Chef jobs in Michigan - 719 jobs

The Executive Chef is responsible for the overall culinary vision, leadership, and execution of all food operations. This role oversees kitchen production, event execution, recipe development, staff training, food quality, budgeting, and vendor management. The Executive Chef works closely with the General Manager and leadership team to ensure seamless coordination across departments, while building an inspired, efficient, and cohesive culinary culture. This position is primarily daytime based but there will be occasions that require field work at off premise events. Key Responsibilities Culinary Leadership & Team Development Lead, mentor, and develop the culinary team, fostering a high-performing, respectful, and collaborative culture. Recruit, train, and schedule kitchen staff; establish clear expectations and performance standards. Identify talent, provide ongoing coaching, and build a unified, efficient team. Serve as a positive role model with a strong work ethic, professionalism, and problem-solving mindset. Menu Innovation & Recipe Development Drive culinary creativity, seasonal menu design, specialty menus, and event-specific food concepts. Develop and standardize recipes, ensuring consistency in quality, flavor, and presentation. Collaborate with clients, event managers, and partners to customize menus for unique events. Operations & Production Oversight Direct all kitchen production activities-from drop-off offerings to complex multi-course plated dinners. Ensure flawless culinary execution during events of all sizes; serve as a hands-on leader when needed. Maintain food safety standards and ensure compliance with all sanitation regulations. Financial & Inventory Management Work in partnership with the General Manager to oversee kitchen budgets, food costs, labor efficiency, and equipment expenditures. Manage vendor relationships, purchasing, portion control, waste management, and inventory systems. Analyze financial performance and implement strategies to achieve profitability targets. Cross Department Collaboration Build and maintain strong partnerships with FOH, sales, events, and operations teams. Participate in planning meetings, tastings, and client interactions when appropriate. Serve as a thoughtful communicator, able to translate culinary goals to non-culinary team members. Qualifications 5+ years of progressive culinary leadership experience, preferably in catering, large event spaces, or high-volume event environments. Culinary degree or advanced certifications preferred. Must have the ability to learn and utilize the Information Technology systems. Demonstrated success in leading culinary teams, driving menu innovation, and executing large-scale events. Proficiency in budget oversight, food costing, labor management, and vendor negotiation. Strong ability to collaborate, motivate, and communicate across departments. Hands-on leadership style ServSafe or equivalent food safety certification required (or ability to obtain within 90 days). Ability to lift 50 lbs and stand for extended periods. Background check required for employment. Key Traits for Success Creative thinker and problem solver Strong communicator with excellent interpersonal skills Positive, team-oriented attitude and approachable leadership style Visionary who sees the “big picture” while managing day-to-day execution What We Offer Competitive salary and growth potential A dynamic and collaborative work environment Creative freedom and influence over culinary direction Opportunity to build and lead a high-performing culinary team Exposure to diverse catering formats and premium events Company Offerings We prioritize the health, wellness and work-life balance of our associates and designed our comprehensive compensation packages to reflect that. Full-time associates 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. Employees 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. To ensure we protect our team members and the integrity of our company, all associates are required to go through a background check prior to starting with the company. The background check will include validation of information supplied on the application, criminal history, and drug screening. Depending on the nature of the position, additional checks such as driving history, physical ability, or credit check may also be required. Continental offers a highly competitive compensation package. Continental is proud to be an Equal Opportunity Employer.

RUSTY BUCKET RESTAURANT AND TAVERN is seeking a LINE COOK to join our team! Who are We? We are a fun, fast, friendly Neighborhood Tavern. What is Your Role? To make "Raving Fans" of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. Summary: We believe in putting our Associates first. Our Associates come to work with a positive attitude, creative mindset, and a team mentality. It is the responsibility of our cooks to prepare a variety of hot and cold food items such as salad mixes, sauces, side dishes, and appetizers. Portions, washes, peels, slices, and mixes vegetables, fruits, pasta, and other ingredients from entrees appetizers, salads, and garnishes. Carves and slices meats and cheese. Measure and mixes ingredients to make salad dressings, sauces, salads, and hot and cold food items following recipes. At RUSTY BUCKET RESTAURANT AND TAVERN, we put our associates first and strive to continually offer great benefits and perks listed below: Opportunities for career growth, 80% of all positions promoted from within Dining discounts at any of our 60+ restaurants Health benefits for eligible associates Inclusive, fun, and creative environment Flexible scheduling, paid time off, and closed 7 major holidays! Starting pay $15.00-$20.00/hour based on experience WHAT WE ARE LOOKING FOR: Genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity "Yes, is the Answer!" Mentality Those that value teamwork, family, and community ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Reports to work on time as indicated on the work schedule. Uniform meets restaurant requirements and is maintained and cleaned. Practices positive personal hygiene and cleanliness habits during all work shifts. Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standards. Ensures our guests have a superior dining experience by correctly prepping food product. Displays proper food safety techniques in handling and preparation. This includes proper personal hygiene, hand washing, gloves, knife skills, etc. Knows emergency procedures for the restaurant. Maintains the highest degree of sanitation, cleanliness and food safety for work area to include prep tables, countertops, refrigeration units, floors, walls and shelving. Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accident, or injury. RBRT is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Independence Village of Plymouth The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IV1

