As an administrator in a generalist role, I sometimes feel like a ‘jack of all trades’ for the office, which I enjoy. I’m extremely organized and detail-oriented, which adds to my coordinator skills.”
A Michelin-Star Approach to Program Management
Steven Hays uses lived experiences to better others
On a ship filled with hundreds of guests and enough staff to manage a small town, Steven Hays stood out. “I’ll never forget; the dining manager pulled me aside and said, ‘you have the natural instinct of hospitality. It’s a trait that can’t be taught.’”
As a program coordinator at Northwestern University’s Center for Community Health (CCH), Hays draws upon his people-first approach and experiences in event planning and academic administration to bridge gaps between logistical precision and meaningful collaboration. His ability to navigate complex roles is rooted in a rich history of lived experiences that span Michelin-starred restaurants, luxury cruise lines, and Chicago’s vibrant cultural scene.
Hays’ professional journey began after graduating from the Culinary Institute of America, where he earned a bachelor’s degree in Culinary Arts Management with a concentration in advanced wine, beverage, and hospitality studies. During his time at the Culinary Institute, he participated in an inaugural immersion program in the Napa Valley region of California, taking courses in wine and restaurant management to earn his Certified Sommelier credential.
“One of my favorite jobs after graduating was working as a server for Seabourn Cruise line,” Hays says. “I traveled to 17 countries across Oceania, Southern Asia, the Middle East, and Eastern Europe in five months. I was the first U.S. citizen to work as a server for this cruise line — 70-plus hours a week, no days off — but the cultural experiences and friendships I made were amazing.”
Hays’ global adventures further taught him resilience, adaptability, and a cross-cultural appreciation for connecting with others. In 2015, he moved to Chicago and joined the acclaimed Alinea Restaurant Group; he transitioned into guest relations after an injury, managing reservations and events. This experience sparked an interest in administrative work and paved the path for his transition to academia.
Starting at Northwestern in 2019 as a program assistant in the Department of Preventive Medicine, “My first role combined hospitality with office operations — managing employment visas, onboarding new staff, coordinating faculty recruitment, and planning department events. One of my favorite projects was coordinating the department’s 50th Anniversary Celebration in 2022, which included producing three short documentary-style videos showcasing the department’s history and future goals,” Hays says.
It is evident his commitment to excellence did not go unnoticed. Over the following five years, Hays earned three promotions and gained a Certificate in Finance, further refining his skills in organizational management and budgeting.
In 2024, he joined the Center for Community Health, where he divides his time between several teams, including the Alliance for Research with Chicagoland Communities (ARCC) and Shared Resource Panels (ShARPs). His day-to-day varies, but may include coordinating logistics for an off-site event, processing expense reports, or developing a community partner database.
“As an administrator in a generalist role, I sometimes feel like a ‘jack of all trades’ for the office, which I enjoy. I’m extremely organized and detail-oriented, which adds to my coordinator skills,” Hays says.
He finds fulfillment in the challenges of his position, particularly event coordination. “ARCC events are always at off-site venues, which can present many logistical challenges. However, some of the events I’ve coordinated recently have been the most fun and fulfilling events of my career, so it’s always worth the extra effort.”
A Rhode Island native now living in Chicago’s Gold Coast neighborhood, Hays enjoys exploring the city’s rich food scene and artistic culture. “The things I like most about Chicago are the food and art. It truly has some of the best restaurants, museums, and art fairs in the country. I also bartend part-time for Broadway in Chicago. I have thoroughly enjoyed the social aspects of the job including being able to work with such an incredible team of over 100 individuals. I love being able to interact with guests again, which is something I didn’t realize I missed as much as I have.”
From his early days in dining to his current work in community health, Hays exemplifies adaptability, dedication, and a lifelong passion for building meaningful connections. His personal and professional development reflect a belief in the inspiring power of hospitality, both within and beyond the workplace.
Written by Alex Miranda
