Chef & Cook jobs in Michigan - Page 10

Job Description Atwater Brewery, Grosse Pointe Park and Detroit taphouse locations, are looking for dedicated, hard-working individuals to join our team. Applicants should possess a proven skillset in the restaurant/bar/hospitality industry, possess a strong work ethic, and bring the fun factor! Oversee your assigned station, including all prep work needed to fill & maintain the station. Responsibilities and Duties • Set up station according to checklist, • Prepare food items consistent with provided recipes, • Maintain line cleanliness & sanitation, • At least 18 years of age, • At least 1-year experience working in a kitchen environment, • Work well under pressure, • Work well with others, • Be able to work in a standing position for long periods of time, • Be able to reach, bend, stoop, and frequently lift 50 lbs.

Job Description Are you a Kitchen Mastermind? Do you have a passion for creating fresh, homemade, and high-quality dishes that leave guests wanting more? Then we want you to join our team as our Kitchen Manager in Sterling Heights, MI! Our brand is all about providing uncompromised excellence and making our guests and their dining experience the heart and passion of everything we do. We take pride in delivering the greatest degree of hospitality to each and every guest, ensuring they leave with full bellies and happy hearts. As our Kitchen Manager, you will be responsible for maintaining consistent execution of all back-of-house systems and ensuring profitability through quality training, coaching, and follow-through. Your knowledge of kitchen operations will be put to the test as you oversee manage all stations and ensure line quality standards. You will also need to have a good understanding of front-of-house operations to ensure smooth coordination between the kitchen and dining room. Responsibilities: • Maintain consistent execution of all back-of-house systems, • Ensure profitability through quality training, coaching, and follow-through, • Oversee Expo, Smokehouse, prep, and line quality standards, • Utilize knowledge of kitchen operations, • Understand front-of-house operations for smooth coordination between kitchen and dining room Requirements: • 1+ years of management experience required., • 1+ years of full-service restaurant management experience required., • 1+ years of BOH experience required., • 1+ years of scratch kitchen cooking experience, • Knowledge of inventory and budgeting required., • Chef experience preferred. Benefits: • Competitive pay with bonus program, • Medical, telemedicine, dental, and vision insurance, • HSA, FSA, and Dependent Care FSA, • Company-paid short-term and long-term disability insurance, • Generous PTO and Sick Hours But that's not all! We also offer a fast-paced work environment, fun and engaging workplace, opportunities for internal growth and promotions, and the chance to be part of a great team! Join our team and take pride in delivering hand-crafted food and friendly service to our guests. Apply now to be our next Kitchen Manager in Sterling Heights, MI and be a part of something special! As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, we have your consent to communicate via SMS text message moving forward. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Lead the Culinary Vision of Bloomfield Hills' Premier Fine Dining Restaurant Eddie Merlot's is seeking an experienced and passionate Executive Chef to oversee the culinary direction of our fine dining, made-from-scratch kitchen. As the Executive Chef, you will be responsible for leading and mentoring the back-of-house team, managing kitchen operations, and driving the execution of exceptional cuisine in a refined, high-volume setting. This role requires a strategic leader who thrives in a hands-on environment, with a deep understanding of ingredient sourcing, classic and modern techniques, and systemized kitchen operations. You will work in partnership with the General Manager and lead all culinary operations with an unwavering focus on quality, consistency, and efficiency. Key Responsibilities • Oversee all kitchen operations, ensuring execution of made-from-scratch dishes that align with our fine dining standards., • Execute world-class recipes with every dish made to exact specifications, ensuring consistency, presentation, and quality., • Execute and maintain world-class systems and processes for recipe, prep lists, inventory control, quality assurance, and sanitation., • Recruit, train, and develop a high-performing culinary team with a focus on mentorship, cross-training, and retention., • Follow and implement our structured training programs and SOPs for all BOH positions, including line cooks, prep cooks, and sous chefs., • Collaborate with the General Manager and Service Managers to ensure seamless kitchen-to-dining room execution., • Manage kitchen scheduling, labor costs, food cost and theoretical targets within budget parameters., • Conduct regular line checks, tastings, and staff meetings to uphold culinary and safety standards., • Ensure Facility is in proper repair and standards, • Ensure full compliance with health, safety, and sanitation regulations at all times., • Minimum 5 years of experience as an Executive Chef or Chef de Cuisine in a fine dining or upscale, scratch-kitchen environment., • Proven leadership ability with experience managing large kitchen teams in high-pressure settings., • Ability to lead the team from the front, training and coaching along the way, • Deep understanding of classic cooking techniques, modern plating, and seasonal ingredient use., • Demonstrated ability to develop and implement kitchen systems, training manuals, and standard operating procedures., • Strong knowledge of inventory, food costing, portion control, and BOH budgeting., • ServSafe Certification or equivalent required., • Excellent communication, time management, and organizational skills., • Competitive Salary: From $80,000/year, depending on experience, • Performance-Based Bonus Potential, • 401(k) with Employer Matching, • Health, Dental, and Vision Insurance, • Paid Time Off & Paid Training, • Employee Meals & Discounts We’re committed to the craft of exceptional dining and hospitality. As Executive Chef, you will shape a scratch-made culinary program in one of Bloomfield Hills' most respected restaurants. Your leadership will directly impact the experience of every guest—and the growth of every team member. Equal Opportunity Employer We are an Equal Opportunity Employer and make hiring decisions without regard to race, religion, color, national origin, gender identity, sexual orientation, age, marital status, veteran status, or disability. Company DescriptionAt Eddie Merlot’s, we redefine the art of fine dining by curating an unparalleled experience. Our commitment to culinary excellence is embodied in our meticulously crafted menu, featuring the pinnacle of prime-aged beef and seafood. Our extensive, award winning wine list is a corner stone of the brand and is designed to perfectly compliment your culinary experience. Our wines span multiple regions and varietals providing our guests with a diverse offering that is unmatched. Since our inception in 2001, Eddie Merlot’s Prime Aged Beef and Seafood has become a beacon of culinary distinction. Our legacy of quality, passion, and a commitment to delivering an unforgettable dining experience is what sets us apart.At Eddie Merlot’s, we redefine the art of fine dining by curating an unparalleled experience. Our commitment to culinary excellence is embodied in our meticulously crafted menu, featuring the pinnacle of prime-aged beef and seafood. Our extensive, award winning wine list is a corner stone of the brand and is designed to perfectly compliment your\r\nculinary experience. Our wines span multiple regions and varietals providing our guests with a diverse offering that is unmatched. Since our inception in 2001, Eddie Merlot’s Prime Aged Beef and Seafood has become a beacon of culinary distinction. Our legacy of quality, passion, and a commitment to delivering an unforgettable dining experience is what sets us apart.

Job Description National Bakery Detroit is under new ownership! Our team is determined to give this historic neighborhood bakery in the heart of Detroit a new chapter, and we're searching for an extraordinary team to get us there! Do you love delicious donuts, classic pastries, and culinary creativity? Join our growing business and be a part of a true Detroit comeback story! Experienced bakers/quick learners needed. Passion for the craft of baking and cleanliness is required. Email Megan@NationalBakeryDetroit With resume attached:

Job Description We are looking for a line/short order cook who is also well diverse and able to use a point of sale system. We have a full menu and those applying should be able to run fryers and use the grill while fulfilling multiple orders at a time and also be able to functionally use our point of sale system. Typical shifts run from 4 or 5pm to 11pm, Thursday through Saturday as late as 12:30am. Northway Cafe is looking for teammates that are willing to buy into the systems in place but also lead when called upon. Typical shifts are split in half with cooking for half and waiting on customers the other half. Some experience is appreciated although not necessary. We will be competitive and the right fit will be offered full-time, leadership as well as full time benefits.

