Chef Jobs in Michigan

About Us: Mani Osteria & Bar is a locally owned Italian restaurant known for its wood-fired pizzas, handmade pastas, and commitment to genuine hospitality. We're expanding our private event department with the launch of Mani Next Door, a dedicated event space designed to host large parties, celebrations, and gatherings. We are seeking a Sous Chef with a focus on prep execution and event support to assist in both daily kitchen operations at Mani Osteria, and large-format event production at Mani Next Door. This role is perfect for an organized, detail-oriented culinary professional who excels in high-volume prep, event execution, and team leadership. Primary Responsibilities: Kitchen Operations & Prep Leadership Oversee and execute daily prep work, ensuring efficiency, consistency, company standards. Work closely with the Executive Chef to develop and refine prep systems that support both restaurant service and private events. Lead by example in maintaining an organized, clean, and well-managed prep kitchen. Event Support & Execution Support Next Door's event kitchen, ensuring smooth execution of large-scale private events, catering, banquet-style service, and special menus. Train and oversee staff on event-specific food preparation, plating, and timing. Assist in menu planning, food costing, and execution strategies for private dining. Team Leadership & Development Train and mentor prep cooks and line staff, emphasizing efficiency, technique, and professionalism. Maintain a positive, team-oriented kitchen culture in line with our Core Values. Provide feedback and coaching to improve kitchen operations and individual performance. Inventory & Cost Management Assist with ordering, inventory management, and cost control to optimize food production. Minimize waste and ensure proper oversight to maintain food and labor cost efficiency. Safety & Sanitation Compliance Ensure all health, safety, and sanitation standards are met and exceeded. Lead by example in maintaining a clean, organized, and compliant kitchen environment.

Executive Working Chef - Novi, MI Area Exclusive Search by Harper Associates Restaurant Opening Experience Desired! Join a growing upscale restaurant group on the opening team of an exciting new upscale-casual restaurant that blends contemporary flavors with timeless culinary techniques. Our mission is to create a dining experience that balances elegance and comfort, appealing to both foodies and casual diners. We are seeking a visionary Executive Chef to lead our kitchen team and help us craft an innovative and memorable menu. Key Responsibilities Menu Development: Design and execute a creative, seasonal menu that reflects our brand vision and meets the expectations of an upscale casual clientele. Leadership: Build, train, and inspire a team of talented kitchen staff, fostering a collaborative and high-performing culture. Operations Management: Oversee day-to-day kitchen operations, including inventory management, ordering, and scheduling. Quality Assurance: Maintain exceptional standards of food quality, presentation, and consistency. Budgeting: Manage food costs and labor budgets to ensure profitability without compromising quality. Health & Safety: Ensure compliance with all health and safety regulations, creating a safe and sanitary work environment. Collaboration: Work closely with restaurant management and front-of-house staff to deliver a seamless guest experience. Qualifications Proven experience as an Executive Chef or Head Chef in a high-volume, scratch kitchen, upscale-casual or fine dining restaurant. Strong leadership and team-building skills. Exceptional culinary creativity and a deep understanding of food trends. Solid knowledge of kitchen operations, including cost control and inventory management. Excellent communication and organizational skills. Passion for hospitality and a commitment to guest satisfaction. Culinary degree or equivalent professional experience. Why Join Us? Be part of shaping the identity of an exciting new concept. Work in a supportive and collaborative environment. Competitive salary and performance-based incentives. Opportunities for growth and career advancement as the restaurant evolves. Benefits Excellent salary + bonus (commensurate with experience) Employee meals Medical Benefits Opportunities to grow How to Apply Click apply or email your résumé to ********************.

