Midland Center for the Arts
Midland, MI
Position Title: Executive Chef & Kitchen Manager
Supervisor: Food & Beverage Manager
Classification: Full Time, Salary Exempt
Salary: $50,000 - $60,000
Last Updated: June 2026
POSITION CONCEPT:
Under the supervision of the Food & Beverage Manager, the Executive Chef is primarily responsible for the planning, organizing, controlling, directing and completing the work of food preparation for all banquet and catering events with an emphasis on quality and excellence while also maintaining financial profitability.
DUTIES AND RESPONSIBILITIES:
The duties of this position include, but are not limited to:
● Develop, plan, maintain and execute interesting and exciting banquet/catering menus including control of preparation, taste, quality & cost of all menu items.
● Works closely with the food and beverage manager and events department in planning menus for special events.
● Supervise and coordinate all activities of cooks and kitchen staff who are engaged in food preparations.
● Actively participate in all cooking and food preparation activities.
● Maintain a safe and sanitary kitchen and adjacent areas as determined by ServSafe, MIDHHS & FDA.
● Assist with training of newly hired kitchen staff & retraining of any current team members dealing with food preparation, storage and disposal.
● Monitor quality & presentation of the banquet meal during each event.
● Possesses the ability to handle a wide variety of menu requirements ranging from breakfast buffets to corporate lunch meetings with basic sandwiches to formal multi-course meals that are individually plated.
● Ensure that all kitchen-staff are trained and aware of set quality & consistency standards, and prepare menu items following recipes in accordance with set operating standards.
● Sets and enforces use of recipes for menu items to ensure that consistent presentation, quality, portion and cost control is maintained.
● Review sales and food cost to ensure that the banquet kitchen is operating within budgeted margins.
Monitor and maintain kitchen equipment and functional standards, scheduling necessary maintenance and cleaning of all equipment.
● Monitor the performance of kitchen staff and ensure all procedures are completed to the set standards.
● Able to continually enhance the culinary experience of banquet for event guests.
● Completes all required reports and administrative processes in a timely manner.
● Ensures that all standards of safety are strictly observed including proper dating, labeling, storing and rotation of products.
● Responsible for following recipes in accordance with proper inventory protocol.
● Responsible for all food inventory, reporting inventory counts monthly.
● Maintain inventory control procedures and ensure that the banquet kitchen is set-up for success and prepared for the upcoming day’s work.
● Responsible for working with purveyors to order all necessary food items to prepare menus at the best possible quality and price.
● Perform other duties as assigned by management.
PREFERRED KNOWLEDGE AND EXPERIENCE:
The requirements listed below are representative of the knowledge, skills, and abilities required to perform the necessary functions of this position:
● Must have the ability to multi-task while remaining focused on the goal.
● Must have excellent verbal communication and leadership skills.
● Be able to express creativity through food selections, preparation and presentation.
● Must be detail oriented.
Must possess the ability to maintain a high level of professionalism and cadence with staff and guests during high volume and multi-event scheduling.
● Maintain a fast-paced solution-based perspective in the face unforeseen circumstances.
● High school diploma or equivalent.
● Five years minimum banquet kitchen experience and 2 years supervision of kitchen staff.
● Commitment to diversity, equity, inclusion access, and a desire to work with people across many lines of difference.
SPECIAL CONDITIONS OF EMPLOYMENT
● This position requires the ability to work a variable schedule, evenings, weekends, and holidays to meet operational needs.
● Must be able to lift and carry 50lbs.
● Must be able to stand for extended periods and up to entire shift.
● Must be able to move easily up and down stairs.
Other Midland Center for the Arts employment opportunities available!
Please check our website at www.midlandcenter.org\employment for related opportunities:
Food & Beverage Steward / Dish Tank
APPLICATION INFORMATION
Email cover letter and resume to:
[email protected];
[email protected];
[email protected]
Pay: $50,000.00 - $60,000.00 per year
Benefits:
- 403(b)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
