Sous Chef Jobs in Beverly Hills, 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.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $96,000 to $124,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #li-jm1 Pay Range USD $85,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #li-jm1

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 Executive Sous Chef will play a pivotal role in the kitchen, working closely with the Executive Chef to lead, inspire, and manage the culinary team. This individual will focus on culinary execution, research and development, menu creation, and ensuring the seamless preparation of large-scale events. The ideal candidate will have a strong background in scratch kitchens, a passion for innovation, implementing and ensuring compliance and strategically scheduling based on required skill sets, and can thrive in high-pressure, high-volume environments. Working in tandem with all departments and partner organizations will be another benchmark of success ensuring seamless communication and cooperation. This position will ensure that our company core values will be embedded throughout each level of our culinary team and work towards a culture of support and service to all departments and employees. The mission of Delight our Guest Every Meal, Every Day is instilled into the culture of the team and events are executed seamlessly at the highest standards in the industry. WHAT YOU'LL DO Collaborate with the Executive Chef on menu development, research, and culinary innovation. * Work closely with the Executive Chef to refine menu offerings that meet luxury standards and guest preferences. * Research culinary trends and seasonal ingredients to inspire innovative dishes. * Assist in creating and testing new recipes to ensure consistency and quality. Oversee culinary execution and ensure all dishes meet the highest quality standards. * Supervise the preparation and presentation of dishes to meet quality, taste, and visual standards. * Conduct regular quality checks * Troubleshoot and resolve issues related to food preparation or presentation in real time. Manage and mentor a diverse kitchen team, including sous chefs and prep cooks * Lead and train the kitchen team, fostering a culture of collaboration and professionalism. * Conduct performance evaluations and provide constructive feedback for growth. * Resolve conflicts within the team to maintain a positive work environment. Ensure time, temperature, and control standards are met in all food preparation and storage. * Monitor adherence to time and temperature guidelines throughout food preparation and storage. * Conduct routine checks on refrigeration units and train staff on safe food handling practices. Directly oversee kitchen operations during large-scale events, ensuring seamless execution. * Serve as the primary contact for kitchen operations during events, coordinating with the front-of-house team. * Plan production timelines and workflows to meet large-scale event demands. * Troubleshoot operational challenges to maintain high standards Maintain compliance with all food safety and sanitation regulations. * Enforce strict adherence to food safety and health regulations. * Monitor sanitation protocols and inspect kitchen equipment to address potential hazards. * Train staff on hygiene practices to ensure ongoing compliance. Assist in developing prep schedules and production timelines to meet event requirements. * Collaborate with the Executive Chef to create prep schedules for daily operations and events. * Allocate resources and assign tasks to maximize efficiency. * Monitor progress and adjust plans as needed to meet deadlines, ensuring team clarity on responsibilities. Foster Open Communication and Relationships * Maintain direct lines of communication between Executive Chef, Sous Chefs, Production Cooks, Utility and Purchasing FOH Managers, Culinary Execution teams, Operations, Purchasing and Culinary Administration * Assist in the scheduling of all culinary staff including sending Nowsta requests and monitoring staff levels. Work closely with the Events Staffing Strategist as needed to be as effective and efficient as possible. * Attend event execution meetings as necessary. * Assist sales with menu and event needs, including menu development, logistics, look and feel as needed. Financial Responsibility and Budget Building * Be aware of approved budgets and contribute to the budget calendar in regard to yearly staffing needs and future revenue goals. Pivot staffing strategies as budget issues arise. * Make labor management decisions during scheduling and real time as needed. * Track all waste in accordance of standard operating procedure and purchasing support. * Maintains kitchen equipment and call out repairs in collaboration with facilities management. * Be a catalyst for continuous improvement. #CONALB Skills, Knowledge & Expertise * 5-7 years in a professional kitchen setting, with a focus on scratch cooking. * 3+ years managing a culinary team in a high-volume environment. * Proven experience taking direction from an Executive Chef and delivering on vision. * Extensive background in large event culinary operations, such as hotels, convention centers, or stadiums (stadium experience is a plus). * Strong knowledge of inventory management, food cost control, and operational efficiency. * Adequate proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry (Paycom, Nowsta, Caterease experience preferred) * Must possess strong organizational skills. * Serve Safe Certified, or willing to obtain certification with the first 3 months of employment. * Ability to work a flexible schedule including mornings, evenings and weekends * Respond positively to additional duties assigned * Willingness to accept training where required from Executive Chefs, Culinary Director and Executive Level co-workers. * Able to lift 50 lbs. as needed * Ability to stand for long periods of time * Must possess normal sense of taste, touch and smell * Must possess proper knives handling skills * Must possess adequate cooking knowledge and experience * Must possess proper recipe conversion and measuring

