Executive chef jobs in Haslett, MI - 67 jobs

The Dixboro Project is a sprawling visionary concept in the historic village of Dixboro, Michigan. Our spaces invite you to experience the intersection of world-class dining, transformational hospitality, and abundant nature. The Dixboro House is the restaurant arm of this unique project - carved out of the bones of the original barn structure originally erected in 1880. The century old barn has been restored to feature exposed 140 year old timbers, a gambrel vaulted ceiling and the original stone fireplace, and modern kitchen providing a familiar comfort to our guests. The Boro is the our side-door takeout arm of The Dixboro Project - An all day café featuring woodfired pizzas, takeaway meals, a full range of expertly baked goods, Roos Roast coffee, adult beverages, and much much more. Our service is guided by our commitment to excellence. We are serious about our service - working with synchronicity to stage and deliver a consistently excellent experience for each guest that walks through our doors. We act out every step of service with intention and soigné. Never rushed and always poised, confident and informed. We do this with accuracy, pride, unwavering consistency, and a bias towards learning and continuous growth. Our Chef de Cuisine is a cornerstone leadership role responsible for executing the culinary vision of The Dixboro Project and upholding the highest standards of excellence, consistency, and care. This position partners closely with our Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services. CORE DUTIES & RESPONSIBILITIES LEADERSHIP & ACCOUNTABILITY Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. Hold the kitchen team accountable to standards of excellence in execution, prep, cleanliness, and communication. Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice. Implement systems that build discipline, consistency, and excellence across all kitchen operations. Foster a culture of high performance, respect, and continuous improvement. CULINARY EXECUTION & VISION Possess a refined palate and clear understanding of The Dixboro Project's cuisine and creative vision. Contribute and collaborate thoughtfully to menu development, tastings, and seasonal innovation. Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass. Oversee recipe adherence, plating precision, and proper technique during every service. Lead final tasting and quality control during service - you own the details that make the difference. SYSTEM IMPLEMENTATIONS & CONSISTENCY Implement and refine kitchen systems that drive consistency, efficiency, and excellence. Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability. Maintain accurate prep lists, production sheets, and station organization for seamless execution. Partner with leadership to continuously evaluate what's working and what needs refinement. TALENT DEVELOPMENT Identify, coach, and develop culinary talent at all levels - from prep to sous chefs. Elevate team technique and skill level through daily feedback, mentorship, and teaching. Lead by example: demonstrate precision, discipline, and hospitality in every task. Support the growth of future leaders by delegating responsibility and fostering ownership. SERVICE LEADERSHIP Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards. Ensure the team is prepped, organized, and confident going into each service. Maintain composure, urgency, and clear communication between kitchen and FOH during service. Hold post-service breakdowns and debriefs to reinforce accountability and celebrate wins. SAFETY, CLEANLINESS & COMPLIANCE Maintain the highest standards of cleanliness, organization, and food safety. Ensure compliance with all health and sanitation regulations. Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment. Model pride in physical upkeep and organization of the space. Requirements PROFESSIONAL EXPECTATIONS Leads with clarity, confidence, and consistency. Acts with urgency, discipline, and strong follow-through. Demonstrates an exceptional palate and deep understanding of The Dixboro Project's culinary identity. Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions. Builds systems, trains teams, and holds others accountable to them. Invests in developing people and honing skills across the kitchen. Communicates clearly and directly with peers, leadership, and FoH partners. Balances creativity with operational precision and business awareness. PHYSICAL REQUIREMENTS Must be able to stand and walk for long periods of time during service. Must be able to lift up to 50 pounds at times. Must be able to work a variety of hours. Salary Description $85,000 - $90,000 Annual Salary