At Bubba's 33, you'll take pride in scratch-made food for all, friendly service, and giving back to the community. Experience a dynamic work environment, great benefits, and opportunities for advancement. Are you ready to be a Roadie? As a Line Cook for Bubba's 33, part of the Texas Roadhouse brand family, you'll make scratch-made food for all, that our guests will enjoy. If you are a team player with a positive attitude and the willingness to learn, apply now, no experience required. We will teach you everything you need to know. Come be a part of something Legendary! What's in it for you? Glad you asked. Pay - Let's be honest, we know you're curious about pay. We offer weekly pay and competitive wages. Flexibility - We know you have other commitments outside of work, and we respect that. Our schedules offer hours that work for you. People - You'll be part of a team you can rely on. The folks that work in our kitchens know how to partner up and hustle. Our restaurants are busy, and our hard-working Roadies work together to push out the Legendary Food our guests have come to expect from Bubba's 33. New Skills - We'll teach you our recipe for success. You'll learn our signature, scratch-made recipes, plate presentations, how to run a busy station, and our high standards for cleanliness and sanitation. Opportunities - We cross-train and often promote from within. Our Legendary training and development programs will give you the opportunity to advance and grow. Wherever you are in life, we have a health and wellness package to meet your needs. Check out our benefits page at ********************************************** for more details. We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

Title: Chef de Cuisine Reports To: Food & Beverage Director The Chef de Cuisine manages day-to-day kitchen operations by working with the Executive Chef to maintain and promote a cooperative, team-like attitude, working as a liaison between related departments and overseeing all aspects of the kitchen to ensure high standards of food quality and guest satisfaction while presenting a professional and positive image of the Weathervane Restaurant. Duties and Responsibilities: Maintains all kitchen operations including ordering, scheduling, costing, and food preparation Assists in recipe and menu development Establishes and enforces nutrition and sanitation standards, adhering to all standard operating procedures and order guides Ensures safety conditions by correcting unsafe conditions in a timely manner Conducts and enforces staff safety training for food, supplies, and equipment handling Maintains high standards of food quality, service, and cleanliness. Maintains professional relationship with vendors Participates in hiring, training, and development of kitchen department Conducts evaluations of all immediate department staff and accurately documents disciplinary action Attends department meetings when required and helps keep all departments informed of culinary activities and concerns Reads, understands, and adheres to all present and future policies, rules, and procedures Maintains kitchen equipment in excellent working condition, and coordinates repairs as necessary Supports all food operation areas of the hotel, including banquets, events, etc. Must be knowledgeable of state and federal laws regarding employee and customer health and safety and maintain records as required for all state and federal agencies. Qualifications: To perform this job successfully, an individual must have extensive knowledge of various cuisines and foods; must present a professional image of leadership; possess strong administrative and organizational skills; possess excellent communication and interpersonal skills with an emphasis on guest service; direct and motivate Food and Beverage staff with varied job positions; and must be available to work flexible schedules based on business demands and staffing needs. Education and Experience: Culinary degree preferred and/or a minimum of 5 years working as Chef/Sous Chef Prior management experience preferred Must be Food Safety Certified (or able to obtain certification upon hire) Language Skills Ability to read, analyze, and interpret complex documents including safety rules, operating and maintenance instructions, and procedure manuals. Ability to respond effectively to sensitive inquiries or complaints. Computer/Business Machine Skills Basic computer skills (typing, data entry, printing, etc.) are required Ability to operate heavy duty industrial kitchen equipment Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands; reach with hands and arms. The employee is occasionally required to sit, look at computer screens, use a mouse and/or keyboard; climb or balance, and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Compensation Details: Wage: Annual Salary (Exempt) Benefits: Medical, dental, vision, life and long-term disability insurance 401k with matching Paid Time Off Flexible holiday policy Dining and lodging discounts

