Sous Chef Jobs in Troy, 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.

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

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.

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

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

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 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."

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.

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

Join Our Team as a Chef Manager! Why You'll Love Working Here: * Career Growth & Development - Advance your career with tuition assistance and school scholarships up to $3,000 per semester. * Wellness Program & Reimbursement - Prioritize your health and well-being, reimbursed 120 a year! * Competitive Benefits for Full-Time Team Members - Enjoy Medical, Vision & Dental Insurance starting on the 1st of the month after 30 days of hire. * Retirement Savings Plan - Secure your future with employer contributions. * Generous 6 weeks of Flexible time off per year-plus paid holidays on top of that * Team Member Referral Bonus Program - Earn $500 when you bring great people to our team! Schedule: Exempt (salaried), minimum 40 hours per week Department: Chelsea Retirement Communities | Dining Services Department What You'll Do in This Role: The Chef Manager oversees the daily operations of food preparation, ensuring each meal is a feast for the senses-bursting with flavor, nutrition, and creativity. With a keen eye for quality and presentation, they guarantee that every dish is crafted to our highest standards, providing residents with an exceptional dining experience in a warm, inviting atmosphere. Primary Responsibilities: * Oversee daily food preparation, quality, and presentation to ensure consistency and excellence. * Prepare daily meals and assist with catering and events, including organization, planning, set-up, breakdown, training staff, and event execution. * Supervise, interview, and train employees. * Help develop and maintain dining services policies, procedures, and culinary staff s. * Contribute to the development, review, and implementation of menus and recipes. * Develop, implement, and maintain an ongoing quality assurance program for the dining department. * Perform administrative tasks, including completing forms, reports, evaluations, and studies to manage equipment and supplies. * Assist with meal and event planning and budgeting in collaboration with the Director of Dining Services. * Monitor food costs, waste, production, and storage to ensure adherence to budget guidelines. * Continuously train and guide staff on departmental policies, procedures, and sanitation practices to meet state and federal regulations. * Ensure the proper menu is served, consistent with resident diet orders. * Maintain sanitation standards to meet both internal and regulatory requirements. * Provide discipline when necessary, conduct annual feedback sessions, and maintain s. * Conduct staff meetings, create agendas and training materials, and demonstrate culinary skills while mentoring staff. What You'll Need: * Five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting. * Five (5) years of supervisory, management and coaching experience leading a culinary staff of 10 or more team members. * Three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting. * Three (3) years of catering production experience. * Certification or Degree in Culinary Arts preferred. * ServSafe Certified preferred. * Allergen Certified preferred. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Ready to Make an Impact? At Brio Living Services, we're looking for compassionate, dedicated individuals who are ready to contribute to a supportive and dynamic team. If this sounds like you, we'd love to have you join us! Apply today and let's build a healthier future together! ACCESSIBILITY SUPPORT Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at ************************* BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws. Req# 9684 40 1

