Chef Jobs in Waterford, MI

About Us: Join a restaurant group known for its exceptional service and exquisite culinary experiences. We are committed to delivering the highest standards of quality and exceeding guest expectations. As the Executive Chef, you will be responsible for leading the culinary team and overseeing all aspects of the kitchen, including large parties and catering. We are seeking a talented and experienced Executive Chef who can create innovative menus, manage kitchen operations, and ensure the highest level of culinary excellence. The successful candidate will have a passion for food, strong leadership skills, and a commitment to delivering exceptional dining experiences. Responsibilities: Develop and implement creative and enticing menus that showcase culinary excellence, taking into consideration guest preferences, seasonal availability, and dietary restrictions Oversee the day-to-day operations of the kitchen, ensuring efficient workflow, high-quality food production, and adherence to food safety and sanitation standards Lead, inspire, and mentor a diverse culinary team, fostering a culture of collaboration, growth, and excellence Manage food inventory, ordering, and cost control measures to optimize profitability without compromising quality Collaborate with other departments, such as event planning and marketing, to create and execute special events, themed dinners, and promotional activities Stay abreast of industry trends, techniques, and new ingredients to continuously elevate our culinary offerings Foster a positive and inclusive work environment, promoting open communication, teamwork, and employee engagement Ensure compliance with all health, safety, and sanitation regulations and maintain cleanliness standards in the kitchen and food preparation areas Qualifications: Proven experience as an Executive Chef or senior culinary leadership role within a high-volume, fine dining restaurant Culinary degree or equivalent certification from an accredited institution is highly desirable Exceptional culinary skills with a keen eye for detail and presentation Strong knowledge of various cuisines, cooking techniques, and flavor profiles Demonstrated ability to create and implement innovative menus that cater to diverse tastes and dietary needs Excellent leadership and team management abilities, with a track record of building and motivating successful culinary teams Solid understanding of food cost control, budgeting, and inventory management Ability to thrive in a fast-paced environment, multitask, and maintain composure under pressure Outstanding communication and interpersonal skills, with the ability to collaborate effectively with team members at all levels Knowledge of health, safety, and sanitation regulations and a commitment to maintaining high standards To Apply: Please click apply or email ******************** with your resume and include any documents/links to your culinary portfolio (such as Instagram). Visit ****************** to see more available opportunities.

The opportunity Delaware North Travel is hiring a full-time Line Cook to join our team at Detroit Airport in Detroit, Michigan. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. If you want a job where no day is the same and where you will interact with people from around the world while developing your hospitality skills, join our team and apply now. Pay $19.30 - $19.30 / hour Information on our comprehensive benefits package can be found at ********************************************** What we offer detr We care about our team members personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: Weekly pay Employee assistance program Training and development opportunities Employee discounts Flexible work schedules Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, and tuition and/or professional certification reimbursement. What will you do? Properly measure, portion, and cook all food items in a timely manner Ensure correct food temperatures are maintained and food is stored safely Perform opening, closing, and side work duties according to proper guidelines Keep workstation and equipment clean, organized, and sufficiently stocked Use waste control guidelines and record all waste on spoilage sheet More about you Minimum of 6 months of experience as a prep cook or line cook Ability to move rapidly and coordinate multiple orders Ability to follow procedures and take directions Basic math skills to understand, calculate, and follow recipe measurements and proportions Physical requirements Manual dexterity sufficient to chop, mix, and blend a variety of foods and liquids Ability to carry large pans, weighing up to 50 pounds, andoperate kitchen equipment Shift details Day shift Evening shift Holidays Monday to Friday Weekends 8 hour shift Who we are Serving Detroit area fliers since 2002, Delaware North provides hospitality retail services at Detroit Metropolitan Wayne County Airport, Michigan's busiest airport, and one of the largest airline hubs in the country. Our business is all about people, and that includes you. At Delaware North, youre not just part of a team youre part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you cant love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals. Together, were shaping the future of hospitality come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $19.30 - $19.30 / hour RequiredPreferredJob Industries Other