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn. Position Summary Responsible for running the Kitchen operations by planning meals, supervising, and coordinating the work of the kitchen personnel, procurement of food supplies and kitchen equipment, seeing that food preparation is economical and technically correct complying with all Oak View Group quality standards. The Executive Chef should have a working knowledge of applicable health, sanitation and licensing ordinances and ensuring personnel are training appropriately. He/she is also responsible for the profitable operation of the Food Preparation Department. This role pays an annual salary of $65,000-$75,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 18, 2025. Responsibilities Plan Meals - Make up menus considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. Assign prices to items on daily menus cooperating closely with the F&B Director and/or General Manager who usually plans and assigns prices to articles on menus for banquets and other special Club occasions. Appropriate menu engineering worksheets to be completed utilizing the food and beverage point of sale system for accurate item analysis. Creates, communicates, and distributes appropriate information to Employee Partners to execute menu production. Posts a copy of menu in conspicuous place in kitchen or distributes a copy to each Chef and Cook. Direct overall cooking. Checking methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them. Procurement of food supplies and kitchen equipment, including organization of inventories and approve the quality of all foods received. Consult with the General Manager and Premium Manager concerning game day,non game day and special events settling such points as cooking, and serving arrangements and the need for additional employees. Representing the Club in Member/Guest interaction including daily walks to all food locations, soliciting feedback working with various committees, and promoting the Club within the community and industry. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. Interviewing, selecting, and hiring of employees of all kitchen personnel. Direct the training, advancement and promotion of employees as required. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Payroll calculation management. Responsible for keeping cost accounts and assigning such prices to food items that will result in net profit for the back of the house. Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. Participate with F&B Director in inventory, ensuring valid counts and pricing as required. Proper management of Point of Sale system. Partner with fellow Employee to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. Be aware of team members and the environment and participate as a member of the team. Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify appropriate Management staff of Member/Guest complaints at the time they occur. Rectify, practicing service recovery any complaints as soon as possible. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Responsible for conduct oneself as a representative for the Company's management team, by visibly supporting and implementing policy and demonstrating high standards of ethics and integrity with Members, peers, and employees. Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely. Apply initiative to achieve personal/professional growth as a member of the Company's management team and maintain professional certifications as they may apply to the specific product line. Lead and motivate others to achieve expected outcomes. Take initiative to solve problems, utilizing all available resources including regional and corporate staff. Attend meetings/seminars as requested. Be able to multi-task and work at an efficient pace to keep up with business needs. Initiating daily line-up and participating as needed. Wearing a CLEAN and neat uniform that follows Oak View Group, Ovations and your property uniform standards. Qualifications Minimum 3-5 years as executive chef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation High school diploma or equivalent required. College degree preferred. Serv Safe Management Certificate. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

