About this role
Job Description Kalamazoo Event Center (KEC) The Kalamazoo Event Center is a premier sports and entertainment venue in downtown Kalamazoo, hosting concerts, sporting events, and large-scale banquets. The facility features high-volume concession marketplaces, modular stands, premium suites and clubs, full-service banquet operations, and the Western Michigan University Athletic Performance Center (APC) cafeteria.
POSITION SUMMARY: The Executive Chef leads all culinary operations at KEC, overseeing a dynamic environment that includes high-volume concessions, premium hospitality, banquet events, and daily athlete dining at the WMU Athletic Performance Center. This role requires a systems-driven, hands-on leader who can execute at scale while maintaining quality, consistency, and financial performance. Success in this role depends on the ability to balance fast-paced event execution with consistent daily production.
KEY RESPONSIBILITIES:
Culinary Operations
• Oversee all food production across:
• Concessions (marketplaces + concourse stands)
• Premium suites and clubs
• Banquet and event operations
• WMU Athletic Performance Center (APC) cafeteria
• Ensure consistent food quality, presentation, and execution across all outlets.
Athletic Performance Center Leadership
• Lead daily operations of the WMU Athletic Performance Center cafeteria.
• Partner with WMU Athletics staff to support athlete dining and performance needs.
• Ensure consistent, high-quality, and efficient daily meal service.
Leadership & Team Development
• Lead, coach, and develop a large culinary team across multiple service platforms.
• Oversee hiring, training, scheduling, and performance management.
• Build a culture of accountability, consistency, and continuous improvement.
Systems & Operational Excellence
• Develop scalable systems that support both high-volume events and daily operations.
• Optimize kitchen workflows, prep strategies, and production models.
• Drive efficiency, speed of service, and consistency across all outlets.
Financial Performance
• Manage food and labor costs across all culinary operations.
• Support budgeting, forecasting, and inventory control.
• Drive profitability through menu engineering and waste reduction.
Compliance & Safety
• Ensure compliance with all health, safety, and sanitation standards.
• Lead HACCP and food safety programs across all operations.
Collaboration & Leadership
• Partner with F&B leadership, operations, and WMU Athletics staff.
• Support event execution and continuous operational improvement.
• Maintain a visible, hands-on leadership presence.
QUALIFICATIONS:
• 10+ years of culinary leadership experience in high-volume environments
• Experience with concessions, banquets, and multi-outlet operations required
• Institutional or performance dining experience (athletics, campus, etc.) preferred
• Strong leadership, communication, and organizational skills
• Proven ability to manage large teams and complex operations
• Strong financial acumen (cost control, budgeting, forecasting)
• Culinary degree preferred
PHYSICAL REQUIREMENTS:
• Ability to stand for extended periods (up to 10 hours)
• Ability to lift up to 40 pounds occasionally
• Ability to work nights, weekends, and holidays
SUCCESS IN THIS ROLE:
• Consistent execution across all culinary platforms
• Strong cost control and financial performance
• Seamless balance between event-based and daily operations
• High-performing, engaged culinary team
• Strong partnership with WMU Athletics