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Senior Executive Chef

MSU’s RHS Senior Executive Chef – Residential Dining (Sr EC-ResD) provides culinary leadership for a diverse team of highly skilled culinarians, hospitality professionals, frontline associates, and student employees across MSU’s campus, in Residential Dining units. Through strategic and innovative planning, thoughtful implementation, and human-focused management, the Sr EC-ResD ensures culinary service excellence in the environments where students eat and connect, and teams grow and thrive. As a member of the Culinary Services leadership team, the Sr EC-ResD contributes to development and implementation of Culinary Services policies and strategic plans.

Culinary Services proudly embodies the Residential and Hospitality Services (RHS) mission and values:

We empower all Spartans to succeed by creating holistic and engaging residential, culinary, recreational, and hospitality experiences that shape life outside the classroom and beyond graduation.

Belonging| We support the well-being of the community, inclusively, with care and respect.

Partnership| We embrace teamwork and collaboration, supporting each other and the community.

Stewardship| We take pride in doing what is best for current and future Spartans as stewards of the resources entrusted to us.

Learning and Development| We stay curious by exploring opportunities to learn and innovate.

Safety| We prioritize the safety of Spartans, striving to create environments that foster security and trust.

Culinary Services website: https://eatatstate.msu.edu/

All positions in RHS are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension.

Major Responsibilities

Drive Operational Excellence and Outstanding Experiences

• Develops and implements food service policies, procedures, standards, operational methods, and short- and long-range objectives.
• Researches and develops recipes, evaluates new products and emerging trends, and supports menu and special event programming.
• Leads continuous improvement efforts in culinary quality, portion control, production efficiency, presentation standards, and customer experience.
• Develops and maintains food production systems, including recipe management, product procurement, production processes, service standards, and operational evaluation.
• Evaluates culinary operations, food products, recipes, and equipment to ensure quality, consistency, and effectiveness.
• Maintains operational procedures, staff manuals, and other resources to support consistent execution and training.
• Provides leadership in the implementation and effective use of technology, software systems, and digital tools to support operational and service objectives.
• Supports operating managers and unit chefs in identifying and resolving culinary issues and ensures recipe accuracy and consistency within the Menu Management system.
• Provides leadership and oversight for compliance with food safety, sanitation, regulatory, and workplace safety standards.
• Oversees test kitchen operations, recipe testing, and product development initiatives in collaboration with unit chefs.

Strategic Leadership and Planning

• Leads and guides development and execution of departmental standards for: culinary presence, quality assurance, menu/recipe testing and development, food safety standards, production standards, and consistent operating procedures.
• Coordinates unit culinary production staff to assure quality culinary excellence and integrity throughout all units.
• Assists in leading Culinary Services in strategic planning projects, including the annual development of goals and objectives which maximize partnerships, resources, and relationships throughout the department and division.
• Provides senior leadership in resolving complex problems and enhancing food service performance.
• Stays informed on emerging food and beverage trends to develop and implement innovative, relevant, and customer-focused menu offerings across campus.

Financial & Resource Management

• Provide financial stewardship for Residential Dining operations through responsible menu development, forecasting, management of budgets, labor resources, purchasing practices, inventory controls, and operational processes.
• Ensure financial decisions support organizational goals, operational sustainability, customer service standards, and long-term resource management while maintaining compliance.
• Demonstrates to unit managers and production staff methods of cost controls of food usage and labor needs based on planning, scheduling, work techniques, and supervision.

Develop Winning Teams

• Fosters an environment focused on continuous learning, professional growth, and operational excellence to meet and exceed production and service expectations.
• Leads workforce development initiatives through onboarding, training programs, competency assessments, staff resources, coaching, and individual professional development planning.
• Assists in planning to sustain a positive organizational climate and culture in Culinary Services by creating positive relationships, innovative programming, and community belonging initiatives for students, staff, and guests.
• Assesses staffing needs regarding the day-to-day operation of the specific unit of responsibility.

Partnership and Collaboration

• Serves on various committees, programs, and workgroups in RHS and Culinary Services to advance impact, improve offerings, and strengthen team by attracting, promoting, and retaining a diverse workforce.
• Partners with numerous individuals and departments to support campus operations including admission events, tours, sports camps, and conferences during academic year and summer terms.

Communications – Interpersonal Relationships

• Associate Director of Culinary Services - Residential Dining - in order to receive direction, coordinate activities, resolve problems, and exchange information.
• Assistant Vice President Culinary Services – as Culinary Services most senior leader, the AVP-CS will provide overall vision, strategy, and solutions, and will rely on Sr EC for culinary expertise.
• Executive Chefs, Sous Chefs, and Employees - in order to coordinate activities and training and resolve problems.
• Culinary Food Service Managers - to assist staff with unit issues and resolve concerns or problems.
• Support Services Management Staff - to discuss information regarding food products and equipment.
• RHS IT Systems Staff - to coordinate menu management, food service access system, and point-of-sale systems.
• Planning and Projects Office Staff - to facilitate equipment repairs and purchases and coordinate food service renovations.
• Safety & Public Health Staff- to discuss issues of health and safety of employees and customers.
• Support Staff/Faculty/Executive Management - to share ideas and exchange information, to explain programs, policies and decisions and to answer questions.
• Consultants - in order to oversee the selection and work of consultants engaged to assist with diverse projects and programs with University-wide impact.
• MSU and Off-Campus Vendors - in order to discuss product quality, pricing, updated products and availability.
• Faculty, Staff, Students, Guests - in order to demonstrate cooking techniques, enhance public relations, coordinate functions, and resolve problems.
• Greater Lansing Chef's Association Representatives - in order to exchange information.

Knowledge normally acquired by completing a four year degree program in a Hospitality-related field and skills acquired during 2-3 years of college or vocational school in culinary arts; five to seven years of related and progressively more responsible or expansive work experience in food production; and supervision with administrative responsibilities equivalent to those performed at an Executive Chef level in a multiple venue food and beverage operation such as a resort or conference center or multiple unit restaurant operation; or an equivalent combination of education and experience.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.

• Resume
• Position Specific Cover Letter
• 3 References, including at least one current or previous supervisor

Standard schedule is Monday – Friday, 8am – 5pm, with occasional evenings and weekends to support operation needs and university activities.

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