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. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option 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:** 1325866BR **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 A notable independent restaurant group known for its upscale, fine dining restaurants seeks a Chef De Cuisine (CDC) for its very busy fine dining restaurant serving inventive American cuisine with a focus on local ingredients and traditions. Candidates must have at least 3 years of CDC or Executive Sous Chef experience in high volume fine dining and a passion for upholding the highest standards of excellence, consistency, and care. This hands on position partners closely with the Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. The CDC will focus on strong team development, delivering impeccable taste, and bringing consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services. Must be authorized to work in the United States. CORE DUTIES & RESPONSIBILITIES LEADERSHIP & ACCOUNTABILITY ● Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. ● Hold the kitchen team accountable to standards of excellence in execution, prep, cleanliness, and communication. ● Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice. ● Implement systems that build discipline, consistency, and excellence across all kitchen operations. ● Foster a culture of high performance, respect, and continuous improvement. CULINARY EXECUTION & VISION ● Possess a refined palate and clear understanding of the brand's elevated cuisine and creative vision. ● Contribute and collaborate thoughtfully to menu development, tastings, and seasonal innovation. ● Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass. ● Oversee recipe adherence, plating precision, and proper technique during every service. ● Lead final tasting and quality control during service - you own the details that make the difference. SYSTEM IMPLEMENTATIONS & CONSISTENCY ● Implement and refine kitchen systems that drive consistency, efficiency, and excellence. ● Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability. ● Maintain accurate prep lists, production sheets, and station organization for seamless execution. ● Partner with leadership to continuously evaluate what's working and what needs refinement. TALENT DEVELOPMENT ● Identify, coach, and develop culinary talent at all levels - from prep to sous chefs. ● Elevate team technique and skill level through daily feedback, mentorship, and teaching. ● Lead by example: demonstrate precision, discipline, and hospitality in every task. ● Support the growth of future leaders by delegating responsibility and fostering ownership. SERVICE LEADERSHIP ● Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards. ● Ensure the team is prepped, organized, and confident going into each service. ● Maintain composure, urgency, and clear communication between kitchen and FOH during service. ● Hold post-service breakdowns and debriefs to reinforce accountability and celebrate wins. SAFETY, CLEANLINESS & COMPLIANCE ● Maintain the highest standards of cleanliness, organization, and food safety. ● Ensure compliance with all health and sanitation regulations. ● Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment. ● Model pride in physical upkeep and organization of the space. PROFESSIONAL EXPECTATIONS ● Must have at least 3-5 years of culinary leadership experience as a CDC or Executive Sous Chef in a high volume, fine dining restaurant. ● Leads with clarity, confidence, and consistency. ● Acts with urgency, discipline, and strong follow-through. ● Demonstrates an exceptional palate and deep understanding of the brand's culinary identity. ● Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions. ● Builds systems, trains teams, and holds others accountable to them. ● Invests in developing people and honing skills across the kitchen. ● Communicates clearly and directly with peers, leadership, and FoH partners. ● Balances creativity with operational precision and business awareness. PHYSICAL REQUIREMENTS ● Must be able to stand and walk for long periods of time during service. ● Must be able to lift up to 50 pounds at times. ● Must be able to work a variety of hours. BENEFITS Competitive salary ($85-90K) Comprehensive Health Benefits Company Sponsored Short Term Disability to take care of yourself if needed 401k with Employer Match to plan for your future Life Insurance for peace of mind. Employee Discounts at sister restaurants Relocation for out of state candidates EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.

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.

