Sous chef jobs in Michigan

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. Company DescriptionBird 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/ #alwaysfreshandfromscratchBird 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 DescriptionCatered Creations is hiring a Catering Lead Cook to run hot‑food production for multiple catered events and grow into a true #2 / Sous over time based on performance.This is a quiet, focused back‑of‑house role. Most of your hours will be 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.Think of it like a team where offense and defense are on the same side but on the field at different times: • Chef designs the game plan – what needs to be prepped, cooked, and when., • Your job is to run the plays and think inside that plan – find the right racks, label pans and Cambros correctly, fire hot food on time, and get it into the right Cambros without him having to babysit. When something changes, you can think on the fly and make smart adjustments without creating chaos. If you have both a love for the kitchen and a mind for it – you actually like timing, organization, and execution, not just “cooking whatever is in front of you” – and you don’t need a lot of chatter or constant “good job”s to stay motivated, this seat is for you. ScheduleClient‑driven, not 9–5: • Mon–Thu: Kitchen prep + corporate catering, • ~7:30 am until the work is done (often around 5:00 pm; longer in busy season), • Fri–Sat (May–December): Frequent event days, • Late morning → late evening depending on events, • Jan–April: Fewer weekend shifts; mostly weekday prep with smaller events Expect: • 1–2 days off per week (not always Sat/Sun), • Slower weeks: ~30–40 hours (Jan - March), • Peak weeks (May–Oct + early Dec): 50–65+ hours with overtime If you need fixed hours or guaranteed weekends off, this will not be a fit. What You’ll Do Production & Hot Food • Work from detailed job sheets and a whiteboard plan, • Prep hot items and store them on correctly labeled rolling racks/shelves for each event, • On event days, pull the right racks, wrap and label pans (event + item + counts), • Label Cambros so anyone can see what belongs where and how many pans there are, • Fire hot food in commercial ovens so it cooks low and slow, not just blasted last‑minute, • Transfer hot pans into the correct Cambros and stage them for the event team Events & Support • Help pull and load vans for events, • Work BOH on events when scheduled: refilling buffets, managing holding temps, helping with breakdown and loading, • Jump in where needed: prep, dishes, cleaning, trash We’ll start you on events and deliveries so you see what “right” looks like, then train you on pull/pack, core prep, and finally ovens. You won’t be thrown on five events’ hot food on Day 1. Pay & Benefits • Base pay: $19–$23/hr (experience + capability), • Weekend event differential: +$2/hr for Friday, Saturday, Sunday event shifts, • Tip share: pooled tips for prep, kitchen, events, dish (historically around +~$2/hr on top of base + differentials), • PTO: paid vacation + paid holidays after 1 year, • Paid sick time: per Michigan law, • Medical: no company‑sponsored medical plan Typical full‑time total comp lands roughly low‑$50Ks to low‑$60Ks/yr depending on rate, hours, and volume (no specific amount guaranteed). Who Thrives Here (and Who Doesn’t)We are family‑focused and high‑standard: no swearing, no drugs or alcohol on the clock, no gossip, no drama.You will be working most days with one other person (Chef) in a separate kitchen storefront. This role suits someone who: • Likes quiet, focused work more than kitchen banter, • Is self‑motivated and takes pride in clean, on‑time execution, • Wants to be trusted to run their lane once they know the plays We hire and fire by these values:Own the Work – Fully • Finish what you start. Don’t leave pans, labels, or messes for others., • No “that’s not my job.” If you see it, you handle it or clearly hand it off. The Team Comes First • Your pace and attitude help or hurt everyone., • You step in when someone is in the weeds. No gossip. Professionalism • On time, prepared, clear‑headed., • Phone stays away while work is going. Coachability • You can take direct feedback and change behavior quickly., • You don’t need constant validation; your scoreboard is results. Integrity • Do what you say you’ll do, even when no one is watching., • Say things directly, not behind backs. This is NOT a fit if: • You want a “chill” kitchen or a big social crew, • You get bored by systems, labels, and timing, • You need a lot of praise or hand‑holding to do your job, • You only want cold prep or a tiny station and avoid hot food, dishes, or cleaning Basic Requirements • Experience with hot food in high‑volume, banquet, catering, or production kitchens, • Comfortable on hot stations (ovens, grill, sauté), not just cold/garde manger, • Able to stand for long shifts and lift/carry 40–60+ lbs, • Valid driver’s license and insurable driving record, • Authorized to work in the U.S.

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 DescriptionDescription: About the Opportunity An exciting new, chef-driven restaurant is opening in Grosse Pointe, Michigan this fall, and we're seeking an accomplished Executive Chef to lead the culinary vision from pre-opening through daily operations. This is a rare opportunity to build a kitchen team from the ground up, influence menu development, establish systems and culture, and help launch one of the area's most anticipated restaurant openings. We're looking for a hands-on culinary leader with a passion for seasonal ingredients, exceptional execution, and creating memorable dining experiences rooted in Western European cuisine. What You'll Do • Lead all back-of-house operations from pre-opening through ongoing service, • Recruit, hire, train, mentor, and develop a high-performing culinary team, • Execute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditions, • Maintain exceptional standards for food quality, consistency, and presentation, • Build recipes, prep systems, station organization, and kitchen SOPs, • Manage food, labor, and operating costs while achieving financial goals, • Oversee purchasing, inventory, vendor relationships, and receiving, • Ensure compliance with all health, sanitation, and safety standards, • Foster a positive, respectful, and accountable kitchen culture, • Collaborate with ownership and leadership on seasonal offerings, special events, and business initiatives Compensation & Benefits • $100,000–$120,000 base salary, • Performance-based bonus program, • Comprehensive benefits package, • Paid time off, • Opportunity to lead a high-profile restaurant opening, • Long-term growth with an expanding hospitality group If you're ready to lead the culinary program for an exciting new restaurant opening and bring a modern interpretation of Western European cuisine to Grosse Pointe, we'd love to hear from you. Requirements:Qualifications • 5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teams, • Demonstrated experience managing, mentoring, and developing kitchen staff, • Strong background in Western European cuisine, including significant experience with Italian, French, and Spanish cooking, • Experience with scratch kitchens and seasonal menu development, • Strong financial acumen, including food cost, labor management, purchasing, and inventory controls, • Excellent leadership, communication, and organizational skills, • Ability to thrive in a fast-paced, opening environment and lead by exampleWhat We're Looking For The ideal candidate is: • A collaborative leader who inspires and develops people, • Passionate about hospitality and culinary excellence, • Calm, organized, and solutions-oriented under pressure, • Detail-driven without losing sight of the guest experience, • Excited to build something special from day one

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

Job Description Executive Sous Chef ( Healthcare) The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Duties Actively support and apply all company and facility policies and procedures Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved. Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including: Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Always responsible for always maintaining food quality and safety of items Manage waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients Educate Food Service Personnel in P&L process (where applicable) and review month-end results for each facility with its Food Service Director. Ensure all human resources and safety practices and policies are intact and adhered to. Hold Food Service Personnel accountable for behavior and performance, following Corrective Action guidelines when necessary. Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc. Communicate with and assist in developing goals and objectives with Food Service Director. Meet with Food Service Director on an individual basis to assess goals and areas of opportunity. Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools. · Responsible for the following daily activities but not limited to as follows: · **Preparing and portions hot and cold menu items according to proper menu and recipe as noted on the production sheet counts. · **Serving Resident meals according to the correct meal service times. · **Coverage for any staff members who call out due to illness. · **Assure all correct food and equipment temperatures are being recorded by meal. · **Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly. · **Maintain highest standard of sanitation as required by the state Department of Health regulations. · **Practice clean, safe work environment. · **Willing to work flexible work hours. · **Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items. · **Label, wrap and date all unused food items in the correct areas. · **Must be able to lift up to 50lbs · **Support and follow Company and facility Policies and Procedures. · Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to · **Assure staff is clocking in on time as per their schedule. · **Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows. · *Must be Serve Safe Certified or able to earn within the first 90 days of starting. Minimum Requirements: High School diploma required. Bachelor’s degree in culinary arts or related field preferred. Minimum 2-5 years’ experience coordinating food service operations. Demonstrated ability to lead and guide teams. Strong initiative. Strong ability to communicate effectively, both verbally and in writing. Ability to maintain confidentiality of records and information. Skill in the use of operating basic office equipment.

