Trabajos sous chef en Michigan

Job Description Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Be open-minded and ready to learn from your manager and team members alike Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Support team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee Assistance Program (EAP) Career development and ongoing training - executive chef opportunities Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. app-cns

Job Description Experienced banquet chef or sous chef for busy wedding/event banquet center in Frankenmuth, MI. \nCompany Description Frankenmuth Brewery and The River View are very popular destinations and event venues in Frankenmuth and the surrounding areas. Frankenmuth Brewery and The River View are very popular destinations and event venues in Frankenmuth and the surrounding areas.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Are you passionate about cooking? Are you motivated by providing next level customer service? At The Produce Station, we set out to provide the highest quality in fruits, vegetables, baked goods, and grocery items. Our prepared food department is no different. We provide patrons of our market with exceptional, scratch-made food, including entrees and desserts, sandwiches and salads, and fresh meats and seafood. Our kitchen Sous Chefs play an incredibly crucial role in our team. These Individuals are responsible for a great deal, including hands-on food production, meat and fish fabrication, and administrative duties. Additionally, our Sous Chefs train new employees, design menu items, and help keep our kitchen staff motivated and working as a team. If you are looking for an adventure, please complete our online application located on ZipRecruiter, then stop by and visit our store between 10am and Noon M-F with a printed copy of your resume and ask for Chef Frank. We look forward to hearing from you! What's in it for you? Competitive Wage Flexible Schedule Medical and Dental Insurance Employee Discount Want to know more about us? The Produce Station is an iconic neighborhood market on State Street in Ann Arbor, Michigan. Our mission is to share our passion for the best tasting fruits, vegetables, baked goods and gourmet foods with our customers. In our kitchen, an exciting array of prepared foods, desserts, sandwiches, salads, and catering are created daily. In the garden we offer a trendy collection of succulents, tons of annuals and hard to find perennials. www.producestation.com \nCompany Description Want to know more about us? The Produce Station is an iconic neighborhood market on State Street in Ann Arbor, Michigan. Our mission is to share our passion for the best tasting fruits, vegetables, baked goods and gourmet foods with our customers. In our kitchen, an exciting array of prepared foods, desserts, sandwiches, salads, and catering are created daily. In the garden we offer a trendy collection of succulents, tons of annuals and hard to find perennials. The Produce Station is an equal opportunity employer. www.producestation.com Want to know more about us? \r\nThe Produce Station is an iconic neighborhood market on State Street in Ann Arbor, Michigan. Our mission is to share our passion for the best tasting fruits, vegetables, baked goods and gourmet foods with our customers. In our kitchen, an exciting array of prepared foods, desserts, sandwiches, salads, and catering are created daily. In the garden we offer a trendy collection of succulents, tons of annuals and hard to find perennials. The Produce Station is an equal opportunity employer.\r\n\r\nwww.producestation.com

Job Description Executive Banquet Chef -- Downtown Detroit Hotel/Conference & Event Center Search by Harper Associates $80-85,000+ plus great benefit packgae Executive Banquet Chef for a high volume, luxury hotel with multi-function conference/catering facilities. Experience leading Sous Chefs and Culinary staff. • Lots of creativity and interaction with clients for tastings., • Ability to organize and execute multiple events at the same time., • Experience at a venue with over $5M+ in catering sales, • Prefer education / training to include Culinary Degree or ACF Certification Client offers medical, dental, and vision benefits after 90 days of employment for full time employees, as well as a 401(k), Short Term Disability, Life Insurance, Paid Time Off, Free Uniforms, Parking and Meals. Excellent salary and incentive program. Looking to return back to the D? Relocation package available! Please email resume in confidence. Ben Schwartz | President |Harper Associates www.harperjobs.com \nCompany Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from. Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from.

Job Description We are hiring temporary or permanent, part-time or full-time positions for people with a passion for cooking and food. We will train -- formal experience is NOT required. Kitchen staff including sous chef, line and prep cooks specifically for hire. We are open YEAR ROUND. \nCompany Description Bird Creek Farms is a farm-to-table restaurant with a passion for culinary excellence and service that is open YEAR ROUND. https://www.bird-creek-farms.com/ #alwaysfreshandfromscratch Bird Creek Farms is a farm-to-table restaurant with a passion for culinary excellence and service that is open YEAR ROUND. https://www.bird-creek-farms.com/ \r\n#alwaysfreshandfromscratch

Job Description We are looking for reliable, hardworking cooks who take pride in great food and thrives in a fast-paced kitchen. What You’ll Do: Prepare and cook menu items with consistency and quality, maintain a clean and organized kitchen, work collaboratively with our team during high-volume service. What We’re Looking For: Previous kitchen experience preferred (but willing to train the right person), strong work ethic and positive attitude, ability to work evenings, weekends and some holidays. Why Join Us? Competitive pay (based on experience), fun team-oriented environment, work in one of the most beautiful locations in Northern Michigan. If you’re passionate about food and ready to be a part of a great crew, we would love to hear from you!

Job Description Job description: This isn’t just a job... it’s your spot on a fast-moving, high-energy kitchen team that takes pride in every plate we send out. We’re looking for someone who can keep up, stay sharp, and bring the kind of hustle and passion that makes a kitchen run right. If you love the rush, care about quality, and take pride in what you put on the plate—we want you. Now Hiring: • Sous Chef / Kitchen Manager, • Line Cooks What You’ll Be Doing: • Cooking and plating menu items with consistency, speed, and attention to detail, • Following our recipes and standards to make sure every dish hits the mark, • Keeping your station clean, stocked, and dialed in at all times, • Handling food safely and following all sanitation guidelines—no shortcuts, • Staying cool under pressure while pushing out orders during the rush, • Jumping in wherever needed to support the team and keep service moving, • Prepping ingredients with solid knife skills (chop, slice, dice—you know the drill), • Helping with catering, specials, and anything else we throw your way, • Communicating with the team to keep everything flowing smoothly, • Keeping an eye on product levels and speaking up when we’re running low What We’re Looking For: • Experience in a kitchen or restaurant environment, • Strong cooking skills and confidence on the line, • Knowledge of food safety and proper handling practices, • Ability to move fast without sacrificing quality, • Team player mindset—no egos, just results, • Someone who thrives in a busy, high-energy environment, • Reliable, driven, and ready to work, • Passion for food and pride in what you do Must be 18+ to apply If you’re ready to be part of a team that works hard, moves fast, and puts out food we’re proud of every single time—this is your shot. Let’s get to work.

