Executive chef jobs in Flint, MI - 106 jobs

Executive Chef - Lansing, MI - Potential for Equity Exceptional new position, perfect for an Executive Chef in Mid-Michigan. If you are an accomplished Executive Chef who would be interested in operating a fine-dining restaurant in the Lansing area, this may be an excellent fit for you. We are searching for a very experienced Executive Chef with high-volume experience in an upscale, scratch kitchen. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals. Ideal candidates will have: Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school High-volume Executive Chef experience Expertise in ordering, inventory management, labor management, and scheduling Experience in menu development and menu costing Experience creating and managing the back of house budget Experience developing relationships with food suppliers Purchasing and price negotiating expertise Benefits: $70-$85K salary range, based on experience Potential for equity for a top-level chef Bonus on monthly profits + holiday bonus Medical, dental, vision benefits PTO / Vacation Half off on dining at the restaurant, plus discounts on other restaurants in the restaurant group Click apply or email ******************** for consideration! Kevin Swanquist Executive Recruiter Harper Associates ******************** ****************** ************

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.

Job Description Executive Chef 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

About 2Unique Catering Company 2Unique Catering Company is a versatile, forward-thinking culinary operation offering services ranging from drop-off cuisine service to interactive stations and exquisite multi-course plated events. We are passionate about creativity, outstanding service, and unforgettable guest experiences. We are seeking an Executive Chef who will bring leadership, innovation, professionalism, and strong culinary direction to our growing team. 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. 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 * -- #IND102 #LI-DNI Skills, Knowledge & Expertise * 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. Job Benefits * 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

We are a premier catering company and have been servicing the Greater Detroit Community since 1966. We are seeking an Executive Sous Chef to join our team! You will thrive in an exciting, fast-paced, and healthy work environment and dedicate time to expanding our culinary and customer experience to uphold the company's brand and reputation. This position requires excellent culinary skills as well as time management skills. It is a great opportunity to grow your skills and professional experience with great room allowed for creative freedom. Works alongside Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Responsibilities: Create and design innovative catering menus. Utilize culinary skills to uphold to the highest quality food standards. Works with head chef to maintain kitchen organization, staff ability and training opportunities. Check freshness and quality of ingredients as well as verify that food storage is consistently well-managed. Assist in the development of menu items. Standardize recipes and plate presentations. Work with management to create a memorable experience for guests. Required Skills/Abilities: Previous experience in culinary arts, cooking, or other related fields. Passion for food and cooking techniques. Strong teamwork and leadership qualities. Ability to thrive in a fast-paced environment. Education: Associates or Bachelors Degree in Culinary, Culinary Arts, Hotel and Restaurant Management, Education, Hospitality, Management, Hospitality Management, Restaurant Management, Business, Associates Physical Requirements: Can stand for prolonged periods of time and bend at the knee or waist. Being able to work through warm/cold environments with no impediments to performance. Be able to lift up to 25+ lbs.

Step into the spotlight as the Executive Chef of The Kingsley Bloomfield Hills ,where your culinary brilliance and leadership will create unforgettable dining experiences. At Crescent Hotels & Resorts, we celebrate individuality and encourage our associates to shine bright, providing robust compensation, benefits, and a clear career path. As a part of our team, your passion, energy, and unique abilities will contribute to our shared vision of remarkable hotel management. We believe in our people and their potential. Our success is driven by our associates, each playing a vital role in our mission. Join us on this journey and explore the endless opportunities with Crescent Hotels & Resorts, where we manage properties of every size and major brand across North America. We are committed to providing you with: Highly competitive wages An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Flexible scheduling to allow you to focus on what is important to you Discounts with our Crescent managed properties in North America for you & your family members

