Executive Chef: Lead Culinary Team & Menu Innovation

StoryPoint; Michigan; On-site; USD 70,000 - 110,000; Full time

Job summary

CommonSail Investment Group in Michigan is seeking an Executive Chef to lead the culinary and dining department, including retail sales, events, food costs, safety, sanitation, and resident, customer and employee satisfaction.

The role requires a Certified Executive Chef (preferred), at least four years of culinary management experience, strong leadership, and proficiency with Microsoft Office and financial management of kitchen operations.

Qualifications

• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.
• Demonstrates proven leadership abilities, commitment to customer service, and strong organization and time management skills.
• Experience and proficiency with menu development and pricing.
• Experience with Microsoft Office applications required.
• Culinary labor, food and small ware financial management experience required.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste; circulates dining rooms for feedback.
• Establish presentation techniques and ensure quality standards.
• Hire, coach, train, inspire and direct culinary staff; maintain scheduling and reviews.
• Develop Sous Chef and Lead Cook to take on leadership duties.
• Direct food cost control, labor costs, menu engineering, recipe creation and standardization for consistency.
• Ensure proper equipment operation, safety and sanitation policies; oversee catering events.

Skills

Leadership

Customer service

Menu development

Time management

Staff training

Microsoft Office

Education

Certified Executive Chef preferred

Tools

Microsoft Office

Job description

CommonSail Investment Group in Michigan is seeking an Executive Chef to lead the culinary and dining department, including retail sales, events, food costs, safety, sanitation, and resident, customer and employee satisfaction.

The role requires a Certified Executive Chef (preferred), at least four years of culinary management experience, strong leadership, and proficiency with Microsoft Office and financial management of kitchen operations.