We are the Communities we serve! Use your passion for service to create a positive impact and make a difference in the communities we serve! SodexoMagic is looking for a Executive Chef 3. This Campus Executive Chef is located in Detroit, MI at Wayne State University. This position will oversee retail units, resident dining hall, and catering operations. The successful candidate will have direct impact on all culinary operations with oversight of culinary innovation, standards and programs as well as supporting, training and developing the culinary team. Their focus will be on recipe execution, safety and sanitation. The best qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on, kitchen experience. A critical element of the role is accessibility for the staff by being on the floor during services times and showing strong leadership ability. This position manages all aspects of back of the house operations; including ordering, inventory, staff training and development, and has a significant involvement in sustainability and local purchasing programs. This account is part of the SodexoMagic portfolio of business. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. Incentives Relocation is available for this exciting culinary position! What You'll Do As Executive Chef, you'll be the driving force behind our culinary success. Your responsibilities include: * Culinary Leadership: Oversee all aspects of back-of-house operations, including ordering, inventory management, and staff training. * Menu Innovation: Develop and execute creative, nutritious menus across multiple dining concepts. * Team Development: Train, mentor, and inspire a diverse culinary team to achieve excellence. * Quality Control: Ensure consistent food quality, presentation, and adherence to safety and sanitation standards. * Operational Efficiency: Balance strategic program management with hands-on kitchen expertise. * Customer Satisfaction: Engage with the university community to understand and meet diverse dietary needs and preferences. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Proven experience in a senior culinary role, preferably in higher education or large-scale food service operations, including high volume Catering. * Strong leadership skills with the ability to motivate and develop team members. * Expertise in recipe development, food cost management, and inventory control. * A passion for culinary innovation and staying current with food trends. * Excellent communication skills and the ability to collaborate with diverse stakeholders. * Flexibility to work evenings and weekends as needed. Ready to Lead Our Culinary Future? If you're passionate about food, leadership, and making a difference in a university setting, we want to hear from you. Apply now and take the next step in your culinary career! Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Maru combines unique, beautifully-presented signature rolls with a modern-yet-organic atmosphere to create a memorable dining experience. We pride ourselves in our warm hospitality and chef-driven mentality, empowering our teams by putting our people first, hands-on mentorship, and a culture of the Creative Yes. An array of dishes from signature rolls, raw fish, unique sharing plates and hibachis, accompanied by a wine and cocktail menu made to accommodate any celebration. We are looking for an Executive Chef with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide. Learn more about what it's like to work at Maru: ********************** Follow us: marusushi.com Culture Ability to connect with guests and team members Enlightened hospitality model Can create raving fans based off of performance Has the ability to create the yes for teammates and guests in different scenarios Embodies our core values Oversee all areas of the P&L, specifically the controllable costs Confirm, modify and give feedback to scheduling managers on all schedules before they are posted Ensure all inventories are accurate by Monday at 2pm Ensure all invoices are entered and accurate Recap Cost of Goods at weekly meeting Communicate Controllable goals and/or scorecard metrics Hourly wage oversight and direction to GM Oversee HOH Recruiting Schedule time to review applicants, interview, and hire Arrange training with mentors Assess staffing needs in real time and hire before we need to Production Set pre-shift calendar with input from HSC and KM Run operation during peak volume times Assess staffing needs in real time and adjust for business levels Take lead position on line when necessary Ordering Give feedback to ordering managers on product levels and make adjustments as necessary Keen knowledge of product cost and communication with DOCO when items fluctuate heavily Menu Store food menus are accurate and up to date Participation in MIA to determine menu direction LTO implementation Ensure menu and training materials are consistent and correct Oversee Sanitation and Cleanliness Ensure all cleaning checklist are accurate and completed Enure HOH preventative maintenance is scheduled and happening Ensure closing checklists are accurate Ensure all Covid procedures are adhered to and update any communication or process as the regulations change Oversee the develop of the leadership team Conduct Quarterly Conversations with your leaders, HSC and KM Review your leaders Give them SMART goals via development plan

