Visionary Executive Chef: Menu Mastery & Team Leadership

StoryPoint; Lansing (MI); On-site; USD 75,000 - 110,000; Full time

Job summary

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department in our Michigan facilities. The role focuses on menu development, food cost control, and staff leadership to ensure exceptional resident experiences.

The Executive Chef will manage kitchen operations, mentor Sous Chefs, and drive high standards of safety, sanitation, and quality across meals and catering events. Strong organizational skills and customer service are essential.

Qualifications

• Bachelor’s degree or related culinary degree required.
• Certified Executive Chef preferred.
• Minimum four years of industry and culinary management experience.

Responsibilities

• Achieve 100% resident satisfaction through plate presentation and taste.
• 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 costs, labor costs, menu engineering, and recipe standardization for consistency.
• Ensure proper equipment operation, safety and sanitation compliance.
• Oversee catering events and provide culinary instruction or demonstrations.
• Promote a positive team environment and positive resident relations.
• Serve as Manager on Duty as scheduled with site leadership.

Skills

Leadership abilities

Menu development

Customer service

Organization & time management

Financial management

Staff coaching/training

Education

Bachelor’s degree or culinary degree

Certified Executive Chef preferred

Tools

Microsoft Office

Job description

CommonSail Investment Group is seeking an Executive Chef to lead the culinary and dining department in our Michigan facilities. The role focuses on menu development, food cost control, and staff leadership to ensure exceptional resident experiences.

The Executive Chef will manage kitchen operations, mentor Sous Chefs, and drive high standards of safety, sanitation, and quality across meals and catering events. Strong organizational skills and customer service are essential.