Job DescriptionUp to $22.00/Hour! Good things come to those who wait! We’re looking for like-minded individuals who want to be a part of building a legacy of which we may all be proud. Seize an opportunity unlike any other; join a truly unique and rapidly expanding organization and showcase your hard work, determination, positivity, and authentic hospitality. Basic Function: The Cook is responsible for the daily preparation of food items and accompanying sides, sauces, relishes, dressings, and garnishes that appear on menus or as a feature pertaining to assigned station. The Cook shall exemplify the Culinary Team’s highest standards of quality, consistency and joyful service to the membership. At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package. Here’s a peek at what you will receive as a Journeyman employee: • Outstanding Growth Opportunity!, • Paid Time Off – begins accruing on Day 1, • 401(k) with Employer Match available, • Medical Insurance – 30+ hours/week, • Dental, Vision, Life, Supplemental Insurance options – 20+ hours/week, • Free Quarterly Bottle of Spirit (21+), • Loyalty Incentives (ask about our 5-Year Bottle Reward!), • Employee Discount, • 100% complimentary meals as approved by manager during scheduled work shifts, • Monthly Founders' Tour with Bill Welter, • Annual Employee Putting Competition, • Annual Employee Holiday PartyAll team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. CORE VALUES GRIT MAKES GREAT • We believe that no challenge is too big and we take pride in hard work., • Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed., • Challenges are opportunities in disguise and we welcome them with determination and resolve., • Nothing great happens by taking the easy route.ALWAYS A JOURNEYMAN, NEVER A MASTER, • 'Good enough' isn't in our vocabulary., • We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality., • Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward.1st CUSTOMER, • Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+)., • This mindset extends to how we treat vendors, partners, and each other., • 1st Customer is our culture - and our legacy, • As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.Ambassador, • Taking pride and ownership in your work, • Engagement and active participation in your work and company activities, • Being a positive force in the workplace; creating a culture of positivity, • Extending common courtesy to self, employees, vendors, and guests, • Being an evangelist and promoter of the company and brand PRINCIPAL DUTIES:, • Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives., • Perform basic cooking functions of baking, roasting, braising, sautéing, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools., • Ensure assigned work station is stocked with specified tools, supplies and equipment to meet the business demand; Set up, maintain and break down assigned station., • Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established Journeyman recipes in accordance with Journeyman standards., • Serve items in accordance with established portion and presentation standards., • Ensure that food products are used in a timely manner., • Use food preparation equipment according to manufacturers’ instructions., • Ensure that all items needed for menu preparation are in stock; Notify Shift Leader or Executive Chef in advance of expected shortages and when supplies are low – before they run out., • Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations., • Ensure proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label and date)., • Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers), • Culinary Degree desired or 1-2 years relative cooking experience, • Proper knowledge of cooking techniques and methods, • Advanced knife skills, • Ability to perform job functions with attention to detail, speed and accuracy, • Ability to carry out detailed written or verbal instructions independently., • Ability to visually inspect food preparation and read and follow recipes., • Ability to use all senses to ensure consistency and quality in food preparation and execution, • Ability to operate, clean and maintain all equipment required in job functions, • Good organizational skills and verbal communication skills., • Ability to use logical or rational thinking to solve problems., • Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting and grasping for up to five hours without sitting.REQUIRED WORK HABITS:, • Work habits include regular attendance, team work, initiative, dependability, positive attitude and promptness., • Ability to work flexible schedule to include weekends and holidaysWORKING CONDITIONS:, • Works primarily indoors in food preparation and a kitchen maintenance environment., • Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.

Job Description Cook – Cedar River Bistro Shanty Creek Resorts | Bellaire, MI About Shanty Creek Resorts Shanty Creek Resorts is committed to providing our guests with a unique “Up North” experience. Our friendly and caring team delivers exceptional service and genuine, old-fashioned hospitality. We believe that building honest, long-lasting relationships with our guests, employees, neighbors, and the surrounding environment is the foundation of our continued growth and success. Position Summary The Cook at Cedar River Bistro plays an important role in delivering a high-quality dining experience for our guests. This position is responsible for preparing and presenting food that meets the restaurant’s standards for quality, consistency, taste, and safety. Working as part of the kitchen team, the Cook helps ensure meals are prepared efficiently during service while maintaining a clean, organized, and safe work environment. This role also supports menu execution, daily prep, and overall kitchen operations. Success in this position contributes directly to guest satisfaction and the reputation of Cedar River Bistro. Minimum Qualifications • High school diploma or equivalent, • Previous experience as a cook in a restaurant, resort, or similar food service environment, • Knowledge of food safety, sanitation, and safe food handling practicesPreferred Qualifications, • Culinary degree or certification from a recognized program, • Experience working in a fast-paced kitchen environment, • Familiarity with a variety of cooking techniques and cuisinesKey Responsibilities, • Prepare and cook menu items according to established recipes and presentation standards, • Ensure food is prepared in a timely manner while maintaining consistency and quality, • Maintain cleanliness, sanitation, and organization of kitchen equipment, workstations, and food storage areas, • Assist with food preparation, plating, and service during busy meal periods, • Support menu planning and seasonal specials as directed by kitchen leadership, • Monitor product levels and assist with inventory control and supply ordering, • Follow all health, safety, and sanitation guidelines, • Work collaboratively with other kitchen and restaurant team members to ensure smooth daily operationsRequired Skills, • Strong cooking and food preparation skills, • Knowledge of kitchen safety and sanitation standards, • Attention to detail and commitment to food quality, • Ability to work efficiently under pressure in a fast-paced environment, • Strong time management and organizational skills, • Effective communication and teamwork skillsPreferred Skills, • Creativity in food presentation and menu ideas, • Broad knowledge of cooking methods, ingredients, and flavor profiles, • Ability to adapt quickly to changing kitchen demands

Job Description Looking for experienced cake decorator

Job DescriptionPizza Maker - Job Responsibilities Customer service: Food preparation: Point-of-sale (POS) operation: Store cleanliness: Prepare ingredients (cutting vegetables, portioning meats, grating cheese, etc.) daily Pizza Preparation & Cooking -\tPrepare dough according to established recipes and portioning standards. -\tStretch, toss, and shape dough by hand to required size and thickness. -\tApply sauce, cheese, and toppings uniformly following portion control guidelines. -\tOperate pizza ovens (deck, conveyor, or wood-fired) and monitor cooking times to ensure consistent quality. -\tAdjust cooking techniques or oven settings as needed for optimal results. -\tPrepare specialty pizzas and menu items as ordered. 2. Food Prep & Inventory -\tPrepare ingredients (cutting vegetables, portioning meats, grating cheese, etc.) daily. -\tLabel and store ingredients properly following FIFO (First In, First Out) rotation. -\tMonitor inventory levels of key ingredients and report shortages to the manager. -\tAssist with receiving and storing food deliveries. 3. Food Safety & Cleanliness -\tFollow all food handling and sanitation procedures according to health department standards. -\tMaintain a clean and organized workstation throughout the shift. -\tClean ovens, prep surfaces, utensils, and equipment at the end of shifts. -\tDispose of waste and recyclables properly. 4. Customer Service -\tGreet customers when working front-of-house or open kitchen areas. -\tAnswer basic menu or ingredient questions. -\tHandle special requests, allergies, or modifications accurately. -\tWork efficiently during rush periods to ensure timely service. 5. Teamwork & Communication -\tCoordinate with other kitchen staff and cashiers for smooth order flow. -\tCommunicate ingredient shortages or equipment issues promptly. -\tSupport coworkers during busy periods or staff shortages. 6. Additional Duties -\tAssist in training new kitchen staff when required. -\tFollow all company policies, including uniform, punctuality, and safety procedures. -\tParticipate in opening and closing duties as assigned. -\tUphold brand standards and contribute to a positive workplace culture. Skills & Qualifications -\tPrevious experience in pizza making or food preparation preferred. -\tKnowledge of pizza dough preparation and baking methods. -\tAbility to multitask in a fast-paced environment. -\tStrong attention to detail and commitment to quality. -\tExcellent teamwork and communication skills. -\tBasic math skills for portioning and inventory tasks. -\tMust be able to stand for long periods and lift up to 40 lbs. Work Environment -\tFast-paced kitchen environment with heat exposure from ovens. -\tEvening, weekend, and holiday availability may be required. -\tUniform, gloves, and hair restraint required.

