Executive Chef, Two Unique Catering

Continental Services; Michigan; On-site; USD 60,000 - 90,000; Full time

Job summary

A leading catering company is searching for an Executive Chef to enhance the culinary experience and lead a passionate kitchen team. The ideal candidate will have significant experience, creativity, and dedication to quality, along with the ability to innovate menus and train staff effectively. This role offers a unique opportunity to make a significant impact in a growing organization.

Qualifications

• Minimum of 10 years’ experience in the food industry, including at least 4 in a Lead Chef role.
• Deep commitment to scratch cooking and high standards.

Responsibilities

• Manage the overall culinary experience and mentor culinary team.
• Develop standardized procedures and oversee purchasing and inventory.
• Creative menu development and ensuring food trend compliance.

Skills

Culinary excellence

Creativity

Leadership

Team management

Job description

Executive Chef, Two Unique Catering

Department: Two Unique 800460

Employment Type: Full Time

Location: Two Unique

Reporting To: Abbey Boyer

Description

We are in pursuit of an Executive Chef who has a passion for both food and people! This is an exciting opportunity for a dynamic culinary leader to shape and elevate the food experience across all aspects of our operation. The role is primarily daytime based, though there will be occasions requiring field work at off-premise events.

We are looking for a candidate with a minimum of 10 years’ experience in the food industry, including at least 4 years in a Lead Chef role. The ideal candidate will be deeply committed to culinary excellence, scratch cooking, innovation, and high standards of quality. This individual will be instrumental in building, guiding, and inspiring a cohesive kitchen team while managing all aspects of culinary operations.

In this role, the Executive Chef will be responsible for developing and maintaining standardized procedures and recipes, managing purchasing and inventory systems, ensuring cost controls, and driving forward team development. A deep understanding of kitchen operations, creative menu development, food trends, and effective leadership are all key elements to success in this role.

This is more than just a leadership position – it’s a chance to leave your mark on a growing company that values craftsmanship, creativity, and a collaborative spirit.

Key Responsibilities

Leadership
o Manage and own the overall culinary experience.
o Provide guidance and mentorship to culinary team to build and diversify skillsets.
o Instrumental in developing an active, motivated, and engaged culinary team.
o Perform regular performance reviews of culinary staff to provide feedback on both the value they bring to the team as well as areas for improvement.
o Communicates with fellow leadership team honestly, accurately, and in a timely manner to resolve high level issues and terminate potential problems.

Production
o Create, implement, and foster standard operating procedures which include but are not limited to efficiently produced, beautifully presented, and great tasting scratch food, proper and safe pack-out/transport, and maintaining a clean, safe, and organized workspace.
o Create and update weekly culinary team schedule.
o Write and assign production for culinary department; update/adjust as needed.
o Forward thinking in terms of new menu creation, efficiencies, standardization, control of waste, food safety, and food and labor costs.

Additional Responsibilities
o Routinely perform R&D on menus to ensure menu item profitability as well as to stay current on food trends and custom client needs.
o Purchasing
o Maintain kitchen equipment in clean, proper, and safe working conditions. Perform maintenance as need and request for funds when replacement or new equipment is needed.


#CONALB