Executive Chef

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future.

Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Welcoming, Curious, Authentic, and Passionate. 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 Serv.

Safe 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/c old