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

Join the Culinary Team at Pomeroy Living! Pomeroy Living, a premier senior living community, is seeking a passionate and experienced Chef to join our team. As a key member of our culinary team, you will play a vital role in creating and delivering delicious and nutritious meals that enhance the dining experience for our residents. Responsibilities: Culinary Leadership: Oversee all aspects of kitchen operations, including menu planning, food preparation, and food service. Lead, mentor, and develop a high-performing culinary team. Menu Development: Develop and implement creative and appealing menus that meet the dietary needs and preferences of our diverse resident population. Ensure menu variety and incorporate seasonal ingredients. Food Safety & Sanitation: Maintain a clean and safe kitchen environment. Ensure strict adherence to all food safety and sanitation regulations. Monitor food temperatures and maintain proper food storage practices. Inventory Management: Manage food inventory, place orders, and control food costs. Monitor and maintain adequate levels of kitchen supplies. Resident Satisfaction: Interact with residents to ensure their satisfaction with meal service. Address any dietary concerns or special requests promptly. Teamwork & Collaboration: Collaborate effectively with other departments, including dining services, nursing, and resident services. #pm25 Qualifications: Graduate of a reputable culinary school. ServSafe Food Service Manager and ServSafe Allergen certifications required (must be obtained within three months of hire). Minimum of two years of culinary experience in a professional kitchen, preferably in a healthcare or senior living setting. Strong knowledge of food production techniques, including cooking, baking, and presentation. Flexible schedule with evening and weekend availability. Benefits: Competitive salary and benefits package Paid Time Off - start accruing day one of orientation Paid Holidays Access up to 50% of your earned pay DAILY! Flexible scheduling Company-paid Life insurance for FT staff Priority Health Medical, Delta Dental, and Vision Insurance 401(k) retirement plan Career advancement opportunities within the Pomeroy Living family If you are a passionate and talented chef who is dedicated to providing exceptional dining experiences for seniors, we encourage you to apply! Compensation details: 50000-70000 PI7ebc353a02c0-31181-39469070