Epoch Catering-Genesys Conference & Banquet Center is located in Grand Blanc. Our exclusive full-service venue has a kitchen and culinary team on site. Our location hosts social and corporate events for clients in Genesee County and the surrounding areas. The banquet center can accommodate groups ranging from 20 to 500 guests. In addition to the conference space, we manage and offer a menu to an attached caf located in the athletic club. Summary of Position Directly responsible for all kitchen functions including food purchasing, receiving, storage, requisitions, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Duties and Responsibilities Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Be knowledgeable of company's policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the venue, employees and guests. Familiarize yourself with every aspect of the building and facilities, including operational plans, emergency plans, ingress and egress routes and service paths. Hire, train, supervise and manage culinary and dishwashing staff while creating a positive, productive working environment. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Oversee and ensure that company policies on employee performance appraisals are followed and completed on a timely basis. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Continually strive to develop your staff in all areas of managerial and professional development. Ensure that all food and products are consistently prepared and served according to the company's standard portion sizes, recipes, cooking methods, quality standards, presentation standards, serving standards, and kitchen rules, policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the company's preventative maintenance programs. Work with ownership and sales team to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. Oversee that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the company's receiving policies and procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Prepare and post weekly schedules to ensure a sufficient number and appropriate skill levels of staff. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Direct staff to follow the specifics of the company HACCP plan. Work with Banquet Manager to provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials. Regularly review Owner's Checklist and ensure that all items meet expectations. Fill in where needed to ensure guest service standards and efficient operations including working on the line at a regularly scheduled station as part of the culinary team. Attend all required meetings, pre and post conferences and regularly review upcoming event function sheets and have a thorough understanding of all requirements on upcoming scheduled events. Familiarize yourself with every aspect of the event BEO. Identify and anticipate potential weaknesses and be proactive in heading off problems before they occur. Confirm final arrangements on function sheet for each event with sales manager and sales coordinators. Obtain all specifications and pertinent information concerning the event, including but not limited to, number attending, menu, schedule of events and any outside services or deliveries. Coordinate with Event Captain to conduct a pre-shift meeting with the entire service staff before each and every event. Provide events staff with thorough explanation of all menu items and ingredients. Answer questions regarding the same. Exceed guest expectations and company standards in service, product quality, service and product presentation, appearance of facility, sanitation and cleanliness. Periodically check with Client contact / guests and conduct Banquet Room Walk Through interacting with guests and ensuring an excellent guest experience. Continually observe, direct and assist culinary staff where necessary during the entire event. Ensure that all the menu items as per the functions sheet are delivered with the absolute highest quality and presentation standards. Qualifications Be 21 years of age. Be able to communicate and understand the predominant language(s) of customers and staff. Have extensive knowledge of service and food and beverage, generally involving at least five years of culinary banquet and event experience and/or banquet/event positions with at least two years in a supervisory capacity. Have computer skills allowing for assured use of Microsoft Word, Excel, Outlook and other industry software as may time to time be implemented. Must be certified and maintain certifications for Food Manager Certification, Allergy Awareness Certification and any other certifications as may be required by State, local or company requirements. Be able to reach, bend, stoop and occasionally lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Benefits Heath Insurance Vision Dental Life A&D 401k Match Salary- 65k and or commensurate with experience

Allegria Village, a senior-living community in Dearborn, is currently hiring an Executive Chef for our Independent Living dining rooms. Job Responsibilities: 1. Provide direction for daily operation of all food production facilities. 2. Implement and maintain proper purchasing/receiving procedures. 3. Implement and maintain proper food preparation/production procedures. 4. Implement and maintain proper procedures to ensure optimum food quality/presentation. 5. Implement and maintain proper sanitation and cleaning procedures. 6. Implement and maintain proper storage and organization of kitchens and food storage areas. 7. Menu planning. 8. Plan, produce and execution of catering and marketing events. 9. Contribute to the development, implement, and maintain core menus and recipe management system and BOH computer system. 10. Implement and maintain proper procedures to maintain kitchen/equipment sanitation. 11. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). 12. Implement and Monitor standards for training and development of culinary staff. 13. Develop and maintain relationships with residents through dining room visits and meetings. 14. Communicate effectively with management, staff, and residents. 15. Provide leadership for culinary staff 16. Helps with the recruitment, hiring, development and retention of all culinary staff 17. Other duties may be assigned. Qualifications: · Minimum 5 years proven track record as Executive Chef · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication and leadership skills · Keep up with cooking trends and best practices Education/Certification: · Associates degree or higher preferred but not required · Certification from a culinary institute or equivalent · Servsafe certified or the ability to obtain Servsafe certification within 90 days of employment Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. · Walking and standing continuously thought the day · Reaches, stoops, bends, push, stretching, lifts, carries, and manipulates various food products, dietary supplies, and equipment. · Visual acuity and color discrimination for examining cooked and stored foods · Taste and smell discrimination in determining nutritional quality and palatability of foods. · Ability to work with chemicals and cleaning agents · Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, range, dish-washing machines, and steam tables · Must be able to lift and/or carry 50 to 75 pounds.

BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.

