Executive Chef & F&B Lead — Supper Club & Farm Dining

Under Canvas; South Haven (MI); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health Insurance

401K

Employee Discounts

Housing available

Opportunity for growth

Job summary

Under Canvas's Fields of Michigan in South Haven, MI seeks a Chef Manager to lead the kitchen, bar, and the Fields Supper Club aboard a 15-acre blueberry farm near Lake Michigan. You’ll own menu development, budgets, COGS, and vendor relations, while directing multi-outlet F&B operations year-round.

The role requires hotel or resort F&B experience, the ability to manage multiple outlets, and hands-on leadership from service to BOH.

Qualifications

• 4–6 years of progressive F&B management experience across multiple outlets or service formats.
• Hotel experience preferred.
• Proven ability to execute elevated, experiential dining—supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferred.
• Culinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when needed.
• Background in boutique hospitality, agritourism, or lifestyle properties a strong plus.

Responsibilities

• Own end-to-end execution of the Fields Supper Club as the property's signature F&B experience.
• Coordinate closely with culinary leadership on menu planning, pacing, and service style.
• Design and refine the guest experience, including flow, seating, ambiance, and post-dinner elements.
• Lead service execution, ensuring a seamless, engaging, and high-touch experience for all guests.
• Oversee reservations, guest communication, and special requests to ensure a personalized experience.
• Continuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfaction.
• Oversee daily operation of the Willow's cafe/fast-casual concept, micro-market, complimentary breakfast, coffee and bar offerings.
• Ensure consistent quality, speed, and presentation across all service periods.
• Manage simultaneous execution of The Willow service while Supper Club operations are active.
• Support front and back-of-house teams during peak service periods as a hands-on leader.
• Lead all group catering, private events, and special functions from planning through execution.
• Partner with sales, culinary, and service teams to design customized event menus and experiences.
• Manage event staffing, logistics, timelines, and on-site execution
• Drive revenue growth through strong event conversion and execution quality
• Own and develop the full beverage program, including bar, wine, beer, and specialty offerings
• Create curated beverage pairings for Supper Club and special events
• Manage inventory, ordering, cost controls, and vendor relationships
• Train and develop staff on beverage service standards and product knowledge
• Continuously evolve the beverage program to enhance guest experience and profitability
• Forecast demand and manage purchasing, inventory, and vendor relationships
• Own departmental budgets, including revenue, labor, and cost of goods sold (COGS)
• Identify opportunities to improve margins while maintaining quality and experience standards
• Drive revenue through programming, pricing strategy, and upselling
• Recruit, train, and lead a high-performing F&B team across all outlets and service styles
• Set clear expectations and foster a culture of accountability, hospitality, and urgency
• Provide ongoing coaching, development, and performance management
• Ensure staffing aligns with fluctuating business levels across café, events, and Supper Club operations

Skills

F&B management

Hospitality leadership

Menu development

Budgeting

Vendor management

Education

Culinary training

Job description

Under Canvas's Fields of Michigan in South Haven, MI seeks a Chef Manager to lead the kitchen, bar, and the Fields Supper Club aboard a 15-acre blueberry farm near Lake Michigan. You’ll own menu development, budgets, COGS, and vendor relations, while directing multi-outlet F&B operations year-round.

The role requires hotel or resort F&B experience, the ability to manage multiple outlets, and hands-on leadership from service to BOH.