Beztak Senior Living wants you to join our family of talented individuals. We are seeking to hire bright, dynamic leaders who have a passion for service and a commitment to excellence! At Beztak, we love what we do, and it shows. Our team of caring professionals work together to make our senior residents feel at home in our communities. Beztak is looking to hire a Executive Chef to join our team. The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the community. The Executive Chef must help the Executive Director supervise and carry out day-to-day operations in the food and beverage department. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs. ESSENTIAL FUNCTIONS: Responsible for and participates in the preparation of meals ordered by residents. Interacts and engages with residents and customers through conversation, demonstration and other interactions. Consistently produces meals that meet standards associated with fine dining. Completes month end reports that provide a detailed overview of the operation. Orders food and various supplies for kitchen, restaurant, and other departments. Plans and executes daily/weekly/monthly specials and menus. Places and receives orders/shipments. Ensures all necessary health, food, and safety codes and regulations are performed at all times. Knowledgeable of all menu items' specifications of ingredients, portions, and procedures. Maintains a low, on-target food cost and operates within budget. Supervises and directs all kitchen staff. Provides and promotes a clean, organized, and sanitary work environment. Operates all equipment and tools used in the operation of a restaurant. Knows and uses universal precautions and personal protective equipment provided according to requirements established by OSHA. Operating a company vehicle or personal vehicle (as required) to perform job duties. Candidates must be willing and able to drive for work-related purposes as needed. Work in a high-pressure environment, interacting with challenging residents and vendors, handling urgent matters, resolving conflicts, exhibiting effective interpersonal skills PERSONAL QUALITIES: Flexible, innovative and demonstrates the ability to make sound decisions High integrity, positive attitude, mission driven and self-directed Passion, dedication and commitment for providing seniors an engaging, enlivening and captivating living environment QUALIFICATIONS AND EDUCATION: Degree or certification stemming from a culinary based education. A minimum of two years' experience in the industry or a related field Possesses all required training and certifications for state/county compliance Excellent verbal, written and listening skill BEZTAK PERKS & BENEFITS: Beztak has an exciting, growth-focused culture, and we strongly believe in promotion from within. While certain positions require past work experience in a specific role, you don't have to have any experience in property management to join the Beztak team. Beztak culture is one that is built upon the three E's: Excellent, Ethical and Effective, and we pride ourselves on benefits programs and perks that take care of our team. Some of our most popular benefits include: 401(k) with an employer match for every dollar contributed, up to 6% of eligible compensation Generous Paid Time Off in addition to paid company holidays and a “Float” Holiday to celebrate a day or holiday that you hold special. Life Insurance, provided at no cost to the employee. Five medical plan options - several including a Health Savings Account with an employer contribution Employee Assistance Program - free, and confidential services for a variety of needs: counseling, pet care, financial services, vacation planning, and more! Employee Referral Program Tuition Reimbursement Program PHYSICAL DEMANDS This position requires frequent standing and walking with occasionally climbing stairs, bending over, or reaching overhead. Pulling, lifting, or carrying up to 25 pounds. WORK ENVIRONMENT Frequently works in hot temperatures indoors, around sharp objects or tools You will also periodically be confined to a vehicle. REASONABLE ACCOMODATION STATEMENT Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Job Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service. Lead the kitchen team by example, fostering a positive and productive work environment. Ensure consistent preparation and presentation of all menu items in accordance with hotel standards. Manage food costs and inventory levels while minimizing waste. Assist in menu development, including seasonal offerings and special events. Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge. Monitor kitchen operations to ensure compliance with health and safety regulations. Collaborate with the Executive Chef on staff scheduling, budgeting, and culinary initiatives. Requirements Requirements: Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment. Culinary degree or equivalent professional certification preferred. Strong knowledge of food preparation techniques, cooking methods, and safety guidelines. Excellent leadership and communication skills with the ability to motivate a diverse team. Creative mindset with a passion for culinary innovation and excellence. Proficiency in menu planning, cost control, and inventory management. Ability to work in a fast-paced environment, multitask, and prioritize effectively. Availability to work flexible hours as needed. Benefits Compensation & Benefits: Base salary of $80,000-$95,000 10% annual bonus potential 5,000 relocation assistance Strong company culture with growth potential Private Health Insurance Paid Time Off Training & Development

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

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.

American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America's story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That's why we're searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you'll be responsible for delivering an unforgettable culinary experience-planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You'll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. What We're Looking For: We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. Qualifications: * 6-8+ years' experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Able to work 14 hours per day, 7 days a week while onboard. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) required. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Jobs sites across the nation*

A growing, Midwest independent restaurant group is in search of an Executive Chef to launch their exquisite fine dining, Italian Restaurant. The restaurant will be dinner only and showcase creative pasta and authentic Italian flavors. You, Chef, will be instrumental in the kitchen design and trusted with creation of the menu. This concept will expand to major and secondary markets in the US. Generous compensation and the company will relocate you and your family! ***************************

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.

Job DescriptionLonesome Dove Lodge/Bar & Grill is looking for an Executive Chef to join our team in Au Gres, MI!! This is a full-time position that will require the flexibility to work days, nights, weekends and/or holidays!! Responsibilities will include but not limited to: Menu Development and Innovation Food Preparation and Presentation Staff Management and Training Kitchen Operations and Organization Quality Control and Food Safety Cost Management and Budgeting Qualifications: Culinary degree or equivalent certification from a recognized culinary institute (strongly preferred) Proven experience as an Executive Chef or Sous Chef in a high-volume, upscale restaurant or hotel Strong culinary skills and a passion for creativity, innovation, and quality Leadership abilities, with the ability to inspire and motivate a diverse team Excellent communication and organizational skills, with attention to detail and problem-solving abilities Knowledge of food safety regulations, sanitation standards, and industry best practices Powered by JazzHR jWQLWeDQoo