Job Description Froehlich's in Three Oaks, MI is calling all culinary experts to apply to join our amazing restaurant team as a full-time Executive Chef! WHY YOU SHOULD JOIN OUR TEAM We are an established, full-service restaurant with a great team environment. We pay our Executive Chefs a competitive wage, depending on experience and work Thursday - Monday including mandatory weekends. Our team also enjoys great benefits, including free, fresh lunch, 401k plan, a 20% employee discount on our items, and paid time off (PTO). Plus, we make it easy to apply with our initial quick mobile-optimized application. If we have your attention, please continue reading! ABOUT FROEHLICH'S Over the years we have expanded to a bakery, full-service restaurant, bar, and retail liquor store. From simple shopping to catering needs, we do it all! As a woman-owned business, we take pride in our ability to provide a diverse set of services and products to our customers, ensuring we exceed their expectations. Everything from food dishes at our restaurant to items in our retail store, we want all our products and services to be the best! We even work with local farmers, so our products are straight from the farm to our customers' tables! With us, our guests can always look forward to delicious food, great products, and excellent customer service. We consider our employees family! We do everything we can to accommodate our staff. As a very tight-knit group, we support each other and make sure that everyone is successful. We value integrity, transparency, and inclusion as well as longevity and perseverance. Everyone is welcome to join us! We offer great benefits, a fun environment, and a supportive team! ARE YOU A GOOD FIT? Ask yourself: Are you able to remain calm in a fast-paced, high-stress environment? Do you have excellent time management skills? Do you have up-to-date knowledge about various cooking techniques and recipes? If so, please consider applying for this culinary position today! YOUR LIFE AS AN EXECUTIVE CHEF As an Executive Chef, you are responsible for the overall success of our daily kitchen operations. You manage kitchen shift operations effectively as well as ensure compliance with all culinary standards and food service regulations. You prepare and cook foods of all types and are always expanding and fine-tuning our menu to be top quality. Experimenting with new dishes and recipes is something you enjoy doing. Our customers know that when they dine with us you will deliver hot meals in a timely manner from your well-oiled kitchen team. Your team is always ready to make adjustments to recipes according to individual customers' needs. Using your fine culinary skills, you determine how food should be presented and create the most beautiful plating of each dish. Keeping the kitchen organized is a top priority for you and your staff. Inventory is taken each day in order to be certain the kitchen is fully stocked. Orders are then placed for ingredients and supplies that are needed. Your team starts each workday by setting up the kitchen with needed utensils, cooking tools, and equipment that will be used throughout the shift. To ensure consistent quality, you supervise all kitchen areas. Being a hands-on leader who leads by example, you share your culinary talents as you mentor staff. You empower kitchen staff to provide excellent customer service, and you interact regularly with guests to obtain feedback on product quality and service levels. You take any guest problems or complaints seriously. Goal-oriented, you work to continually improve guest and employee satisfaction while maintaining the operating budget. You are passionate about facilitating the camaraderie that comes with working as part of a cohesive culinary team in a tightly run kitchen! WHAT WE NEED FROM YOU • Proven work experience as a chef or cook, • Hands-on experience with various kitchen equipment, • Advanced knowledge about culinary, baking, and pastry techniques, • Leadership skills Location: 49128 Job Posted by ApplicantPro

Job Description$14.50-16.50/hour At Subway, you’re not just making sandwiches. You’re making customers happy. As a Sandwich Artist at the Subway restaurant inside Johnny’s Market, you’ll welcome customers every day by saying hello, sharing a smile, and making their food just the way they want it using fresh, wholesome ingredients. What You'll Do • Greet all guests the moment they come in., • Accurately record orders, add up the bill, take payment, and make change., • Take phone orders and write up delivery tickets., • Prepare the food, following Subway’s guidelines for portion sizes, recipes, and procedures., • Keep the entire restaurant clean and sanitary., • Strong communication skills to interact with employees, customers, supervisors, and vendors in a friendly way., • Ability to speak, read and write in English, and interpret operating manuals, instructions, and procedure manuals., • Ability to accurately count cash and make change., • Ability to stand, walk, reach horizontally and above the shoulder, grasp, and push buttons throughout the shift., • Ability to lift up to 35 lbs., and frequently carry up to 10 lbs. It feels good to work at a company that cares about its customers and its community. We’re always looking for ways to take good care of each other, and that goes for your benefits, too. As a Subway Sandwich Artist, you’ll be part of the Johnny’s Markets team, enjoying the same perks and benefits as our full-time store employees: • Competitive pay: work your way up and earn raises on an annual basis, earn cash for referrals!, • Medical, dental, and vision insurance (after 60 days), • Flex spending account (after 60 days), • $10,000 life insurance and accidental death & dismemberment insurance (after 60 days), • LifeWorks employee assistance program (after 60 days), • 401K with company match (age 18+, after 6 months of service) At Johnny’s, we give customers our best every day, and that’s how we treat our employees, too. Your work is important to us, so as a part-time Johnny’s employee, you can look forward to: • Competitive pay: work your way up and earn raises on an annual basis, earn cash for referrals!, • Medical fixed payment indemnity (after 60 days), • LifeWorks employee assistance program (after 60 days), • 401K with company match (age 18+, after 6 months of service), • You can feel good about working for a Subway restaurant owned and operated by the Johnny’s Markets team. Our family-owned, Michigan-based chain of convenience stores can now be found at more than 60 Shell gas stations across Michigan and Northern Indiana, giving people a fun, friendly place to find a great cup of coffee, yummy snacks for the road, and home and car necessities. Wherever we go, we work hard to be a bright spot in the community, doing our best to Be More, Be Good, and Be Neighborly. Come join our team!

Job Description Sous Chef – Presley’s Location: Detroit, Michigan Reports To: Executive Chef / General Manager Employment Type: Full-Time (50-55 hours) Position Overview Presley’s is seeking a disciplined, hands-on Sous Chef to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity. The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services. Key Responsibilities Kitchen Operations & Execution · Execute all menu items to Presley’s standards for quality, consistency, and presentation · Lead daily service with confidence, urgency, and attention to detail · Ensure all prep, stations, and service periods run smoothly and efficiently · Maintain strict adherence to recipes, portioning, and plating standards · Step into the role of acting Chef when the Executive Chef is not present Leadership & Team Development · Lead, train, and mentor line cooks and prep staff · Hold BOH team accountable to standards, cleanliness, and professionalism · Assist with onboarding and ongoing training of kitchen staff · Foster a positive, disciplined, and respectful kitchen culture · Communicate clearly with FOH leadership to support seamless service Administrative & Systems Support · Assist with ordering, inventory management, and food cost control · Support scheduling and labor efficiency in collaboration with leadership · Ensure proper food safety, sanitation, and health department compliance · Participate in menu execution planning and feature rollouts · Identify operational issues and proactively offer solutions Qualifications · Minimum 3–5 years of professional kitchen experience, including leadership or Sous Chef experience · Strong line cook foundation with the ability to work all stations · Experience in high-volume, scratch or semi-scratch kitchens preferred · Proven leadership skills with the ability to coach and hold standards · Food safety knowledge and ServSafe certification preferred (or willingness to obtain) · Ability to work nights, weekends, and holidays as required What We’re Looking For · A Sous Chef who leads by example and stays calm under pressure · Someone who values structure, systems, and consistency · A professional who understands hospitality extends beyond the plate · A team player who takes ownership of the kitchen’s success · A candidate interested in long-term growth, not just a job Compensation & Pay Range Annual Salary Range (Detroit / Southeast Michigan): $55,000 – $70,000 Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above. Compensation & Benefits · Competitive salary, commensurate with experience · Performance-based growth opportunities · Professional, standards-driven kitchen environment · Opportunity to work closely with ownership and senior leadership

Job Description Other Forms of Compensation: Medical, Dental & Vision Insurance, 401K, PTO Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . Job Summary We are seeking an inspirational, kid‑focused Executive Chef to lead culinary operations across the school district. This highly respected role ensures nutritious, high‑quality meals that appeal to diverse student populations while upholding the highest standards for consistency, presentation, food safety, and sanitation. The Executive Chef mentors and develops the culinary team through hands‑on leadership and training, encouraging creativity within K‑12 nutrition guidelines. Partnering closely with on‑site chefs and district leaders—including Dining Services, Marketing, and Finance—you’ll support menu planning and execution that enriches the student dining experience, minimizes waste, and drives overall program success. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience preferred, • Minimum of three plus years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must!, • Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • ServSafe certified - highly desirable Apply to Chartwells Schools today! Chartwells Schools is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Chartwells K-12 are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Certain positions may require Florida Level 2 background screening. Details: Req ID: 1527855 Chartwells K12 KRISTEN STROHMYER [[req_classification]]