Job Description Burcham Hills is an upscale senior living retirement community located in the backyard of Michigan State University in East Lansing, MI. We currently have a vacancy for a Sous Chef to work a Full Time schedule in our Bistro. Join our culinary team and make a resident's day by providing them with a flavorful quality meal. We produce a diverse array of foods that you would not expect in a retirement community, alongside some of the usual suspects. We offer nutritious items as well as items that are just plain good eating. Do you have an item to add to our repertoire? Let's work together to make a difference. In this position a Sous Chef will participate in, supervises and coordinates the preparation of menu items. Ensures food is prepared, portioned, garnished and presented according to Burcham's standards. in our Bistro. Ensure that a clean and sanitary work environment is maintain, in addition to but not limited to the following duties: Quality of Food: prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents' meals, monitor food served relative to appearance, temperature, sanitary and quality standards and portion control Sanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Customer Satisfaction and Teamwork: courteous - the answer is “yes”, orders are accurate, meals are delivered timely, dietary restrictions honored, empowered to meet resident's needs and fulfill special requests, etc. Work in a lead role to assist in guiding the Bistro team. If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and rewarding environment where you are positively affecting the lives of seniors, we want to hear from you! Qualifications: ServSafe Certified (or ability to obtain within 90 days). One-year experience in quantity food production and preparation methods preferred. Works well under stressful/high volume work periods. Ability to manage multiple tasks, exercise independent judgment and follow through to completion with little or no supervision. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements. Excellent customer service skills. Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, government agencies/personnel, general public, peers, supervisors and subordinates. PERKS OUTSIDE OF THE PAYCHECK: Senior advocacy Rewarding hospitality driven environment Growth opportunities Diverse culture Open door atmosphere Option to be paid daily Discounted employee meals Free parking Employee Assistance Program to all employees Eligible for benefits as of the 31st day of employment if Full Time Employee recognition programs Beautiful, resort-like campus on 38 acres Join an exceptional team! Many roles at Burcham Hills may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment. Drug-free workplace. EEO & E-verify employer. #sponsor

Job DescriptionWe 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 Handlers 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 teams 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!

Job Description We are looking for a dedicated and experienced Sushi Cook to join our kitchen team known for its high-quality cuisine and attention to detail. As a Sushi Cook, you will be responsible for preparing a wide range of sushi, including nigiri, sashimi, and specialty rolls, using authentic techniques and the freshest ingredients available. Key Responsibilities: Prepare sushi and other Japanese dishes to order with consistency, precision, and artistry Ensure all fish and ingredients are properly handled, stored, and rotated for freshness Maintain high standards of hygiene, cleanliness, and food safety at all times Work closely with the kitchen team to coordinate orders and maintain a smooth workflow Maintain a clean and organized sushi station, including knives and prep surfaces Assist with inventory control and ordering of sushi-related ingredients and supplies Communicate effectively with front-of-house staff regarding special requests and timing Qualifications: Previous experience working as a Sushi Cook or in a Japanese kitchen preferred Strong knife skills and knowledge of sushi preparation techniques Attention to detail and commitment to quality presentation Ability to work efficiently in a fast-paced, team-oriented environment Food Handler's Certification (or willingness to obtain upon hire) Passion for Japanese cuisine and willingness to continue learning Join our team and help create an exceptional dining experience that showcases the elegance and tradition of Japanese cuisine. 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.

We're Hiring: Sous Chef | $43,000-$54,000 Are you ready to take your culinary career to the next level? Join our passionate, high-performing kitchen team where quality, creativity, and collaboration are always on the menu! We're looking for a Sous Chef who thrives in a fast-paced, team-oriented environment and is eager to grow with a company that values talent and invests in your future. What You'll Do: Train & Mentor: Guide kitchen team members in best practices-from plate presentation to daily prep-helping them sharpen their skills and grow in their roles. Lead with Confidence: Oversee the kitchen in the Executive Chef's absence, ensuring smooth operations, staff direction, and top-tier food quality. Quality & Consistency: Make sure every dish meets our high standards, is cooked to perfection, and delivered seamlessly to guests. Communicate & Collaborate: Maintain open communication between team and leadership, and provide feedback, coaching, and discipline when needed. Problem Solver: Take quick action to resolve issues in the kitchen and keep service running flawlessly. Drive Results: Assist in setting goals and standards that enhance our reputation-and our bottom line. Stay Organized: Participate in inventory, team meetings, and keep records like roast charts and recipe cards up to date. Salary & Benefits: Salary Range: $43,000-$54,000 Full-Time Benefits: Medical, Dental & Vision plans Life Insurance, Short/Long-Term Disability 401(k) with company match Tuition Assistance Program Discounted hotel stays at Concord properties Training, Development & Career Advancement Work-Life Balance in a fun, supportive culture Why Join Concord Hospitality? At Concord, we live by our "Associate First" culture-because we know our people are the key to our success. From interns to executives, we invest in your development and support your goals. We believe in diversity, work-life balance, and creating a workplace where everyone belongs. We're built on 5 strong cornerstones: Quality. Integrity. Community. Profitability. FUN. And our associates say it best with our company cheer heard across North America: “We Are Concord!”