Reports to: Executive Chef and Sous Chefs; position is non-exempt.Up to $20/hour based upon your expertise.Learn from Two Michelin Star Chef, Thomas Lents and Ken Miller.Paid time off for vacation, sick and to volunteer in your community.Strong sense of belonging through diversity, equity, and inclu

Job DescriptionWe are looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customersSkills, • Proven cooking experience, including experience as a line chef, restaurant cook or prep cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices

Job Description Experienced banquet / catering cook in West Michigan? Want steady hours, no late night bar rush, and a quiet, low‑drama kitchen? Catered Creations is hiring a Catering Line Cook to own hot‑food production for multiple catered events, with a clear path to $23/hr and then Sous Chef based on performance. This is a quiet, focused back‑of‑house role. You’ll work most days in a small kitchen with our Executive Chef. Other departments are in separate storefronts. If you need a big, chatty line to feel alive, this is not the place. Why this job is different • Pay: Starts at $21/hr, • Weekend events: + $2/hr on Friday, Saturday, Sunday event shifts, • Tip share: Pooled tips for prep, kitchen, events, dish (historically adds ~+$2/hr, not guaranteed), • Hours: Over a full year this role averages around 45 hours per week., • Peak season (May–Oct + early Dec): many weeks in the 50–60 hr range with overtime, • Slower season (Jan–March): more weeks in the 30–40 hr range, • Very little late‑night work; no 2 am bar rush, • Environment: Small, quiet, PG catering kitchen in Grand Rapids – no swearing, no drama, headphones allowed, • Growth: Clear, written path to $22/hr, $23/hr, and then Sous Chef as you demonstrate higher levels of responsibility, • Free shift meals, uniforms provided, PTO and paid holidays after 1 year (per company policy)Pay & growth path, • Catering Line Cook 1 – $21/hr – training phase, learning our menu and standards, • Catering Line Cook 2 – $22/hr – after you independently run ovens for single‑event days to our standard for 90 days (no missed items, temps, or timing issues that reach the client), • Catering Line Cook 3 – $23/hr – after you can handle multi‑event oven days and help lead hot‑food production, • Future Sous Chef – higher band above $23/hr once you’re helping run overall production, not just ovens What you’ll doChef designs the game plan. Your job is to execute it at a high standard: • Work from detailed job sheets and a whiteboard plan, • Prep hot items and store them on correctly labeled racks/shelves for each event, • On event days, pull the right racks, wrap and label pans and Cambros (event, item, counts), • Fire hot food in commercial ovens so it cooks evenly and is ready on time, not blasted last‑minute, • Transfer hot pans into the correct Cambros, manage holding temps, and stage for loading without needing to be babysat, • Help pull and load vans, work BOH at events when scheduled, and jump in on prep, dishes, cleaning, and trash as neededScheduleClient‑driven, not 9–5:, • Mon–Thu: Kitchen prep + corporate catering, typically ~8:00 am to around 5:00 pm (longer in busy season), • Fri–Sat (May–Dec): Frequent event days, late morning into evening depending on events, • Jan–March: Fewer weekend shifts; mostly weekday prep with smaller eventsExpect 1–2 days off per week, not always Saturday/Sunday. If you need fixed hours or guaranteed weekends off, this is not a fit. Who this is perfect for • You have experience with hot food in high‑volume banquet, catering, or production kitchens, • You’re comfortable on hot stations and commercial ovens, not just cold prep, • You like quiet, focused work more than kitchen banter, • You’re self‑motivated, take pride in clean, on‑time execution, and want to be trusted to run your lane, • You’re interested in growing into a Sous Chef role in a small, stable kitchen Basic requirements • Experience cooking hot food in commercial ovens in a professional kitchen, • Able to stand for long shifts and lift/carry 40–60+ lbs, • Comfortable working most Fridays and Saturdays May–December, • Comfortable working overtime, • Valid driver’s license and insurable driving record, • Authorized to work in the U.S.If this sounds like your kind of kitchen, apply here with your resume and a short note about your banquet / catering experience.

Work closely with the Executive Chef and Sous Chefs to continuously improve execution and service.

Executive Chef, Sous Chefs, and Line Cooks to prepare high-quality ingredients that support daily kitchen operations. Reports to: Executive Chef, position is non-exempt.

As a Chef with Heirloom Hospitality you will be responsible to collaborate with Culinary Leadership and Front of House Management to effectively lead and direct the daily operations of the back of house while consistently delivering an exceptional guest and team member experience through exquisite e

Servsafe Manager Certification.

Sous Chef Duties and Responsibilities Lead the Brigade Team on the Line During Active Service Anchor the stations to create and produce upscale food at high volume with proper timing, consistency and quality Assist with maintaining the targeted food cost percentage 33 % drive monies to the bottom li

Job DescriptionDescription: About Us: Discover the allure of the Northwoods at Marquette Mountain Resort. Immerse yourself in our passion for providing an exceptional experience, where every detail is carefully considered. Our resort offers year-round adventure and stunning natural beauty across all four seasons. Whether you seek the thrill of the slopes or the tranquility of the trails, you'll be captivated by the spectacular views of Lake Superior. After a day of exploration, unwind and create cherished memories by the fire with your loved ones. Conveniently located just minutes from downtown Marquette, Michigan, our resort is your gateway to an unforgettable getaway. Our values of Honoring Commitments, Creating Positive Experiences, Fostering Lifelong Learning, Exhibiting Pioneering Spirit, and Demonstrating Good Stewardship permeates every aspect of our company. Join us in growing all aspects of our business while embodying these values. Shift: Part Time (0-29 hours per week) must be available for Weekdays, Weeknights, Weekends, Days, Afternoons, Nights Job Purpose A Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Essential Duties and Responsibilities: • Sets up and stocks food items and other necessary supplies, • Prepares food items by cutting, chopping, mixing, and preparing sauces, • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards, • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage, • Cleans and sanitizes cooking surfaces at the end of the shift, • Performs inventory checks and completes food storage logs, • All other duties as assigned, • The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position., • An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential\ functions of this position. Minimum Qualifications: • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Solid interpersonal communication skills, • Must have availability early mornings, late evenings, weekends and holidays Education: • High School diploma/GED, • Experience and/or Training: Experience preferred, • Licenses/Certificates: N/A, • Technology/Equipment: Standard Commercial Kitchen Equipment Physical and mental demands: • The physical demands described here are representative of those that must be met by an employee to, • successfully perform the essential functions of this job. Reasonable accommodations may be made to enable, • individuals with disabilities to perform the essential functions., • Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl., • Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs, • Frequent exposure to fumes, odors, and gases. Equipment Used: • Industrial Oven, • 6-Burner Stove Top, • Deep Fryer, • Flattop, • Char Grill, • Warmer/Proofer, • Walk-in Cooler Working Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler, • Occasionally will walk on slippery surfaces, • Noise level in the work environment is frequently loud to where you have to raise your voice to be heard, • Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects, • Usually stand for long periods of time, • Fast-paced environment, • Must be willing to work early mornings, late evenings, weekends, and holidays Benefits (depended on status and hours worked) Insurance: • Medical - PPO and HDHP options, • Flexible Spending Account (FSA), • Health Savings Account (HSA) with company match, • Dental Insurance, • Vision Insurance, • Accident & Critical Illness Insurance, • Group Term Life Insurance (company paid), • Short and Long-Term Disability (company paid) Paid Time Off: • Paid Time Off (PTO), • Paid Holidays, • Volunteer Time-Off, • Paid Maternity/Paternity Leave, • Bereavement/Funeral Compensation: • 401(k) Retirement Plan with company match Other: • Employee Assistance Program (EAP), • Wellness incentives, • Company paid and provided uniforms, • Training: In-House, Instructor-Led, and Online Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. Requirements:

As Sous Chef, you will work directly with the Executive Chef to oversee daily kitchen operations, maintain the highest culinary standards, and inspire a team committed to excellence. We’re searching for a chef who leads by example and believes that consistency is the foundation of a great rest

Job DescriptionCook - Position Description Schuler’s Restaurant and Pub – Marshall, Michigan Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Company Overview • Schuler's is open 364 days a year. It is a requirement when applying for work that you are available to work Friday, Saturday and Sunday weekly and all major holidays except Christmas Day., • Schuler's is a destination place for people to gather together and share great food in a warm welcoming atmosphere. From our traditional plates to our seasonal features, we strive to deliver the best products using fresh and local whenever possible. Whether dining in the restaurant, pub or private banquet rooms, our excellent service and fresh quality ingredients have transcended generations., • Schuler's is a unique place. Its warm welcoming atmosphere, drive for excellence, and longstanding mission provides a strong foundation for our family of employees. We are passionate about great service which includes our staff as well as our guests. There is camaraderie within our team, they are more than staff, they are family. Together we provide the experience, service, and delicious cuisine that we call The Schuler Way. Duties and Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment., • Assume 100% responsibility for quality of products served., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat-top range, and refrigeration equipment., • Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating., • Follow proper plate presentation and garnish set-up for all dishes., • Handle, store, and rotate all products properly., • Assist in food prep assignments during off-peak periods as needed., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform other related duties as assigned by the Sous Chef or manager on duty.

Job Description Banquet Chef – Private Country Club -- Detroit Suburbs Do you enjoy Weddings and Club Events? Search by Harper Associates Position Summary: We are seeking an experienced and highly organized Banquet Chef to lead and execute exceptional culinary experiences for our private country club members and guests. This role is responsible for overseeing all banquet kitchen operations, with a strong focus on large-scale weddings and high-volume events. The ideal candidate thrives in a fast-paced, detail-oriented environment and has a proven track record of delivering outstanding cuisine for events ranging from intimate gatherings to large weddings. Key Responsibilities: • Plan, prepare, and execute high-quality banquet menus for weddings, social events, and club functions, • Lead culinary operations for large-scale weddings (150–600+ guests), ensuring consistency, timing, and presentation, • Collaborate with the Executive Chef, event coordinators, and front-of-house teams to ensure seamless event execution, • Supervise, train, and schedule banquet kitchen staff, • Maintain high standards of food quality, sanitation, and safety in compliance with all health regulations, • Manage inventory, ordering, and cost control for banquet operations, • Develop and standardize recipes, plating guides, and production timelines, • Ensure all dietary restrictions and special requests are executed accurately, • Oversee setup, execution, and breakdown of banquet events, including off-site events if applicable, • Maintain a clean, organized, and efficient kitchen environment Qualifications: • Minimum 5+ years of experience as a Banquet Chef or Sous Chef in a high-volume environment, • Extensive experience executing large weddings and formal events (required), • Experience in private clubs, luxury hotels, or upscale catering operations preferred, • Strong leadership, communication, and organizational skills, • Ability to manage multiple events simultaneously under tight deadlines, • Solid understanding of food costing, purchasing, and inventory control, • Culinary degree or equivalent experience preferred, • Knowledge of diverse cuisines and modern banquet presentation styles Key Competencies: • High-volume production expertise, • Attention to detail and consistency, • Strong time management and multitasking abilities, • Team leadership and staff development, • Creativity in menu planning and presentation, • Commitment to exceptional member and guest experiences What We Offer: • Competitive salary $80,000 ++, • Health, dental, and vision benefits, • Paid time off, • Professional growth opportunities, • Prestigious private club environment Please forward resume to Ben Schwartz Ben Schwartz | President | Harper Associates Hospitality Placement Specialists \nCompany Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from. Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long-standing history in the industry makes us unique. While we have progressed with the times, we still strive to offer personal attention and dedication to meet our clients’ needs. Harper Consultants are constantly networking, creating a continuous pool of experienced professionals to choose from.

Job DescriptionCook - Position Description Schuler’s Restaurant and Pub – Marshall, Michigan Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Company Overview • Schuler's is open 364 days a year. It is a requirement when applying for work that you are available to work Friday, Saturday and Sunday weekly and all major holidays except Christmas Day., • Schuler's is a destination place for people to gather together and share great food in a warm welcoming atmosphere. From our traditional plates to our seasonal features, we strive to deliver the best products using fresh and local whenever possible. Whether dining in the restaurant, pub or private banquet rooms, our excellent service and fresh quality ingredients have transcended generations., • Schuler's is a unique place. Its warm welcoming atmosphere, drive for excellence, and longstanding mission provides a strong foundation for our family of employees. We are passionate about great service which includes our staff as well as our guests. There is camaraderie within our team, they are more than staff, they are family. Together we provide the experience, service, and delicious cuisine that we call The Schuler Way. Duties and Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment., • Assume 100% responsibility for quality of products served., • Know and comply consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures., • Stock and maintain sufficient levels of food products at line stations to assure a smooth service period., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat-top range, and refrigeration equipment., • Prepare items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating., • Follow proper plate presentation and garnish set-up for all dishes., • Handle, store, and rotate all products properly., • Assist in food prep assignments during off-peak periods as needed., • Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform other related duties as assigned by the Sous Chef or manager on duty.