Job DescriptionWith over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Starting wage up to:$18/hr with experience. Food Lovers Unite! Busch’s is HIRING and we want you! Love food, fun, and fabulous people? Join our family-owned Michigan team and cook up a career full of flavor! What’s in store? • Flexible schedules, • Employee discounts, • 401K with company match, • Tuition reimbursement Specific Accountabilities: · Demonstrate behaviors that will win guests for life. · Demonstrate personal accountability for meeting expectations, goals, and quality of work. · Communicate clearly and in a timely manner and use constructive feedback to make improvements. · Work together as one team by recognizing accomplishments, demonstrating respect and appreciation, and actively helping others. · Execute with operational integrity by anticipating problems, taking preventative measures, and adapting to changes that improve our operations or guest experience. · Consistently follow Busch’s policies and procedures. · Share our passion for our products by being familiar with our products and services and actively seeking and sharing that information. · Ensure product is prepared to specifications, including quality and yields · Identify daily production needs · Weigh, mix, round, scale, pan, proof, bake and fry a variety of specialty bakery and pastry items · Load and unload ovens, cool and de-pan product · Record ingredient dates and track lot numbers of product used. · Prepare special orders to ensure guest specifications are met · Assist packagers as needed to ensure on-time delivery · Clean and sanitize department including equipment, work areas, containers and utensils · Follow safe food handling and personal hygiene practices · Follow safety practices, including Lockout/Tagout of equipment · Receive, rotate and store department deliveries · Record all waste to ensure accurate shrink information · Stay current on food trends and new items relevant to department and building sales Education, Experience, and Skills: · High school diploma · 2 years experience with bakery production operations · Current certification in food safety required · Proficient communication and interpersonal skills, including written, verbal and listening skills · Proficient baking skills, including the ability to follow recipes, work with batters and yeast product, create appealing product and determine product quality · Proficient cleaning abilities to meet sanitation and visual standards Busch’s is a family owned premier grocery retailer with multiple stores in Southeast Michigan. We are consistently recognized by our guests as an industry leader when it comes to service, product selection, store design and overall atmosphere. You can take pride in being a member of the Busch’s family and working in an environment where we truly care about our guests and the products we serve. We also take great care of the associates that take care of our guests. At Busch’s, we realize that without caring, motivated and personable associates, there would be no guests to serve.

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance Our morning dough mixer ensures that all the dough is scaled, mixed and portioned according to our artisan bread making standards. Every day various breads such as sourdough, crostini, French, Italian, ciabatta, rye, whole wheat, etc. are all made in an artisan setting using traditional techniques. AM Dough Mixer and Scaler: Primary Shifts: 5am-1pm 5 shifts per week Scheduling: Flexible schedule is preferred with weekend and holiday availability. Compensation: $16-$18 based on experience. This position will also include cash tips weekly on top of base wage. Responsibilities: • Using scales to properly to scale and portion various doughs, • Shaping dough by hand and using dividers/moulders, • Preparing all bins and containers used in daily production, • Restocking flour and other various ingredients, • Managing fermentation of all dough, using a flexible production schedule, • Maintaining communication with other bakers and management to ensure that all responsibilities and expectations are being met, • Maintaining a clean and sanitary workspace and ensuring that all cleaning checklists are complete at the end of each shift, • Following production schedules to ensure proper amounts are being made and baked, • Responsible for accessing and printing of recipes each morningRequirements:, • Must be able to lift 50 lbs, • Must be able to stand for long periods of time, • Must be able to maintain good working relationships with team members, • Must be able to manage time, • Can take direction, • Must have weekend and holiday availability, • Must be reliable and responsible for scheduled shifts, • Must communicate effectively with management

Job DescriptionBenefits: • Dental insurance, • Employee discounts, • Health insurance, • Vision insurance Pastry Cook Pay • $16-$18 an hourJob type, • Full-time, no otShift and schedule, • 8 or 10 hour shift, • Weekends, • Day shift, • HolidaysThe Pastry Cook: reports to the Pastry Chef and Executive Baker Job Type: Full-time no ot Pay: $16 - $18.00 per hour Typical shift: standard 8 hour day with start times varying between 4:00am-8:00am -or- (4) 10 hours days is an available alternative if preferred Goal is 2 consecutive days off, which days specifically can be negotiated At least one weekend day (Saturday or Sunday) required Crispellis Bakery is hiring a Pastry Cook for our growing brand. We are looking for a Pastry Cook who will work alongside 4 to 5 other team members in the department to produce cookies, cakes, quiche, croissants as well as other pastries and desserts for our bakery, our 6 retail locations and many wholesale customers. We are seeking a self-motivated individual who is willing to learn, has attention to detail, and a focus for high quality. Students in culinary school are encouraged to apply. Expectations: • Some pastry or baking experience or education, • Works efficiently at all tasks., • Expectations of high quality of self and helps others achieve the same., • Is self-directed but willing to learn and ask for help as needed, • Good at receiving constructive feedback.Duties:, • Accurately scaling recipes, • Mixing, scooping and baking cookies, muffins, etc., • Making mousse, fillings, frosting, etc., • Assembling tarts, quiche, cakes, and other assorted pastries and desserts, • Shaping croissants and Danishes, • Baking all products as directed, • Communicating needs with co-workers and managers

Job Description Starting wage up to:$18/hr with experience. Food Lovers Unite! Busch’s is HIRING and we want you! Love food, fun, and fabulous people? Join our family-owned Michigan team and cook up a career full of flavor! What’s in store? • Flexible schedules, • Employee discounts, • 401K with company match, • Tuition reimbursement Specific Accountabilities: · Demonstrate behaviors that will win guests for life. · Demonstrate personal accountability for meeting expectations, goals, and quality of work. · Communicate clearly and in a timely manner and use constructive feedback to make improvements. · Work together as one team by recognizing accomplishments, demonstrating respect and appreciation, and actively helping others. · Execute with operational integrity by anticipating problems, taking preventative measures, and adapting to changes that improve our operations or guest experience. · Consistently follow Busch’s policies and procedures. · Share our passion for our products by being familiar with our products and services and actively seeking and sharing that information. · Ensure product is prepared to specifications, including quality and yields · Identify daily production needs · Weigh, mix, round, scale, pan, proof, bake and fry a variety of specialty bakery and pastry items · Load and unload ovens, cool and de-pan product · Record ingredient dates and track lot numbers of product used. · Prepare special orders to ensure guest specifications are met · Assist packagers as needed to ensure on-time delivery · Clean and sanitize department including equipment, work areas, containers and utensils · Follow safe food handling and personal hygiene practices · Follow safety practices, including Lockout/Tagout of equipment · Receive, rotate and store department deliveries · Record all waste to ensure accurate shrink information · Stay current on food trends and new items relevant to department and building sales Education, Experience, and Skills: · High school diploma · 2 years experience with bakery production operations · Current certification in food safety required · Proficient communication and interpersonal skills, including written, verbal and listening skills · Proficient baking skills, including the ability to follow recipes, work with batters and yeast product, create appealing product and determine product quality · Proficient cleaning abilities to meet sanitation and visual standards Busch’s is a family owned premier grocery retailer with multiple stores in Southeast Michigan. We are consistently recognized by our guests as an industry leader when it comes to service, product selection, store design and overall atmosphere. You can take pride in being a member of the Busch’s family and working in an environment where we truly care about our guests and the products we serve. We also take great care of the associates that take care of our guests. At Busch’s, we realize that without caring, motivated and personable associates, there would be no guests to serve.

Job DescriptionSalary: $18-$21/hour We are currently looking for a passionate and skilled Assistant Pastry Chefto join our catering team. The Assistant Pastry Chef will be responsible for assisting the Executive Pastry Chef and Executive Chef in preparation, production, and execution of desserts and related tasks. While ensuring consistency, creativity and quality. Job Requirements: Work ethic and a desire to learn are the most important qualities we look for but below are additional details that are important • experience with scratch baking ~ pies, cakes desserts etc., • cake decorating ~ sculpting, buttercream & fondant, • assurance of proper kitchen sanitation and safety, • fast, clean, organized, and reliable worker, • willing to learn and advance their career, • a passion for the food you create and serve, • great attitude and communication, • availability on days, nights, weekends, and holidays, • availability to work off site parties and a variety of stations Along with your resume please include your online portfolio or pictures of your work if available.