Job DescriptionPosition Description: COMPANY SUMMARYELIA 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 seeking a visionary and disciplined Executive Chef to lead all culinary operations for our fine dining American restaurant in downtown Detroit. This is not simply a kitchen leadership role — it is an opportunity to shape the culinary identity of a flagship Detroit restaurant. The Executive Chef will define the menu narrative, drive culinary innovation rooted in American tradition, and maintain uncompromising standards of excellence in execution, hospitality, and financial performance. The ideal candidate is both an artist and an operator: creatively ambitious, technically elite, operationally rigorous, and deeply committed to developing talent. KEY RESPONSIBILITIES Culinary Leadership & Vision -\tDevelop and execute seasonal, ingredient-driven menus that reflect refined American cuisine. -\tLead tasting, testing, and R&D processes to ensure dishes meet the highest standards of flavor, technique, and presentation. -\tMaintain consistency in execution across all services, events, and private dining. -\tElevate plating aesthetics and overall culinary storytelling aligned with Parc’s brand identity. Kitchen Operations & Systems -\tOversee all back-of-house operations, including prep, service, sanitation, and workflow optimization. -\tImplement and maintain detailed recipe specs, plating guides, and production standards. -\tEstablish systems for inventory control, waste management, and procurement efficiency. -\tEnsure smooth coordination between culinary and front-of-house leadership. Financial & Cost Management -\tMaintain disciplined control of food cost, labor cost, and purchasing. -\tDrive profitability without compromising quality. -\tPartner with ownership and leadership to forecast, budget, and optimize margins. -\tAnalyze P&L performance and implement corrective strategies when needed. Team Development & Culture -\tRecruit, train, and develop a high-performance culinary team. -\tFoster a culture of accountability, professionalism, and excellence. -\tMentor sous chefs and key culinary leaders to build long-term bench strength. -\tLead by example — presence, discipline, and standards matter. Guest Experience -\tCollaborate with leadership to elevate the overall dining experience. -\tEngage with guests when appropriate to reinforce brand presence. -\tContinuously refine the culinary experience to maintain relevance in Detroit’s competitive fine dining landscape. Compliance & Safety -\tEnsure strict adherence to health department regulations and food safety protocols. -\tMaintain a clean, organized, and professional kitchen environment at all times. QUALIFICATIONS -\tCulinary leadership experience, with at least 3 years as an Executive Chef or Chef de Cuisine in a fine dining environment. -\tStrong background in elevated American cuisine with refined technique. -\tDemonstrated ability to lead high-volume fine dining service with precision. -\tProven financial acumen and cost management expertise. -\tExperience building and developing high-performing culinary teams. -\tExceptional organizational, communication, and leadership skills. WHAT WE’RE LOOKING FOR At ELIA, 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. We are seeking a leader who is: -\tCreatively ambitious but operationally disciplined -\tCalm under pressure -\tDetail-obsessed -\tRelentless about standards -\tMotivated to build something lasting This role requires a chef who views hospitality as both craft and business. COMPENSATION & BENEFITS -\tCompetitive executive-level salary (commensurate with experience) -\tPerformance-based incentive structure -\tHealth, Dental, and Vision Insurance -\t401(k) -\tEmployee Dining Benefits -\tOpportunity for long-term growth within a multi-venue hospitality group 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 work long hours on your feet, including during busy periods and events. -\tStrength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds. -\tMobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies. -\tManual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating. -\tGood Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously. -\tTolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers. OTHER DUTIES This job description is not intended to be exhaustive. Responsibilities may evolve based on operational needs, growth initiatives, and leadership strategy. $76,000.00 - $84,000.00 Annually

Job Description Real Seafood is where the coastlines of the Atlantic Ocean, the Great Lakes, and the Gulf of Mexico meet and features a menu teeming with the area's largest variety of fresh-caught fish and seafood. NOW HIRING: • KITCHEN LEADER / SUPERVISOR We're looking for an experienced back of house employee who is proficient in all kitchen positions including prep, general utility duties, and line cook functions. If you are a polished professional who has an eye for detail and a willingness to learn and adopt our standards, we want to hear from you. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Real Seafood is a well established, full service restaurant concept that has growth opportunities for team members in a full service casual dining restaurnat company. Grow your career with us. In this Kitchen Supervisor role, you will support restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description Executive Chef | Fine Dining | Scratch Kitchen | Detroit, MI Lead the Culinary Program at Dirty Dog Jazz Cafe Harper Associates is conducting a confidential search for an accomplished Executive Chef to lead the culinary program at Dirty Dog Jazz Cafe, one of Metro Detroit's premier fine dining restaurants, cocktail lounges, and live music venues. Founded by the late Gretchen Carhartt Valade, a passionate supporter of the arts and jazz, Dirty Dog Jazz Cafe was created to provide an intimate atmosphere where exceptional hospitality, chef-driven cuisine, and world-class jazz come together. With strong ties to the Detroit Jazz Festival, the restaurant has become one of Michigan's most respected dining destinations. This is a unique opportunity for a hands-on culinary leader to oversee a high-performing scratch kitchen while preserving the standards that have made Dirty Dog Jazz Cafe an institution. What You'll Do • Lead all culinary and back-of-house operations, • Recruit, train, coach, and develop a talented kitchen team, • Create seasonal menus, features, and chef-driven specials, • Ensure exceptional food quality, consistency, and presentation, • Manage food cost, labor, inventory, purchasing, and vendor relationships, • Partner with the General Manager to deliver an outstanding guest experience, • Maintain the highest standards of food safety, sanitation, and kitchen organization, • Drive continuous improvement in kitchen culture, systems, and financial performance Qualifications • 5+ years as an Executive Chef, Chef de Cuisine, or Executive Sous Chef, • Experience in fine dining, upscale casual, luxury hospitality, chef-driven restaurants, or private clubs, • Strong scratch kitchen background, • Expertise in menu development, food cost control, labor management, inventory, purchasing, budgeting, and P&L management, • Proven leader with a passion for mentoring teams and creating exceptional guest experiences, • Strong knowledge of HACCP, food safety, and health department compliance Why Join Dirty Dog Jazz Cafe? • Lead the kitchen at one of Metro Detroit's premier dining and jazz destinations, • Work alongside an experienced hospitality leadership team, • Showcase your creativity in a chef-driven, scratch kitchen, • Competitive compensation and benefits, • Paid holidays, 15 days PTO, and paid restaurant shutdowns in July and January About Harper Associates For over 60 years, Harper Associates has specialized in recruiting executive hospitality professionals for many of Michigan's leading restaurants, hotels, clubs, and hospitality organizations. Qualified candidates are encouraged to apply or contact kevin@harperjobs.com for a confidential conversation. Kevin Swanquist Executive Recruiter Harper Associates kevin@harperjobs.com www.harperjobs.com 248-737-0222

Job DescriptionDescription: Aventura is seeking an Executive Sous Chef to help lead one of Ann Arbor’s busiest and most dynamic kitchens. Rooted in the energy and spirit of Spain, Aventura brings together bold flavors, wood-fired cooking, vibrant hospitality, and a fast-paced service environment built around teamwork, consistency, and craft. Working closely with our Executive Chef, the Executive Sous Chef plays a major leadership role in the daily management of the kitchen and culinary team. This is a hands-on operational leadership position focused on people development, kitchen systems, organization, accountability, and consistent execution. While creative collaboration and culinary input are welcomed, this role is primarily responsible for helping lead the day-to-day operations that keep the kitchen running at a high level. We’re looking for a strong kitchen leader who thrives in high-volume environments, communicates clearly, leads by example, and takes pride in building organized systems and strong teams. WHAT YOU'LL DO • Oversee and lead all daily back-of-house operations alongside the Executive Chef., • Support and develop cooks, sous chefs, and kitchen leaders through coaching, accountability, and hands-on leadership., • Maintain high standards of food quality, consistency, cleanliness, organization, and execution during every service., • Assist with scheduling, ordering, inventory management, prep systems, and labor controls., • Lead line execution and expo during service while helping maintain strong communication between kitchen and front-of-house teams., • Support onboarding, training, and performance development across the kitchen team., • Help create a positive, professional, high-accountability kitchen culture centered around teamwork and excellence., • Assist in maintaining food safety, sanitation, and operational standards throughout the kitchen., • Help drive daily prep organization, station readiness, and shift execution across all kitchen positions., • Monitor product quality, pars, and kitchen readiness to ensure smooth service execution and consistency., • Partner with leadership to identify operational improvements, strengthen systems, and improve kitchen efficiency., • Assist with interviewing, hiring, and developing future kitchen leaders within the organization., • Help manage service flow and labor deployment during high-volume periods and special events., • Uphold The Pulpo Group’s standards of hospitality, professionalism, accountability, and teamwork through daily leadership presence. WHAT WE’RE LOOKING FOR • 3+ years of kitchen management or sous chef leadership experience in a high-volume or chef-driven restaurant environment., • Strong leadership presence with the ability to coach, develop, and hold team members accountable., • Demonstrated organizational skills with experience managing systems, prep flow, scheduling, and operational follow-through, • Ability to communicate clearly and collaborate effectively with both back of house and front of house leadership teams, • Operates with professionalism, urgency, accountability, and attention to detail in fast-paced environments. WHY JOIN THE PULPO GROUP? • Medical, dental, and vision insurance with company contributions., • Company sponsored short term disability., • Paid time off & paid sick time., • Retirement plan with a company match., • Dining discounts across all TPG restaurants., • Leadership development and growth opportunities., • A collaborative and team-focused culture., • Opportunities to contribute to one of Ann Arbor’s most respected restaurant groups.Requirements: PROFESSIONAL REQUIREMENTS • Demonstrates professionalism, urgency, and accountability in fast-paced kitchen environments., • Maintains strong organization and operational follow-through across daily kitchen systems and responsibilities., • Communicates clearly and collaborates effectively with both back of house and front of house leadership teams., • Supports staff development, coaching, and performance accountability through consistent leadership presence., • Adapts quickly and responds effectively during high-volume services and operational challenges. PHYSICAL REQUIREMENTS • Remain standing and active for extended periods during service and production shifts, • Lift and carry up to 50 pounds when needed throughout daily operations, • Work nights, weekends, holidays, and varied schedules based on restaurant needs, • Safely operate standard kitchen equipment in a high-volume, fast-paced environment, • Move efficiently throughout all kitchen areas during active service periods