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. All other duties as assigned. Certificates, Licenses, Registrations Serve-Safe certified. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: Onsite Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting to 30 lbs. and standing for the duration of the shift. 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. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Director of F&B FLSA STATUS: Salaried, Exempt LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences. ASM Global, the world leader in venue management and live event production, oversees 350+ iconic venues stadiums, arenas, conventions centers and theaters. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. All other duties as assigned. Certificates, Licenses, Registrations Serve-Safe certified. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: Onsite Requires ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours. Physical requirements include walking, stooping, lifting to 30 lbs. and standing for the duration of the shift. 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. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Here's to the kind of joint built to live on Main Street like it's been here all along. Here's to some hometown stories told in the shapes of comfort food from hometowns all over the globe: bold bites from your favorite taqueria, smokey BBQ straight from the backlot, street food with the authenticity of a Singapore alley delivered alongside the Ann Arbor train tracks. Grandma's recipe is right at home here: regardless of how many meters or mountains come between her place and this one. At Union Rec, our crew brings all they know from wherever they've been so you can have something that takes you somewhere… right here. In the dining room. Along the bar rail. Around the fireplace. It all starts the moment the baristas click open the doors for coffee and pastries; and it continues through service when the kitchen and bar sling the kind of craft that makes us what we are. We're like the upper bunk... where stories and snickers from fellow campers mean sleep is the last thing on your mind... and the counselors are dedicated to making sure you're having a time of it. It's like that: a bit throwback and a bit forward at the same time. And it's right at home here on Main Street between the Big House and downtown in Ann Arbor. All comfort. Always game for it. Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO! POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: • Training new employees on kitchen procedures • Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff • Acquisition, orientation, training, supervision and development of kitchen staff. • Monitoring all kitchen equipment and supplies • Handling customer issues as they arise • Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume • Documenting any inventory concerns and assisting with counts as assigned • Motivating colleagues to maintain the Joint's standards of excellence and ensure adherence to recipes and policies • Maintaining sanitation, health, and safety standards in work areas • Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste • Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies • Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality • Acting as a backup to Front of House Manager, as needed MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) • 2-4 years restaurant experience preferred • 2-4 years food preparation experience preferred • 1+ year management experience preferred • Ability to handle stress under pressure • Ability to lead and manage a team • Basic math and calculation skills • Work well with others • Positive attitude • Current certifications as required by state and local laws • Understanding of food safety and sanitation rules PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently 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, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high. NOTE This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.

Picasso Restaurant Group, Inc. is a family-owned and fast-growing company built on creativity, passion, and a love for great food. We take pride in delivering high-quality, fresh, and inspired cuisine to our guests while fostering a positive, team-driven work environment. We are expanding rapidly and looking for hardworking, motivated individuals who want to grow with us and be part of Our Family! Job Brief We are seeking a talented and driven Sous Chefto join our culinary team. The ideal candidate is passionate about food, thrives in a fast-paced kitchen, and takes pride in leadership and collaboration. You will assist the Executive Chef in daily kitchen operations, maintain high standards of food quality, and help lead a dynamic team to success. Schedule is Monday-Friday 7am-3pm Responsibilities Support the Executive Chef in all aspects of kitchen operations Supervise and train kitchen staff to ensure consistent quality and performance Maintain proper food handling, safety, and sanitation standards Oversee daily prep, cooking, and plating to ensure timely service Assist with menu planning, recipe development, and cost control Manage inventory and assist with ordering and receiving supplies Ensure a clean, organized, and efficient kitchen at all times Lead by example with professionalism, teamwork, and a positive attitude Qualifications 2+ years of experience as a Sous Chef or in a leadership role in a professional kitchen Strong culinary skills and understanding of kitchen operations Excellent organizational and communication skills Ability to thrive in a high-volume, fast-paced environment ServSafe certification (preferred) Passion for food, creativity, and growth within the company Why Join Our Family? Competitive pay and growth opportunities Supportive, family-oriented culture Opportunities for advancement within our expanding company Employee meals and other perks If youre a passionate, hands-on leader who loves creating great food and inspiring great teams, we want to hear from you! Apply Today and Grow with Picasso Restaurant Group!