Job Description Join Our Culinary Team at Vista Springs! We are excited to announce openings for two incredible culinary roles: Sous Chef and Culinary Concierge. We are looking for passionate professionals to join our dynamic team and contribute to providing exceptional dining experiences in our upscale senior living communities. Why Choose Vista Springs? • Stable Hours & Work-Life Balance: Enjoy consistent, predictable hours without the late nights typical in chain restaurants, hotels, or fast-food establishments., • Competitive Compensation: We offer attractive pay packages that reflect your skills and experience., • Luxury Environments: Work in state-of-the-art kitchens, providing a true fine-dining experience for our community members., • Collaborate with Top Executive Chefs: Learn and grow alongside professional chefs, mastering techniques and skills you’ll carry for a lifetime., • A Rewarding Environment: Join a team where your work is appreciated and your impact is meaningful. Experience the satisfaction of creating innovative, nutritious, and modern dishes for a community that values health and wellness. How to Apply: Interested candidates can apply through this posting: • Sous Chef Application, • Culinary Concierge Application Once your application is submitted, our hiring director will be immediately notified via email to follow up and start the process. At Vista Springs, we aren’t just a workplace; we’re a family, and we offer an environment that values your growth and your contribution. Join us and make a difference with every meal you prepare! Now Hiring | Kitchen Staff for Senior Living Community! Location: Vista Springs Trillium Village Estate | 6800 Trillium Village Drive, Clarkston, MI 48346 Position: [Cook / Dishwasher / Kitchen Assistant] Pay: Competitive hourly rate + benefits Schedule: Flexible shifts, full-time & part-time available Why Work With Us? Stable Hours – No late nights, work-life balance Meaningful Work – Help provide great meals for our senior residents Positive Environment – Supportive team, great community Growth Opportunities – Career advancement in senior living dining Who We're Looking For: • Experience in kitchen prep, cooking, or dishwashing (preferred but not required), • Reliable, hardworking, and team-oriented, • Passionate about quality food and service, • Ability to follow food safety & sanitation guidelines

Job Description Starting wage up to: $19.20/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, • Daily Pay available Ready to spice up your job and grow with us? Apply now and let’s create the perfect pear together! Specific Accountabilities: · Responsible for all back of the house kitchen functions, preparation and maintenance to Busch’s quality standards. · Coordinate kitchen work flow and prepare prep lists for kitchen associates. · Execute programs and procedures to promote deli hot case, hot food bar, chef’s case and cold and hot grab & go. · Preparation and production of prepared food items, including executing menus, rotisserie chicken, hot case program, chef’s case items and grab & go items. · Ensure that all food and products are consistently prepared and served according to Busch’s recipes, portioning, cooking and serving standards. · Accountable for in stock position. Adjust production based on seasonal needs, weekly ad sales, and promotions to meet financial goals and objectives. · Assist in training deli and kitchen associates. · Train kitchen associates in methods of cooking, preparation, plate presentation, portion and cost control and sanitation. · Provide input to Deli/Bakery Manager concerning associate performance and department conditions. · Identify and produce food production needs as directed by Deli/Bakery Manager. · Assist Deli/Bakery Manager in ordering recommendations to assist in the control of inventory. · Maintain time and temperature food safety standards to include product dating standards. · Ensure all equipment is kept clean and in working condition through personal inspection and by following Busch’s maintenance programs. · Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste · Control procedures. · Rotate product to ensure freshness and control shrink. Ensure all waste is scanned out to maintain accurate shrink records. · Represent Busch’s brand at outside company food events. · Stay current on food trends and new items relevant to department and building sales. · Contribute to organizational effectiveness by offering information and suggestions. · Assist guests when necessary with counter service, product recommendations, locations, product requests, special orders and catering needs. · 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 Requirements: · Minimum 1 year management experience. · Minimum 2 years’ experience in varied kitchen positions including food preparation, line cook and/or sous chef. · Food safety certification. · Proficient organization and planning skills, especially to manage multiple deadlines and projects. · Proficient cleaning abilities to meet sanitation and visual standards. · Proficient communication skills, including written, verbal and listening skills. · Proficient computer skills in excel, word and email. Able to learn and use a variety of proprietary applications and technology. · Formal culinary training preferred 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 DescriptionDescription: About Us: Discover the allure of the Northwoods at Marquette Mountain Resort. Immerse yourself in our passion for providing an exceptional experience, where every detail is carefully considered. Our resort offers year-round adventure and stunning natural beauty across all four seasons. Whether you seek the thrill of the slopes or the tranquility of the trails, you'll be captivated by the spectacular views of Lake Superior. After a day of exploration, unwind and create cherished memories by the fire with your loved ones. Conveniently located just minutes from downtown Marquette, Michigan, our resort is your gateway to an unforgettable getaway. Our values of Honoring Commitments, Creating Positive Experiences, Fostering Lifelong Learning, Exhibiting Pioneering Spirit, and Demonstrating Good Stewardship permeates every aspect of our company. Join us in growing all aspects of our business while embodying these values. Status: Part Time This is a seasonal position October 14, 2026 - April 14, 2027 Job Purpose A Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Essential Duties and Responsibilities: • Sets up and stocks food items and other necessary supplies, • Prepares food items by cutting, chopping, mixing, and preparing sauces, • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards, • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage, • Cleans and sanitizes cooking surfaces at the end of the shift, • Performs inventory checks and completes food storage logs, • All other duties as assigned, • The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position., • An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential\ functions of this position. Minimum Qualifications: • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Solid interpersonal communication skills, • Must have availability early mornings, late evenings, weekends and holidays Education: • High School diploma/GED, • Experience and/or Training: Experience preferred, • Licenses/Certificates: N/A, • Technology/Equipment: Standard Commercial Kitchen Equipment Physical and mental demands: • The physical demands described here are representative of those that must be met by an employee to, • successfully perform the essential functions of this job. Reasonable accommodations may be made to enable, • individuals with disabilities to perform the essential functions., • Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl., • Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs, • Frequent exposure to fumes, odors, and gases. Equipment Used: • Industrial Oven, • 6-Burner Stove Top, • Deep Fryer, • Flattop, • Char Grill, • Warmer/Proofer, • Walk-in Cooler Working Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler, • Occasionally will walk on slippery surfaces, • Noise level in the work environment is frequently loud to where you have to raise your voice to be heard, • Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects, • Usually stand for long periods of time, • Fast-paced environment, • Must be willing to work early mornings, late evenings, weekends, and holidays Benefits (depended on status and hours worked) Insurance: • Medical - PPO and HDHP options, • Flexible Spending Account (FSA), • Health Savings Account (HSA) with company match, • Dental Insurance, • Vision Insurance, • Accident & Critical Illness Insurance, • Group Term Life Insurance (company paid), • Short and Long-Term Disability (company paid) Paid Time Off: • Paid Time Off (PTO), • Paid Holidays, • Volunteer Time-Off, • Paid Maternity/Paternity Leave, • Bereavement/Funeral Compensation: • 401(k) Retirement Plan with company match Other: • Employee Assistance Program (EAP), • Wellness incentives, • Company paid and provided uniforms, • Training: In-House, Instructor-Led, and Online Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. Requirements:

