for all. Candidates for this Executive Chef role will undergo standard background screening and drug testing in accordance with institutional policies and federal regulations.
In summary, the Executive Chef at Michigan Medicine is a leadership opportunity for a seasoned culinary professional passionate about delivering high-quality patient meals within a healthcare setting. This role offers the chance to impact patient health outcomes positively while managing operations at one of the nation's top academic health centers. The position encourages innovation, continuous quality improvement, and staff development within a supportive and dynamic healthcare culinary environment.
The Executive Chef position at Michigan Medicine is a pivotal leadership role responsible for overseeing culinary operations across three Patient Food Service kitchens situated within the Ann Arbor campus. This leadership role demands extensive expertise in managing large-scale food production within healthcare settings, ensuring all meals meet the highest standards of quality, safety, and compliance. The Executive Chef directs all facets of kitchen operations including food procurement, storage, preparation, production, meal delivery, and sanitation. A vital part of this position is fostering an exceptional patient dining experience, which contributes significantly to patient satisfaction and wellness.
This full-time, exempt role requires a dynamic culinary leader who is not only experienced in traditional culinary arts but also skilled in healthcare foodservice management, regulatory compliance, team leadership, and continuous quality improvement initiatives. The Executive Chef provides operational and culinary leadership that supports daily kitchen function while spearheading initiatives to maximize efficiency and productivity. The role also encompasses strategic responsibilities such as budget planning and policy development to drive ongoing departmental improvements.
Qualified candidates will have a bachelor’s degree in Culinary Arts paired with no less than seven years of culinary management experience. Essential skills include expertise in culinary techniques, menu planning, inventory management, and thorough knowledge of food safety regulations including HACCP and FDA Food Code compliance. The successful Executive Chef will possess ServSafe Manager Certification (recent or to be obtained within 90 days of hire) and demonstrate exceptional leadership and staff development abilities. Preferred qualifications include advanced degrees in nutrition, dietetics, business, or healthcare administration, as well as credentials like the Registered Dietitian Nutritionist (RDN) credential and familiarity with the CBORD Food Service Management System. Experience in healthcare or hospital culinary leadership is highly desirable.
Michigan Medicine offers an inspiring work environment where culinary professionals contribute meaningfully to healthcare delivery and patient wellbeing. This position fosters a culture of collaboration, accountability, and innovation, encouraging the Executive Chef to lead a vibrant team of culinary and patient food service staff. The role operates on a Monday to Friday, 40-hour workweek with standard daytime hours, and the department promotes compliance with health and safety standards, continuous training, and professional growth.
Joining Michigan Medicine means becoming part of a world-class institution dedicated to advancing medicine through excellence in clinical care, education, and research. Employees enjoy comprehensive benefits including excellent medical, dental, and vision coverage starting on the first day, as well as generous retirement savings plans with a 2:1 matching contribution. Michigan Medicine values equal opportunity, diversity, and inclusion, striving to create a respectful workplace for all. Candidates for this Executive Chef role will undergo standard background screening and drug testing in accordance with institutional policies and federal regulations.
In summary, the Executive Chef at Michigan Medicine is a leadership opportunity for a seasoned culinary professional passionate about delivering high-quality patient meals within a healthcare setting. This role offers the chance to impact patient health outcomes positively while managing operations at one of the nation's top academic health centers. The position encourages innovation, continuous quality improvement, and staff development within a supportive and dynamic healthcare culinary environment.
Job Requirements
- Bachelor's degree in culinary arts
- Minimum of 7 years of culinary management experience
- ServSafe Manager Certification within the last 5 years or obtained within 90 days of hire
- Knowledge of the FDA Food Code and safe food handling practices
- Experience managing food safety sanitation and regulatory compliance within large-scale foodservice operations
- Demonstrated leadership and staff management experience
Job 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
- Master's degree in nutrition dietetics business administration healthcare administration or related field preferred
- Registered Dietitian Nutritionist RDN credential preferred
- Experience working with the CBORD Food Service Management System preferred
- Healthcare foodservice or hospital culinary leadership experience preferred
Job Duties
- 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
- 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
- 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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
