Executive chef jobs in Saginaw, MI

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

Executive Chef is exempt WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100 room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. The hotel draws on the Motor- City's unparalleled past while proactively moving the city to its next incarnation as a national cultural, business and artistic touch- point. Featuring an inviting ground- floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmer s and other edible sundry purveyors to deliver and authentic Detroit experience. The hotel is managed by Aparium, which was founded in 2011, driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing disparate forces together in bustling, smaller markets. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality Be a key partner with the Director of Food and Beverage, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. HOW YOU WILL LEAD Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years as an Executive Chef * experience in hotels with event spaces that make up at least 50% revenue (preferred) * restaurant or hotel opening experience (preferred) * multiple outlet experience (preferred) * fine dining experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.

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

Job Description Executive Chef in Upscale Casual Scratch Kitchen + Craft Cocktail Bar in Downtown Detroit Strong, family-owned group looking to expand their outstanding team as they GROW! Full Time Compensation: $90-$95k+bonus plan, Benefits: medical/dental/vision, PTO, plus Parking Pass We handle all hotel food operations - including restaurant service, in-room dining, and on-site catering - while also managing the surge in traffic from stadium events, concerts, and special downtown occasions like the Thanksgiving Day Parade and Tigers Opening Day. We're open breakfast, lunch, and dinner, so the kitchen runs all day with high volume and fast turns. Chef's Role We're looking for an Executive Chef who thrives in a high-volume, full-service environment but also understands hospitality-driven hotel operations. They need to be equally comfortable overseeing a plated dinner for 150 guests, managing breakfast service for hotel guests, and executing a packed dinner rush before a concert. This is a leadership and systems role as much as a culinary one - someone who can drive consistency, cost control, and culture. As important as it is to create new dishes and drive a feature program, this chef must also ensure menu standards are executed consistently and with excellence every single day. Key Skills & Strengths • Operational Strength: Strong in systems, prep flow, ticket management, labor efficiency, ordering, and kitchen organization. • Leadership: Able to build and motivate a large, diverse team - balancing hotel staff, restaurant cooks, and banquets. • Communication: Clear, consistent communicator with the kitchen team, GM, and ownership - ensuring alignment and accountability. • Creativity with Discipline: Can keep menus exciting and seasonal, but also executable at volume and consistent to brand standards. • Financial Acumen: Understands labor targets, food cost, and MarginEdge-style controls. • Professionalism: Great communicator with FOH/management, comfortable in a polished, guest-driven environment. • Event & Catering Experience: Confident with off-menu requests, banquets, and special events. Cultural Fit We're part of Davis Hospitality Group, which runs multiple restaurant concepts. Our culture is all about great people delivering overwhelming hospitality and continuous improvement - being better today than we were yesterday. I need someone who shares that mindset and who brings a calm, solutions-oriented presence to a fast-paced downtown kitchen. Ideal Profile (Summary) • Experienced Executive or Senior Sous Chef from a high-volume, upscale hotel restaurant or large polished-casual concept. • Confident managing both creative menu development and tight financials. • Hands-on leader who develops sous chefs and line cooks, not just runs from the office. • Thrives on energy, volume, and leadership - not just fine dining plates. If you are an outstanding executive chef ready to take the lead with us, we'd love to speak with you. Join our team in Detroit, MI! As part of our recruiting process, we may contact you regarding roles that align with your background or engage via SMS text message. By submitting your application, you consent to receive text communication from us. Message and data rates may apply depending on your mobile phone service plan. Reply “HELP” for assistance or “STOP” to opt out.

