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