Job Description The Palio, our namesake, is a celebrated Italian horse race that runs through Siena, Italy twice each year and is the inspiration for our robust food and spirits. Palio is not just a restaurant, it’s a way of life! Palio is bold, vibrant, and embodies the spirit of The Palio di Siena horse race. It is full of life, emotions and energy. Palio features authentic Tuscan-style cuisine that includes large pizzas made from our industrial gas fired stone pizza oven, bolognese, carbonara, lasagna, and many other re-invented classics prepared with freshly cut herbs from Palio’s own in-house herb garden. The wine and beverage list includes craft beer, unique hand-crafted cocktails and extensive wine and grappa lists. We prepare food from our all scratch kitchens and our head chef offers creative features with a focus on seasonal, local produce. Our mission is to consistently exceed our guest’s expectations by providing memorable dining experiences in each of our creative and distinctive restaurants. NOW HIRING: • KITCHEN SUPERVISOR We're looking for an experienced back of house employee who is proficient in all kitchen positions including prep, general utility duties, and line cook functions. This position will also work closely with the Chef to assist and oversee any other duties deemed necessary to aid in executing our mission statement. Benefits Include: Paid time off, which begins accumulating immediately Medical and Dental benefits for full time employees Flexible Schedules Meal Benefits Holiday Pay Employee Meal Discounts Professional Advancement An equal opportunity employer. Palio is a well established, full service restaurant that has growth opportunities for team members in a full service casual dining restaurnat company. Grow your career with us. In this Kitchen Supervisor role, you will support restaurant back of house / kitchen teams along with assistant manager roles and duties working as a member of the restaurant management team. Sous Chef or Culinary Manager experience is preferred in this Heart of House role.

Job Description Salary: $65,000 - $75,000 Other Forms of Compensation: Benefits offered + Mileage With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary This is a TRAVEL role - regional travel typically within Michigan. This individual will be responsible for supporting the Executive Chef and/or Director in various locations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. MUST have senior living or healthcare experience. Key Responsibilities: • Coordinates activities of kitchen personnel engaged in preparation of food service, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts,or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Excellent interpersonal, customer service, and oral/written communication skills, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyCCL.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 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. CCL maintains a drug-free workplace. Req ID: 1540061 CCL Hospitality Group JON DAVIS [[req_classification]]

Job Description Full-time - No late nights! At Rivertown Ridge, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Rivertown Ridge, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Kitchen Manager The Kitchen Manager is to provide wholesome, nutritious, and attractive food that is served at the appropriate temperature. The Kitchen Manager reports to the Dining Services Director. Essential Functions of the Kitchen Manager • Prepare and serve all food items using high quality ingredients and appropriate garnishes., • Use recipes and correct portion sizes to provide a consistent product while controlling costs., • Record and monitor food temperatures during storage, preparation, cooking, and serving., • Label, date, and properly store all foods., • Monitor and record temperatures of all kitchen refrigerators and freezers daily., • Control overproduction and waste of all food items., • Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen., • Responsible for washing and sanitizing food service equipment., • Responsible for general cleaning of cook’s area, freezers, refrigerators, and storage areas., • Follow established safety procedures while operating kitchen equipment., • Responsible for storage of items received from vendors., • Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items., • Mop and clean kitchen as needed., • Removes garbage to dumpster as needed., • Reports equipment and safety issues to the Dining Services Director., • Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef., • Work as a team member to maintain a pleasant, effective work environment., • Perform other duties as assigned. Non-Essential Functions of the Kitchen Manager • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Minimum two years cooking experience preferably within the healthcare or hospitality field., • Serv-Safe Certification required., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job Description Executive Chef StoryPoint Group New Hudson Position Summary: The Executive Chef is responsible for the successful management of all aspects of the culinary and dining department. Responsibilities include retail sales, special events planning, food costs and inventory control, safety and sanitation, and maintaining excellent resident, customer and employee satisfaction. Required Experience for Executive Chef: • Bachelor’s degree or related culinary degree., • Certified Executive Chef preferred., • Minimum four years of industry and culinary management experience., • Upscale dining experience required., • Must demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills., • Must have previous experience and proficient with menu development and pricing., • Must have experience in all Microsoft Office applications required., • Culinary labor, food and small ware financial management experience required. Primary Responsibilities for Job Executive Chef: • Achieve 100% resident satisfaction through plate presentation and taste. The Executive Chef circulates dining rooms at meal times daily for resident feedback., • Establish presentation techniques and ensure quality standards., • Hire, coach, train, inspire and direct culinary staff. Maintain proper scheduling, employee reviews., • Develop Sous Chef and Lead Cook to take on additional leadership and management duties., • Directly responsible for food control, labor costs, menu engineering, recipe creation and standardization of recipe production to ensure consistency., • Ensure proper equipment operation/maintenance, proper safety and sanitation policies for followed in the work areas., • Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques., • Consistently maintains a positive attitude, which supports a team environment. Promotes positive public relations with residents, family members and guests., • Function as Manager on Duty as scheduled with site leadership team General Working Conditions: This position entails standing for long periods of time. While performing the duties of this job, the employee is required to communicate effectively with others, sit, stand, walk and use hands to handle keyboard, telephone, paper, files, and other equipment and objects. The employee is occasionally required to reach with hands and arms. This position requires the ability to review detailed documents and read computer screens. The employee will occasionally lift and/or move up to 25 pounds. The work environment requires appropriate interaction with others. The noise level in the work environment is moderate. Occasional travel to different locations may be required. Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

Job DescriptionExecutive Chef About Us Suser Restaurant Group is comprised of Sparkies Kitchen & Bar, Stella's Table, and Union 212 Banquet Hall, located in the lakes area of Oakland County. We invite you to join our talented team that is committed to providing amazing food and service to our guests whom we treat like family. The Role The Executive Chef is the culinary leader of Suser Restaurant Group, responsible for the vision, execution, and overall excellence of the food program across all three concepts. This is a role for a seasoned culinary professional who combines exceptional technical skill with strong business acumen and genuine passion for developing people. The ideal candidate is a creative, hands-on leader who takes ownership of the kitchen, inspires their team, and is committed to delivering an outstanding dining experience to every guest, every shift. Responsibilities • Provide culinary vision and leadership across Sparkies Kitchen & Bar, Stella's Table, and Union 212 Banquet Hall, ensuring a cohesive and exceptional food program across all three concepts, • Lead, mentor, coach, and develop the entire back of house team including Sous Chefs, Kitchen Managers, Line Cooks, and Prep Cooks fostering a culture of excellence, accountability, and continuous growth, • Design, develop, and execute seasonal menus and daily specials that reflect current culinary trends, showcase premium ingredients, and align with the identity and guest expectations of each concept, • Maintain the highest standards of food quality, consistency, and presentation across all kitchens on every shift, • Conduct regular line checks, taste tests, and kitchen walkthroughs to ensure all food meets established standards before it reaches the guest, • Oversee all food and labor cost management, including ordering, inventory control, portion management, waste reduction, and vendor relationships, • Develop and enforce standard operating procedures for all kitchen stations, ensuring consistency, efficiency, and adherence to recipe standards, • Ensure strict compliance with all health codes, food safety regulations, sanitation standards, and company policies across all kitchens at all times, • Collaborate with ownership and senior management on business strategy, concept development, special events, and catering operations at Union 212 Banquet Hall, • Oversee the recruitment, hiring, onboarding, and performance management of all back of house team members, • Manage kitchen scheduling across all concepts to ensure adequate staffing while maintaining labor cost targets, • Monitor and maintain all kitchen equipment across all locations, ensuring proper preventative maintenance and prompt resolution of any issues, • Stay current on culinary trends, local sourcing opportunities, and industry best practices, bringing fresh ideas and inspiration to the team, • Represent Suser Restaurant Group with professionalism and passion, serving as an ambassador for the brand both inside and outside the kitchenWhat We're Looking For, • 4+ years of progressive culinary leadership experience, including prior leadership experience in a full-service restaurant, • Exceptional technical culinary skills with a broad knowledge of cooking methods, techniques, cuisines, and ingredients, • Proven track record of menu development, food cost management, and kitchen operations at a high level, • Strong leadership and team development skills, with the ability to inspire, motivate, and hold a large team accountable, • Solid understanding of food and labor cost management, inventory control, ordering, and vendor relations, • ServSafe certification preferred, • Excellent organizational, communication, and time management skills, • Ability to work with a high degree of independence and make sound, strategic decisions under pressure, • Flexible availability, including nights, weekends, and holidays, • Ability to stand for extended periods and lift up to 50 pounds regularly, • A genuine passion for food, hospitality, and building a kitchen culture that people are proud to be a part ofWe Offer, • Competitive compensation, • Employee discounts, • Flexible scheduling, • Real opportunities for growth and advancement, • A supportive team culture built on respect, accountability, and collaboration, • The opportunity to shape the culinary identity of a growing, multi-concept restaurant groupThis Is More Than a Job. It's an opportunity to leave your mark on a kitchen and a community. As Executive Chef of Suser Restaurant Group, you'll have the creative freedom, leadership platform, and team support to build something truly exceptional across three distinct and beloved concepts. If you're a culinary leader who is ready to take full ownership of a food program, inspire a talented team, and help define what great dining looks like in Oakland County, we want to hear from you. Join us at Sparkies Kitchen & Bar, Stella's Table, and Union 212 Banquet Hall Apply Today!

