EXECUTIVE CHEF 2- Michigan State University Greek House Chefs

Michigan State University (MSU) is a renowned public research university located in East Lansing, Michigan. Established in 1855, MSU has evolved into one of the nation's premier institutions for higher education and research, offering diverse academic programs and fostering a vibrant campus community. Known for its commitment to innovation, sustainability, and student success, MSU emphasizes interdisciplinary research and experiential learning. The university’s robust infrastructure supports its mission to provide impactful education and community engagement, attracting faculty, students, and professionals from across the globe. MSU is situated in a dynamic college town that blends a lively cultural scene with the institutions’ academic and athletic traditions, making it an exciting place to work and grow professionally.

The Executive Chef position at MSU is a critical culinary leadership role within the Greek House Catering (GHC) operation, based in East Lansing, MI. This role offers an hourly wage ranging from $32.00 to $34.00 and involves full-time employment with a minimum workweek of 40 to 45 hours. The Executive Chef is entrusted with comprehensive oversight of all culinary activities in the assigned GHC Kitchen. This includes managing daily kitchen operations, developing and modifying menus that meet or exceed quality and nutritional standards, supervising and training kitchen staff, and ensuring consistent client satisfaction through effective communication with both house management and GHC leadership.

In this position, the Executive Chef plays an essential role in maintaining the cleanliness, safety, and functionality of the kitchen environment, adhering strictly to GHC health and equipment cleaning standards. They are responsible for budget management related to culinary expenditures, including product purchasing and preparing weekly budget reports via the GHC app. The chef must stay proactive by conducting routine inspections of food preparation, service quality, and sanitation protocols.

Moreover, the role demands active participation in food committee reviews, collaboration with vendors, event planning for up to three special events per semester, and compliance with GHC scheduling and time management protocols. The Executive Chef will also be engaged in continuous training and development initiatives, identifying staff training needs, and creating programs to address those needs while maintaining professional and positive working relationships with all stakeholders.

This position requires someone with strong culinary skills, leadership capabilities, and a commitment to upholding high health, safety, and service standards. The Executive Chef must demonstrate problem sensitivity, manual dexterity, critical thinking, and excellent communication skills. They should also be adept in using various culinary technologies and equipment, including commercial ovens, fryers, and compliance and inventory management software.

Candidates typically need two to three years of experience as a Lead Sous Chef or Executive Chef or possess a culinary degree. The role also requires food service certifications such as ServSafe and a valid food handler’s card, which must be maintained throughout their employment. Physical demands include extensive standing, walking, and lifting, highlighting the necessity for physical stamina in this leadership culinary role.

Overall, this opportunity provides a challenging and rewarding career path within Michigan State University’s food service operations, ideal for culinary professionals seeking to contribute to a prestigious academic institution with a commitment to excellence in dining service.