Exciting opportunity to join our busy property as the Executive Chef. As the Executive Chef you are the lead for the kitchen, responsible for all culinary operations, staff management, and menu development. You will oversee food preparation, ensure quality and consistency, and maintain food safety standards. Additionally you will manage inventory, costs, and may collaborate with other departments on strategic decisions. Oversee daily kitchen operations, ensuring smooth service and efficiency. Hire, train, motivate, and manage kitchen staff, including sous chefs, line cooks, and other positions. Design and develop menus that reflect the restaurant's concept, seasonal availability, and customer preferences. Ensure high-quality food preparation and presentation, adhering to culinary standards. Manage food costs, inventory, and waste reduction, ensuring profitability. Implement and maintain health and safety standards in the kitchen, adhering to regulations. Work with restaurant management, front-of-house staff, and other departments to ensure a seamless dining experience. Engage with customers, gather feedback, and address dietary requests or concerns. Keep abreast of culinary trends and incorporate new techniques and ingredients. Prior experience as a chef or extensive experience as a Senior Sous Chef

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

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.

WHO WE ARE LOOKING FOR The Corporate Executive Chef is responsible for leading the culinary vision, strategy, and execution across multiple corporate dining locations. This individual will develop innovative, high-quality, and sustainable food programs that align with client expectations, company values, and industry trends. The role requires a strong culinary leader with extensive experience in menu development, kitchen operations, and team leadership within corporate dining, hospitality, or food service management. WHAT YOU'LL DO Culinary Strategy & Innovation * Develop and implement a corporate culinary vision that enhances the overall dining experience. * Drive innovation in menu design, ingredient sourcing, and presentation to reflect current food trends and client preferences. * Ensure a balance of culinary creativity and cost-effective menu planning. Operational Leadership & Standardization * Establish and enforce culinary best practices, standard operating procedures (SOPs), and quality control measures. * Collaborate with regional and on-site chefs to ensure menu consistency, operational efficiency, and compliance with food safety regulations. * Partner with supply chain teams to source high-quality ingredients while optimizing cost and sustainability. Team Development & Training * Lead, mentor, and develop executive chefs, sous chefs, and culinary teams across various corporate dining locations. * Provide ongoing training programs to ensure culinary excellence and adherence to company standards. * Foster a culture of continuous improvement, collaboration, and professional growth. Client & Stakeholder Engagement * Work closely with corporate clients, internal stakeholders, and food service teams to understand and exceed expectations. * Participate in client meetings, presentations, and tastings to showcase culinary expertise and adaptability. * Act as a culinary ambassador, representing the company at industry events and conferences. Financial & Compliance Management * Develop and manage culinary budgets, ensuring financial performance aligns with company goals. * Monitor food cost, labor cost, and operational expenses while maintaining high culinary standards. * Ensure compliance with health, safety, and food handling regulations across all dining locations. #CONALB Skills, Knowledge & Expertise * Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred. * Minimum of 10 years of progressive culinary leadership experience, with at least 5 years in a corporate dining or large-scale food service setting. * Proven track record in menu development, kitchen operations, and culinary team leadership. * Strong knowledge of food trends, nutrition, sustainability, and dietary preferences. * Exceptional organizational, communication, and leadership skills. * Ability to travel as needed to oversee multiple locations. * Certifications in ServSafe or equivalent food safety programs preferred.

Benefits: Competitive salary Dental insurance Employee discounts Free food & snacks Health insurance Paid time off Vision insurance We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tv's showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable. Job Summary: A Chef is responsible for the overall operations for the back of house and kitchen area of a restaurant. Chef's ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Responsibilities: Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within restaurant policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30-day and annual reviews. Qualifications: Customer service People management, fostering teamwork, and giving feedback Planning and multi-tasking Self-motivated with a high energy level Conflict resolution Verbal communication Benefits/Perks: An extensive and well-rounded training program Medical, dental, and vision insurance Compensation: $55,000.00 - $65,000.00 per year A SPORTS BAR SETTING with a FINE DINING FLAVOR At Art & Jakes, we strive to give our customers the best dining experience. We have many dishes in our menu from all over the world. Everyone will surely find something they like from the variety of food we offer. Whether you are looking for a quick lunch, drinks and appetizers, cold beers and watching the game, we have all you are looking for and more! With our flat screen televisions on every wall and most table tops it's impossible to miss your favorite game. Our specialty is upscale casual in a sports bar environment. We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tv's showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable.