Job Description Executive Sous Chef ( Healthcare) The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Duties Actively support and apply all company and facility policies and procedures Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved. Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including: Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Always responsible for always maintaining food quality and safety of items Manage waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients Educate Food Service Personnel in P&L process (where applicable) and review month-end results for each facility with its Food Service Director. Ensure all human resources and safety practices and policies are intact and adhered to. Hold Food Service Personnel accountable for behavior and performance, following Corrective Action guidelines when necessary. Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc. Communicate with and assist in developing goals and objectives with Food Service Director. Meet with Food Service Director on an individual basis to assess goals and areas of opportunity. Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools. · Responsible for the following daily activities but not limited to as follows: · **Preparing and portions hot and cold menu items according to proper menu and recipe as noted on the production sheet counts. · **Serving Resident meals according to the correct meal service times. · **Coverage for any staff members who call out due to illness. · **Assure all correct food and equipment temperatures are being recorded by meal. · **Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly. · **Maintain highest standard of sanitation as required by the state Department of Health regulations. · **Practice clean, safe work environment. · **Willing to work flexible work hours. · **Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items. · **Label, wrap and date all unused food items in the correct areas. · **Must be able to lift up to 50lbs · **Support and follow Company and facility Policies and Procedures. · Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to · **Assure staff is clocking in on time as per their schedule. · **Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows. · *Must be Serve Safe Certified or able to earn within the first 90 days of starting. Minimum Requirements: High School diploma required. Bachelor’s degree in culinary arts or related field preferred. Minimum 2-5 years’ experience coordinating food service operations. Demonstrated ability to lead and guide teams. Strong initiative. Strong ability to communicate effectively, both verbally and in writing. Ability to maintain confidentiality of records and information. Skill in the use of operating basic office equipment.

Job Description Executive Chef | Fine Dining | Scratch Kitchen | Detroit, MI Lead the Culinary Program at Dirty Dog Jazz Cafe Harper Associates is conducting a confidential search for an accomplished Executive Chef to lead the culinary program at Dirty Dog Jazz Cafe, one of Metro Detroit's premier fine dining restaurants, cocktail lounges, and live music venues. Founded by the late Gretchen Carhartt Valade, a passionate supporter of the arts and jazz, Dirty Dog Jazz Cafe was created to provide an intimate atmosphere where exceptional hospitality, chef-driven cuisine, and world-class jazz come together. With strong ties to the Detroit Jazz Festival, the restaurant has become one of Michigan's most respected dining destinations. This is a unique opportunity for a hands-on culinary leader to oversee a high-performing scratch kitchen while preserving the standards that have made Dirty Dog Jazz Cafe an institution. What You'll Do • Lead all culinary and back-of-house operations, • Recruit, train, coach, and develop a talented kitchen team, • Create seasonal menus, features, and chef-driven specials, • Ensure exceptional food quality, consistency, and presentation, • Manage food cost, labor, inventory, purchasing, and vendor relationships, • Partner with the General Manager to deliver an outstanding guest experience, • Maintain the highest standards of food safety, sanitation, and kitchen organization, • Drive continuous improvement in kitchen culture, systems, and financial performance Qualifications • 5+ years as an Executive Chef, Chef de Cuisine, or Executive Sous Chef, • Experience in fine dining, upscale casual, luxury hospitality, chef-driven restaurants, or private clubs, • Strong scratch kitchen background, • Expertise in menu development, food cost control, labor management, inventory, purchasing, budgeting, and P&L management, • Proven leader with a passion for mentoring teams and creating exceptional guest experiences, • Strong knowledge of HACCP, food safety, and health department compliance Why Join Dirty Dog Jazz Cafe? • Lead the kitchen at one of Metro Detroit's premier dining and jazz destinations, • Work alongside an experienced hospitality leadership team, • Showcase your creativity in a chef-driven, scratch kitchen, • Competitive compensation and benefits, • Paid holidays, 15 days PTO, and paid restaurant shutdowns in July and January About Harper Associates For over 60 years, Harper Associates has specialized in recruiting executive hospitality professionals for many of Michigan's leading restaurants, hotels, clubs, and hospitality organizations. Qualified candidates are encouraged to apply below. Kevin Swanquist Executive Recruiter Harper Associates Company DescriptionHarper 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 An established and well-respected restaurant group in the Birmingham area is seeking an experienced Executive Chef to lead the next evolution of its culinary program. This opportunity is ideal for a chef who enjoys blending creativity with operational excellence and wants the opportunity to make a lasting impact on an established brand, or a Sous Chef looking to take an exciting next step in their career! Executive Chef’s will be working a full-time position, with pay anticipated to be between $100,000-$120,000 plus opportunity for excellent bonuses. Starting pay will be based on each candidate’s experience and education. All well-qualified candidates will be considered regardless of pay rate. We offer excellent benefits, including medical, dental, vision, vacation/PTO, bonuses, and more. Qualified Executive Chefs will possess most, if not all, of the following skills and experience: • 5+ years of Executive Chef, Head Chef, or Chef de Cuisine experience leading high-volume restaurant operations., • Proven success developing menus, seasonal features, and chef-driven specials with a passion for modernizing and elevating dining concepts., • Experience managing kitchen financials, including food cost, labor budgets, purchasing, inventory, and vendor relationships., • Strong leadership experience coaching and developing culinary teams, including Sous Chefs and back-of-house staff., • Culinary degree (preferred) and current ServSafe Manager Certification (or ability to obtain) required.

Job Description An established and well-respected restaurant group in the Birmingham area is seeking an experienced Executive Chef to lead the next evolution of its culinary program. This opportunity is ideal for a chef who enjoys blending creativity with operational excellence and wants the opportunity to make a lasting impact on an established brand, or a Sous Chef looking to take an exciting next step in their career! Executive Chef’s will be working a full-time position, with pay anticipated to be between $100,000-$120,000 plus opportunity for excellent bonuses. Starting pay will be based on each candidate’s experience and education. All well-qualified candidates will be considered regardless of pay rate. We offer excellent benefits, including medical, dental, vision, vacation/PTO, bonuses, and more. Qualified Executive Chefs will possess most, if not all, of the following skills and experience: · 5+ years of Executive Chef, Head Chef, or Chef de Cuisine experience leading high-volume restaurant operations. · Proven success developing menus, seasonal features, and chef-driven specials with a passion for modernizing and elevating dining concepts. · Experience managing kitchen financials, including food cost, labor budgets, purchasing, inventory, and vendor relationships. · Strong leadership experience coaching and developing culinary teams, including Sous Chefs and back-of-house staff. · Culinary degree (preferred) and current ServSafe Manager Certification (or ability to obtain) required.

Job Description Sous Chef Position Summary: ( Healthcare Facility) The Sous Chef performs designated work and cleaning routines for Dietary Department to include preparing meals correctly and timely, supervising employee staff and is accountable to work with and under the Dietary Manager. In the absence of the Dietary Manager, the Sous Chef is accountable for overseeing and supporting the staff. Key Accountabilities: Actively support and apply all company and facility policies and procedures Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved. Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including: Hire, Train and Supervise all staff. Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry. Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients Educate Food Service Personnel in P&L process (where applicable) and review month-end results for each facility with its Food Service Director. Ensure all human resources and safety practices and policies are intact and adhered to. Hold Food Service Personnel accountable for behavior and performance, following Corrective Action guidelines when necessary. Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc. Communicate with and assist in developing goals and objectives with Food Service Director. Meet with Food Service Director on an individual basis to assess goals and areas of opportunity. Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools. Ensure companies systems are followed and in compliance daily · Responsible for the following daily activities but not limited to as follows: · **Preparing and portions hot and cold menu items according to proper menu and recipe as noted on the production sheet counts. · **Serving Resident meals according to the correct meal service times. · **Coverage for any staff members who call out due to illness. · **Assure all correct food and equipment temperatures are being recorded by meal. · **Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly. · **Maintain highest standard of sanitation as required by the state Department of Health regulations. · **Practice clean, safe work environment. · **Willing to work flexible work hours. · **Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items. · **Label, wrap and date all unused food items in the correct areas. · **Must be able to lift up to 50lbs · **Support and follow Company and facility Policies and Procedures. · Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to · **Assure staff is clocking in on time as per their schedule. · Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows. · *Must be Serve Safe Certified or able to earn within the first 90 days of starting. Minimum Requirements: High School diploma required. Bachelor’s degree in culinary arts or related field preferred. Minimum 2-5 years’ experience coordinating food service operations. Demonstrated ability to lead and guide teams. Strong initiative. Strong ability to communicate effectively, both verbally and in writing. Ability to maintain confidentiality of records and information. Skill in the use of operating basic office equipment.