Job DescriptionDescription: Job Purpose A Lead Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Lead Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Shift: Part Time (0-29 hours per week) must be available for Weekdays, Weeknights, Weekends, Days, Afternoons, Nights Essential Duties and Responsibilities: • Sets up and stocks food items and other necessary supplies, • Assists with training of new employees within the kitchen, • Mitigates waste of product based on needs of the restaurant, • Assists with banquets and all other special events, • Deep cleaning projects assigned by the chef must be completed, • Prepares food items by cutting, chopping, mixing, and preparing sauces, • Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards, • Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage, • Cleans and sanitizes cooking surfaces at the end of the shift, • Performs inventory checks and completes food storage logs, • All other duties as assigned The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position. An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. Minimum Qualifications: • High School diploma/GED, • Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook, • Excellent understanding of various cooking methods, ingredients, equipment and procedures, • Accuracy and speed in executing assigned tasks, • Familiar with industry’s best practices, • Solid interpersonal communication skills, • Must have availability early mornings, late evenings, weekends and holidays Education: High School diploma/GED Experience and/or Training: Experience preferred Licenses/Certificates: N/A Technology/Equipment: Standard Commercial Kitchen Equipment Physical and mental demands: • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl., • Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs, • Frequent exposure to fumes, odors, and gasses. Equipment Used: • Industrial Oven, • 6-Burner Stove Top, • Deep Fryer, • Flattop, • Char Grill, • Warmer/Proofer, • Walk-in Cooler Working Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler, • Occasionally will walk on slippery surfaces, • Noise level in the work environment is frequently loud to where you have to raise your voice to be heard, • Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects, • Usually stand for long periods of time, • Fast-paced environment, • Must be willing to work early mornings, late evenings, weekends, and holidays Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. Requirements:

Job Description Position Description: COMPANY SUMMARY ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.Zuzu is ELIA Group’s upscale Asian dining concept — refined, experience-driven, and unapologetically bold. Zuzu blends elevated Asian culinary traditions with contemporary technique, high-energy design, and precision-driven hospitality. Combining an elegant dining experience with vibrant entertainment, ZuZu is the ultimate destination for celebrations and sophisticated evenings. Set against a backdrop of luxurious interiors and dynamic energy, ZuZu is more than a restaurant — it’s a destination.POSITION SUMMARY We are looking for a motivated, hardworking, and passionate Line Cook with incredibly high standards to join the Elia Group team.KEY RESPONSIBILITIES•\tSet up and stocking stations with all necessary supplies•\tPrepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)•\tCook menu items in cooperation with the rest of the kitchen staff•\tAnswer, report and follow executive or sous chef’s instructions•\tClean up station and take care of leftover food•\tStock inventory appropriately•\tEnsure that food comes out simultaneously, in high quality and in a timely fashion•\tComply with nutrition and sanitation regulations and safety standards•\tMaintain a positive and professional approach with coworkers and customersQUALIFICATIONS:•\tProven cooking experience, including experience as a line chef, restaurant cook or prep cook•\tExcellent understanding of various cooking methods, ingredients, equipment and procedures•\tAccuracy and speed in executing assigned tasks•\tFamiliar with industry’s best practices•\tCulinary school diplomaWHAT WE’RE LOOKING FORAt Experience ZUZU, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it.COMPENSATION & BENEFITSCompetitive PayHealth insuranceDental insuranceVision insurance401(k) PlanPHYSICAL REQUIREMENTSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high. Stamina and Endurance: Ability to stand, walk, and move for extended periods during shifts, often in fast-paced or busy environments.Strength: Capability to lift and carry heavy objects, such as luggage, equipment, or cleaning supplies, typically weighing up to 50 pounds or more.Manual Dexterity: Skill in handling a variety of tasks, such as cleaning, carrying items, or assisting guests with luggage.Mobility: Ability to bend, stoop, kneel, climb stairs, and reach in order to perform various tasks throughout the facility.Good Hand-Eye Coordination: Necessary for tasks like chopping, slicing, plating, and working with hot or sharp kitchen tools safely.Tolerating Heat: Comfort working in a hot environment, around stoves, ovens, grills, and fryers for extended periods.Speed and Efficiency: While not purely physical, the ability to work quickly and stay focused during high-volume service is critical to the role.Visual and Hearing Acuity: Ability to monitor food quality, kitchen safety, and communicate with fellow kitchen staff effectively.OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. $17.00 - $24.00 Hourly

Job DescriptionDescription: Modern tapas, world-renowned Valencian paella, and overflowing hospitality in the heart of Downtown Ann Arbor. If you’re a meticulous and reliable Prep Cook with a love for food preparation, we want to hear from you! As a key member of our kitchen staff, you'll work alongside our Chef team to ensure ingredients are prepped and ready for service, maintaining the highest standards of quality and presentation. This is an excellent opportunity for someone looking to grow their culinary career in a fast-paced, supportive environment. What You’ll Do: • Prep ingredients for cooking, including washing, peeling, chopping vegetables, and measuring out ingredients to ensure everything is ready for the kitchen team., • Assist in meal preparation by following recipes and instructions from the Head Chef and Sous Chef to ensure dishes are prepared to perfection., • Maintain a clean and organized work area, including both the kitchen and storage areas, ensuring efficiency and safety., • Assist with inventory management and ordering of supplies, ensuring we have everything we need to keep operations running smoothly., • Follow all procedures and policies set forth by the company, division, and Health Department following all health and safety regulations., • Contributes to a productive work culture by staying focused and finding ways to improve self and others. Why Work with Us? We value our employees and offer a range of benefits to full time employees to support their well-being and growth: • Growth Opportunities., • Medical, Dental, and Vision Insurance., • Paid Time Off., • Paid Sick Time., • Discounted GoPass for your commute., • Employee Discounts on food.Requirements:, • Proven experience as a Prep Cook or in a similar kitchen role., • Solid knowledge of food preparation techniques, with the ability to follow recipes and instructions accurately., • A strong attention to detail and the organizational skills to keep your work area clean and efficient., • Ability to work quickly and efficiently in a fast-paced kitchen environment, juggling multiple tasks at once., • Excellent communication and interpersonal skills, ensuring a smooth and cooperative kitchen environment. Physical Requirements • Must be able to stand and walk for extended periods of time., • Lift up to 25 pounds consistently., • Lift 25 - 50 pounds occasionally.