We are looking for a motivated Catering Chef to join our team! You will be working in our off-site commissary kitchen and will be responsible for maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example.You care deeply about creating exceptional food and exceeding quality standards. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: - Help manage the preparation and production of food, setting up workstations with all needed ingredients and cooking equipment - Assist with menu development, specify product standards, control and maintain food inventories, adhere to recipes and ensure smooth and safe operations - Help maintain a safe and sanitary kitchen - Help set up and produce daily food production schedules - Help foster the development of the food production team and utility/sanitation staff - Oversee events for timely deliveries/pick ups and food quality - Attend events as onsite chef - Consistently monitor and oversee all kitchen equipment for safe operations. - Monitor sanitation team's required daily, weekly and monthly cleaning and sanitation standards are being adhered to. - Teach and ensure complete compliance with all food, safety and physical standards and policies Qualifications: - Proven experience in the culinary field. Experience in high-volume, quality-oriented catering, restaurant or banquets experience preferred - - Excellent volume cooking and presentation skills. Pastry Chef and Baking Skills are required. - Ability to work and communicate with a variety of people of different skill levels and varied backgrounds - Excellent communication skills (written and oral) and good listening skills - Ability to effectively handle many tasks at once in a fast-paced work environment - Thoroughness, attention to detail, and excellent organizational skills - Good decision-making and ability to proactively make changes as needed - Ability to work a flexible schedule Complete our short application today! Compensation: $55,000.00 - $60,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Our Mission " Welcome neighbours and friends, we are proud of our team and community and our food and service reflects the warmth and compassion that we extend to our guests. We strive to stay on trend and welcome comments that will help us grow. Growth only occurs with nourishment!. " Vision To be recognized as a progressive leader in our industry that is reflected by our commitment to our team, giving them the proper tools in their pursuit of excellence and a trusted source of hospitality and responsibility to our community. Food & Drink " We are singularly focused on creating unique and satisfying dishes and drinks by using time tested recipes and the skills of our Culinary and Bar staff. We take great pride in every plate and glass we put out to the public and will always strive to be the place that our community thinks of first when deciding where to go for the evening! Community "And last but not least, Suser Restaurant Group is committed to “Giving Back: to our Local community. Through our “Dining for Dollars Programs” and other venues, we have given back Tens of Thousands of Dollars to Local Schools, Families in need, Community Outreach Programs and many more worthy organizations. We feel it is our responsibility to be a big part of the community that has contributed so much of our success since opening our doors in 2003."

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

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within the business, you will collaborate cross-functionally to enhance the overall success of RH Hospitality. As a key leader within RH Hospitality, you will collaborate across cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH's Culinary standards and support their professional growth Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH's vision Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success. Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives. Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences. Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence. Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS Frequently moving and lifting items up to 50 lbs, while utilizing appropriate equipment and following safety guidelines Work standing and walking for extended periods of time #LI-EP1

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

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.

We have an incredible opportunity for a dynamic, inspirational culinary leader to join our Kitchen as a Chef. What we offer: * Complimentary employee meal. * Health Care + 401K. Full-time employees are eligible for full benefits; Medical, Dental & Vision. * A wonderful workplace to call home, events, and fun colleagues. * A business where you can have a real impact, we're not afraid of new ideas! * Genuine career development opportunities, both nationally and internationally. * The opportunity to work with and represent one of the most innovative players in the luxury global gourmet entertainment market. A day as a Chef: * Prepare and cook items according to specification/recipe. * Ensure that all dishes served meet the DO & CO standard. * Assist with day-to-day productions for assigned kitchen. * Make sure all areas are kept well organized, and all stock refills are ready for the next day. * Ensure kitchen helpers, cook team members follow specs, all documentations are completed, and random checks are done. * Lead and motivate the food production team. * Support in streamlining current process, e.g., accessibility, quality, and production assurance to guarantee best productivity. * Adhere to food safety compliance, HACCP regulations, and FDA regulations. * Responsible for adherence to Personnel Practices (GMP's) and Processing Practices within the scope of the position * Train and monitor new hires and ensure that manpower coverage at all times. * Help assist with attendance and meal breaks. In case you don't' know who we are: We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 31 locations, 11 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly - sometimes beyond our own expectations. Who you are: * A fulltime Chef who is energetic, hard-working, organized, and familiar with working in fast-paced environments. * Minimum of 5 year of experience in kitchen preferably with large production volume * Knowledge of ingredients, measuring techniques, mixing methods, kitchen equipment, and cooking times. * Certificate in culinary arts, or relevant field is desirable. * Must have flexibility to work various shifts according to business needs. Diversity & Inclusion statement: DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. #DetroitIND Other details * Pay Type Hourly * Min Hiring Rate $18.50 * Max Hiring Rate $20.50 Apply Now * Romulus, MI, USA