Job Description Position Title: SOUS CHEF Salary: $51,000 - $55,000 Other Forms of Compensation: Benefits Offered Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Director to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Director with managing cost controls and control expenditures for the account, • Assists the Director with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyUnidine.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 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. Unidine maintains a drug-free workplace. Req ID: 1551473 Unidine JON DAVIS [[req_classification]]

Job Description Private Family Chef – Birmingham, MI Monday to Friday 8:00 to 4:00pm Weekends and evening required when Principal in residence Search by Harper Associates We are seeking a dedicated and talented Chef to join the household team in a private residence. Ideal candidate will work closely with the House Manager handling cooking and managing food and beverages for all properties. This is a unique opportunity to work in an intimate, fast paced environment where attention to detail and a passion for food is highly valued. Position will be primarily Monday-Friday 8:00am-4:00pm. Due to the nature of the position, flexible availability on weekends, nights and holidays is required. Will oversee Sous Chef. RESPONSIBILITIES Culinary: Responsible for meal planning, grocery shopping and preparations of all meals, while maintaining high standards of taste and presentation. Source and order high-quality ingredients, keeping track of inventory and ensure freshness. Cleanliness and Organization: Always prioritize kitchen hygiene and food safety. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Communication: Maintain clear and open lines of communication with the Culinary Team and other staff members Inventory management: Assist with managing inventory of food and beverages throughout all properties. Adaptability: Ability to adapt to new techniques, recipes, client preferences and requests. Passion for Culinary Arts: Stay passionate about cooking and continuously seek ways to improve your skills and knowledge. Qualifications: Culinary: Applicant should have a basic understanding of various cuisines, ingredients, and cooking techniques. Applicant should have basic butchery, baking and pasta making skills. Flexibility: Willingness to work flexible hours, including weekends, nights and holidays. Education: Culinary Degree or ACF apprenticeship, Foodie who enjoys hands-on Excellent six figure salary and benefit package. Harper Associates Hospitality Recruitment Company DescriptionHarper 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 Create Exceptional Dining Experiences That Make Every Day Special Are you a passionate culinary leader who believes great food has the power to bring people together? Do you enjoy mentoring a team, creating delicious meals, and making a meaningful impact in the lives of seniors? If so, we’d love to meet you! Our senior living community is seeking an experienced Executive Chef to lead our culinary department. This is more than a restaurant job—it’s an opportunity to create memorable dining experiences for residents who call our community home. What You’ll Do · Lead and inspire the culinary team in preparing exceptional, restaurant-quality meals. · Ensure the highest standards of food quality, presentation, sanitation, and safety. · Manage food and labor costs while maintaining budget goals. · Recruit, train, coach, and develop kitchen staff. · Collaborate with leadership, nursing, and life enrichment teams to accommodate resident preferences, and community events. · Oversee inventory, purchasing, and vendor relationships. · Maintain compliance with all local, state, and federal food safety regulations. What We’re Looking For · Proven leadership experience as an Executive Chef, Executive Sous Chef, or Culinary Director. · Experience in senior living, healthcare, hospitality, country clubs, or upscale dining preferred. · Strong knowledge of food safety and sanitation standards. · Excellent leadership, communication, and organizational skills. · Passion for creating outstanding dining experiences. · Ability to thrive in a fast-paced environment while leading by example. Why You’ll Love Working With Us · Competitive salary · Performance bonus opportunities · Health, dental, and vision insurance · Paid time off and holidays · 401(k) with company match (if applicable) · Supportive leadership team · The chance to make a meaningful difference in the lives of seniors every day Join Our Team! At our community, meals are more than nourishment—they’re one of the highlights of our residents’ day. We believe exceptional dining creates joy, builds community, and enhances quality of life. If you’re an experienced culinary professional who takes pride in leading a team and delivering outstanding food with heart, we’d love to hear from you. Apply today and help us create dining experiences our residents look forward to every day!

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Paid time off Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We 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 Our Michelin nominated restaurant client is looking for a Sous chef. Located near New Buffalo, Michigan that would welcome your creative input. Current annual volume close to $5M a year. WE ARE BUSY! Growth opportunity is enormous: company just purchased 2 parcels to become 2 new restaurants. This "resort" town includes beachfront land and our client received exclusive rights for all F&B on the beach. Base salary is $70-90,000. Want to move up quickly! Send me your resume. We are just getting started to build a large company! If you are looking to get on board at a ground floor level, this is your opportunity. We are hiring right now! Send your resume to: karenfox@thehuntergrroup.net All the best, Karen

Job Description Salary: $55,000 - $60,000 Other Forms of Compensation: Benefits offered Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel., • Associate’s degree in Culinary Arts is preferred. Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 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. Morrison Living maintains a drug-free workplace. Req ID: 1539926 Morrison Living JON DAVIS [[req_classification]]

Job Description Sous Chef / Culinary Team Member Upscale Dining Restaurant – Birmingham / Bloomfield Hills, MI We are an established upscale restaurant in the Birmingham / Bloomfield Hills area seeking experienced culinary professionals to join our kitchen team. We are looking for passionate, disciplined, and team-oriented chefs who take pride in executing high-quality food in a fast-paced fine dining environment. What We're Looking For • Previous experience as a Chef or Sous Chef in an upscale or fine dining restaurant, • Strong understanding of cooking techniques, plating, and kitchen organization, • Ability to work cleanly, efficiently, and professionally under pressure, • Reliable, punctual, and committed to consistency, • Positive attitude and strong teamwork skills, • Passion for hospitality and guest experience Position Details • Full-time position, • 5-day / approximately 50-hour workweek, • Salary range: $65,000–$78,000 annually, • Opportunities for growth and advancement, • Professional and respectful kitchen culture Responsibilities • Prepare and execute menu items to restaurant standards, • Maintain cleanliness and organization throughout service, • Assist with prep, station setup, and closing duties, • Work collaboratively with the culinary team to ensure smooth service, • Follow all food safety and sanitation standards Compensation & Benefits • Competitive salary based on experience, • Stable year-round employment, • Growth opportunities within a respected restaurant group, • Staff dining benefits If you have fine dining experience and are looking to join a professional culinary team that values quality, consistency, and hospitality, we would love to hear from you. Please click apply or email your resume to kevin@harperjobs.com. Kevin Swanquist Executive Recruiter Harper Associates kevin@harperjobs.com 248-737-0222 www.harperjobs.com

Job Description • We are hiring immediately for a part time SOUS CHEF position., • Location: Sparta Area Schools - 465 South Union Street, Sparta, MI 49345. Note: online applications accepted only., • Schedule: Part time schedule; Monday through Friday, hours may vary. Five hour workdays. During the school year. More details upon interview., • Requirement: Previous culinary experience is required., • Fixed Pay Rate: $20.00 per 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 1543555. 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsK12.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.

Job Description Are you a culinary leader who thrives on creating unforgettable dining experiences and inspiring your team? Do you bring creativity, organization, and a passion for food to every service? Join us as our next Sous Chef and help make every guest experience extraordinary! Why You’ll Love This Job • Lead & Inspire – Mentor and coach a talented kitchen team, fostering growth and excellence., • Drive Culinary Excellence – Oversee food preparation, presentation, and quality while maintaining brand and health standards., • Be Guest-Focused – Deliver creative, flavorful dishes that exceed guest expectations. What You’ll Be Doing • Supervise and coordinate cooks and dishwashers, and lead the kitchen in the Executive Chef’s absence., • Oversee food prep, presentation, and quality; maintain health, safety, and sanitation standards., • Collaborate on menu development, introducing seasonal and innovative dishes., • Monitor inventory, order supplies, and control costs to minimize waste., • Train, mentor, and evaluate kitchen staff to ensure adherence to recipes and standards., • Inspect shift-end cleanup, maintain kitchen organization, and assist other departments as needed. Who You Are • Experienced & Knowledgeable – Culinary degree or certificate with 3+ years of kitchen management experience., • Leader & Mentor – Skilled at coaching teams while maintaining accountability and high standards., • Creative & Detail-Oriented – Passionate about flavor, presentation, and quality., • Physically Capable – Able to stand long periods, lift 30+ pounds, and manage a busy kitchen., • Certified & Safety-Minded – ServSafe and Food Allergen certified; committed to compliance., • Flexible & Resilient – Ready for evenings, weekends, and holidays in a fast-paced environment.