Prep Buddy's Story Over 75 years ago a new style of pizza was born in the Motor City, and it was different. What makes a pizza Detroit-Style? The same things that made Detroit, MI- a little bit of ingenuity, some stubborn spirit and a whole lot of heart. It's what sparked an original idea back in 1946 to take a steel auto pan, create something new and make Buddy's the birthplace of Detroit-Style Pizza. Detroit-Style Pizza is recognizable by its iconic square shape and crunchy, cheesy corner slices. Founded on the corner of Six Mile and Conant Buddy's has now grown to over 20 locations and is expanding throughout the mid-west to introduce Detroit-Style Pizza beyond the Detroit area. Key Responsibilities: Buddy's Pizza is currently seeking great people to join our team! Our ideal candidates share a passion for food, people and providing the highest-level experiences to our guests. With Buddy's Pizza expanding comes opportunities galore! We offer flexible hours, competitive wages, health benefits, and meal discounts. Our Prep Teams play an essential role in serving our guests and delivering a great dining experience! You will be responsible for preparing Buddy's award-winning dough to specifications that consistently exceed our guest's expectations. Your objective as a prep person is to provide co-workers with the materials, they need to produce a high-quality product quickly and efficiently for our Guests. The items you prepare are an essential part to more than half of our menu items. Preparing them exactly to Buddy's specifications is the most important and critical aspect of the prep person's role. Qualities: High energy working to keep up with the pace of the restaurant and the team. Dependable team player with successful record of work attendance Ability to listen and communicate effectively. Ability to stand or walk for extended periods of time. Ability to reach, lift, bend and carry heavy objects. Must be at least 17 years of age. Must always adhere to Buddy's uniform policy and standards. Flexibility to work varied shifts including nights and weekends. Physical & Safety Requirements: Personal Protective Equipment (PPE) is provided and required to be used as required. Follow health and safety guidelines. Ability to listen and communicate effectively. Must be able to read food orders rung into the kitchen. Ability to stand or walk for extended periods of time. Must be able to lift 40 pounds comfortably. Ability to reach, lift, bend and carry heavy objects. At Buddy's we have a long history of celebrating diversity. We are committed to fostering an inclusive workplace that accepts all individuals and their differences. As an equal opportunity employer, we prohibit discrimination and harassment in accordance with federal, state and local laws.

Salary: $15-$22 hour Purpose Statement Rushton Recovery is a behavioral healthcare company dedicated to helping those in need of life-saving treatment for alcoholism or substance abuse addiction. We are committed to providing a safe environment for withdrawal management, evidence-based therapeutic services, and expert care for addiction treatment. The Cook at Rushton Recovery will be providing food services while in a Behavioral Health, Residential Setting. They will interact directly with our Executive Chef, Facility Staff, and clients. Job Description: Chef Reports to: Executive Chef, Chief of Operations Supervises: n/a Minimum Requirements: Must be at least 18 years of age or have the proper work permit and work authorization documents. 2+ years of culinary education In-depth knowledge of federal, state and local food handling regulations. Ability to lift a minimum of 25 pounds. Advanced knowledge of food professional principles and practices. In-depth knowledge of federal, state and local food handling regulations Valid drivers license ServSafe Certification CPR certification TB risk assessment upon hire. Knowledge, Skills, and Abilities: Understanding of diverse culinary dishes. Advanced culinary skills including food preparation, flavor pairings and other cooking best practice. Ability to develop unique recipes. Current knowledge of trends in the culinary industry Excellent communication and interpersonal skills Time management and organization Essential Duties and Responsibilities: Collaborate with Executive Chef in developing diverse, robust, and healthy food choices for our clients Designing new recipes, planning menus, and selecting plate presentations Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health-code regulations Implementing hygiene policies and examining equipment for cleanliness Monitoring inventory and purchasing supplies and food from approved vendors Identifying and introducing new culinary techniques. Preparing meals and completing prep support as needed. Report any health, safety and/or sanitation concerns to your direct supervisor. Display tact and friendliness when dealing with clients, staff and guests. Assist with evacuation of clients in the case of a fire or other emergency. Maintain clear lines of communication. For more details, please contact ********************** We are committed to providing equal employment opportunities to all applicants for employment regardless of an individuals characteristics protected by applicable state, federal and local laws. Job Type: Full-time Pay: $15.00 - $22.00 per hour Expected hours: No less than 35 per week Benefits: Flexible schedule Health insurance Paid time off