Shepherd’s Hollow Golf Club is conducting a search for the position of Banquet Sous Chef. SHGC culinary team is looking for a high-quality professional who is serious about the culinary industry and their own career performance. As a professional culinarian, if you have demonstrated the skills and attributes listed below in your current career paths, this may be the right opportunity for you. If you have not yet obtained these skills and experience we ask that you consider applying for another position on our culinary team. THE PROPERTY Shepherd's Hollow Golf Club is recognized as among the best public golf courses in the nation. Its serene property is often compared to northern Michigan and provides one of the most unique golfing experiences. Golf however is only part of the story. Our venue has a long standing commitment to culinary excellence. The low-country designed club house and beautiful surroundings create the perfect setting for our restaurant dining. In addition to our a la carte service, we have a proven reputation for excellence with special events. Shepherd’s Hollow also features a beautiful glass banquet venue, the Station. Over the course of its three years in operation, the Station has become a centerpiece of our offerings and is viewed as one of the premiere wedding venues throughout Metro Detroit. 19th-century European architectural charm surrounded by the majesty of a pine forest creates unforgettable memories. The guest experience is made complete with an exceptional culinary offering. Who are we looking for? The ideal candidate will: Possess at a minimum two years of post-educational employment with A stable work experience and a job history that exhibits appropriate succession and career movement Shepherd’s Hollow Golf Club has high expectations and requires a person with similar demands of themselves. This position is best suited for someone with: Excellent organization and communication skills An acute attention to detail A calm demeanor and presence of mind under stress A strong work ethic An entrepreneurial spirit Is competitive by nature. This person should also show strong initiative, spirit of cooperation, and aptitude toward multi-tasking. Candidate must have proven record of culinary excellence and the aptitude to consistently demonstrate this skill daily. Qualifications: Candidates with a Culinary Degree Demonstrated aptitude in a la carte presentation and some management experience highly desired. Hotel and banquet experience will be extremely desirable. Experience with combination cooking equipment (ex: Rationale ovens) and advanced techniques (ex: sous vide and blast chilling) highly desirable. Proficient at costing of recipes, food cost, and menu management. Strong computer skills to include Excel, Word, PowerPoint, email and also ability to be trained on POS system and golf course programs. Serv Safe Certification required. Duties: Assist the Culinary Managers in managing clubhouse and banquet venue kitchen operations: The Sous Chef shall possess the experience to maintain culinary operations at the highest professional level through personal and professional commitments to Excellence. The Sous Chef should recognize that he/she is working in a service environment and, accordingly, accept the responsibility to deliver the highest level of professional service to the Club, its guests and its internal Ladies and Gentlemen. Assist with maintaining sanitation standards meeting or exceeding the State and Federal mandated environment. Assist the Management and Ownership team by upholding the integrity and philosophy of SHGC business practices, always promoting product and service excellence. Close building on assigned days. Ensure all local, state and federal food safety laws are adhered to. Training of staff. Ensure all FOH and BOH staff maintains food quality standards and menu knowledge Assist in managing the proper receiving, storing, preparation and serving of food based on the demands of business. COMPENSATION Compensation will be made attractive to the right individual and will include a competitive base salary and bonus. Applicant should possess a strong understanding that advancement comes through dedication, hard work, attention to detail and integrity. This is an excellent opportunity for a talented individual. SHGC offers the right candidate a pathway forward to achieving their individual professional goals .