Chef de Cuisine - Sunda Detroit, MI (Coming Soon......Sunda location in District Detroit near Theater District.) Sunda Detroit is seeking an experienced Chef de Cuisine to join our incredible culinary team. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. At Sunda, we pride ourselves on taking classic, culturally important dishes from all over this region and modernizing each one by upgrading ingredients, cooking technique and presentation to create a tasting experience that is completely new while still retaining the deep-rooted spirit of the original. Benefits and Perks: Full Insurance Benefits in 30 days Paid Time off. Dinning discounts Bonus and incentives Paid Insurance benefits. Work Life Balance Career opportunity with a growing company opening new locations.

Responsive recruiter Benefits: 401(k) 401(k) matching Dental insurance Employee discounts Health insurance Paid time off Vision insurance Nino Salvaggio is currently looking for an Executive Chef for our Bloomfield location. RESPONSIBILITIES: Direct and supervise all functions and activities of the department, including production of all department products in order to achieve the sales, gross profit, customer service and labor goals established for the department. Oversees all department employees, including but not limited to: training, ordering, time and attendance, employee purchase policy, discipline, etc. Assists the Catering Concierge Manager in the implementation and coordination of the Party Planning Guide/Catering program. Develop and implement plans for maximizing sales, gross profits and overall results in the Department. Effectively manage the department, meeting or exceeding Company standards. Direct work flow in the department and coordinates activities involved with production, sale, merchandising and distribution of products offered in the department. Adhere to all local, state and federal health and labor laws, OSHA regulations and EEOC requirements ensuring that the work environment is safe and healthful and free from discrimination and harassment. Interview, hire, train and properly develop deli associates, following all company policies, state, local, federal, OSHA and EEOC guidelines and laws. Must be thoroughly familiar with and able to work with all products carried in the department including being fully knowledgeable in the differences (in price, taste, preparation or use) between the many varieties and types of items offered in the department. Adhere to all quality standards. Properly use, train others how to use and supervise the safe use of all equipment in the department. Works with General Manager and the Director of Operations to determine the variety and quantity of products to be produced, according to orders and sales projections. Properly plans product distribution to customers and works with suppliers to arrange purchase and delivery of all necessary products and supplies. Follow approved procedures for dating, price marking and restocking cases to ensure quality protection, public image, accuracy and product rotation. Checks and verifies department merchandise received to ensure that all items listed on vendor invoices are delivered and meet quality standards. Responsible for ordering product, supplies, etc. and ensuring proper inventory control to ensure freshness, product quality and turnover for maximum sales and return-on-investment. Maintains good communication within the department, in the store and throughout the organization. Develops associates within department through training, supervision, delegation and appropriate rewards and discipline. Ensures favorable department image to customers by maintaining a clean, organized, attractive and friendly department. Provides constructive and relevant feedback to the General Manager and Director of Culinary Operations. Follows and ensures compliance with all Nino Salvaggio International Marketplace safety and food service sanitation programs and standards. Supervises the entire Gourmet to Go staff including all appropriate demos. Greets customers and provides them with prompt and courteous service and/or assistance, per our Company customer service standards. Must be able to work with all products available within the department. The ability to motivate associates to achieve company sales and customer service goals. Leads by example. Other duties as assigned. QUALIFICATIONS: Food service certification required. Previous management experience required. High school diploma or G.E.D. required. Food Service Management Certification required. Culinary degree or a combination of work experience and education is required. Ability to communicate both verbal and written sufficient to express an idea or thought. Excellent knowledge of the products carried in the department. Excellent organizational skills (detail oriented, goal oriented, follow through). Great attitude (people skills, innovative, proactive). Ability to compose and write reports, business correspondence and procedure manuals including effective departmental memos, employee corrective action notices and customer signs or sales suggestions. Ability to convert measurements as needed to properly prepare recipes. Must be able to stand and/or walk for 8 or more hour periods. Must be able to regularly bend, lift and/or move 25 pounds. The ability to work in and between extreme cold, wet, humid or hot conditions. Must be available to work early mornings, nights and weekends. BENEFITS: Health Dental Vision Short term disability Accident Hospitalization Critical illness Cancer Life insurance Flexible spending Education reimbursement 401K match Employee discount Company paid life insurance policy Company paid LTD policy If you are interested in this position, please follow the 2 step application process which includes a formal application after some initial questions. EOE Compensation: $25.00 - $27.00 per hour Every successful company is built on a core principle. At Nino Salvaggio International Marketplace, it's Family . From the actual Salvaggio family that created our store in 1979, to the family of thousands who staff our four locations in Metro Detroit, to the families we serve as customers every day. So whether you love working with customers or thrive in a kitchen environment, whether you know fresh produce or cash registers, whether you've graduated high school or learned a trade, it doesn't matter. If you want a job, chances are you've got family waiting for you at Nino's. Troy • Clinton Twp. • St. Clair Shores • Bloomfield Twp.