Job DescriptionCrispellis Bakery is a growing retail and wholesale bakery looking for a daytime dough shaper. We specialize in artisan style breads and pastries including naturally leavened hearth bread, pan breads, rolls, viennoiserie, cookies, quiche, and more. We are seeking candidates who are passionate about the craft of artisan baking, being part of a close-knit team, and continuously learning and improving their skillset. Previous experience is preferred, but training on the job will be provided. Our bench position performs all of the tasks necessary to ensure that our dough is divided, shaped, fermented, and baked properly. They produce various breads including french, ciabatta, rye and more-all in an artisan setting using traditional techniques. Primary Shifts: 8am-4pm 5 shifts per week Scheduling: Flexible schedule is preferred with weekend and holiday availability. Responsibilities: Using scales to properly portion various doughs Shaping dough by hand and using dividers/moulders Preparing all pan, baskets, and racks used in daily production Managing fermentation of all dough, using a flexible production schedule Preparing all pans, racks, trays and equipment to allow for production Baking breads using both rack and deck ovens Maintaining communication with other bakers and management to ensure that all responsibilities and expectations are being met Maintaining a clean and sanitary workspace and ensuring that all cleaning checklists are complete at the end of each shift Following production schedules to ensure proper amounts are being made and baked Ability to keep track of time to help with dough folds and proper resting periods Responsible for morning bake for retail and afternoon bake if required Requirements: Must be able to lift 50 lbs Must be able to stand for long periods of time Must be able to maintain good working relationships with team members Must be able to manage time Can take direction Must have weekend and holiday availability Must be reliable and responsible for scheduled shifts Must communicate effectively with management

Job Description Executive Chef Flourish Collection at Rochester by StoryPoint Group Position Summary: 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 #SP1

Job Description Kitchen Manager — $50,000 – $60,000 + Bonuses | Full-Time | Ann Arbor, MI 15 Minutes from Michigan Stadium | ───────────────────────────────── ABOUT THIS OPPORTUNITY ───────────────────────────────── Most Kitchen Manager roles hand you someone else's playbook and ask you to execute it. This one is different. At 9 Hospitality, we're placing you at the helm of a high-volume, scratch-driven kitchen with 18+ years of community loyalty and a guest base that genuinely cares about the food. The foundation is strong. The crowd is there. Now we need the right leader to take it to the next level. This isn't a fixer-upper. This isn't a stepping stone. This is your kitchen. ───────────────────────────────── WHAT YOU'LL OWN ───────────────────────────────── • Lead all back-of-house operations in a high-volume, scratch environment, • Build, train, and develop a team you're proud to stand behind, • Own food cost, labor, inventory, and ordering, • Set and enforce the standard for quality and consistency, • Collaborate on menu features, specials, and seasonal offerings ───────────────────────────────── WHAT YOU'RE WALKING INTO ───────────────────────────────── • A kitchen already running strong — no chaos, no rebuilding from scratch, • A loyal, food-loving guest base built over 18+ years, • Ownership that understands restaurants and backs their people, • The freedom to build your own team and run your kitchen your way, • A real path forward — not a dead-end role ───────────────────────────────── COMPENSATION & PERKS ───────────────────────────────── • $50,000 – $60,000 base salary, • Performance bonuses + catering bonuses (real upside), • Paid time off, • Free shift meals — food you'd actually order, • Post-shift drink to decompress, • Monthly phone allowance, • Friends & family discounts ───────────────────────────────── WHO YOU ARE ───────────────────────────────── • You've led a kitchen before — or you're a strong #2 ready to step up, • You actually cook — scratch matters here, • You lead from the front when it gets slammed, not from the office, • You understand the numbers, not just the line, • You're reliable, accountable, and take pride in what you build ───────────────────────────────── ABOUT 9 HOSPITALITY ───────────────────────────────── 9 Hospitality is a boutique hospitality recruiting, consulting, and management firm recognized as a Top Recruiting Firm in 2023, 2024, and 2025. We specialize in operational turnarounds, leadership development, and placing top-tier talent nationwide. We don't plug people into roles — we build careers. | @9_hospitality ───────────────────────────────── READY TO OWN IT? ───────────────────────────────── If you want a role where you just "manage"... this isn't it. If you want to run a kitchen, build a team, and have a real say in how things operate — apply now. Ann Arbor, MI — 15 Minutes from Michigan Stadium With Best Regards, Management Company DescriptionHard working, and loves this business. Be the face of our restaurant and work with our wonderful management team.Hard working, and loves this business. Be the face of our restaurant and work with our wonderful management team.

Job Description Cooking a mostly from scratch menu. Prepping food items and cleaning are a big part of it. We are looking for mostly days and weekends.

Job Description Mobile Food Trailer set up with complete full gourmet restaurant style kitchen designed built in 2024 covering areas in St. Clair County and Macomb. Looking for someone that will take customer orders, familiar with POS systems, food prep, cleanup, sandwich prep, work steam tables, griddle, and fryer. Must be a team player, think on your feet, open communicator, and positive personality.

Job Description Unique breakfast restaurant seeking experienced high energy line cook. Must be well organized and able to work well under pressure in a fast paced environment. Great attitude and work ethic required. Weekend and holiday availability a must, daytime hours only; no nights required.

Job Description Expected to work at least 4 days per week. MUST HAVE FOOD HANDLERS CERTIFICATION! Must be able to follow recipes. Must be able to work in a fast-paced environment. Required to do kitchen inventory at the end of each night's service. Must be able to prep food for cooking. Must be able to turn around orders in a short amount of time. Must know required food temps. Must be able to be professional with Owners, Managers, Staff and Customers. KITCHEN MANGER CERTIFICATION is not initially required but is desired and will increase your pay. Pay is negotiable, based on experience and Certifications. Company DescriptionSoul On Ice is a hot Bar/Restaurant that opened in December 2022. We've received great reviews from our customers! They enjoy the atmosphere, craft cocktails, food, & security. We've also been featured in Metro Times and WDIV for our food.Soul On Ice is a hot Bar/Restaurant that opened in December 2022. We've received great reviews from our customers! They enjoy the atmosphere, craft cocktails, food, & security. We've also been featured in Metro Times and WDIV for our food.

Job DescriptionBenefits: • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Vision insurance, • Free food & snacks, • Bonus based on performance We are a high-volume sports bar and grill, a neighborhood favorite for families and individuals to celebrate a special occasion, catch the big game or just to have lunch or dinner. With over 100 tvs showing all sporting events, there is never a dull moment in our bar. We provide a fast paced and exciting environment for our staff, and we also provide the tools to for our staff to be successful. We only use the best ingredients available to make every meal remarkable. Job Summary: A kitchen manager is responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Responsibilities: • Provides direction to kitchen staff, ensuring execution of all employee duties., • Monitors kitchen operations to ensure compliance with health and fire department regulations., • Ensures compliance with state, federal, and local food handling requirements, and standards., • Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift., • Completes the duties of a line cook when needed and is capable of performing the duties of all kitchen positions., • Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients., • Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process., • Anticipates, identifies, and corrects any issues with inventory, systems, and staffing., • Monitors labor costs to attain budgeted goals within restaurant policies and procedures., • Oversees and approves training and development of kitchen staff., • Participates in the hiring process by conducting interviews and making hiring recommendations., • Assists in completion of all back-of-house employee 30-day and annual reviews.Qualifications:, • Customer service, • People management, fostering teamwork, and giving feedback, • Planning and multi-tasking, • Self-motivated with a high energy level, • Conflict resolution, • Verbal communicationBenefits/Perks:, • An extensive and well-rounded training program, • Continued career development and growth opportunities, • Medical, dental, and vision insurance, • Paid Time Off, • Bonus Program

Job DescriptionCompany Overview Fixins Soul Kitchen seeks to redefine the American soul food experience. We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments. Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins’ menu is rooted in the Southern recipes passed down through generations from Kevin’s family and friends. Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding. With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation. Position Summary We’re seeking a skilled and motivated Kitchen Manager to lead our back-of-house operations and ensure a smooth, high-quality dining experience for every guest. In this role, you'll oversee daily kitchen activities including food preparation, cooking, inventory management, and adherence to health and safety standards. Your leadership will be key in guiding our kitchen staff to consistently deliver delicious, timely meals that meet our quality standards. The ideal candidate is a confident team leader with a strong culinary background, excellent organizational skills, and a passion for creating a positive kitchen culture. Key Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Order food supplies and kitchen equipment, as needed, • Maintain all kitchen equipment in good working order, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices, • Keep weekly and monthly cost reports, manage food costs in line with company goals, • Maintain sanitation and safety standards in the kitchen area, • Set and maintain pars, • Minimize food waste, • Consistently manage staff to higher levels of productivity and efficiency Qualifications, • Proven work experience as a Kitchen Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work evenings, weekends, and holidays as required., • Passion for hospitality and a desire to grow within the industry., • Certification from a culinary school or a degree in Restaurant Management is a plus., • Must have a Food Handler’s Card and Responsible Beverage Service (RBS) Certification if required by law (Certifications differ per state) Work Environment & Physical Requirements, • Ability to lift and carry up to 25 lbs, • Frequent standing, walking, bending, and reaching