pJoin Our Team: Experienced Food Service Sous Chef Wanted/pp Are you an experienced and talented culinary professional with a passion for creating exceptional dining experiences? West End Kitchen and Bar is searching for a dedicated and enthusiastic Food Service Sous Chef to join our team and take our culinary offerings to the next level. This is a fantastic opportunity to work in a high-energy, creative environment and contribute to the success of a renowned culinary destination. /ppbr//pp At West End, we are committed to fostering a team of culinary professionals who are innovative, collaborative, and passionate about their craft. If you are ready to take the next step in your culinary career and work alongside a talented team in a vibrant and dynamic kitchen, we want to hear from you!/ppbr//pp Why Join Us:/pp When you join West End's culinary team, you become part of a family that is dedicated to delivering extraordinary dining experiences. You'll have opportunities to develop your skills, work with top-quality ingredients, and contribute to a creative and supportive work environment. Join us in creating memorable dining experiences and pushing the boundaries of culinary excellence at West End. /ppbr//pp Apply Now:/pp If you are a creative, dedicated, and driven culinary professional who is ready to make a significant impact in a dynamic kitchen, we want to hear from you! Take the next step in your culinary career and join us. Apply now and become part of our culinary journey!/p pKey Responsibilities:/pp As a pivotal member of our culinary team, the Food Service Sous Chef will collaborate closely with the Head Chef to execute our culinary vision. From menu planning and recipe development to supervising kitchen operations, your expertise will be crucial in ensuring that our guests enjoy the highest quality of food and service. /pp Your responsibilities will include:/pulli Assisting the Head Chef in menu planning, recipe development, and ensuring exceptional food quality and presentation/lili Supervising kitchen staff, maintaining a positive and collaborative work environment/lili Monitoring food inventory and ordering to ensure minimal waste and maximum freshness/lili Overseeing food preparation, cooking, and plating to meet high standards of taste and visual appeal/lili Ensuring compliance with health and safety regulations and maintaining a clean and organized kitchen environment/li/ul pWe are seeking a talented and dedicated professional who possesses the following qualifications:/pulli Proven experience as a Sous Chef or senior line cook in a fast-paced, high-volume restaurant/lili In-depth knowledge of various cooking methods, ingredients, equipment, and procedures/lili Strong leadership, communication, and organizational skills/lili Creativity and the ability to bring innovative ideas to the table/lili Enthusiasm for learning and staying current with culinary trends/liliA passion for delivering an exceptional dining experience to guests/li/ul

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 ************ ****************** ******************

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.

Executive Sous Chef at The Continental, a waterfront restaurant located at the Edsel and Elenor Ford House Estate, is the second-in-command in the kitchen, reporting directly to the Executive Chef and General Manager. This role is crucial in ensuring the smooth operation of the kitchen, maintaining high culinary standards, and managing kitchen staff. The Executive Sous Chef is responsible for overseeing the preparation and cooking of food, developing new recipes, and ensuring that all dishes meet the restaurant's quality standards. Key Responsibilities 1. Leadership: Actively engage in the training, development, and leadership of the culinary team. Assist in the ongoing creation and execution of the company vision. Incorporate individual annual reviews of team members into yearly planning. 2. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily 3. Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met 4. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations 5. Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process. 6. Management: understand yearly goals and budgets including food costs, labor costs, forecasting of business' seasonality and scheduling appropriately Demonstrates attributes of * Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry * Strong organizational skills * Positive attitude and the willingness to work with all facets and levels of management Skills, Knowledge and Expertise 1. Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required 2. Proven track record of 5 + consecutive years in banquet and off premise catering, as well as, in a leadership/management role and management of up to 20+ staff 3. Large kitchen, banquet or off premise catering strongly preferred 4. Serve Safe/Allergen Certified or willingness to obtain certification required 5. Must be able and willing to work seasonal event driven schedule including nights, weekend and summer holidays #CONALB Benefits We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. * Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. * Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.