Sous chef jobs in Livonia, MI

Private Chef & Hospitality/Housekeeping Specialist - Birmingham, MI $85,000-$100,000+ and exceptional benefits! Flexible 2026 start date Search by Harper Associates A rare and exciting opportunity is available for an experienced Hospitality Service Professional to join an upscale family office environment with service standards similar to a private estate or luxury yacht. Position Highlights: Private Chef for Principal: Prepare and serve meals according to schedule (only in their private office setting). Catering & Event Specialist: Execute elevated in-office dining and small events. Office Suite Executive Housekeeper: Maintain a polished, discreet, five-star environment in a luxury office with extensive art and fine objects. Schedule: Monday-Friday, 7:30 AM-3:30 PM Ideal Candidate: Background supporting UHNW principals, impeccable professionalism, and mastery of invisible service. Benefits: Full family medical coverage provided and other excellent benefits. Requires cooking and housekeeping experience in a luxury residence or yacht. If you are poised, service-driven, and seeking a truly unique, boutique hospitality role, we'd love to hear from you. We are seeking local candidates or those targeting relocation to Michigan. Please forward resume in strict confidence : ****************** Ben Schwartz | President | Harper Associates Direct: ************** | Fax ************** ****************** | ******************

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

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

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

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

The Experience You'll Create: The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering. This individual will bring creativity, consistency, and leadership to all food programs, ensuring exceptional quality, presentation, and guest satisfaction. The Executive Chef will develop innovative menus that align with the energy and community spirit of the venue while maintaining a strong focus on cost control, efficiency, and teamwork. This role requires a hands-on leader who excels in both culinary execution and people management-someone who inspires excellence, fosters collaboration, and maintains a positive kitchen culture. The Executive Chef will work closely with the General Manager and other department heads to ensure seamless coordination across all aspects of the operation. Culinary Leadership & Menu Development * Design, test, and implement menus for all food outlets-grab-and-go, restaurant, and catered events-balancing creativity with operational efficiency. * Develop seasonal and event-specific offerings that reflect current food trends and guest preferences. * Maintain high standards for food quality, consistency, and presentation. * Ensure menus accommodate dietary restrictions and nutritional preferences where applicable. Operational Management * Oversee daily kitchen operations, including production, preparation, and service. * Develop and maintain standardized recipes, portion controls, and preparation methods. * Manage food and labor costs, inventory, and ordering to meet budget goals. * Establish and enforce sanitation, safety, and cleanliness standards in compliance with ServeSafe and local health codes. * Coordinate food service for special events, tournaments, and private functions. Team Leadership & Development * Recruit, train, mentor, and evaluate kitchen staff to build a cohesive, motivated, and high-performing culinary team. * Create a culture of respect, collaboration, and accountability in the kitchen. * Foster open communication and teamwork with the front-of-house staff and management. * Lead by example with a positive attitude, professional demeanor, and commitment to excellence. Collaboration & Communication * Work closely with the General Manager to align culinary strategy with the overall guest experience and business goals. * Collaborate with event planners and operations teams to execute high-quality food service for events and group activities. * Communicate effectively with vendors and suppliers to ensure quality ingredients and timely deliveries. Financial Accountability * Develop and manage kitchen budgets, including labor, food cost, and equipment expenses. * Analyze financial performance and adjust operations as needed to achieve profitability targets. * Track and control waste, portion sizes, and inventory to optimize costs. Performs other related duties as assigned. Ingredients for Thriving: Required: * Minimum 3 years of experience as an Executive Chef or Executive Sous Chef in a high-volume operation. * ServeSafe Certification required. * Strong leadership and interpersonal skills with a proven ability to build and lead teams. * Demonstrated creativity and passion for developing diverse, appealing menus. * Excellent organizational and time management skills. * Ability to work flexible hours, including nights, weekends, and holidays as needed. Preferred: * Culinary degree or formal culinary training. * Experience in country clubs, resorts, or multi-outlet venues. * Familiarity with POS systems, inventory management software, and cost-control tools. * Experience with event and banquet menu design and execution. Location(s) & Logistics: * Ability to stand for extended periods and work in a fast-paced kitchen environment. * Ability to lift up to 50 lbs. and perform physical kitchen tasks safely. Savor the Benefits: We offer a range of benefits for eligibles team members, including: * Health Coverage - Medical, Dental and Vision * Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness * 401(k) * Paid Time Off * Wellness Programs * Additional Perks #LI-SH1

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!

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.

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

Job Description 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! ***************************

StoryPoint of Clinton Township The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: Certified Executive Chef preferred. Minimum four years of industry and culinary management experience. Upscale dining experience required. Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills. Must have previous experience and proficient with menu development and pricing. Must have experience in all Microsoft Office applications required. Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback. Establish presentation techniques and ensure quality standards. Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews. Develop Sous Chef and Lead Cook to take on additional leadership and management duties. Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency. Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas. Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests. Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP1

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.

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

Job Listing: Executive Sous ChefAt 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 AccountsLife and Disability InsuranceAccident, Critical Illness, and Hospital Indemnity CoverageIdentity Theft ProtectionAdoption AssistanceThank 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.

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 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 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. Job Posted by ApplicantPro

Chef de Cuisine - Sunda Detroit, MI (Opening Soon......Sunda location in District Detroit near Theater District.) Sunda Detroit is seeking an experienced Chef de Cuisine to join our incredible culinary team. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. At Sunda, we pride ourselves on taking classic, culturally important dishes from all over this region and modernizing each one by upgrading ingredients, cooking technique and presentation to create a tasting experience that is completely new while still retaining the deep-rooted spirit of the original. Benefits and Perks: Full Insurance Benefits in 30 days Paid Time off. Dinning discounts Bonus and incentives Paid Insurance benefits. Work Life Balance Career opportunity with a growing company opening new locations.