Job Description • Develop new menu options based on seasonal changes and customer demand., • Assist with the preparation and planning of meal designs., • Ensure that kitchen activities operate in a timely manner., • Resolve customer problems and concerns personally., • Monitor and record inventory, and if necessary, order new supplies., • Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating., • Recruit and train new kitchen employees to meet restaurant and kitchen standards., • Create schedules for kitchen employees and evaluate their performance.

Job Description The Sous Chef will play a key role in supporting the kitchen operations of a small team specializing in traditional Mediterranean cuisine. This position focuses on ensuring high standards for food preparation, managing kitchen activities, supervising staff, and upholding health and safety protocols. The ideal candidate will bring expertise in Mediterranean cooking, strong leadership skills, and a commitment to quality assurance. Responsibilities • Prepare and cook Mediterranean dishes following traditional recipes, • Manage daily kitchen operations for a small team of 1-5 members, • Supervise and coordinate kitchen staff to maintain efficient workflow, • Ensure consistent quality and presentation of all food served, • Enforce health and safety regulations in the kitchen environment, • Train junior staff in cooking techniques and kitchen procedures, • Maintain cleanliness and organization of the kitchen workspace Preferred Qualifications • 2+ years of experience in culinary arts, • Proficient in culinary techniques specific to Mediterranean cuisine, • Knowledge of food safety standards and best practices, • Strong team leadership and staff management skills, • Effective communication and problem-solving abilities

Job Description Sous Chef Independence Village Grand Ledge As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department. Required Experience • Fine dining experience required, • Working towards Sous Chef Certification or comparable work experience, • Must demonstrate proven leadership abilities, strong organization, and time management skills Primary Responsibilities • Assist Executive Chef in hiring, coaching, and performance management for culinary operations, • Directly supervises all culinary staff, • Assist Executive Chef in managing and training culinary and dining personnel, • Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing, • Responsible for quality of food served by tasting items and plate presentation, • Assists with menu planning and development and ordering of food supplies, • Prepare and cook meals to order, • Responsible for managing the culinary department in absence of the Executive Chef, • Assist Cooks as needed, • When necessary, steps in to assist during emergencies or rush periods, • Achieve 100% resident satisfaction through plate presentation and taste, • Circulate all dining rooms during meal times daily for resident feedback, • Supports the mission, values, and vision of Senior Village Management Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #IV

Job DescriptionSous Chef About Us Suser Restaurant Group is comprised of Sparkies Kitchen & Bar, Stella's Table, and Union 212 Banquet Hall, located in the lakes area of Oakland County. We invite you to join our talented team that is committed to providing amazing food and service to our guests whom we treat like family. The Role The Sous Chef is a vital leader within Suser Restaurant Group, serving as the right hand to the Executive Chef in overseeing all back of house operations. This role requires a passionate, hands-on culinary professional who leads by example, upholds the highest standards of food quality and consistency, and is committed to developing the kitchen team. The ideal candidate brings strong technical culinary skills, a natural ability to lead, and a genuine love for the craft of cooking. Responsibilities • Assist the Executive Chef in overseeing all daily back of house operations, ensuring smooth and efficient service from prep through close, • Lead, coach, and develop the kitchen team during service, providing real-time guidance, feedback, and support to ensure every plate meets our standards, • Maintain the highest standards of food quality, consistency, and presentation across all menu items on every shift, • Step in as acting Kitchen Manager in the absence of senior kitchen leadership, taking full ownership of back of house operations, • Conduct line checks before every service to ensure all stations are properly stocked, organized, and ready for execution, • Assist in creating and managing prep lists, station assignments, and production schedules to maximize kitchen efficiency, • Collaborate with the Executive Chef on menu development, seasonal specials, and new item creation, • Ensure all health code requirements, food safety regulations, sanitation standards, and company policies are strictly followed at all times, • Enforce proper food rotation, labeling, and storage procedures to minimize waste and maintain freshness, • Assist with ordering, receiving, and inventory management, ensuring the quality and quantity of all incoming product meets our standards, • Monitor food and labor costs during service, minimizing waste and maximizing efficiency without compromising quality, • Operate, maintain, and troubleshoot kitchen equipment, reporting any issues promptly to management, • Assist in recruiting, training, and onboarding new kitchen team members, • Foster a positive, respectful, and high-performing kitchen culture that reflects the values of Suser Restaurant GroupWhat We're Looking For, • 2-3 years of culinary experience in a full-service restaurant environment, with at least 1 year in a supervisory or lead cook role, • Strong technical culinary skills with a thorough knowledge of cooking methods, techniques, ingredients, and equipment, • Proven ability to lead and motivate a kitchen team during high-volume service, • Solid understanding of food safety regulations, health codes, and sanitation best practices, • ServSafe certification preferred, • Experience with food and labor cost management, inventory control, and ordering preferred, • Ability to work with a high degree of independence and make sound decisions under pressure, • Strong organizational, time management, and communication skills, • Flexible availability, including nights, weekends, and holidays, • Ability to stand for extended periods and lift up to 50 pounds regularly, • A genuine passion for food, hospitality, and developing othersWe Offer, • Competitive pay, • Employee discounts, • Flexible scheduling, • Real opportunities for growth and advancement, • A supportive team culture built on respect, accountability, and collaborationThis Is More Than a Job. It's an opportunity to step into a leadership role in a kitchen you can be proud of developing your team, elevating your craft, and helping shape the food and culture of Suser Restaurant Group. If you're a skilled culinary professional who is ready to take the next step in your career and lead alongside a team that genuinely loves what they do, we want to hear from you. Join us at Sparkies Kitchen & Bar, Stella's Table, and Union 212 Banquet Hall apply today!

Job Description Sous Chef Position Summary: ( Healthcare Facility) The Sous Chef performs designated work and cleaning routines for Dietary Department to include preparing meals correctly and timely, supervising employee staff and is accountable to work with and under the Dietary Manager. In the absence of the Dietary Manager, the Sous Chef is accountable for overseeing and supporting the staff. Key Accountabilities: Actively support and apply all company and facility policies and procedures Work with Corporate and/or onsite dietitians to ensure that all federal and state requirements are being achieved. Cultivate and maintain business partnerships with clients by developing a broad knowledge and understanding of clients’ and their customers’ needs and expectations, including: Hire, Train and Supervise all staff. Establish and maintain internal Quality Assurance and Assessment processes in each assigned facility, including inspections, annual client satisfaction surveys, keep the company and its facilities on the cutting edge of our industry. Actively participate in food service-related committees within assigned facilities (if applicable), or otherwise be involved in and visible at special events within each assigned facility, to demonstrate the company’s team approach and commitment to the clients Educate Food Service Personnel in P&L process (where applicable) and review month-end results for each facility with its Food Service Director. Ensure all human resources and safety practices and policies are intact and adhered to. Hold Food Service Personnel accountable for behavior and performance, following Corrective Action guidelines when necessary. Conduct training and development needs assessment of Food Service Directors and arrange necessary training, including the areas of food and cost productions, customer services, team building, time management, human resources skills, etc. Communicate with and assist in developing goals and objectives with Food Service Director. Meet with Food Service Director on an individual basis to assess goals and areas of opportunity. Support Food Service Directors in conducting training and development needs assessment of employees and assist in arranging appropriate training sessions/tools. Ensure companies systems are followed and in compliance daily · Responsible for the following daily activities but not limited to as follows: · **Preparing and portions hot and cold menu items according to proper menu and recipe as noted on the production sheet counts. · **Serving Resident meals according to the correct meal service times. · **Coverage for any staff members who call out due to illness. · **Assure all correct food and equipment temperatures are being recorded by meal. · **Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly. · **Maintain highest standard of sanitation as required by the state Department of Health regulations. · **Practice clean, safe work environment. · **Willing to work flexible work hours. · **Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items. · **Label, wrap and date all unused food items in the correct areas. · **Must be able to lift up to 50lbs · **Support and follow Company and facility Policies and Procedures. · Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to · **Assure staff is clocking in on time as per their schedule. · Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows. · *Must be Serve Safe Certified or able to earn within the first 90 days of starting. Minimum Requirements: High School diploma required. Bachelor’s degree in culinary arts or related field preferred. Minimum 2-5 years’ experience coordinating food service operations. Demonstrated ability to lead and guide teams. Strong initiative. Strong ability to communicate effectively, both verbally and in writing. Ability to maintain confidentiality of records and information. Skill in the use of operating basic office equipment.