Job Description Position Description: COMPANY SUMMARY ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects. Parc represents the evolution of refined American dining in the heart of Detroit — elevated yet approachable, sophisticated yet warm. Our culinary philosophy celebrates seasonal ingredients, disciplined technique, thoughtful sourcing, and a dining experience that is both memorable and timeless. POSITION SUMMARY Parc is looking for a motivated, hardworking, and passionate Line Cook with incredibly high standards to join the Elia Group team. KEY RESPONSIBILITIES -\tSet up and stocking stations with all necessary supplies -\tPrepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) -\tCook menu items in cooperation with the rest of the kitchen staff -\tAnswer, report and follow executive or sous chef’s instructions -\tClean up station and take care of leftover food -\tStock inventory appropriately -\tEnsure that food comes out simultaneously, in high quality and in a timely fashion -\tComply with nutrition and sanitation regulations and safety standards -\tMaintain a positive and professional approach with coworkers and customers QUALIFICATIONS: -\tProven cooking experience, including experience as a line chef, restaurant cook or prep cook -\tExcellent understanding of various cooking methods, ingredients, equipment and procedures -\tAccuracy and speed in executing assigned tasks -\tFamiliar with industry’s best practices -\tCulinary school diploma WHAT WE’RE LOOKING FOR At Parc, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. COMPENSATION & BENEFITS -\tCompetitive Pay -\tHealth insurance -\tDental insurance -\tVision insurance -\t401(k) Plan PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high. -\tStamina and Endurance: Ability to stand, walk, and move for extended periods during shifts, often in fast-paced or busy environments. -\tStrength: Capability to lift and carry heavy objects, such as luggage, equipment, or cleaning supplies, typically weighing up to 50 pounds or more. -\tManual Dexterity: Skill in handling a variety of tasks, such as cleaning, carrying items, or assisting guests with luggage. -\tMobility: Ability to bend, stoop, kneel, climb stairs, and reach in order to perform various tasks throughout the facility. -\tGood Hand-Eye Coordination: Necessary for tasks like chopping, slicing, plating, and working with hot or sharp kitchen tools safely. -\tTolerating Heat: Comfort working in a hot environment, around stoves, ovens, grills, and fryers for extended periods. -\tSpeed and Efficiency: While not purely physical, the ability to work quickly and stay focused during high-volume service is critical to the role. -\tVisual and Hearing Acuity: Ability to monitor food quality, kitchen safety, and communicate with fellow kitchen staff effectively. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. $21.00 - $24.00 Hourly

Sous Chef /Expo Job Description We are seeking a skilled and experienced Sous chef to join our team. The ideal candidate will have a passion for cooking and a strong knowledge of food preparation and presentation. The employee will be responsible for mastering all positions in the kitchen, supervising employees, quality control and development, and working expo shifts. Responsibilities: • Ensure that all meals are prepared to the highest standard and presented in an attractive manner, • Expedite the food order to be delivered to the tables, • Monitor food stock levels and prepare or replenish as necessary, • Maintain a clean and organized kitchen, • Follow all health and safety regulations, • Collaborate with other kitchen staff and front of house to ensure efficient and effective food preparation, • Oversee and verify nightly kitchen closing procedures, ensuring all equipment is powered down, stations and dish areas are cleaned and restocked, and staff checkouts are properly completed., • Supervise kitchen employees Requirements: • Proven experience as a kitchen supervisor, • Strong knowledge of food preparation and presentation, • Ability to work flexible hours, including nights, weekends, and holidays, • Ability to work in a fast-paced environment, • Excellent customer service and interpersonal communication skills, • Ability to lift and carry heavy objects (up to 50 lbs) and ability to stand for long periods of time, • Ability to handle emergency and stressful situations like resolving customer conflicts, • Ability to make quick decisions, • Ability to create a positive and welcoming customer experience, • Regular, predictable attendance is an essential function of this role, with limited tolerance for unplanned absences or last-minute call-offs Benefits: • Employee discount, • Flexible schedule, • Health insurance available, • Dental insurance available, • Paid time off, • Employee profit sharing (after 1 year of continuous service), • Complimentary hotel room on your birthday (after 1 year of continuous service)

An established restaurant group is hiring for their retro location in Bloomfield Township, MI. They offer a creative classic menu in a cool and casual Northern Michigan-styled setting. What we have to offer: • Opportunity to grow with an established restaurant group, • 401k, Health, and Dental, • PTO, Sick Days, • Family management atmosphere, • Above-average salary Sous Chef /Expo Job Description We are seeking a skilled and experienced Sous chef to join our team. The ideal candidate will have a passion for cooking and a strong knowledge of food preparation and presentation. The employee will be responsible for mastering all positions in the kitchen, supervising employees, quality control and development, and working expo shifts. Responsibilities: • Ensure that all meals are prepared to the highest standard and presented in an attractive manner, • Expedite the food order to be delivered to the tables, • Monitor food stock levels and prepare or replenish as necessary, • Maintain a clean and organized kitchen, • Follow all health and safety regulations, • Collaborate with other kitchen staff and front of house to ensure efficient and effective food preparation, • Oversee and verify nightly kitchen closing procedures, ensuring all equipment is powered down, stations and dish areas are cleaned and restocked, and staff checkouts are properly completed., • Supervise kitchen employees Requirements: • Proven experience as a kitchen supervisor, • Strong knowledge of food preparation and presentation, • Ability to work flexible hours, including nights, weekends, and holidays, • Ability to work in a fast-paced environment, • Excellent customer service and interpersonal communication skills, • Ability to lift and carry heavy objects (up to 50 lbs) and ability to stand for long periods of time, • Ability to handle emergency and stressful situations, like resolving customer conflicts, • Ability to make quick decisions, • Ability to create a positive and welcoming customer experience, • Regular, predictable attendance is an essential function of this role, with limited tolerance for unplanned absences or last-minute call-offs Looking to hire immediately, please apply now!

Pizza Hut - Cheboygan is looking for a Restaurant Cook to join our team in Cheboygan, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Cheboygan you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Cheboygan.

Pizza Hut - Cheboygan is looking for a Restaurant Cook to join our team in Cheboygan, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Cheboygan you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Cheboygan.

Pizza Hut - Cheboygan is looking for a Restaurant Cook to join our team in Cheboygan, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Cheboygan you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Cheboygan.

Job Description Egypt Valley Country Club is seeking a talented and driven Restaurant Expeditor to join our culinary team. This role is critical to delivering an exceptional dining experience by ensuring the smooth and efficient flow of food from the kitchen to our members and guests.Be part of a high-performing team in a professional, fast-paced environment with a strong culture of excellence.Position Details:Schedule: Tuesday–Sunday (nights and weekends required) Pay Range: $19–$22 per hour Note: This is a non-leadership position Position SummaryThe Expeditor serves as the key liaison between the Front of House (FOH) and Back of House (BOH), ensuring orders are prepared accurately, plated correctly, and delivered in a timely manner. This role is essential in maintaining quality, consistency, and communication during service.Success PatternsPrevious culinary experience, preferably in an upscale dining environment Ability to work nights, weekends, and a flexible schedule Strong understanding of the expeditor's role as the link between FOH and BOH Ability to make quick, accurate decisions under pressure Maintains a clean and organized workspace Excellent interpersonal and communication skills Personal CharacteristicsMotivated, enthusiastic, and thrives in a fast-paced environment Strong desire to learn, grow, and be challenged Comfortable holding both kitchen and service staff accountable Demonstrates strong problem-solving skills Performance ExpectationsPrepare and stock the expo station for each shift Act as the liaison between FOH and BOH to ensure timely, accurate order execution Maintain positive working relationships across all departments Communicate effectively with line cooks, kitchen supervisors, and sous chefs Uphold high service standards while supporting overall restaurant operations Report directly to kitchen supervisors, sous chefs, and the Executive Chef Ensure all food is properly plated and trayed for efficient delivery to guests If you're passionate about hospitality, thrive under pressure, and take pride in precision and teamwork, we'd love to hear from you.How to Apply: Interested candidates are encouraged to submit a resume or apply online at Employment - Egypt Valley Country Club

Pizza Hut - Charlevoix is looking for a Restaurant Cook to join our team in Charlevoix, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Charlevoix you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Charlevoix.

