Chef - Manager

Position Details

Posting Summary

College VP Student Affairs-DIV Executive Area VP Student Affairs Department Valley Dining Center

Posting Detail Information

Posting Number S1583P Job Type Full Time, Regular Pay Type Exempt/Salaried Pay Grade F Campus Location WMU-Kalamazoo - Main Campus Salary Range Pay is commensurate with qualifications and experience, combined with an excellent benefits package. Number of Vacancies General Summary

Leads the culinary program for an assigned dining center, ensuring food quality, safety, and presentation standards are met. Oversees staff training, recipe adherence, and menu offerings while collaborating with leadership on planning and implementation of unit events. Manages food ordering and inventory processes and directs daily culinary operations to maintain efficiency and excellence.

Major Duties

• Oversees culinary onboarding and communicates culinary standards to staff to ensure compliance with policies and procedures. Provides performance feedback to dining center management and culinary leadership.
• Leads menu management processes to update, modify, or create recipes in collaboration with culinary leadership. Analyzes historical service data to forecast product needs and manage ordering. Oversees receiving, storage, and labeling of ingredients, monitors inventory levels, and establishes production schedules for kitchen and venue food preparation.
• Oversees food preparation, food temperature control, food presentation, and overall customer experience to achieve maximum satisfaction of students and guests at the University.
• Ensures compliance with federal, state, local, and University regulations related to food safety, sanitation, and environmental standards. Plans and provides appropriate services during emergencies or special situations and responds to institutional needs as an essential service.
• Assesses needs and initiates maintenance or other appropriate actions, to achieve the upkeep of facilities and equipment.
• Participates in professional development and continuing education to enhance culinary methods and skills. Mentors sous chefs and culinary team members to support their professional growth.
• Develops recipes and ensures proper use of weights, volumes, and accurate scaling to maintain consistency and quality standards.
• Participates in menu committee, planning for special events, conferences, and demonstrations.
• Supports operations in other locations on an as-needed basis.

Minimum Qualifications

• Associate's degree in related field from an accredited institution.
• Two years' relevant experience.
• Experience leading culinary teams, training culinary staff, working collaboratively with culinary team members.
• Serve-Safe Manager certified, Serve-Safe Allergen certified or equivalent or able to obtain within one year.
• Ability to work irregular shifts and extended hours, including weekends and holidays.

Desired Qualifications

• Associate's degree in Culinary Arts or Hospitality Management from an accredited institution.
• Supervisory and leadership experience in a large commercial dining operation.
• Leads training and supervision of staff and student employees, ensuring adherence to collective bargaining agreements and University policies and procedures.

Special Instructions to Applicants

• External applicants should use the WMU - Application.
• Internal applicants should use the WMU - Internal Application.
• Finalists will be required to conduct a cooking demonstration.

Additional Position Information

• Staff Compensation System pay grades and rates are available at: https://wmich.edu/hr/staffcompensation.
• Western Michigan University offers generous benefits to its employees including health, dental, vision, life and disability insurance, retirement, and tuition discount for the employee and tuition remission for eligible dependents. To access information about the specific benefits available for this position, go to: https://www.wmich.edu/hr/enrollment-staff.

Physical requirements and working conditions

• Moderate work occasionally working in difficult positions or with physical demands such as continuously lifting or moving materials from 25 to 50 pounds and occasionally lifting or moving materials greater than 50 pounds.
• Work is performed with exposure to any number of elements which may occasionally require some precautions such as safety glasses, protective clothing, ear protection, etc.

Supplemental Questions

Required fields are indicated with an asterisk (*).

• • Do you have an associate's degree in a related field from an accredited institution?

• Yes

• No

• • Do you have two years of relevant experience?

• Yes

• No

• • Do you have experience leading culinary teams, training culinary staff, and working collaboratively with culinary team members?

• Yes

• No

• • Do you have certification as a Serve-Safe Manager, Serve-Safe Allergen or equivalent, or able to obtain certification within one year of hire?

• Yes

• No

• • Do you have the ability to work irregular shifts and extended hours, including weekends and holidays?

• Yes

• No

• • Do you have an associate's degree in Culinary Arts or Hospitality Management from an accredited institution?

• Yes

• No

• • Do you have supervisory and leadership experience in a large commercial dining operation?

• Yes

• No

• • Are you able to lead training and supervision of staff and student employees while maintaining compliance with collective bargaining agreements and University policies and procedures?

• Yes

• No

Documents Needed To Apply

Required Documents

• Cover Letter
• Resume
• List of References

Optional Documents

• Other