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

The Banquet Chef is responsible for the execution and organization of all Crystal Mountain catered functions. This position is also responsible for holiday buffets, kitchen operations in the Wild Tomato restaurant and setting up the summer outlets. The Banquet Chef will maximize culinary productivity by tracking food & labor costs and overseeing menu changes as demand dictates in collaboration with the Executive Chef. Job Duties and Responsibilities Execute all Crystal Mountain banquet functions. Plan and participate in menu development and utilization of food surpluses and leftovers while taking into account probable number of guests, marketing conditions, popularity of various dishes, and menu. Estimate food consumption; purchase or requisition food and kitchen supplies. Review menus and assign prices to menu items, analyze recipes, and determine food, labor, and overhead costs. Establish par levels for banquet food items, kitchen supplies, and all other necessary products needed to operate the banquet department and make sure that the cost controller purchases such items. Direct food apportionment policy to control costs. Coordinate staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand. Supervise cooking and other kitchen personnel and coordinate their assignments to ensure economical and timely food production. Observe methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Assist the executive chef in the hiring, training, supervision and success of all culinary and kitchen staff members. Track, document, and make sure all kitchen staff have the appropriate certification, licensing and training according to Crystal Mountain Policies and State and Federal Laws. Responsible for the creation and maintenance of the recipe database through our Food Trak inventory system. Maintain a clean environment to include proper food handling, storage, and sanitation. Capable of creating a motivational atmosphere and a cohesive food & beverage team, modeling proper culinary techniques and working alongside the staff. Adhere to all four-star resort performance standards to ensure that all guests have an outstanding dining experience. Other duties and tasks as required. Job Specifications Competencies: ServSafe Certified. Proficient in Microsoft Excel, Word, Access, Outlook. Effective business writing skills (grammar, vocabulary, clarity and brevity). Clear and concise verbal communication skills. Self-directed and able to maximize use of time and resources. Able to maintain office, employee and company confidentiality at all times. Dependable and meets goals. Exemplify professional conduct and adherence to company Core Values. Education: Associate's or bachelor's degree in Hospitality, Business, or Management desired. Must have a minimum of 8 (eight) years kitchen experience with a minimum of 2 (two) years management experience. Physical & Other Requirements: While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk and climb or balance. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Evenings, weekends and holidays are a regular part of the schedule. Must have excellent attendance and conduct record for consideration. Non-smoking candidates strongly preferred.

The Sous Chef plays a key leadership role in both kitchen production and event execution. This individual will work closely with the Executive Chef & Executive Sous Chef to support daily operations, lead culinary staff, uphold quality and consistency standards, and ensure seamless delivery at events ranging from intimate gatherings to large, complex functions. This role requires excellent culinary technique, strong organizational skills, and the ability to thrive in a fast-paced, event-driven environment. Key Responsibilities Kitchen Production & Operations Assist in planning, preparing, and executing daily production for all catering services, including drop-off, station style, and multi-course menus. Ensure all food is prepared to company quality standards, maintain consistency, flavor, presentation, and portion control. Support inventory management including ordering, receiving, rotation, and waste control. Maintain a clean, safe, and organized kitchen environment following health and sanitation guidelines. Collaborate with the Executive Chef & Executive Sous Chef on menu development, specials, and seasonal offerings. Event Execution Lead on-site culinary execution for events of all sizes, ensuring timelines, service flow, and food quality meet company expectations. Set up and break down event kitchens, including equipment organization, packing, and transport. Guide and supervise culinary staff during events, providing direction, problem-solving, and quality oversight. Communicate professionally with FOH teams, event managers, and clients as needed. Leadership & Team Support Serve as a role model for kitchen staff, promoting teamwork, efficiency, and a positive work environment. Train staff on recipes, techniques, safety practices, and service standards. Assist with scheduling, delegation, and daily workflow to maintain productivity and meet deadlines. Step into the leadership role in the absence of the Executive Sous Chef. Qualifications 1-2 years of Sous Chef experience or proven experience leading a culinary team. Culinary degree preferred but not required with demonstrated experience. ServSafe Certification required, or willingness to obtain certification within 90 days of employment. Strong cooking fundamentals with a passion for high-quality, detail-focused food. Proven ability to work efficiently in high-volume and high-pressure environments. Excellent organizational, communication, and time management skills. Ability to lift 50 lbs., stand for long periods, and work nights/weekends as needed for events. Successful background check required for employment. Valid driver's license a plus. What We Offer Competitive pay and growth opportunities A creative, collaborative culinary environment Exposure to diverse styles of cuisine and event formats Training, development, and opportunities to lead memorable high-profile events Company Offerings We prioritize the health, wellness and work-life balance of our associates and designed our comprehensive compensation packages to reflect that. Full-time associates 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. Employees 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. To ensure we protect our team members and the integrity of our company, all associates are required to go through a background check prior to starting with the company. The background check will include validation of information supplied on the application, criminal history, and drug screening. Depending on the nature of the position, additional checks such as driving history, physical ability, or credit check may also be required. Continental offers a highly competitive compensation package. Continental is proud to be an Equal Opportunity Employer.

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

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.

American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America's rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. At American Cruise Lines, we are driven by our values-Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary travel accommodations. * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*