Job DescriptionAbout Shanty Creek Resort Shanty Creek Resorts is committed to providing our guests with a unique “Up North” experience. Our friendly, caring team delivers exceptional service and genuine hospitality. We believe that building honest, long-lasting relationships with our guests, employees, neighbors, and environment is the foundation of our continued growth and success. Position Summary As a Cook at Lakeview, you will play a key role in delivering high-quality dining experiences for our guests. You will be responsible for preparing and presenting food that meets our standards for taste, quality, and appearance, while maintaining a clean and safe kitchen environment. This role works closely with the culinary team to support efficient service and contribute to menu development. Essential Duties & Responsibilities * Prepare and cook menu items according to established recipes and standards * Assist with menu planning, incorporating seasonal ingredients and guest feedback * Maintain cleanliness, organization, and proper food storage in the kitchen * Follow all food safety and sanitation guidelines * Monitor inventory levels and assist with ordering supplies * Work collaboratively with kitchen staff to ensure timely and efficient service Minimum Qualifications * High school diploma or equivalent * Previous experience as a cook in a restaurant or similar environment * Knowledge of food safety and sanitation standards Preferred Qualifications * Culinary degree or certification * Experience in a high-volume kitchen environment * Familiarity with a variety of cooking techniques and cuisines Skills & Competencies * Strong culinary skills and attention to detail * Ability to follow recipes and maintain consistent quality * Effective time management and ability to work under pressure * Strong teamwork and communication skills * Creativity and interest in menu development

Job Description Sous Chef - High-Volume Event Venue Are you a culinary maestro with a knack for orchestrating memorable dining experiences on a large scale? Join our dynamic team as a Sous Chef at our prestigious high-volume event venue! We are seeking a talented and passionate individual to help lead our culinary team in delivering exceptional cuisine for a variety of events and gatherings. Responsibilities: • Collaborate with the Executive Chef to plan, organize, and execute culinary operations for events ranging from weddings and galas to corporate functions and private parties., • Lead and motivate kitchen staff to ensure efficient workflow, impeccable presentation, and timely delivery of food service., • Supervise food preparation, cooking, and plating to maintain the highest standards of quality, consistency, and flavor., • Assist in menu development, recipe creation, and food costing to meet client expectations while maximizing profitability., • Manage inventory, order supplies, and monitor food costs to minimize waste and ensure adequate stock levels for upcoming events., • Previous experience as a Sous Chef or similar role in a high-volume catering or event venue environment., • Culinary degree or equivalent culinary training preferred., • Strong leadership skills with the ability to inspire and mentor a diverse team of culinary professionals., • Exceptional organizational and time management abilities to thrive in a fast-paced, deadline-driven setting., • Flexibility to work evenings, weekends, and holidays as required by event schedules., • Knowledge of diverse cuisines, culinary techniques, and dietary restrictions. Benefits: • Competitive salary commensurate with experience (up to $58K), • Opportunities for career advancement, • Top-tier health, dental, and vision insurance options, • Employee meal discounts during events, • Supportive and collaborative work environment

Job Description Pizza Sam's in Midland, MI is looking for one cook to join our 27 person strong team. We are located on 102 W. Main Street. Our ideal candidate is a self-starter, ambitious, and hard-working. We have competitive wages plus tips. Responsibilities • Set up workstations, • Cook dishes to business standards, • Follow health and safety guidelines, • Prepare ingredients for use during shift Qualifications • Proven working experience as a cook, • Familiarity with kitchen equipment and utensils, • Strong attention to detail By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Tuition assistance RESPONSIBILITIES: • Effectively direct and supervise all functions and activities of the department, including production of all department products in order to achieve the sales, gross profit, customer service and labor goals established for the department., • Develop and implement plans for maximizing sales, gross profits and overall results in the Department., • Direct work flow in the department and coordinates activities involved with production, sale, merchandising and distribution of products offered in the department., • Adhere to all local, state and federal health and labor laws, OSHA regulations and EEOC requirements ensuring that the work environment is safe and healthful and free from discrimination and harassment., • Interview, hire, train and properly develop associates, following all company policies, state, local, federal, OSHA and EEOC guidelines and laws., • Must be thoroughly familiar with and able to work with all products carried in the department including being fully knowledgeable in the differences (in price, taste, preparation or use) between the many varieties and types of items offered in the department. Adhere to all quality standards., • Cut, prepare, cook, etc. all Commissary products per company recipes and guidelines., • Works with Dept. Manager* and/or GM and the Director of Culinary to determine the variety and quantity of products to be produced, according to orders and sales projections., • Properly plans product distribution to customers and works with suppliers to arrange purchase and delivery of all necessary products and supplies for the proper operation of the department., • Follow approved procedures for dating, price marking and restocking cases to ensure quality protection, public image, accuracy and product rotation., • Checks and verifies department merchandise received to ensure that all items listed on vendor invoices are delivered and meet quality standards., • Responsible for ordering product, supplies, etc. and ensuring proper inventory control to ensure freshness, product quality and turnover for maximum sales and return-on-investment., • Maintains good communication within the department, in the store and throughout the organization., • Develops associates within department through training, supervision, delegation and appropriate rewards and discipline., • Follows and ensures compliance with all Nino Salvaggio International Marketplace safety and food service sanitation programs and standards., • Ensures favorable department image to customers by maintaining a clean, organized, attractive and friendly department., • Provide constructive and relevant feedback to the Dept. Mgr.* and/or GM and Director of Culinary Operations., • Supervises the entire Commissary staff including all appropriate demos., • Oversee all aspects of the operation of the department, including but not limited to: training, ordering, time and attendance, employee purchase policy, discipline, etc., • The ability to motivate associates to achieve company sales and customer service goals., • Lead by example., • Other duties as assigned. QUALIFICATIONS:, • Previous management experience required., • Must have reliable transportation, • Excellent communication., • Food service management certification required., • High school diploma or G.E.D. required, • 1 or more years related experience and/or demonstrated ability required., • Culinary degree or a combination of work experience and education is preferred., • Ability to compose and write reports, business correspondence and procedure manuals including effective departmental memos, employee corrective action notices and customer signs or sales suggestions., • Must be able to stand and/or walk for 8 or more hour periods., • Must be able to regularly bend, lift and/or move 30 pounds., • The ability to use hands to finger, handle and/or feel.BENEFITS:, • Health, • Dental, • Vision, • Short term disability, • Accident, • Hospitalization, • Critical illness, • Life insurance, • Flexible spending, • Education reimbursement, • 401K match, • Employee discount, • Company paid life insurance policy, • Company paid LTD policyIf you are interested in this position, please follow the 2 step application process which includes a formal application after some initial questions. EOE

Job Description As part of the Subway® Team, you as a Sandwich Artist ® will focus on four main things: • Providing an excellent Guest experience, • Preparing and serving great food, • Keeping restaurants clean and beautiful, • Being a Team playerKey parts of your day to day will consist of:, • Working with our Guests to knowledgeably recommend meal options and fulfill their orders from start to finish, • Upholding food safety standards as you prepare and serve fresh food daily, • Working with your teammates to keep all areas of the restaurant clean while maintaining a pleasant atmosphere for our GuestsAs a Subway® Team Member, you’ll have access to:, • Brand partnership discounts, • Scholarship Opportunities, • Opportunity to earn University course credits, • Hands on career experience in a restaurant business PREREQUISITES Education: Some high school or equivalent Experience: No previous experience required ESSENTIAL FUNCTIONS Ability to understand and implement written and verbal instruction. Physical: Ability to work any area of the restaurant as needed and to operate computerized Point of Sale system/cash register. This position requires bending, standing and walking the entire workday. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally. *You will receive training on your roles and responsibilities Full Time/Part Time and Day/Evening/Weekend Shift positions vary by location

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 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 Bakery creates world-class baked goods for all arms of The Dixboro Project. From signature cakes to savory quiches to fresh bread, our Bakery is an integral part of our entire operation. We’re looking for an enthusiastic and dedicated Pastry Cook to join our team. As a Pastry Cook, you’ll be an essential part of our Bakery team producing high quality pastry items for The Dixboro House and The Boro. The Pastry Cook is responsible for executing daily production, maintaining quality standards, supporting product development, and ensuring all processes meet company expectations. This role works closely with the Pastry team and reports to the Executive Pastry Chef. CORE DUTIES & RESPONSIBILITIES • Execute daily pastry prep lists with accuracy, consistency, and efficiency., • Follow all recipes, techniques, and plating standards with strict adherence., • Prepare a wide range of products including cakes, pastries, laminated doughs, quick breads, and desserts., • Finish plated desserts with attention to detail and presentation standards., • Maintain proper portioning, scaling, and shaping techniques across all pastry production., • Ensure all products meet quality expectations for taste, texture, and appearance., • Maintain a clean, organized, and fully stocked workstation at all times., • Properly label, date, store, and rotate all products using FIFO and health code standards., • Operate and maintain all pastry and baking equipment according to safety and maintenance standards., • Communicate production needs and product levels to the Pastry team and leadership., • Support pastry and bakery production across all areas during high volume periods., • Competitive Pay., • Paid Time Off to recharge and enjoy time away from work., • Paid Sick Time to take care of yourself and your loved ones., • Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy., • Life Insurance for peace of mind., • Employee Discounts on food at all 3 of our locations.Requirements:, • Prior experience working in a pastry or baking role in a professional kitchen is required., • Early morning, weekend, and holiday availability as needed., • Able to work in environments with varying temperatures including heat, humidity, and cold storage., • Able to stand and move for extended periods throughout a shift., • Frequently lift and carry 25 - 35 pounds., • Occasionally lift up to 50 pounds., • Strong attention to detail with the ability to execute consistently at a high level., • Strong communication and teamwork skills in a fast-paced environment., • Knowledge of food safety and sanitation standards. ServeSafe certification is a plus., • Organized and adaptable, with the ability to adjust to changing production needs., • Ethical - A need to ‘do the right thing’., • Respects our 3 stakeholders: the guest, the team, the business.

