Executive Chef

At The Henry Ford, food is part of the guest experience, offering opportunities to connect with history, seasonal ingredients, and the people who produce them. Our culinary teams support that experience through welcoming dining environments, thoughtfully prepared meals, and memorable events across the institution.
The Executive Chef leads culinary operations across The Henry Ford’s restaurants, catering, and other food service outlets. Working with the Director, Food Service, this role directs chefs, kitchen leaders, staff, and the Purchasing Manager to deliver consistent high food quality, safe practices, and effective operations. The Executive Chef develops menus, manages food and labor costs, and builds a skilled culinary team that supports both daily service and special events.

Essential Responsibilities

Lead culinary operations across Catering, Public Foods and Henry Ford Academy, establishing consistent expectations for food quality, preparation, presentation, sanitation, and service readiness
Supervise chefs, kitchen managers, and assigned staff, providing direction, coaching, performance feedback, and accountability
Lead hiring, onboarding, training, and performance evaluation, and administer attendance points and reprimands for union cooks in accordance with the collective bargaining agreement and institutional procedures, in partnership with Talent and Culture
Develop staffing and production plans that support daily service, catering, and special events within approved labor budgets
Manage food costs, purchasing, inventory, and waste, establishing ordering procedures and stock levels across restaurants and catering
Develop and update recipes and menus with appropriate teams, considering guest needs, seasonal availability, production capacity, and cost
Lead the development and testing of new retail food products
Build relationships with local farms and suppliers to support THF Edible Education initiatives including seasonal sourcing and farm-to-table cooking
Inspect food supplies, kitchen equipment, and work areas to maintain established quality, sanitation, and safety standards
Ensure staff understand and follow food handling procedures, dietary requirements, and allergen controls
Coordinate equipment, supply, and maintenance needs to support dependable kitchen operations
Work alongside and lead cooks during high-profile events, coordinating preparation, timing, food presentation, and service to maintain quality and meet event expectations
Develop the culinary skills of cooks and kitchen staff through hands-on instruction, coaching, and ongoing training
Maintain working knowledge of food service management roles to support coverage and operational continuity
Represent The Henry Ford at assigned community, civic, nonprofit, and culinary activities
Work with the Director and institutional partners to resolve operational concerns and improve culinary and guest experiences
Support other Food Services activities and institutional needs as they arise

Contribute to effective team management by addressing problems, issues, and opportunities
Act as a team player and provide expertise within the team and to other teams, as appropriate

Qualifications

Associate degree in Culinary Arts, Applied Sciences, or a related field, or an equivalent combination of education and progressive culinary leadership experience
7+ years of food service experience in high-volume operations, including culinary leadership responsibility
Current Certified Food Protection Manager certification, such as ServSafe Manager or an equivalent accredited certification
Completion of Michigan-approved food allergen awareness training
American Culinary Federation Certified Executive Chef (CEC) credential preferred
Experience supervising chefs, kitchen leaders, and staff, including training, coaching, and performance management, union experience preferred
Availability for a seven-day operation, including weekends, holidays, early mornings, and late evenings
Valid driver’s license

Special Skills

Experience with high-volume catering, concession, and restaurant operations
Thorough knowledge of food production, purchasing, inventory management, and service
Ability to manage food and labor costs, budgets, and staffing plans across multiple culinary operations
Strong people management skills, including coaching, constructive feedback, and consistent follow-through on expectations
Ability to develop staff culinary skills through hands-on instruction and training
Proficiency across culinary stations, including garde manger and basic bakery and pastry techniques
Knowledge of nutrition, dietary needs, and food allergens
Proficiency with commercial kitchen equipment and food presentation techniques
Ability to lead cooks during high-profile events while maintaining quality, timing, and composure
Clear communication and coordination with other departments, suppliers, and event partners
Working knowledge of culinary and business software
Knowledge and passion for “Farm to Table” scratch cooking and a connection to historical cooking practices to create an immersive experience

Physical/Mental/Environmental
Physical:

Sitting: 5%; Standing: 95%; Walking: Frequent
Lifting and carrying: Occasionally — up to 50 lbs
Frequently: Reaching, handling, and grasping, repetitive motions, eye/hand/foot coordination
Occasionally: Pushing and pulling, Stooping, kneeling, and crouching
Rarely: Climbing; Balancing and crawling: Not applicable

Vision:

20/20 with or without glasses

Mental:

Must be able to multitask and manage high-stress situations

Environment:

Indoor / Outdoor; Varying temperature hot/cold