Pizza Hut - Gaylord is looking for a Restaurant Cook to join our team in Gaylord, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Gaylord you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Gaylord.

Pizza Hut - Traverse City is looking for a Restaurant Cook to join our team in Traverse City, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Traverse City you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Traverse City.

Levy Sector Levy is proud to partner with University of Michigan Athletics to craft an elite food, beverage and hospitality experience at Michigan Stadium, Crisler Center, Yost Ice Arena and all athletics venues. Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary Bring great food to life in one of the country's most dynamic university environments. As a Sous Chef with Levy, you will help execute high-quality cuisine, maintain recipe and presentation standards, support culinary team members, and ensure food safety and sanitation requirements are consistently achieved. You will partner with culinary leadership to deliver memorable dining experiences while supporting operational and cost goals. Detailed Responsibilities Establishes quality food and presentation standards Ensures company guidelines and standards are communicated to team members Ensures the kitchen team has the necessary equipment and supplies Contributes to sales growth through product selection, execution, pricing and creative development Achieves purchasing, scheduling and culinary standards Achieves all assigned cost goals Promotes a cooperative work climate, maximizing productivity and morale Additional responsibilities, as needed Job Requirements 2+ years of experience in a salaried Sous Chef position within a high volume atmosphere A culinary degree is preferred High level of computer literacy Understanding of financial concepts Passion for hospitality, food, and retail Excellent interpersonal and stakeholder management skills Curious about Life at Levy? Check it out: Levy Culture (http://www.levyrestaurants.com/our-culture/) At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off Plan + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Levy.pdf) or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Levy.pdf Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Levy maintains a drug-free workplace. Req ID: 1563522 Levy Sector [[Cust_clntAcName]] Lori Collins [[req_classification]]

Chartwells K12 + We are hiring immediately for full time SOUS CHEF positions. + Location : Ann Arbor Public Schools - 601 West Stadium Boulevard, Ann Arbor, MI 48103. Note: online applications accepted only . + Schedule : Full time schedule; Monday through Friday, 6:00 am to 2:30 pm. More details upon interview. + Requirement : Prior sous chef experience is preferred. + Pay Range: $23.00 per hour to $24.00per hour. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561442. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! 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 4,300 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 www.ChartwellsK12.com . Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: + Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. + Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. + Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. + Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. + Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. + Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. + Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. + Keeps up with peak production and service hours. + Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. + Performs other duties as assigned. Associates at Chartwells K-12 are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: + Retirement Plan + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: + Medical + Dental + Vision + Life Insurance/AD + Disability Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsK12.pdf) or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsK12.pdf Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf will be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. About Compass Group: Achieving leadership in the foodservice industry 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Chartwells K-12 maintains a drug-free workplace.

American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2026 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. At American Cruise Lines, we are driven by our values— Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America's Story on the Finest American Ships. • Commitment to controlling inventory and minimizing food waste by utilizing standardized recipes., • Ensures "all" special requests and allergies are acknowledged, prepared and served accordingly., • Adheres to the strict food safety and sanitation policies within the galley., • Provides gracious hospitality to the guests and crew alike while being safe, courteous, professional, and efficient., • Adheres to all American Cruise Lines' Chefs Manual standards and procedures., • Anticipates the needs of both guests and crew., • Assists in the production and service of all Crew meals., • Responsible for food safety, galley cleanliness, daily galley audits and logs which includes the completion of daily temperature log, refrigerator and freezer temperature logs, and cooling logs., • Responds quickly to guest requests and ensure follow through of service delivery., • Assists with breakfast, lunch, cocktail hour and dinner preparation, as well as any special onboard events., • Work closely with the Executive Chef/Sous Chef to ensure that the guests and crew receive the highest quality of food with proper presentation and timeliness are adhered to., • Assist the Sous Chef wit ensuring Galley Steward timecards are submitted and correct., • Follow approved menus, standardized recipes, and food sanitation standards., • Work with the Executive Chef/Sous Chef to ensure food and hotel supplies are ordered and received in a timely manner., • Assist in orchestration of proper storage of deliveries in appropriate areas of the galley., • Comply FDA logs are completed on a daily, weekly and monthly basis with the Sous Chef., • Create positive crew experiences and a healthy work environment., • Maintain sanitation and cleanliness standards of the galley, storage rooms and galley crew rooms., • Responsible for supervising and assisting the Galley Stewards with the Sous Chef to make sure various tasks throughout the day are being taken care of by the Galley Stewards. Such as removing trash, clutter and empty boxes from the galley; ware washing; organizing and cleaning; sweeping and mopping the deck floor; and cleaning and storing cleaned equipment and tableware., • Communication with all coworkers is imperative to all meal services., • Preferred Associate's Degree in Culinary Arts or Hotel & Restaurant Management., • Minimum 4 years' experience at a full-service restaurant, hotel, resort, or cruise ship., • Must have "Line" experience with breakfast, lunch, dinner, and buffets., • Strong organizational skills and excellent verbal and written communication skills (English)., • Available to travel and work a flexible schedule including long days for extended periods of time., • US Coast Guard regulated pre-employment drug test., • Ability to manage a team of three galley stewards during daily ware washing operations as well as effectively lead, direct, teach and guide and ensure the team is working efficiently throughout the day., • Transportation Worker Identification Credential (TWIC)., • Ability to perform the essential functions of the job with or without accommodation., • 7 days per week while onboard the ship., • 6-8 weeks working / 1-2 weeks off., • This is a full-time, exempt position., • Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion., • Ability to work around 12 hours per day., • Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20" diameter hatch., • Ability to stand for your entire shift., • Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs., • Ability to frequently bend, squat and reach., • Ability to live and work on board a vessel for extended periods of time., • Ability to use stairs frequently., • Competitive daily rate., • Health, dental, vision, and 401(k) with match., • Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training.