Job Description Carson's American Bistro is an eclectic American restaurant featuring a wide array of American favorites: Prime Rib, USDA Angus steaks, chicken, pork, fish, seafood and a variety of fresh salads. NOW HIRING FULL & PART-TIME: KITCHEN SUPERVISORS Join our Culinary / Back of House team in supporting the Kitchen Manager in ensuring that we can execute our guests meals to perfection, every time. You will take a leadership role in the Kitchen and prepare, cook and garnish food. 2-5+ years of cook / culinary experience is required and previous Kitchen Supervisor / Lead Line Cook experience is preferred. 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 Life Insurance Policy and 401K participation An equal opportunity employer. The Chop House (MSV) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At The Chop House (MSV) you can grow your career with us. In this Kitchen Supervisor 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.

Job DescriptionDescription: The Dixboro Project is a sprawling visionary concept in the historic village of Dixboro, Michigan. Our spaces invite you to experience the intersection of world-class dining, transformational hospitality, and abundant nature. The Dixboro House is the restaurant arm of this unique project - carved out of the bones of the original barn structure originally erected in 1880. The century old barn has been restored to feature exposed 140 year old timbers, a gambrel vaulted ceiling and the original stone fireplace, and modern kitchen providing a familiar comfort to our guests. The Boro is the our side-door takeout arm of The Dixboro Project - An all day café featuring woodfired pizzas, takeaway meals, a full range of expertly baked goods, Roos Roast coffee, adult beverages, and much much more. Our service is guided by our commitment to excellence. We are serious about our service - working with synchronicity to stage and deliver a consistently excellent experience for each guest that walks through our doors. We act out every step of service with intention and soigné. Never rushed and always poised, confident and informed. We do this with accuracy, pride, unwavering consistency, and a bias towards learning and continuous growth. Our Chef de Cuisine is a cornerstone leadership role responsible for executing the culinary vision of The Dixboro Project and upholding the highest standards of excellence, consistency, and care. This position partners closely with our Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services. CORE DUTIES & RESPONSIBILITIES LEADERSHIP & ACCOUNTABILITY Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. Hold the kitchen team accountable to standards of excellence in execution, prep, cleanliness, and communication. Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice. Implement systems that build discipline, consistency, and excellence across all kitchen operations. Foster a culture of high performance, respect, and continuous improvement. CULINARY EXECUTION & VISION Possess a refined palate and clear understanding of The Dixboro Project's cuisine and creative vision. Contribute and collaborate thoughtfully to menu development, tastings, and seasonal innovation. Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass. Oversee recipe adherence, plating precision, and proper technique during every service. Lead final tasting and quality control during service - you own the details that make the difference. SYSTEM IMPLEMENTATIONS & CONSISTENCY Implement and refine kitchen systems that drive consistency, efficiency, and excellence. Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability. Maintain accurate prep lists, production sheets, and station organization for seamless execution. Partner with leadership to continuously evaluate what's working and what needs refinement. TALENT DEVELOPMENT Identify, coach, and develop culinary talent at all levels - from prep to sous chefs. Elevate team technique and skill level through daily feedback, mentorship, and teaching. Lead by example: demonstrate precision, discipline, and hospitality in every task. Support the growth of future leaders by delegating responsibility and fostering ownership. SERVICE LEADERSHIP Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards. Ensure the team is prepped, organized, and confident going into each service. Maintain composure, urgency, and clear communication between kitchen and FOH during service. Hold post-service breakdowns and debriefs to reinforce accountability and celebrate wins. SAFETY, CLEANLINESS & COMPLIANCE Maintain the highest standards of cleanliness, organization, and food safety. Ensure compliance with all health and sanitation regulations. Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment. Model pride in physical upkeep and organization of the space. Requirements: PROFESSIONAL EXPECTATIONS Leads with clarity, confidence, and consistency. Acts with urgency, discipline, and strong follow-through. Demonstrates an exceptional palate and deep understanding of The Dixboro Project's culinary identity. Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions. Builds systems, trains teams, and holds others accountable to them. Invests in developing people and honing skills across the kitchen. Communicates clearly and directly with peers, leadership, and FoH partners. Balances creativity with operational precision and business awareness. PHYSICAL REQUIREMENTS Must be able to stand and walk for long periods of time during service. Must be able to lift up to 50 pounds at times. Must be able to work a variety of hours.