Job Description Executive Chef - Presley's Kitchen & Bar (Hotel David Whitney, Detroit) Context Presley's Kitchen & Bar is located in the Hotel David Whitney in downtown Detroit. We handle all hotel food operations - including restaurant service, in-room dining, and on-site catering - while also managing the surge in traffic from stadium events, concerts, and special downtown occasions like the Thanksgiving Day Parade and Tigers Opening Day. We're open breakfast, lunch, and dinner, so the kitchen runs all day with high volume and fast turns. Chef's Role We're looking for an Executive Chef who thrives in a high-volume, full-service environment but also understands hospitality-driven hotel operations. They need to be equally comfortable overseeing a plated dinner for 150 guests, managing breakfast service for hotel guests, and executing a packed dinner rush before a concert. This is a leadership and systems role as much as a culinary one - someone who can drive consistency, cost control, and culture. As important as it is to create new dishes and drive a feature program, this chef must also ensure menu standards are executed consistently and with excellence every single day. Key Skills & Strengths • Operational Strength: Strong in systems, prep flow, ticket management, labor efficiency, ordering, and kitchen organization. • Leadership: Able to build and motivate a large, diverse team - balancing hotel staff, restaurant cooks, and banquets. • Communication: Clear, consistent communicator with the kitchen team, GM, and ownership - ensuring alignment and accountability. • Creativity with Discipline: Can keep menus exciting and seasonal, but also executable at volume and consistent to brand standards. • Financial Acumen: Understands labor targets, food cost, and MarginEdge-style controls. • Professionalism: Great communicator with FOH/management, comfortable in a polished, guest-driven environment. • Event & Catering Experience: Confident with off-menu requests, banquets, and special events. Cultural Fit We're part of Davis Hospitality Group, which runs multiple restaurant concepts. Our culture is all about great people delivering overwhelming hospitality and continuous improvement - being better today than we were yesterday. I need someone who shares that mindset and who brings a calm, solutions-oriented presence to a fast-paced downtown kitchen. Ideal Profile (Summary) • Experienced Executive or Senior Sous Chef from a high-volume, upscale hotel restaurant or large polished-casual concept. • Confident managing both creative menu development and tight financials. • Hands-on leader who develops sous chefs and line cooks, not just runs from the office. • Thrives on energy, volume, and leadership - not just fine dining plates.

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

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.

Job Listing: Executive Sous Chef At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. Location: We are seeking an experienced Executive Sous Chef for Huntington Place located in Detroit, Michigan. Unit Description: Huntington Place is a premier convention center located in downtown Detroit along the International Riverfront. The facility spans approximately 2.4 million square feet, including over 723,000 square feet of exhibit space, a 40,000-square-foot Grand Riverview Ballroom, and more than 100 meeting and banquet rooms. It hosts major events such as the North American International Auto Show and serves over a million visitors annually. Job Overview: The Executive Sous Chef at Huntington Place plays a pivotal role in managing the culinary operations for large-scale events and retail operations. This position requires expertise in high-volume food production, strong leadership skills, and a passion for delivering exceptional dining experiences to guests. The Executive Sous Chef supervises and directs the activities of the Sous Chefs, and assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. Essential Responsibilities: Assist the Executive Chef in designing and executing diverse menu offerings for events and daily food and beverage offerings. Ensure high-quality food preparation and presentation, maintaining stadium culinary standards. Lead, train, and motivate kitchen staff to deliver outstanding service during high-pressure situations. Schedule and manage kitchen personnel, ensuring adequate coverage for events. Oversee daily kitchen operations, including food production, inventory management, and equipment maintenance. Collaborate with other departments to ensure seamless service during events. Monitor food quality and safety standards, conducting regular inspections to ensure compliance with health regulations. Assist in managing food and labor costs, optimizing efficiency while maintaining quality. Plan and coordinate menu execution for events and retail, ensuring timely delivery of all food items. Qualifications/Skills: Culinary degree or equivalent experience in a high-volume kitchen. Minimum of 6 years of experience in a culinary role, with at least 3 years in a supervisory position. Experience in a convention center, stadium, arena, or high-volume catering. Proficient in various cooking techniques and cuisines. Excellent organizational and time management skills, especially under pressure. Other Requirements: Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Why Join Sodexo Live!? At Sodexo Live!, we're proud to be experience makers, creating unforgettable moments for people across a wide range of industries and events. We bring that same commitment to our team members by offering a comprehensive benefits package that begins on day one, additional benefits include: Health Savings and Flexible Spending Accounts Life and Disability Insurance Accident, Critical Illness, and Hospital Indemnity Coverage Identity Theft Protection Adoption Assistance Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

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.

StoryPoint Wyoming 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: Bachelor s degree or related culinary degree. 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 #SPIND

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:** 1249857BR **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.