Pizza Hut - Cheboygan is looking for a Restaurant Cook to join our team in Cheboygan, MI. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Pizza Hut - Cheboygan you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willingness to learn will help you go far at Pizza Hut - Cheboygan.

Avolta - - Responsibilities: Supervise day-to-day kitchen activities and staff; Assist with menu planning and inventory management; Maintain safety, sanitation, and HACCP compliance; Ensure food quality and cost control to maximize profits; Support hiring, training, and development of kitchen staff

Gecko Hospitality - - Responsibilities: Lead daily kitchen operations and service in a high-volume environment; Uphold culinary standards and ensure food quality, portioning, and presentation; Mentor and train line cooks and prep staff; Assist with ordering, inventory, and labor efficiency in colla

MGM Resorts - - Responsibilities: Oversee product consistency and modifications with Chef/Executives; Manage payroll, scheduling, training, and discipline; Train Master cooks and kitchen staff on responsibilities; Assist in controlling food and labor costs and setting goals; Create, read, measure a

MGM Resorts - - Responsibilities: Oversee daily kitchen operations in a luxury dining venue; Manage budgeting, scheduling, and labor productivity; Maintain health, sanitation, and cleanliness standards; Develop and execute menu strategies and initiatives; Collaborate with service team for seamless d

At Trilogy, you'll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you're supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! As an Assistant Director of Food Services (sous chef), you will contribute to a positive dining experience for residents by assisting with meal service, food preparation, and maintaining a clean and safe kitchen environment. Your role ensures that residents receive high-quality meals in a welcoming setting while upholding food safety and sanitation standards. • Assist the Food Service Director with the management of daily food service operations., • Ensure that all food service regulations, standards, and guidelines are followed., • Assist in daily meal service preparation, being able to perform all roles and tasks within the food service department., • Take a hands-on leadership approach to meal service by working any assignment in the kitchen as needed to assist with staffing and meal production., • Assist the Food Service Director with scheduling, recruitment, and labor management as needed., • High School Diploma or GED/HSE preferred, • Previous experience in dining leadership preferred, • Previous experience as a line cook, prep cook or sous chef preferred US-MI-Romeo Orchard Grove Health Campus 71150 Orchard Crossing Lane Romeo MI Our comprehensive Thrive benefits program focuses on your well-being, offering support for personal wellness, financial stability, career growth, and meaningful connections. This list includes some of the key benefits, though additional options are available. • Medical, Dental, Vision Coverage Includes free Virtual Doctor Visits, with coverage starting in your first 30 days., • Get Paid Weekly + Quarterly Increases Enjoy weekly pay and regular quarterly wage increases., • Spending & Retirement Accounts HSA with company match, Dependent Care, LSA, and 401(k) with company match., • PTO + Paid Parental Leave Paid time off and fully paid parental leave for new parents., • Inclusive Care No-cost LGBTQIA+ support and gender-affirming care coordination., • Tuition & Student Loan Assistance Financial support for education, certifications, and student loan repayment. Since our founding in 1997, Trilogy has been dedicated to making long-term care better for our residents and more rewarding for our team members. We're proud to be recognized as one of Fortune's Best Places to Work in Aging Services, a certified Great Place to Work, and one of Glassdoor's Top 100 Best Companies to Work. At Trilogy, we embrace who you are, help you achieve your full potential, and make working hard feel fulfilling. As an equal opportunity employer, we are committed to diversity and inclusion, and we prohibit discrimination and harassment based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment.

Are you passionate about chef-driven, scratch-made cuisine rooted in bold flavors and seasonal ingredients? This one-of-a-kind conceptborn from the owner's time in Miami and brought to life with locally sourced productsis looking for a hands-on BOH leader who thrives in a collaborative, team-first environment. This role offers a unique opportunity to work across two locations, splitting your week between them, and playing a key role in maintaining consistency, culture, and culinary excellence across both kitchens. What You'll Get as a Kitchen Manager • $55K$60K base salary, • Bonus opportunities, • Comprehensive benefits package, • Growth within a chef-driven, expanding restaurant group, • The chance to work closely with a creative, passionate culinary team What You'll Do as a Kitchen Manager • Lead day-to-day back-of-house operations across two locations, • Ensure consistency, quality, and execution of scratch-made menu items, • Collaborate with culinary leadership on menu execution and innovation, • Coach, develop, and support kitchen teams in a positive, team-first environment, • Maintain high standards for food safety, cleanliness, and organization, • Step into front-of-house support when needed to ensure seamless service, • Act as a culture carrierbringing energy, humility, and accountability to both teams What We're Looking for in a Kitchen Manager • A humble, hands-on leader who leads by example and leaves ego at the door, • Passion for scratch cooking, fresh ingredients, and hospitality, • Strong communicator who can work effectively across teams and locations, • Flexible and adaptable, with the ability to balance priorities between two kitchens Requirements for a Kitchen Manager • 24 years of BOH leadership experience (Sous Chef, Kitchen Manager, or similar), • Willingness to split time between two locations weekly, • Valid driver's license and reliable transportation, • Basic Spanish skills a MUST (for kitchen communication), • Ability to support both BOH and FOH operations as needed Why This Role as a Kitchen Manager This is more than just a kitchen jobit's an opportunity to be part of a growing, chef-driven concept where your voice matters, your leadership makes an impact, and your passion for food is celebrated. If you're ready to lead with purpose, cook with passion, and grow with a dynamic teamwe want to hear from you.

Job Summary Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Candidate Profile Education and Experience High school diploma or GED; 5 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area. Core Work Activities Ensuring Culinary Standards and Responsibilities are Met Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Maintains food handling and sanitation standards. Ensures all employees have proper supplies, equipment and uniforms. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Communicates areas in need of attention to staff and follows up to ensure follow through. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Assists in determining how food should be presented and creates decorative food displays. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Supervising Daily Culinary Team Activities Ensures and maintains the productivity level of employees. Ensures completion of assigned duties. Coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shifts while personally preparing food items and executing requests based on required specifications. Handles employee questions and concerns. Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Conducts employee performance appraisal process, giving feedback as needed. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Monitors employee's progress towards meeting performance expectations. Conducts training when appropriate. Maintaining Culinary Goals Follows specific goals and plans to prioritize, organize, and accomplish your work. Monitors staffing levels to ensure that guest service, operational needs and financial objectives are met. Places orders for appropriate supplies and manages food and supply inventories according to budget. Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Strives to improve service performance. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Serves as a role model to demonstrate appropriate behaviors. Analyzes information and evaluating results to choose the best solution and solve problems. Complies with loss prevention policies and procedures. Reports malfunctions in department equipment. Attends and participates in all pertinent meetings. Encourages and builds mutual trust, respect, and cooperation among team members.