Be Creative…with Creative Dining Services!

Creative Dining Services is currently seeking an Executive Chef to work at our high-end 1941 location at Stryker Corporation in Portage, MI. Our Stryker 1941 operation includes advanced equipment, updated technology, amazing architecture, and a very talented team. As the culinary expert, the Executive Chef works within the Dining Services Department to ensure high quality, properly seasoned, nutritious food is being provided throughout the operation, in a fiscally responsible and safe manner. The Executive Chef is part of the Dining Services Management team that works professionally together to make sure the needs of the customer, client, staff, and colleagues are met.

Core Responsibilities of the Executive Chef:

• Ensures that all hot, cold and bakery food production is well coordinated and staffed efficiently campus wide.
• Responsible for achieving budgetary goals (along with the directors of residential dining / retail and catering) for these departments on campus.
• Responsible for standardization of inventory product in both kitchens.
• Works with the Director of Residential and Retail Dining and Director of Catering to identify high potential employees for future leadership positions, assess their skills, identify gaps in skill and plan training opportunities for each individual.
• Challenges Chef leadership to develop on trend munus, staff training and support in order to provide excellence in variety and quality.
• Ensures that CDS sanitation standards are upheld at all times.Oversight of training and manages all kitchen staff.
• Orchestrates all hiring, scheduling, timekeeping, performance appraisals, and disciplinary actions of kitchen staff.
• Selects appropriate vendors according to CDS purchasing agreement and guidelines.
• Oversees all food purchases and controls inventory in a fiscally responsible manner.
• Oversees the development of and selections of recipes to be used within the operations.
• Leads Chefs in the production of menus and recipes to ensure that quality is offered at all times; communicates with the CDS Home Office regarding changes to the CDS production recipes and menus as necessary.
• Ensures that the Sous Chefs estimate and forecast food consumption, monitoring production volumes, and adjusting future production as needed; maintains budgetary controls
• Ensures that an organized system of comprehensive production record keeping is maintained
• Establishes the standards of food presentation.
• Establishes food quality standards; participates in Food Committee meetings
• Plans, costs and prices menus along with production leadership teams.
• Ensures that all kitchen equipment works and is maintained properly and kitchen is organized.

The Ideal Candidate Will Have:

• Culinary Arts Degree, with a minimum of five years cooking experience
• ServSafe certification
• Management experience, preferred
• Membership to the American Culinary Federation, preferred

 We Offer:

• Competitive pay
• Medical insurance
• Dental insurance
• Vision insurance
• Accident insurance
• Critical Illness insurance 
• Bonus opportunities
• 401(k) with a company match
• Paid time off
• Paid holidays
• And much, much more!

Why Creative Dining Services?

Creative Dining Services partners with college, universities, Fortune 100 companies, full-service senior living communities, conference centers and K-12 schools and camps to provide a different kind of hospitality and facility management services experience – one that’s fun, innovative, and focused on your community. Why? Because that’s how it should be.

Creative Dining Services is an Equal Opportunity Employer.