Join Our Team as a Chef Manager! ✨ Why You'll Love Working Here: Career Growth & Development - Advance your career with tuition assistance and school scholarships up to $3,000 per semester. Wellness Program & Reimbursemen t - Prioritize your health and well-being, reimbursed 120 a year! Competitive Benefits for Full-Time Team Members - Enjoy Medical, Vision & Dental Insurance starting on the 1st of the month after 30 days of hire. Retirement Savings Plan - Secure your future with employer contributions. Generous 6 weeks of Flexible time off per year -plus paid holidays on top of that Team Member Referral Bonus Program - Earn $500 when you bring great people to our team! 🕒 Schedule : Exempt (salaried), minimum 40 hours per week 🏢 Department: Chelsea Retirement Communities | Dining Services Department 🎯 What You'll Do in This Role: The Chef Manager oversees the daily operations of food preparation, ensuring each meal is a feast for the senses-bursting with flavor, nutrition, and creativity. With a keen eye for quality and presentation, they guarantee that every dish is crafted to our highest standards, providing residents with an exceptional dining experience in a warm, inviting atmosphere. Primary Responsibilities: Oversee daily food preparation, quality, and presentation to ensure consistency and excellence. Prepare daily meals and assist with catering and events, including organization, planning, set-up, breakdown, training staff, and event execution. Supervise, interview, and train employees. Help develop and maintain dining services policies, procedures, and culinary staff s. Contribute to the development, review, and implementation of menus and recipes. Develop, implement, and maintain an ongoing quality assurance program for the dining department. Perform administrative tasks, including completing forms, reports, evaluations, and studies to manage equipment and supplies. Assist with meal and event planning and budgeting in collaboration with the Director of Dining Services. Monitor food costs, waste, production, and storage to ensure adherence to budget guidelines. Continuously train and guide staff on departmental policies, procedures, and sanitation practices to meet state and federal regulations. Ensure the proper menu is served, consistent with resident diet orders. Maintain sanitation standards to meet both internal and regulatory requirements. Provide discipline when necessary, conduct annual feedback sessions, and maintain s. Conduct staff meetings, create agendas and training materials, and demonstrate culinary skills while mentoring staff. ✅ What You'll Need: Five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting. Five (5) years of supervisory, management and coaching experience leading a culinary staff of 10 or more team members. Three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting. Three (3) years of catering production experience. Certification or Degree in Culinary Arts preferred. ServSafe Certified preferred. Allergen Certified preferred. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Ready to Make an Impact? At Brio Living Services, we're looking for compassionate, dedicated individuals who are ready to contribute to a supportive and dynamic team. If this sounds like you, we'd love to have you join us! 📩 Apply today and let's build a healthier future together! ACCESSIBILITY SUPPORT Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at ************************* BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws. Req# 9684

Join Our Team as a Chef Manager! ✨ Why You'll Love Working Here: Career Growth & Development - Advance your career with tuition assistance and school scholarships up to $3,000 per semester. Wellness Program & Reimbursemen t - Prioritize your health and well-being, reimbursed 120 a year! Competitive Benefits for Full-Time Team Members - Enjoy Medical, Vision & Dental Insurance starting on the 1st of the month after 30 days of hire. Retirement Savings Plan - Secure your future with employer contributions. Generous 6 weeks of Flexible time off per year -plus paid holidays on top of that Team Member Referral Bonus Program - Earn $500 when you bring great people to our team! 🕒 Schedule : Exempt (salaried), minimum 40 hours per week 🏢 Department: Chelsea Retirement Communities | Dining Services Department 🎯 What You'll Do in This Role: The Chef Manager oversees the daily operations of food preparation, ensuring each meal is a feast for the senses-bursting with flavor, nutrition, and creativity. With a keen eye for quality and presentation, they guarantee that every dish is crafted to our highest standards, providing residents with an exceptional dining experience in a warm, inviting atmosphere. Primary Responsibilities: Oversee daily food preparation, quality, and presentation to ensure consistency and excellence. Prepare daily meals and assist with catering and events, including organization, planning, set-up, breakdown, training staff, and event execution. Supervise, interview, and train employees. Help develop and maintain dining services policies, procedures, and culinary staff s. Contribute to the development, review, and implementation of menus and recipes. Develop, implement, and maintain an ongoing quality assurance program for the dining department. Perform administrative tasks, including completing forms, reports, evaluations, and studies to manage equipment and supplies. Assist with meal and event planning and budgeting in collaboration with the Director of Dining Services. Monitor food costs, waste, production, and storage to ensure adherence to budget guidelines. Continuously train and guide staff on departmental policies, procedures, and sanitation practices to meet state and federal regulations. Ensure the proper menu is served, consistent with resident diet orders. Maintain sanitation standards to meet both internal and regulatory requirements. Provide discipline when necessary, conduct annual feedback sessions, and maintain s. Conduct staff meetings, create agendas and training materials, and demonstrate culinary skills while mentoring staff. ✅ What You'll Need: Five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting. Five (5) years of supervisory, management and coaching experience leading a culinary staff of 10 or more team members. Three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting. Three (3) years of catering production experience. Certification or Degree in Culinary Arts preferred. ServSafe Certified preferred. Allergen Certified preferred. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Ready to Make an Impact? At Brio Living Services, we're looking for compassionate, dedicated individuals who are ready to contribute to a supportive and dynamic team. If this sounds like you, we'd love to have you join us! 📩 Apply today and let's build a healthier future together! ACCESSIBILITY SUPPORT Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at ************************* BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws. Req# 9684

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

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.