At Cedarbrook Senior Living, we work hard every day to find out what "Celebrating Life Every Day!" means to our residents and their families, then we help them achieve these goals. We are seeking a dynamic Executive Sous Chef for our Bloomfield Hills community. Responsibilities: * Works with the Executive Chef/Director of Dining Services to develop and execute menus, recipe or menu changes in conjunction with the Registered Dietitian/Nutrition Manager. * Provides guidance and training to team members, including, but not limited, to line cooking, food preparation, plate presentation and service. * Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. * Keeps cooking stations stocked, uses a batch cooking method for all food items with documented time/temperature logs. * Hires and trains new kitchen team members to ensure local and state regulations are met. Ensures proper coverage of all positions within the kitchen. * Assists Executive Chef/Director of Dining to manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. * Safeguards all food preparation team members to ensure safety, sanitation and accident prevention principles are being used. * Assist with interviewing, selecting, training, supervising, counseling and disciplining kitchen team members. Education/Experience: * Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production. * Senior Living or Healthcare experience preferred. * Fine dining experience a plus Benefits: MedicalDentalVisionLife 401(k) Retirement Savings Plan, etc.

Job Description Executive Chef Flourish Collection at Oakland by StoryPoint Group 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 #SP1

At Cedarbrook Senior Living, we work hard every day to find out what “Celebrating Life Every Day!” means to our residents and their families, then we help them achieve these goals. We are seeking a dynamic Executive Sous Chef for our Bloomfield Hills community. Responsibilities: Works with the Executive Chef/Director of Dining Services to develop and execute menus, recipe or menu changes in conjunction with the Registered Dietitian/Nutrition Manager. Provides guidance and training to team members, including, but not limited, to line cooking, food preparation, plate presentation and service. Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, uses a batch cooking method for all food items with documented time/temperature logs. Hires and trains new kitchen team members to ensure local and state regulations are met. Ensures proper coverage of all positions within the kitchen. Assists Executive Chef/Director of Dining to manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Safeguards all food preparation team members to ensure safety, sanitation and accident prevention principles are being used. Assist with interviewing, selecting, training, supervising, counseling and disciplining kitchen team members. Education/Experience: Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production. Senior Living or Healthcare experience preferred. Fine dining experience a plus Benefits: Medical Dental Vision Life 401(k) Retirement Savings Plan, etc.

Role OverviewSodexoMAGIC is seeking an Executive Chef of Catering to lead catering culinary operations at Lansing Public Schools. In this role, you'll be the hands-on driving force behind exceptional catering food experiences-designing innovative menus and ensuring flawless execution for events of all sizes. From concept to plate, you'll oversee every culinary detail, guaranteeing top-tier quality and presentation that delights guests and elevates standards. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson and Sodexo. This strategic alliance enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. For almost 20 years, we have provided top-level food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges, universities and aviation lounges. What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting ensure Sodexo Culinary standards including recipe compliance and food quality are implemented have the ability and willingness to develop and motivate team members to embrace culinary innovations ensure food safety, sanitation and workplace safety standard compliance have working knowledge of automated food inventory, ordering, production and management systems What We OfferCompensation 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 ReimbursementMore extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends catering experience, with strong attention to detail excellent leadership and communication skills with the ability to maintain the highest of culinary standards strong coaching and employee development skills have a passion for food and innovation Who We AreAt 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 & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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.