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 * -- #CUYALB1 #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

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

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! You will be part of an amazing community where your culinary and management skills will be valued and appreciated by the residents we serve! Job description We are looking for a talented Executive Chef in Saginaw, MI who brings a depth of culinary experience in healthcare. Prior experience in a Senior Living environment preferred. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our residents satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Kitchen management 3 years Additional Information Benefits 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care . With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Forefront Healthcare is growing, and we need your culinary expertise along with the leadership you possess! Come be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! You will be part of an amazing community where your culinary and management skills will be valued and appreciated by the residents we serve! Job description We are looking for a talented Executive Che f in Saginaw, MI who brings a depth of culinary experience in healthcare. Prior experience in a Senior Living environment preferred. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our residents satisfaction. Having a positive attitude and motivating a dynamic staff of managers you will work side-by-side with each day is a must! Overall, you will bring charisma to the culinary team here in our senior community. Responsibilities Organize and direct the culinary team and management staff. Help in the preparation and design of all food and drink menus Work together with our dietitians on menus and offerings for our residents Produce high-quality plates both design Ensure that the kitchen operates in a timely way that meets our quality standards Lead and develop team and understand how to manage conflict with resolution Manage and train kitchen staff, establish a working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven experience as an Executive Chef. Understanding of various cooking methods, ingredients, equipment, and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with the industry's best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in culinary science or a related certificate would be a plus Casual dining restaurant Fine dining restaurant Qualifications Culinary experience: 3 years (Preferred) Cooking: 3 years (Preferred) Kitchen management 3 years Additional Information Benefits 401(k) Dental Insurance Disability insurance Employee assistance program Health insurance Life insurance Paid time off Retirement plan Vision insurance Physical setting: AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

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

A Head Chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. PRIMARY ACCOUNTABILITIES: * Direct kitchen operations, including food preparation, cooking, and cleanup. * Assign tasks; supervise chefs and cooks in the preparation and presentation of food. * Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively. * Resolve issues as they arise so that customers continue to receive their orders in a timely manner. * Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen. * Plan menus and set prices making adjustments as needed based on the availability of ingredients. * Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers. * Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment. * Direct monthly inventory. * Maintain vendor relationships. * Recruit, hire, and train chefs, cooks, and kitchen staff. * Maintain kitchen equipment; schedule repairs and additional maintenance as needed. * Perform all duties as assigned KNOWLEDGE, SKILLS, & ABILITIES: * Education/Certifications: o Associate degree in culinary arts or equivalent required. * Experience: o Five years of hospitality or related experience. * Skills/Competencies: o Ability to inspire, develop and mentor employees for personal and professional growth. o Demonstrated Time Management excellence. o Computer Skills -- MS Office, Scheduling Software o Well-versed in Store Operations, Finances, and Ethical Business Practices o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs. PHYSICAL REQUIREMENTS: When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.

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

The Chef de Cuisine is responsible for managing and coordinating activities of the culinary operations in planning, development, menus, pricing, hiring, training, finance, and day-to-day operations. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as: ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment! "Work Where You Love To Play!" at Boyne Mountain Resort. Responsibilities The Chef de Cuisine's typical job functions include: * Developing menus, analyzing recipes, and determining costs * Reviewing daily departmental costs including food, labor, overhead and other miscellaneous expenses * Supervising cooking and other food and beverage team members to coordinate assignments ensuring economical and timely food and service production * Establishing and monitoring par levels in the restaurant to maintain proper supply of food and equipment * Ensuring the proper utilization of food product and supplies through monitoring the constant change of guest counts as related to weather conditions, special events, and flow of business related to "local" patronage during peak and off seasons * Responsible for payroll, scheduling, incentive programs, and inventory tracking * Establishing and enforcing nutrition and sanitation standards for restaurant * Purchasing or requisitioning food, beverage, kitchen supplies, and equipment * Adhering to company and departmental policies/procedures and communicating to staff to ensure all are consistently applied * Meeting with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus Qualifications This position may be for you if: * You have achieved Two-year Culinary Degree and three to five years' related work experience or equivalent combination of education and experience preferred * You possess current ServSafe food and alcohol certification or be able to obtain certification upon hire * You have basic knowledge of business software, internet ordering software and Excel spreadsheets - required * You are available to work days, evenings, weekends and holidays * You are interested in working in a positive team-oriented work environment