Job Description SOUS CHEF FULL TIME DETROIT, MI $55k - $70k base We are seeking a disciplined, hands-on Sous Chef in Detroit, MI to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity. The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services. Key Responsibilities Kitchen Operations & Execution · Execute all menu items to our standards for quality, consistency, and presentation · Lead daily service with confidence, urgency, and attention to detail · Ensure all prep, stations, and service periods run smoothly and efficiently · Maintain strict adherence to recipes, portioning, and plating standards · Step into the role of acting Chef when the Executive Chef is not present Leadership & Team Development · Lead, train, and mentor line cooks and prep staff · Hold BOH team accountable to standards, cleanliness, and professionalism · Assist with onboarding and ongoing training of kitchen staff · Foster a positive, disciplined, and respectful kitchen culture · Communicate clearly with FOH leadership to support seamless service Administrative & Systems Support · Assist with ordering, inventory management, and food cost control · Support scheduling and labor efficiency in collaboration with leadership · Ensure proper food safety, sanitation, and health department compliance · Participate in menu execution planning and feature rollouts · Identify operational issues and proactively offer solutions Qualifications · Minimum 3–5 years of professional kitchen experience, including leadership or Sous Chef experience · Strong line cook foundation with the ability to work all stations · Experience in high-volume, scratch or semi-scratch kitchens preferred · Proven leadership skills with the ability to coach and hold standards · Food safety knowledge and ServSafe certification preferred (or willingness to obtain) · Ability to work nights, weekends, and holidays as required What We’re Looking For · A Sous Chef who leads by example and stays calm under pressure · Someone who values structure, systems, and consistency · A professional who understands hospitality extends beyond the plate · A team player who takes ownership of the kitchen’s success · A candidate interested in long-term growth, not just a job Compensation & Pay Range Annual Salary Range (Detroit / Southeast Michigan): $55,000 – $70,000 Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above. Compensation & Benefits · Competitive salary, commensurate with experience · Performance-based growth opportunities · Professional, standards-driven kitchen environment · Opportunity to work closely with ownership and senior leadership 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 DescriptionBenefits: • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Paid time off, • Training & development The Learning Experience seeks a dedicated and enthusiastic Preschool Cook to join our team as an ambassador of happiness. As a Preschool Cook with us, you'll play a key role in making a difference in the lives of children, their families, and communities by cooking daily nutritious meals. You will: • Plan, prepare, and cook healthy and delicious meals for preschool children that meet proper nutritional requirements., • Maintain and track food allergies for each child in our center, ensuring their safety, and communicate any identified allergies to teachers daily with every food delivery., • Follow proper food safety, handling, and sanitation procedures to ensure food is stored properly., • Collaborate with the Center Leadership team to purchase all necessary food and supplies and keep inventory records as local and state agencies require., • Provide excellent customer service and a positive attitude towards parents and children, listen, and communicate effectively., • A High School Diploma or equivalent., • 1+ year of experience in food preparation and cooking., • A food handling certificate or the ability to obtain one within 90 days of hire. Join our team at The Learning Experience and help make a difference!

Job Description At Panera, our people come first. If you're looking for a place where you can grow, feel supported, be yourself, enjoy great perks, and have a little fun along the way—you're in the right spot. We're here to help you succeed every day, in every way. Get ready to rise and come join the fun where you will be a part of making the familiar fantastic! Because at Panera, the best thing of bread is sharing it! What’s In It for You? • Competitive pay & eligible for team tips, • Free on-shift meals & unlimited fountain beverages, • Flexible & reliable scheduling, • Paid vacation, sick time, and holidays for full-time team members, • Medical, dental, vision, life insurance, pet insurance & 401(k) with match available, • Career advancement & leadership development opportunities, • Tuition discounts, • Perks & rewards for team members, • Team member assistance program As a Salad and Sandwich Maker at Panera, Your Role Includes: • Be informed about the priorities of the day., • Keep a positive attitude while facing each task, even the tough ones, and adapt to changes as they arise., • Timely complete cleaning and stocking duties – set the next shift up for success!, • Assemble a wide range of menu items and meet speed and accuracy goals by ensuring every order is made quickly, correctly and consistently., • Make sure every guest has a great experience by delivering warm, friendly service every time., • Ensure you are working in a clean and organized environment., • Minimum age: 16 years of age., • Complete basic food safety understanding and practice training. (Food Handler’s Card, as required by law)., • You enjoy working with food. (Food service experience is preferred but not required.), • Ability to work and learn in a fast-paced environment., • This role requires flexible hours, including nights and weekends in a fast-paced environment with shifting priorities., • While performing this job, the Salad and Sandwich Maker role is regularly required to:, • Ability to lift, carry, push, or pull objects 25 pounds., • Capability to stand and walk for up to 6 hours., • Must be able to clearly communicate and quickly understand guests and associates’ directions in a loud environment. Equal Opportunity Employer: Disabled/Veterans Additional Description :

Job DescriptionDescription: We are seeking a Chef de Cuisine to join our team, leading one of America’s most authentic and experiential Spanish restaurants for over 13 years. Led by Executive Chef Quique Franco, born and raised in Madrid, Quique brings over 20 years of global culinary experience, from cooking for royal families to owning his own Spanish restaurant in Miami. Aventura is a deeply social experience intended for sharing in the joys of food, drink, conversation and laughter. Aventura serves modern tapas, authentic Spanish paella, and overflowing hospitality in the heart of Downtown Ann Arbor. In this role, the Sous Chef will support the Executive Chef in executing Aventura’s culinary vision through disciplined leadership, operational excellence, and consistent food quality. This role oversees daily kitchen operations, ensures systems and standards are followed, and actively develops the kitchen team through training, coaching, and example. The Sous Chef helps create a culture of professionalism, accountability, and collaboration while ensuring the kitchen operates efficiently and delivers an exceptional guest experience every service. CORE DUTIES & RESPONSIBILITIES CULINARY EXECUTION & KITCHEN OPERATIONS • Oversee daily kitchen production to ensure consistent execution of all menu items., • Maintain complete knowledge of recipes, ingredients, preparation techniques, and presentation standards., • Support line execution and assist with service to ensure smooth, efficient shifts., • Ensure all stations are properly stocked, organized, and prepared for service., • Perform detailed line checks each shift to confirm food quality, consistency, and readiness for service., • Proactively inspect food through tasting, smelling, and visual review throughout service., • Ensure proper food handling, labeling, storage, and FIFO procedures are consistently followed., • Maintain highly organized prep areas, storage spaces, and line stations., • Monitor labor usage and staffing levels to support labor cost targets., • Evaluate productivity during shifts and make strategic staffing adjustments when appropriate., • Support food cost management through portion control, waste reduction, and proper product handling., • Identify operational opportunities to improve efficiency and reduce unnecessary waste., • Lead by example in professionalism, urgency, accountability, and kitchen discipline., • Foster a respectful, inclusive, and collaborative kitchen environment., • Maintain clear communication with both kitchen leadership and front-of-house management., • Uphold company policies, procedures, and operational standards consistently., • Train, coach, and mentor kitchen staff to uphold strong culinary and operational standards., • Support onboarding and orientation of new kitchen employees., • Provide ongoing feedback and development opportunities to strengthen team performance., • Reinforce kitchen systems and processes that support consistency and efficiency., • Ensure all safety, sanitation, and food safety standards are consistently followed., • Verify proper food storage, labeling, temperature control, and FIFO practices., • Maintain cleanliness and organization of kitchen spaces and equipment., • Support implementation of food safety and sanitation programs., • Seeks and provides clarity for self and team, • Exudes professionalism at all times, • Acts with urgency, • Speaks up and contributes their ideas, • Develops self and others, • Stand and walk for extended periods during shifts., • Lift and carry up to 50 pounds occasionally., • Bend, reach, twist, and perform repetitive motions., • Work in a fast-paced kitchen environment with exposure to heat and sharp equipment., • Work evenings, weekends, and holidays as required.