Executive Chef - Detroit Great Opportunity for candidate looking to return home to Michigan! Harper Associates has been retained for this search. Recruiting for an Executive Chef who enjoys a hands on opportunity with an established, Downtown Detroit/Greektown area multi level speciality restaurant concept. Catering is also offered. Responsible for directing and mentoring culinary team. Prefer Culinary Degree and high volume, hotel/restaurant experience with focus on training and kitchen management. Excellent salary, medical benefits, bonus. Please email resume in confidence to Ben Schwartz : ****************** Ben Schwartz | President | Harper Associates Direct: ************ | Fax ************ ****************** ******************

div class="job Desc"pspan ":="" 16px"=""The Hotel Iroquois is in the premiere waterfront location of historic Mackinac Island. With 80% of the island protected by a Michigan State Park, the island is flush with outdoor recreational activities while having a vibrant business community and tourism industry. Mackinac Island is the number one tourist destination in the Midwest. No cars are on the island, just bicycle, foot and horse traffic. It is like going back in time! With over 10,000 visitors a day it is a great place to live and play. /span/p pspan ":="" 16px"=""We provide board for our staff. Continental breakfast, light lunch and dinner daily is prepared for you in our staff kitchen and served at prescribed times. We make every effort to provide well-balanced and nutritious meals. Employees enjoy some of the best room and board available on Mackinac at the Hotel Iroquois featuring apartment style complex out of downtown in the residential district adjoining the State Park property and trails. /span/p pspan ":="" 16px"=""We look for staff who are energetic and interested in meeting new people from other parts of the country as well as other cultures. We employ approximately 100 people over the course of the summer season from early May through October./span/p p /p pspan ":="" 16px"=""The Sous Chef is accountable for overall success of the daily kitchen operations. /span/p ul li pspan ":="" 16px"=""Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions/span/p /li li pspan ":="" 16px"=""Works to continually improve guest and employee satisfaction/span/p /li li pspan ":="" 16px"=""Supervises all kitchen areas to ensure a consistent, high-quality product is produced/span/p /li li pspan ":="" 16px"=""Responsible for guiding and developing staff/span/p /li li pspan ":="" 16px"=""Must ensure sanitation and food standards are achieved/span/p /li /ul pspan ":="" 16px"=""strong Education and Experience/strong/span/p ul li pspan ":="" 16px"=""High school diploma or GED/span/p /li li pspan ":="" 16px"=""2 years experience in the culinary, food and beverage, or related professional area preferred/span/p /li /ul /div

