Senior Chef

Archway Management; Farmington Hills (MI); On-site; USD 70,000 - 95,000; Full time

Job summary

Archway Management in Farmington Hills, MI seeks an Executive Chef to lead chef managers and kitchen staff, develop culinary solutions, and ensure high standards of quality, portion control, and presentation.

You will manage food production, labor costs, inventory, and supplier relations, coach the team, and collaborate with dietitians to meet federal/state requirements and client expectations.

Qualifications

• Bachelor’s degree in culinary arts or related field preferred.
• Minimum 2–5 years’ experience coordinating food service operations.
• Leadership ability and strong communication skills.

Responsibilities

• Oversee culinary operations and staff to ensure quality in final presentation of food.
• Develop and execute culinary solutions to meet customer needs and tastes.
• Manage food and labor targets and control margins.
• Train and coach culinary staff on best production practices.
• Ensure sanitation and safety standards are maintained.
• Collaborate with dietitians and clients to meet regulatory requirements.

Skills

Team leadership

Food service management

Communication skills

Budgeting / P&L awareness

Inventory management

Food safety knowledge

Education

Bachelor’s degree in culinary arts

High School diploma

Tools

Food service equipment

Job description

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.

Key Job Responsibilities

• 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.
• Responsibleforthefollowingdailyactivities but not limited to as follows:

**Preparingandportionshotandcoldmenuitemsaccordingtopropermenu and recipeas noted on theproductionsheetcounts.

**ServingResidentmealsaccordingtothecorrectmealservicetimes.

**Coverageforanystaffmemberswhocalloutduetoillness.

**Assureallcorrectfoodandequipmenttemperaturesarebeingrecordedbymeal.

**Dailyresidentand facility employee interactiontoassureresidentsaresatisfied and being provided correctly.

**MaintainhigheststandardofsanitationasrequiredbythestateDepartmentofHealthregulations.

**Practiceclean, safeworkenvironment.

**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.

**Abilitytoread,understandandfollowrecipes,productionsheets counts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.

**MustbeServeSafeCertifiedorabletoearnwithinthefirst90daysofstarting.

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.