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 Description Real Seafood is where the coastlines of the Atlantic Ocean, the Great Lakes, and the Gulf of Mexico meet and features a menu teeming with the area's largest variety of fresh-caught fish and seafood. NOW HIRING: CHEF / KITCHEN MANAGERS If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant manager experience, we would like to hear from you! Must be at least 21 years of age. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Real Seafood is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. Grow your career with us. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Real Seafood is where the coastlines of the Atlantic Ocean, the Great Lakes, and the Gulf of Mexico meet and features a menu teeming with the area's largest variety of fresh-caught fish and seafood. NOW HIRING: CHEF / KITCHEN MANAGERS If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant manager experience, we would like to hear from you! Must be at least 21 years of age. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Real Seafood is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. Grow your career with us. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role. Real Seafood is where the coastlines of the Atlantic Ocean, the Great Lakes, and the Gulf of Mexico meet and features a menu teeming with the area's largest variety of fresh-caught fish and seafood. NOW HIRING: CHEF / KITCHEN MANAGERS If you're looking for a management opportunity where you can add a touch of magic to everything you do, and you have 2+ years of current full service restaurant manager experience, we would like to hear from you! Must be at least 21 years of age. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Real Seafood is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. Grow your career with us. In this KM role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Gameday Social is looking for an executive chef / kitchen manager to launch their new sports bar concept in West Bloomfield Michigan. Our goal is to deliver scratch made bar fair in a high energy atmosphere. We want our kitchen to be a learning environment where our team knows the ingredients and how its prepared with a focus on plating the perfect bite for all of our valued customers. Summary As a Kitchen Manager, you will play a vital role in overseeing kitchen operations, ensuring food quality, safety, and efficiency. This position is essential for maintaining our reputation for delicious food and happy customers, contributing directly to our mission of providing an exceptional dining experience. Responsibilities Oversee daily kitchen operations to ensure efficiency and quality. Manage food preparation and presentation to meet company standards. Ensure compliance with food safety regulations and maintain a clean kitchen environment. Train, supervise, and mentor kitchen staff to promote professional growth. Collaborate with the management team to develop menu items and specials. Monitor inventory levels and order supplies as needed to maintain stock. Implement cost control measures to optimize kitchen expenses. Requirements At least 3 years proven experience in kitchen management or a similar role within the food service industry. Strong culinary skills with knowledge of Mediterranean cuisine preferred. Familiarity with POS systems, specifically Toast POS is a plus. Excellent leadership and communication skills to effectively manage a team. Understanding of food safety regulations and best practices in the kitchen. Ability to work in a fast-paced environment while maintaining high standards. If you're passionate about food and ready to lead a dynamic kitchen team, apply today and be part of our exciting journey towards culinary excellence! Job Types: Full-time, Part-time Pay: $60,000.00 - $80,000.00 per year Expected hours: 40 - 45 per week Benefits: 401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Shift: 10 hour shift 8 hour shift Day shift Evening shift Morning shift

Job Posting: Banquet Chef Department: Culinary & Events Compensation: Full-Time $80,000 Annual Saint John's Resort - Humanitarian Hotel is proud to be recognized as Best Business Hotel, Best Resort, and Best Hotel for Meetings & Events. We're seeking a strategic and hands-on Banquet Chef to lead our award-winning culinary team in delivering exceptional experiences across high-volume events and philanthropic gatherings. Key Responsibilities: Oversee banquet kitchen operations for events ranging from intimate dinners to 1000+ guest celebrations Lead and manage a dedicated team of 12 culinary professionals, fostering excellence, accountability, and growth Execute menus using RATIONAL cooking systems with precision and consistency Collaborate on seasonal menu development and experiential food stations Maintain accurate food costing and forecasting using ProfitSword and other financial tools Drive operational efficiency through Hotel Effectiveness and proactive prep, staffing, and service execution Ensure compliance with health, safety, and sanitation standards Partner with event managers to ensure seamless guest experiences from prep to plate Maintain food service/ guest satisfaction scores Qualifications: Minimum 5 years of banquet or high-volume catering experience Proficiency with RATIONAL Cooking Sytems, ProfitSword, Hotel Effectiveness, and Microsoft Office Suite Proven ability to manage and motivate a team of 12 in a fast-paced environment Exceptional organizational and time-management skills Calm, creative leadership under pressure Passion for hospitality, teamwork, and culinary innovation Why Join Us? Saint John's Resort is more than a hotel - it's a humanitarian hub where luxury meets purpose. We proudly produce $20 million annually in banquets and catering, serving as a premier destination for weddings, galas, corporate events, and community celebrations. We offer: A collaborative, purpose-driven team culture rooted in gratitude, mentorship, and continuous growth Opportunities to innovate and lead in a state-of-the-art culinary environment Competitive compensation and benefits, including health coverage, paid time off, and professional development support A chance to be part of something bigger - where every event is an opportunity to serve, celebrate, and uplift our community

Replies within 24 hours 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."

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.

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.