Job DescriptionJoin Our Team as a Chef at Great Lakes Culinary Center! Are you passionate about creating delicious dishes and delivering exceptional dining experiences? At Great Lakes Culinary Center, located in Southfield, MI, we’re looking for a talented Chef to join our dynamic team. If you have a flair for culinary creativity and at least one year of experience, we’d love to hear from you! What You'll Be Doing As a Chef at Great Lakes Culinary Center, you’ll play a key role in crafting memorable meals for our guests. Your responsibilities will include: • Preparing and cooking a variety of dishes to the highest standards., • Collaborating with the kitchen team to ensure smooth operations during service., • Maintaining a clean and organized workspace in compliance with food safety regulations., • Assisting with menu planning and introducing creative ideas to enhance our offerings., • At least 1 year of professional cooking experience in a fast-paced environment., • A strong understanding of various cooking techniques and kitchen equipment., • Excellent time management and organizational skills., • A commitment to quality, consistency, and attention to detail. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description We are seeking a Saute Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities If you have strong kitchen leadership experience and take pride in your work, we encourage you to apply and be part of this exciting opportunity.TV’s Deli Diner is proud to be managing food operations at the Ford Yacht Club in Grosse Ile, MI, and we are currently seeking an experienced Sautee cook for our kitchen.\r\nThis is a unique opportunity to oversee culinary operations in a prestigious waterfront setting, serving both club members and guests. We are looking for a motivated and dependable leader who can maintain high standards, manage a team, and deliver consistent, high-quality food in a fast-paced environment.\r\n\r\nIf you have strong kitchen leadership experience and take pride in your work, we encourage you to apply and be part of this exciting opportunity.

Job Description Amical is seeking an experienced full-time line cooks Line Qualifications: · Previous experience as a line cook in a fast-paced, professional kitchen · Strong knowledge of cooking techniques and food preparation · Ability to work as a team and communicate effectively · Passion for culinary excellence and creativity Line Responsibilities: · Prepare and cook menu items · Maintain cleanliness and organization in the kitchen · Work efficiently under pressure · Collaborate with the rest of kitchen team to ensure a smooth operation · Follow food safety and sanitation guidelines Benefits of working at amical: · Competitive wages based on experience · Opportunity for career growth · A supportive and creative kitchen environment · The opportunity to learn various styles of cuisine through our cookbook series · Flexible scheduling · Paid Time Off · Employee Discount on Dining · Retirement Plan with Employer Matching · Health, Dental, and Vision Insurance If you’re ready to be part of our team, we want to hear from you! Please send your resume to , fill out an application online at , or stop by to drop off your resume or fill out an application in person at 229 East Front Street

Job DescriptionWe are looking for a reliable, experienced Line Cook to join our team at the yacht club, working alongside Chef Victor in a fast-paced, high-quality kitchen. This position is ideal for someone confident on the sauté station who can also take ownership of closing the kitchen at the end of service. Responsibilities: • Prepare and execute menu items on the sauté station with consistency and speed, • Work directly with Chef Victor to ensure smooth service, • Maintain a clean, organized, and stocked station throughout the shift, • Properly close down the kitchen, including cleaning, food storage, and prep for the next day, • Follow all food safety and sanitation guidelines, • Assist with prep and other stations as needed Qualifications:, • Previous line cook experience required (sauté experience strongly preferred), • Ability to work independently and stay focused during busy service, • Strong sense of urgency and attention to detail, • Dependable and punctual

Job Description SMS- Is looking for a Prep Cook for a preschool located on the Detroit Westside. We're screening for a full time position for Prep Cook for a local church. You should be kid friendly and have professional work ethic while performing cafeteria duties for the students. Job description: • Prepare weekly menus, • Prepare breakfast, lunch and afternoon snacks for all classrooms, • Serve meals to each classroom on time, at the appropriate temperature, • Work with staff to collect meal numbers before food preparation of each meal, • Prepare appropriate amounts of food for each classroom, • Maintain daily production reports, • Make weekly food orders through vendors, • Maintain a clean and organized kitchen, including all food storage areas, • Make sure all thermometers are working properly, • Ensure all food items are checked for expiration dates, • Wash and sanitize all dishes, • Clean the entire kitchen and appliances throughout the day, • Remove trash and recyclables daily $18.00 per hour Must be able to pass a TB Test Must Pass Background Check Must pass Drug screen

Job Description We are seeking a Cooks And Dishwashers to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen. Responsibilities: • Prepare all served food on the menu, • Plan food production to coordinate with meal serving hours, • Memorize, record, and comprehend menu items, abbreviations, and portions, • Follow standard recipes and special diet orders, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields is a plus, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teamsCompany DescriptionUptown BBQ has been in business for over 32 years serving thousands of customers quality BBQ & Soul Food, we are looking for promising candidates to work in our establishment. Our objective is to open two more establishments this year and we are looking for new team members for our flagship and the additional locations. Career advancement is available we are hiring for all positions; Cashiers, Servers, Cooks, Shift Leaders and Store Managers. On the spot interviews are available before 12 noon Monday - FridayUptown BBQ has been in business for over 32 years serving thousands of customers quality BBQ & Soul Food, we are looking for promising candidates to work in our establishment. Our objective is to open two more establishments this year and we are looking for new team members for our flagship and the additional locations. Career advancement is available we are hiring for all positions; Cashiers, Servers, Cooks, Shift Leaders and Store Managers. On the spot interviews are available before 12 noon Monday - Friday

Job Description As a cook you have 8 primary responsibilities: 1. To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance., 2. To prepare food products to company standards and recipe utilizing approved weight and measure vehicles., 3. To observe company sanitation standards., 4. To observe the Empowerment Philosophy., 5. To communicate with management and fellow employees in a professional and friendly manner., 6. To observe the company rules and regulations., 7. To assure orders are cooked in a timely fashion in keeping with unit cook time standards., 8. Ensure thorough and timely pre-shift preparation. Overview of Duties · To review daily specials, recipes and preparation methods of same prior to commencement of work. · To perform work station checklist, ensuring quality product, accurate weights and measures, temperature, smell and taste. Set up same for business per restaurant guidelines prior to opening / commencement of work. · To immediately report any product shortages at the time of checklist and throughout shift · To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weight and measures, appropriate sanitized storage vehicles, hot/clean/fresh sanitizing product and sharp edged utensils. · To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures. · To complete a line check including taste test of all soups, sauces, and held products, temperature controls, sanitation and maintenance of kitchen. · To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario. · To perform special sanitation maintenance duties as assigned by your supervisor. · To prepare all orders to company quality, recipe and appearance standards. · To serve all products on proper plateware with proper side items. · To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift. · To communicate with expeditor, counter personnel and/or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc… · To assist other employees with job function performance as needed and possible. · To rotate and restock food products stored in work station at close of shift. · To change-over and sanitize station food storage vehicles and utensils upon supervisor approval at close of shift. · To perform closing sanitation and maintenance duties per station closing checklist including all equipment, storage areas, and work surfaces within assigned station. Empty trash vehicles and reline. · Ensure food product is stored properly in air-tight, clean containers to proper temperature. · Inventory as required · Turn off all station equipment, ensure pilot lights are lit. · Seek supervisor check out approval · Punch out and leave building immediately upon supervisor sign out. · Other duties as assigned Company DescriptionLYV Detroit Restaurant & LoungeLYV Detroit Restaurant & Lounge

Job Description Carson's American Bistro is an eclectic American restaurant featuring a wide array of American favorites: Prime Rib, USDA Angus steaks, chicken, pork, fish, seafood and a variety of fresh salads. NOW HIRING FULL & PART-TIME: You will take a leadership role in the Kitchen and prepare, cook and garnish food. 2-5+ years of cook / culinary experience is required and previous Kitchen Supervisor / Lead Line Cook experience is preferred. Benefits Include: * Paid time off, which begins accumulating immediately * Medical and Dental benefits for full time employees * Flexible Schedules * Meal Benefits * Holiday Pay * Employee Meal Discounts * Professional Advancement The Chop House (MSV) is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. At The Chop House (MSV) you can grow your career with us. In this Kitchen Supervisor role, you will manage restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.