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

Returning UsersLog Back In We are the Communities we serve! Use your passion for service to create a positive impact and make a difference in the communities we serve! SodexoMagic is looking for a Executive Chef 2 for our newest Campus account- Wayne State University, in Detroit, Michigan. The successful candidate will have direct impact on all culinary operations with oversight of culinary innovation, standards and programs as well as supporting, training and developing the culinary team. Their focus will be on recipe execution, safety and sanitation. This position will also support other culinary operations of food retail units, and catering operations. The best qualified Executive Chef will be a Hands On Culinary Leader in our high volume Student Dining operations, with a diverse and creative background of healthful and international cuisines. A critical element of the role is accessibility for the staff by being on the floor during services times and showing strong leadership ability. This position manages all aspects of back of the house operations; including ordering, inventory, staff training and development, and has a significant involvement in sustainability and local purchasing programs. This account is part of the SodexoMagic portfolio of business. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives Relocation assistance is available for this exciting opportunity! What You'll Do As Executive Chef, you'll be the driving force behind our culinary success. Your responsibilities include: * Culinary Leadership: Oversee all aspects of back-of-house operations, including ordering, inventory management, and staff training. * Menu Innovation: Develop and execute creative, nutritious menus across multiple dining concepts. * Team Development: Train, mentor, and inspire a diverse culinary team to achieve excellence. * Quality Control: Ensure consistent food quality, presentation, and adherence to safety and sanitation standards. * Operational Efficiency: Balance strategic program management with hands-on kitchen expertise. * Customer Satisfaction: Engage with the university community to understand and meet diverse dietary needs and preferences. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Are You the One? The ideal culinarian will have: * Proven experience in a senior culinary role, preferably in higher education or large-scale food service operations, including high volume Catering. * Strong leadership skills with the ability to motivate and develop team members. * Expertise in recipe development, food cost management, and inventory control. * A passion for culinary innovation and staying current with food trends. * Excellent communication skills and the ability to collaborate with diverse stakeholders. * Flexibility to work evenings and weekends as needed. Ready to Lead Our Culinary Future? If you're passionate about food, leadership, and making a difference in a university setting, we want to hear from you. Apply now and take the next step in your culinary career! Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

BUTCH's Dry Dock is an award winning restaurant located in downtown Holland, Michigan. BUTCH's is family owned and operated and has been servicing the Holland community for 25 years. Job Description BUTCH's Dry Dock embraces the craft, passion and discipline required for our vision by honoring traditional and current culinary flavors and techniques from all over the world mainly focusing on Western Europe. A highly personal and explorative culinary journey, a commitment to using the best ingredients from our local farms and purveyors and seeking to make every aspect of the guest experience impactful and memorable. The executive chef will demonstrate his/her skills in cultural proficiency, culinary creativity and leadership ability. Responsibilities o Development and execution of culinary company SOP's o Oversee purchasing and inventory of products o Ensure company food cost goals are achieved o Develop and maintain recipes, portion specifications and standard preparation procedures for all menu items, and ensure strict adherence by all culinary team members. o Periodic inspection of all back of house areas, observe quality of food preparation and service, food appearance, cleanliness and sanitation of production areas, equipment and employee appearance. o Manage daily performance of all back of house teams to exceed company standards and expectations. o In partnership with the management team, establish annual budgets and capital expenditures. o In partnership with the management team, establish appropriate staffing levels o In partnership with the management team, recruit and hire of all back of house teams. o In partnership with the management team, analyze period operating statements for strategic planning to drive profitability and assess financial well being of culinary operations. Skills and Requirements o Possess senior managerial experience as an executive sous chef, chef de cuisine or executive chef in upscale, high volume, fine cuisine restaurants. o Experience with back of house administrative and managerial duties is a must. o Knowledge of techniques, methods, tools and equipment used in preparing and cooking high quality food. o Proven abilities teaching and mentoring kitchen team members. o Strong communications and supervisory skills. o Ability to work in a fast-paced, ever-changing environment where time is of the essence. Perks o Competitive Salary. o Opportunity for careers growth and development. o Employee discount on products. o Great work environment and culture. Additional Information BUTCH's Dry Dock is proud to be an equal opportunity and affirmative action employer. Minority/Female/Veteran/Individuals with disabilities/Sexual Orientation/Gender Identity. BUTCH's Dry Dock invites all qualified interested applicants to apply for career opportunities.