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Ship Experiene REQUIRED + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **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 regulation 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:** 1324267BR **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.

Burcham Hills is an upscale senior living retirement community located in the backyard of Michigan State University in East Lansing, MI. We currently have a vacancy for a Sous Chef to work a Full Time schedule in our Bistro. Join our culinary team and make a resident s day by providing them with a flavorful quality meal. We produce a diverse array of foods that you would not expect in a retirement community, alongside some of the usual suspects. We offer nutritious items as well as items that are just plain good eating. Do you have an item to add to our repertoire? Let s work together to make a difference. In this position a Sous Chef will participate in, supervises and coordinates the preparation of menu items. Ensures food is prepared, portioned, garnished and presented according to Burcham s standards. in our Bistro. Ensure that a clean and sanitary work environment is maintain, in addition to but not limited to the following duties: Quality of Food: prepare palatable and attractive meals in sufficient quantities from standardized recipes for residents meals, monitor food served relative to appearance, temperature, sanitary and quality standards and portion control Sanitation: ensure sanitary conditions in all work areas of the kitchen meet or exceed health department requirements, documentation is done, proper food handling, accurate labeling and dating, work area organized, monitor equipment, report concerns to manager, etc. Customer Satisfaction and Teamwork: courteous the answer is yes , orders are accurate, meals are delivered timely, dietary restrictions honored, empowered to meet resident s needs and fulfill special requests, etc. Work in a lead role to assist in guiding the Bistro team. If you like to smile, enjoy providing exceptional hospitality, and want to work in a fun and rewarding environment where you are positively affecting the lives of seniors, we want to hear from you! Qualifications: ServSafe Certified (or ability to obtain within 90 days). One-year experience in quantity food production and preparation methods preferred. Works well under stressful/high volume work periods. Ability to manage multiple tasks, exercise independent judgment and follow through to completion with little or no supervision. Ability to read, write, speak and comprehend written and oral instructions in English effectively to interpret and explain the menu, refer or answer questions, understand resident requests and resident dietary needs, as well as follow rules and safety requirements. Excellent customer service skills. Ability to communicate with, understand, empathize with, work with, and be tolerant of residents, families, visitors, government agencies/personnel, general public, peers, supervisors and subordinates. PERKS OUTSIDE OF THE PAYCHECK: Senior advocacy Rewarding hospitality driven environment Growth opportunities Diverse culture Open door atmosphere Option to be paid daily Discounted employee meals Free parking Employee Assistance Program to all employees Eligible for benefits as of the 31 st day of employment if Full Time Employee recognition programs Beautiful, resort-like campus on 38 acres Join an exceptional team! Many roles at Burcham Hills may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment. Drug-free workplace. EEO & E-verify employer. #sponsor

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."