Executive Chef: Elevate Dining & Lead Culinary Team

StoryPoint; Lansing (MI); On-site; USD 65,000 - 90,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department across the organization. You will manage food costs, inventory, menu engineering and staff performance while ensuring exceptional resident and guest experiences.

The role requires a culinary degree, leadership ability, and experience in menu development. You will also coordinate safety, sanitation and catering events, with a focus on consistency and high standards across locations.

Qualifications

• Bachelor’s degree or related culinary degree is required.
• Minimum four years of industry and culinary management experience.
• Proven leadership abilities and strong customer service orientation.
• Experience in menu development and pricing.
• Experience with food costs, inventory control and labor management.
• Proficient with Microsoft Office applications.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste; engage with residents at meals.
• Establish presentation techniques and maintain quality standards.
• Hire, coach, train, and direct culinary staff; manage scheduling and reviews.
• Develop Sous Chef and Lead Cook for increased leadership duties.
• Control food costs, labor, and menu engineering; standardize recipes for consistency.
• Ensure proper equipment operation, safety, and sanitation policies.
• Oversee catering events and provide culinary instruction or demonstrations.
• Maintain a positive team environment and promote good public relations with residents and guests.
• Act as Manager on Duty as scheduled with site leadership.

Skills

Leadership abilities

Organization & time management

Menu development & pricing

Microsoft Office proficiency

Customer service focus

Education

Bachelor’s degree in culinary arts

Certified Executive Chef preferred

Tools

Microsoft Office

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department across the organization. You will manage food costs, inventory, menu engineering and staff performance while ensuring exceptional resident and guest experiences.

The role requires a culinary degree, leadership ability, and experience in menu development. You will also coordinate safety, sanitation and catering events, with a focus on consistency and high standards across locations.