Chef De Partie Jobs in Michigan

Mission Statement

Michigan Medicine improves the health of patients, populations and communities through excellence in education, patient care, community service, research and technology development, and through leadership activities in Michigan, nationally and internationally. Our mission is guided by our Strategic Principles and has three critical components: patient care, education and research that together enhance our contribution to society.

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

• A 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.

Why Join Michigan Medicine?

Michigan Medicine is one of the largest health care complexes in the world and has been the site of many groundbreaking medical and technological advancements since the opening of the U-M Medical School in 1850. Michigan Medicine is comprised of over 30,000 employees, and our vision is to attract, inspire, and develop outstanding people in medicine, sciences, and healthcare to become one of the world's most distinguished academic health systems. In some way, great or small, every person here helps to advance this world-class institution. Work at Michigan Medicine and become a victor for the greater good.

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

Background Screening

Michigan Medicine conducts background screening and pre-employment drug testing on job candidates upon acceptance of a contingent job offer and may use a third-party administrator to conduct background screenings. Background screenings are performed in compliance with the Fair Credit Report Act. Pre-employment drug testing applies to all selected candidates, including new or additional faculty and staff appointments, as well as transfers from other U-M campuses.

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.

U-M EEO Statement

The University of Michigan is an Equal Opportunity Employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants, including protected veterans and individuals with disabilities.

Job Opening ID

279308

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

6/24/2026 - 7/08/2026

Career Interest

Hospitality