Job Description Pay up to $26.00/hour At Town Village Sterling Heights, we are dedicated to enriching the lives of our residents through compassionate care and unwavering support. We are seeking individuals who share our commitment to creating exceptional living experiences and who are eager to contribute to a supportive, family-like atmosphere. When you join Town Village Sterling Heights, you become an integral part of a team that values making a positive difference every single day. If you are driven by empathy and excellence, we invite you to bring your talents to our welcoming community. Full-time benefits include: • PTO (Paid Time Off) and Holiday Pay: Take advantage of paid time off to maintain a healthy work-life balance., • Daily pay: Get paid daily, providing you with financial flexibility and control over your earnings., • Health/Dental Insurance, • 401K with employer match: Plan for your financial future with our 401k program., • Life Insurance: Company paid life insurance, • Short and long-term disability: Financial security while you recover from an injury that puts you out of work, • Referral Bonuses: Refer qualified candidates and earn rewards, • Tuition Reimbursement: Invest in your education with our support, • Employee Assistance Program: Connecting our employees with resources for handling personal challenges Summary of Duties of the Sous Chef The Sous Chef is to provide wholesome, nutritious, and attractive food that is served at the appropriate temperature. The Sous Chef reports to the Dining Services Director. Essential Functions of the Sous Chef • Prepare and serve all food items using high quality ingredients and appropriate garnishes., • Use recipes and correct portion sizes to provide a consistent product while controlling costs., • Record and monitor food temperatures during storage, preparation, cooking, and serving., • Label, date, and properly store all foods., • Monitor and record temperatures of all kitchen refrigerators and freezers daily., • Control overproduction and waste of all food items., • Comply with all state and local rules and regulations for a clean, safe, and sanitary kitchen., • Responsible for washing and sanitizing food service equipment., • Responsible for general cleaning of cook’s area, freezers, refrigerators, and storage areas., • Follow established safety procedures while operating kitchen equipment., • Responsible for storage of items received from vendors., • Check inventory of needed supplies daily to ensure proper stock levels for the preparation of menu items., • Mop and clean kitchen as needed., • Removes garbage to dumpster as needed., • Reports equipment and safety issues to the Dining Services Director., • Sous Chef assumes all responsibility of the kitchen including but not limited to: ordering, menu writing, associate scheduling in the absence of the Dining Services Director and/or Executive Chef., • Work as a team member to maintain a pleasant, effective work environment., • Perform other duties as assigned. Non-Essential Functions of the Sous Chef • Supports and participates in the resident centered activity programs., • Participates in projects or committees as assigned., • Attends all associate meetings including in-service education and associate functions, as requested by supervisor., • Assists in variety of tasks involving residents as assigned. Knowledge, Skills, Abilities, and Experience • High School Diploma or GED at a minimum., • Minimum two years cooking experience preferably within the healthcare or hospitality field., • Serv-Safe Certification required., • Physical requirements include the ability to communicate by speaking, seeing, and hearing sufficient to serve the residents., • Professional and neat appearance and presentation, adherence to the dress code, and good personal hygiene are expected., • Must have excellent customer service and interpersonal skills to work with various levels of people, associates, and residents., • Be free of communicable disease., • Ability to read, write, and speak English., • Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances., • Completion of drug testing and criminal record background check upon hire and upon request of supervisor., • Physical requirements include bending, standing, lifting, stooping, sitting, walking, stretching, and ability to lift/carry up to 40 pounds., • Adhere to and carry out all policies and procedures. There is no greater way to elevate your career than by contributing your passion and skill to a senior living community. Grace Management, Inc. is committed to helping nurture a sense of belonging by helping you grow professionally. The quality of our communities is determined by the quality of our employees.

Job Description Sous Chef StoryPoint of Macomb As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department. Required Experience • Fine dining experience required, • Working towards Sous Chef Certification or comparable work experience, • Must demonstrate proven leadership abilities, strong organization, and time management skills Primary Responsibilities • Assist Executive Chef in hiring, coaching, and performance management for culinary operations, • Directly supervises all culinary staff, • Assist Executive Chef in managing and training culinary and dining personnel, • Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing, • Responsible for quality of food served by tasting items and plate presentation, • Assists with menu planning and development and ordering of food supplies, • Prepare and cook meals to order, • Responsible for managing the culinary department in absence of the Executive Chef, • Assist Cooks as needed, • When necessary, steps in to assist during emergencies or rush periods, • Achieve 100% resident satisfaction through plate presentation and taste, • Circulate all dining rooms during meal times daily for resident feedback, • Supports the mission, values, and vision of Senior Village Management Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we’ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just “does their job” The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SPIND

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

Job DescriptionDescription: Bring your passion for food and join Ann Arbor’s most victorious kitchen! We’re looking for an experienced and dedicated Sous Chef to join our team! As a Sous Chef, you’re an essential in upholding our high standards of excellence. You'll work closely with the Chef team ensuring that food is prepared and plated to perfection while maintaining the highest standards of cleanliness, safety, and quality. Oversee the back of house team, caring for our culture and ensuring efficiency. What You’ll Do: • Uphold our high standards for professionalism and excellence, ensuring consistency in preparation and execution of each dish., • Responsible for recipe adherence, ensuring production methods are clearly communicated and followed., • Responsible for on-going training and development of kitchen staff., • Oversee hiring and schedules to ensure smooth and efficient services., • Manage and monitor food and labor costs., • Collaborate with the Chef team to roll out fresh and relevant dishes., • Create a sense of unity and support for peers and those in your command. Maintain culture through the evolution of the business., • Unwilling to compromise on standards and holding staff and self accountable., • Coordinate with key stakeholders on specials and menu changes with intention., • Lead by example and assist our line cook and prep cook teams., • Set-up and perform detailed line checks for each shift, confirming food quality and consistency guidelines are being met. Why Work with Us? • Paid Time Off to recharge and enjoy time away from work., • Paid Sick Time, • Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy., • Company Sponsored Short Term Disability to take care of yourself if needed, • Life Insurance for peace of mind., • 401k with Employer Match to plan for your future., • Company Sponsored Parking PassRequirements:, • Demonstrates reliability, consistency, and strong personal accountability in daily operations., • Supports the Executive Chef and Executive Sous Chef by executing systems, standards, and priorities with precision., • Leads by example on the line and in prep, modeling professionalism, focus, and work ethic., • Shows strong attention to detail in food quality, presentation, and station organization., • Coaches and reinforces proper techniques, recipes, and procedures with the kitchen team., • Communicates clearly and respectfully with BOH, FOH, and leadership partners., • Adapts quickly to changing service demands and maintains composure under pressure., • Balances learning and growth with consistent execution and operational discipline. Physical Requirements • Must be able to stand and walk for long periods of time during service., • Must be able to lift up to 50 pounds at times., • Must be able to work a variety of hours.

Job DescriptionDescription: Sous Chef The St. Clair Inn Join our dynamic culinary team as a Sous Chef, where your passion for food and leadership skills will help elevate our restaurant’s dining experience. We are seeking a dedicated and talented professional to support our Head Chef in managing kitchen operations, ensuring the highest standards of quality, safety, and efficiency. This is an excellent opportunity for a culinary expert looking to grow their career in a fast-paced, innovative environment. Key Responsibilities: • Assist the Head Chef in overseeing daily kitchen operations and ensuring smooth workflow, • Supervise and coordinate kitchen staff, providing guidance and training as needed, • Prepare and cook menu items according to established recipes and quality standards, • Monitor food quality, presentation, and consistency to meet customer expectations, • Ensure compliance with health and safety regulations, including sanitation and food safety standards, • Manage inventory, order supplies, and control food costs, • Contribute to menu development and innovation, • Maintain a positive, professional work environment that promotes teamwork and high performance Skills and Qualifications: • Proven experience as a Sous Chef or in a similar culinary leadership role, • Culinary degree or relevant certification preferred, • Strong knowledge of food preparation, safety, and sanitation standards, • Excellent leadership, communication, and organizational skills, • Ability to work efficiently under pressure in a fast-paced environment, • Creativity and passion for culinary arts, • Flexibility to work evenings, weekends, and holidays as required We pride ourselves on fostering a collaborative and inclusive culture where creativity and growth are encouraged. Join us to develop your culinary career in a supportive environment that values innovation, quality, and excellence. Requirements:

Job DescriptionSalary: $48,000-$55,000+ annually Now Hiring: Sous Chef Dominos Farm, Ann Arbor Managed byPicasso Restaurant Group Picasso Restaurant Group is looking for a motivated and experiencedSous Chefto join our culinary team at our Cafe at the Dominos Farm building. This is an exciting opportunity for a skilled culinary professional who thrives in a fast-paced environment and is passionate about delivering exceptional food and service. About Us Picasso Restaurant Group is a family-owned food service management company serving hospitals, universities, and corporate facilities throughout Michigan. From upscale catering events to daily caf dining, we are committed to quality, creativity, and hospitality in everything we do. Position Overview The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, support staff development, and ensure high-quality food production for both catering events and daily caf service. Responsibilities • Assist the Head Chef in managing daily kitchen operations, • Help facilitate high-end, high-volume food production and service, • Support execution of upscale catered events and daily caf meals, • Supervise and motivate kitchen staff during shifts, • Maintain food quality, presentation, and consistency standards, • Assist with inventory, ordering, and food cost management, • Ensure sanitation, safety, and cleanliness standards are followed, • Step into leadership roles as needed during service Qualifications • Minimum3 years of culinary leadership experience, • High-volume kitchen experience required, • Catering experience preferred, • Strong communication and leadership skills, • Ability to multitask and work efficiently under pressure, • Passion for culinary excellence and teamwork, • ServSafe certification preferred What We Offer • Competitive pay based on experience, • Opportunity for advancement within a growing company, • Supportive and team-oriented work environment, • Creative and fast-paced culinary atmosphere If you are passionate about food, leadership, and hospitality, we would love to hear from you.