Are you our next Executive Chef? We are looking for an outstanding and creative chef to help our Steakhouse expand our offerings! Join our Incredible Team! Up to $90,000 plus bonus, benefits, and more! Take the lead and join our amazing steakhouse as we expand into Brunch and Lunch service Are you a culinary mastermind who thrives in a fast-paced, high-energy kitchen? As our Executive Chef, you’ll have the opportunity to unleash your creativity, lead an amazing team, and play a key role in defining the future of our restaurant. You’ll be the heart of the kitchen, from designing mouthwatering menus to managing top-tier kitchen operations while delivering unforgettable dishes that wow every guest. Ready to take the lead? Key Responsibilities: Menu Development & Food Creation: Dream up and execute innovative, exciting menus that match the vibe of our restaurant and excite our guests. Create visually stunning dishes that taste as amazing as they look—your creations will be the talk of the town! Maintain impeccable quality, portion control, and pricing while keeping things fresh and exciting. Kitchen Leadership: Oversee the fast-paced action in the kitchen, ensuring smooth operations and keeping the energy high. Lead by example, inspiring your team to bring their A-game every single day. Maintain the highest standards of food safety, cleanliness, and organization—your kitchen will be the most organized place in town! Team Development & Management: Build, train, and lead a passionate, high-performing kitchen team that’s as dedicated as you are. Foster an environment where creativity thrives, and teamwork is key. Keep the team motivated, productive, and always learning—because growth is part of the recipe! Inventory & Cost Control: Keep a keen eye on inventory, ordering the best ingredients while managing costs and staying on budget. Control food waste without sacrificing quality, making sure every dollar spent is an investment in excellence. Work with suppliers to source top-notch ingredients and negotiate great deals. Guest Experience: Ensure every dish that leaves your kitchen is nothing short of spectacular—your food should be the star of every meal! Collaborate with the front-of-house team to ensure guest needs are met and culinary requests are handled with ease. Be in tune with guest feedback and adapt to make every dining experience unforgettable. Business Savvy & Strategy: Work hand-in-hand with the management team to achieve financial goals and boost profitability. Keep track of kitchen expenses, food costs, and revenue—your kitchen will run like a well-oiled machine. Stay on top of food trends and bring innovative ideas to the table, keeping our offerings ahead of the curve. Qualifications: A proven leader with experience as an Executive Chef or in a high-level culinary position. Culinary degree or equivalent training is a must. Deep knowledge of culinary techniques, kitchen equipment, and food safety standards. A natural leader who thrives in a high-energy environment, with exceptional communication skills. Experience with menu planning, budgeting, and food cost control. Passion for pushing the boundaries of culinary excellence and delivering wow-factor dishes. Ability to work flexible hours, including evenings, weekends, and holidays. Preferred Qualifications: Fine dining, hotel, or large-scale restaurant experience is a plus. A trendsetter in the kitchen—bringing fresh, innovative ideas to the table. Knowledge of sustainability practices and sourcing local, quality ingredients. Previous experience in managing large teams or multi-location kitchen operations. Perks & Benefits: Competitive salary based on experience—let's make sure you’re rewarded for your hard work! Health, dental, and vision benefits to keep you at your best. Opportunities for growth and career development—you’ll have room to spread your wings! Employee discounts and perks—because we want you to enjoy the experience too!

DraftKings Sports & Social Troy is bringing the ultimate fan experience to Somerset Collection in Troy, MI. Don't miss a moment of the action with a huge 32-foot big screen media wall, and over 20 HDTVs! We're raising the sports bar with big eats, an extensive beer selection, live music, DraftKings Lounge, crush bar, outdoor patio and games. DraftKings Sports & Social Troy is the perfect destination for true sports enthusiasts. Executive Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Executive Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

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

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.

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 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

Kitchen Manager Job Description We are seeking a professional, polished, and driven Kitchen Manager for our growing restaurant group! We are a dedicated team seeking someone who wants to be on the ground floor of a major expansion! Kitchen Manager Qualifications and Responsibilities: 2+ year of experience as a Kitchen Manager in a high volume, full-service setting. Must have kitchen experience working in a fast-paced, professional, team-centric environment! Effective delegation and follow through with ability to give and receive feedback Able to uphold cleanliness standards with competency of all team-level roles including BOH, FOH and facility maitenance. Top traits: effective listener and communicator, humble, high integrity, high standards for themselves and others, decision maker and problem solver, eye for detail. Must have the ability to maintain professionalism and be level headed during peak hours and high-pressure situations. Kitchen Manager Benefits: Opportunity for unlimited growth in an upbeat and positive environment Comprehensive benefits package with paid vacation Competitive base salary plus bonus structure Strong company culture and leadership

Lead Culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods. Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation, and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. • Consistently offers professional, engaging, and friendly service • Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding • Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas. • Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials. • Develop and prepare menus suitable to each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality. • Maintain food and beverage standards using standardized food recipes and safe food handling practices. • Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived. • Use Driftwood's labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability. • Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required • Responsible for maintaining staffing levels through proactive recruiting. • Ensure that performance management and colleague training/development occurs in a timely and consistent manger. • Active involvement in the development and implementation of kitchen & restaurant capital projects • Participate in the weekly operational meetings, including the Banquet Event review. • Ensure full compliance to hotel's operating controls and seek innovative ways to improve performance regularly. • Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers. • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments. • Participate in media and community opportunities to showcase food and beverage products and promote the hotel. • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements. • Personally respond to food-related feedback and ensure proper processes and reports are produced. • Ensure that all kitchen equipment is in good working order and is properly maintained. • Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings, and supports participation of colleagues in the various hotel committees KNOWLEDGE, SKILLS & ABILITIES • Experienced in high volume catering with hotel top brands and fine dining. • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork, and exceptional customer service. • Current on all culinary trends and active in the furthering of his/her own culinary development. • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals. • Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement. • Fully supportive of and cognizant of all Driftwood corporate programs. • Experience and comfort with television and other media promotional venues. • Computer literate. PHYSICAL DEMANDS • Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. • Frequent twisting, bending, stooping, reaching, standing, walking, • Frequent talking, hearing, seeing, and smiling. Other details Pay Type Salary

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."

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.

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!