RHS Senior Executive Chef/S

Working/Functional Title

RHS Senior Executive Chef/S

Position Summary

Provides department level coordination of unit production staff to assure quality culinary excellence and integrity throughout RHS Services. Provides leadership and guidance that develops and maintains departmental standards for: culinary presence, quality assurance, menu/recipe testing and development, food safety standards, production standards and consistent operating procedures.

• Researches and develops new recipes; evaluates new or updated product lines and trends for application to the unit menu system and special functions. 
• Develops and implements methods and techniques to improve quality, portion control, production and presentation.
• Develops and conducts training programs to train and educate personnel in methods and techniques of food processing, preparation and service.
• Develops and implements culinary competency assessments to be used in professional development, new hires, and position evaluations.
• Develops and implements food production flow systems for operations to include recipe writing, product identification and procurement, production processes and timelines, service and presentation requirements and unit evaluations.
• Provides support for operating managers and unit chefs to identify and solve unit culinary issues. Audits recipes generated by the Menu Management system to ensure consistency and accuracy. 
• Demonstrates to unit managers and production staff in methods of cost controls of food usage and labor needs based on planning, scheduling, work techniques and supervision.
• Assists Director in the development of departmental philosophy, objectives and overall leadership and management. 

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, you will be expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If you have an approved remote work agreement to work a portion of your normally scheduled work hours remotely, you may be called upon to work on-site to serve the MSU community. If you have a permanent, on-going and/or pervasive condition that may impede your ability to work on-site, please contact the Resource Center for Persons with Disabilities (RCPD) at rcpd.msu.edu/get-started.

Minimum Requirements

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.

Equal Employment Opportunity Statement

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.

Required Application Materials

Resume

Cover letter

Professional references

Work Hours

Variable hours.

Website

Careers.msu.edu

Bidding eligibility ends November 11, 2025 at 11:55 P.M.