Job Description SOUS CHEF IN NEW ASIAN FUSION RESTAURANT IN DETROIT! AWARD-WINNING RESTAURANT, LOTS OF GROWTH! SALARY: $60K - $70K STATUS: FULL-TIME LOCATION: DETROIT, MI The Sous Chef is the culinary chef located just below the executive or head chef; thus, as second-in- command, he/she has a large amount of responsibility in the kitchen. The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. At Sunda, we pride ourselves on taking classic, culturally important dishes from all over this region and modernizing each one by upgrading ingredients, cooking technique, and presentation to create a tasting experience that is completely new while still retaining the deep-rooted spirit of the original. Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. “Best Asian Cuisine” – USA TODAY “Best Restaurants” – CONDÉ NAST TRAVELER “Restaurant Import of the Year” – EATER AWARDS Benefits and Perks: • Competitive pay., • Health, dental, vision, and voluntary insurance in 90 days for eligible team members., • Employee assistance and mental health wellbeing programs., • Dining discounts., • Career opportunity with a growing company opening new locations., • Flexible schedules and work/life balance. As part of our recruiting process, we may contact you regarding roles that align with your background or engage via SMS text message. By submitting your application, you consent to receive text communication from us. Message and data rates may apply depending on your mobile phone service plan. Reply “HELP” for assistance or “STOP” to opt out.

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

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

Job Description • 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 - 2:30 pm. Further details upon interview., • Requirement: Previous cooking experience required., • Pay Range: $20.00 per hour to $23.00 per 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 1535099. 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 or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyChartwellsK12.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.

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

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

Job DescriptionCampo Pizza | Sous ChefHelp shape Ann Arbor's first Roman pizzeria Campo Pizza is hiring a Sous Chef to help lead our Roman-style pizza program in Ann Arbor. This is not a typical pizza job. We work with long fermentation, disciplined prep, high-quality ingredients, and a style of pizza that depends on consistency, timing, and attention to detail. The food is approachable, but the process is serious. We’re looking for someone who can lead service, develop cooks, improve systems, and help push the program forward. This is a strong fit for someone who wants ownership, not just another station to work. The Role You’ll help run the kitchen day to day - prep, line execution, training, organization, quality control, inventory, and communication with the rest of the team. You’ll work closely with the Culinary Director on standards, specials, seasonal ideas, events, and ongoing improvements to the pizza program. This is a hands-on leadership role. You’ll be expected to work the line, set the pace, hold standards, and help create a kitchen that is focused, organized, and rewarding to work in. Requirements Who We’re Looking For • A strong cook and emerging leader who cares about craft, consistency, and team culture., • Someone who notices the details: dough handling, prep quality, station setup, cleanliness, timing, and finished product., • Someone who can coach without ego, communicate clearly, and hold people accountable without creating drama., • Someone who wants to help build something better over time.What You’ll Do, • Lead prep, line setup, service execution, and shift flow., • Train cooks on recipes, systems, station standards, and service expectations., • Help execute and refine our Roman-style pizza program, including dough, sauces, toppings, builds, and finished product standards., • Support inventory, ordering, waste tracking, and food cost control., • Work with FOH and management to keep service smooth and communication clear., • Contribute ideas for specials, seasonal menus, events, and process improvements.What You’ll Bring, • 3–5 years of professional kitchen experience., • At least 2 years in a kitchen leadership role., • Strong interest in pizza, fermentation, Italian food, or Italian-adjacent cooking., • Experience leading cooks in a fast-paced, high-volume environment., • Strong organization, communication, and problem-solving skills., • Experience with recipe execution, inventory, costing, and quality control., • The ability to stay composed and lead well during busy service.Why Campo Campo is still young, which means this role has real influence. You’ll help shape the standards, systems, team culture, and food program as we grow. We’re looking for people who are honest, helpful, improvement-minded, and enjoyable to work with — people who make the team stronger by how they show up every day. For the right person, this is a chance to take on meaningful responsibility inside a focused, growing restaurant group with room to grow. Benefits • $25–$30/hour, negotiable based on experience., • Health, dental, and vision insurance with company contribution, • Employee discounts across affiliated brands, • Flexible scheduling, • Room to grow in responsibility and pay

Job DescriptionDescriptionWHO WE AREWe are Midwest’s largest food management company offering custom dining, refreshment services, and special events catering. Our passionate team of highly skilled food service industry leaders explores what’s new and what’s next, creating fresh and vibrant offerings for our guests. We serve more than 10,000 high‑quality meals a day across more than 475 locations and are 900 employees strong and growing. Great food and impeccable service, delivered by happy, hardworking people. If you enjoy pleasing guests and being part of a polished team that makes a difference every day, we’re looking for you! WHAT YOU’LL DOContinental Services is searching for a Director of Culinary who’s not just a culinary talent, but an outgoing, self‑starting leader ready to bring creativity, passion, and positive energy to the kitchen. We’re looking for someone who thrives in a fast‑paced environment, inspires their team, and isn’t afraid to take initiative to craft unforgettable experiences. If you’re driven, dynamic, and excited to make your mark, we’d love to talk. Let’s create something extraordinary together! WHO YOU ARE• Want a flexible, rewarding career• Are interested in growing within a dynamic and collaborative team• Are committed to excellence in both food and hospitality• Thrive in a creative, guest‑focused, service‑driven environment• Lead with warmth, professionalism, and a genuine passion for elevating the guest experience POSITION OVERVIEWCulinary Director role (7+ years experience). DOT certification required.Manages day‑to‑day culinary operations, including food production, staff communication, training, weekly production planning, and maintaining overall food quality.The role also includes catering / event work, scheduling, writing actionable plans, and onsite quality assurance. This role is located in Oakland County. Key Responsibilities • Responsible for execution of breakfast, lunch, and special events.• Conduct daily line checks and verify food quality before each service. • Communicate food and service issues to staff and drive continuous improvement.• Manage culinary team including Sous Chef, Cooks, and Utility.• Develop menus and research new culinary trends.• Lead menu testing, recipe generation, and compliance.• Complete weekly production sheets.• Prepare weekly schedules and forecast needs.• Maintain kitchen cleanliness and sanitation standards.• Oversee staff development, training, and team‑building plans.• Manage inventory and ordering processes.• Assist in achieving financial goals, including food cost control.• Attend regular culinary management meetings.• Provide leadership as a working manager.• Participate in interviewing, selecting, and assessing culinary talent.• Set performance expectations and manage delegation of duties.• Offer coaching, training, and development opportunities.• Resolve employee concerns and escalated issues.• Assist with annual employee evaluations.• Develop training materials and programs.• Oversight of HR functions including lifecycle of employee Skills, Knowledge and ExpertiseATTRIBUTES FOR SUCCESS• Results‑oriented and flexible; demonstrates follow‑through and positive outcomes.• Passionate about food; skilled in developing and scaling dishes; earns team respect and accountability.• High energy, resilience, and endurance.• Attitude and Motivation: Positivity will be required to succeed in this role. This includes collaboration with other departments and clear understanding of the mission statement: Delight our Guests Every Meal, Every Day. • Development: Good to Great is our mantra. This position will constantly ask “how can this be better”? This position is directly tied to company growth and the actions of this individual should be extremely proactive to cultivate this mission.• Communicates directly and honestly; listens well and encourages open thinking.• Values align with company culture; ethical, trustworthy, and forward‑thinking.• Strong proficiency with Microsoft Office Suite and industry systems. PREFERRED QUALIFICATIONS• Bachelor’s degree in culinary arts or hospitality, or equivalent experience.• Five or more years of culinary experience; large‑volume kitchen preferred.• Prior management experience is strongly preferred.• ServSafe Manager and Allergen certifications preferred (or willingness to obtain).• Advanced food preparation knowledge.• Ability to produce a wide range of culinary offerings.• Ability to train and mentor culinary team members.• Strong written and verbal communication skills.• Professional, polished appearance and demeanor.• Ability to build relationships with clients and industry partners. DISCLAIMER The duties of this position may change from time to time. Continental reserves the right to add or remove responsibilities at its discretion.The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Continental reserves the right to add or delete duties and responsibilities at the discretion of Continental or its managers. This job description is intended to describe the general level of work being performed. It’s not intended to be all inclusive. Continental is proud to be an Equal Opportunity Employer. BenefitsWe prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program., • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #LI-SH1 #ZRCS