Department: Barton Malow 700183 Employment Type: Full Time Reporting To: Samantha Mojica Compensation: $50,000 - $55,000 / year Description The Chef Manager is primarily responsible for culinary preparation, business development, and leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards and that customer needs are met on a consistent basis. As a manager, this person will be responsible for the quality of the final product, as well as the people involved in production. Key Responsibilities 1. Lead the successful execution of food preparation and client service for assigned locations. Responsible for execution of Breakfast, Lunch, and special events. 2. Conduct daily line checks/check food items for quality before each meal service. 3. Anticipate client needs, uphold quality expectations, and embrace service standards. 4. Responsible for menu development. Conduct research and development of new culinary trends and ideas for menus. 5. Complete weekly production sheets. 6. Step in as a working manager, leading by example. 7. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis. 8. Review team performance, identify opportunities and implement change. 9. Standardize operating procedures and maintain site-level accountability. 10. Maintain culinary quality control at all times. 11. Create and maintain Standard Operating Procedures (SOPs). 12. Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes. 13. Actively engage in the selection, training, development, and leadership of the team. 14. Regularly coach, direct and evaluate talent. 15. Provide recognition to team members excelling in their work. 16. Provide open, honest and timely coaching as needed. 17. Identify knowledge gaps and partner with appropriate parties to implement training and performance plans. 18. Optimize the workforce. 19. Ensure each shift is properly staffed and responsibilities are completed. 20. Implement and maintain effective communication to ensure clear and timely flow of information to and from team members. 21. Responsible for completion of necessary business operations such as inventory, ordering, cash deposits, and payroll 22. Inspire preferred status through exceptional client experiences. 23. Earn respect and build rapport with clients. Identify and exploit opportunities within assigned accounts. 24. Achieve financial objectives. 25. Create, monitor and review progress for each account. 26. Design, develop and execute changes that perpetuate the achievement of both short and long term objectives. 27. Monitor outgoing and incoming deliveries. 28. Ensure quality and completeness of each shipment. 29. Ensure quality standards are being met and timelines followed. 30. Inventory: Monitor and maintain proper levels of inventory for all food and supplies. 31. Ensure proper rotation and efficient stocking. 32. Plan for proper break down and utilization of leftover items. 33. Average number of reports: 3-10 34. Job titles of direct reports: Cook, Prep Cook, Utility Worker, Cashier 35. Participates in the interview, selection and assessment of talent 36. Sets performance expectations, work hours and manages delegation of responsibility. 37. Participates in making hiring, firing, and promotional decisions. 38. Provides coaching, training, and development opportunities. 39. Resolves employee concerns, escalated issues, and grievances. Demonstrates attributes of * Results oriented and flexible; takes action as soon as need arises and can demonstrate positive results; steadily follows through on tasks; able to find a balance between the business requirements and meeting client requests; absorbs new information quickly and translates key points into positive outcomes. * Has a passion for food, flavoring and presentation. Knowledge of food preparation, ingredients and how foods pair together. Has experience creating new dishes as well as directing a team to recreate dishes based on directing procedures as well as using recipes. * Is skilled at leading a team at events. Good at visualizing how to scale practices to achieve a remarkable client experiences. Demonstrated ability to gain buy-in, respect, trust, and accountability to achieve goals. * High energy level; has demonstrated resilience, endurance and persistence throughout career. * Can-do attitude; stays positive, even in the face of adversity; sets right tone for others. Collaborative in work style with others both inside and outside organization; respectful of what others can contribute. * Believes in and routinely practices direct and honest communication; actively shares information openly with those who need to know; seeks collaborative resolution of issues; seeks others' points of view and encourages independent thought; listens well. * Personal values align with the company's values and culture; treats people with respect and consistency; trustworthy; highly ethical; appreciates and engages in creativity and forward thinking; takes long-range view. Skills, Knowledge and Expertise 1. Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable. 2. Five or more years culinary experience required, event management required. 3. Prior management experience required. 4. ServSafe Manager and Allergen certification preferred. If the individual does not hold these, must be willing to obtain them through our ServSafe training program. 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. #CONALB

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!

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