Top 12 executive kitchen manager Jobs in howell mi

Executive Chef Manager
Corporate Dining Concepts —Ann Arbor, MI
- $60,000 - $63,000 a year
- Full-time
- ServSafe
- Cooking
- 3 years
- Health insurance
- Dental insurance
Quick Apply
Executive Chef I
Fox Run Village by Erickson Senior Living —Novi, MI
- From $75,000 a year
- Microsoft Outlook
- Mid-level
- 3 years
- Health insurance
- Dental insurance
Senior Executive Pastry Chef
University of Michigan —Ann Arbor, MI
- $68,450 - $78,750 a year
- Full-time
- Word processing
- Computer literacy
- Residential
- Disability insurance
- Health insurance
Sous Chef
University of Michigan —Ann Arbor, MI
- $42,890 - $72,920 a year
- Full-time
- Background check
- Hospital
- ServSafe
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
University of Michigan —Ann Arbor, MI
- $60,850 - $70,025 a year
- Full-time
- ServSafe
- Word processing
- Computer literacy
- Disability insurance
- Health insurance
EXECUTIVE CHEF 1- University of Michigan Greek House Chefs
GREEK HOUSE CHEFS INC —Ann Arbor, MI
- $50,000 - $55,000 a year
- ServSafe
- English
- Ability to lift 50 pounds
Quick Apply
1d

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Executive Chef I
Fox Run Village by Erickson Senior Living —Novi, MI
Generous PTO, plus paid volunteer hours in accordance with applicable state law. Education assistance, certification reimbursement, and access to 6,000+ online…
From $75,000 a year
EXECUTIVE CHEF 1- University of Michigan Greek House Chefs
GREEK HOUSE CHEFS INC —Ann Arbor, MI
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the…
$50,000 - $55,000 a year
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1d

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Executive Chef Manager

Corporate Dining Concepts -
Ann Arbor, MI

Quick Apply

Job Details

Full-time
$60,000 - $63,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Vision insurance

Qualifications

Food and beverage product quality management
Operations management
Food hygiene
Coaching
Cooking
Administrative experience
Recruitment and selection
Records management
Food safety sanitizing procedures
Inventory tracking for food cost management
Recruiting
Leading team collaboration initiatives
Cleaning
Materials management in food and beverage
Implementing quality control processes for products
Managing kitchen staff
Clean workspace maintenance
Crew management
Production records
Staffing management
Restaurant supply ordering

Full Job Description

Monday - Friday

Up to $55,000 (Depending on Experience)

Corporate Dining Concepts sets the standard for extraordinary dining and catering in the corporate foodservice industry. Our ability to customize and execute our cafe and catering menus to exceed the expectation of our clients sets us apart from the other providers in our field. We offer dining solutions in corporate environments and concentrate our efforts fully on satisfying the full-service appetites of our corporate partners through creative menu selections, in-house catering, office coffee, vending services, and Micro Market concepts. We recognize that each of our workers brings their own unique capabilities, experiences, and skills to their work. We are only as good as the people we have brought on to represent our brand every day.

Summary of Position:

The CHEF MANAGER of Corporate Dining Inc. will be responsible for planning our menu, ensuring each dish is nutritious and cost effective as well as collaborate with the kitchen staff to deliver food and service that meets Corporate Dining’s standards. This role is expected to lead by example with great organizational skills and time management, oversee kitchen staff and motivate the crew, maintain uniform/hygiene standards, and having a positive "can do" attitude. We aim to deliver professional service to our clients and that begins with our Chefs.

Duties and Responsibilities:

Create and serve daily features alongside the a la carte offerings, utilizing fresh (not value-added) proteins, fruits, vegetables, pastries, soups, and other items to apply a from scratch environment
Design weekly menus that incorporate Rotisserie items, Action stations, Main Entrees, Soups, and unique sandwich features on a weekly basis
Hands-on production of daily soups, features, catering, and other prepared items in the kitchen
Ensure all food is of excellent quality and served in a timely manner
Follow company recipes as they are developed by the Company and distributed when applicable
Properly plan and budget menus and order from all vendors routinely and in advance to ensure that all product is in-house for utilization
Keep up with industry trends to create and provide consistently updated menus and menu options
Oversee and coordinate all kitchen staff and operations including assisting them as required
Successfully integrate one company culinary promotion per month in the account
Maintain daily production records, illustrating daily production plan, daily prep lists, made/sold feature counts, and other information based upon sales and other environmental factors that may affect business
Execution of daily food service (quality, technique, portion, presentation, timeliness, and food cost control) and completion of all administrative duties (daily sales cash sheets, flash reports, payroll, weekly or period-ending inventory, product ordering) while managing the account
Effectively carry out and enforce all Standard Operating Procedures and other company-driven guidelines in reference to administrative duties and culinary programs; all paperwork to be completed at EOD
Organize and inventory all coolers, freezers, storage areas (dry store, catering room, beverage room, FOH cabinets) on a weekly basis; clean as necessary
Author and maintain employee schedules and break schedules to ensure all hands-on deck for peak service hours (7a-9a, 11a-1p), enforcing appropriate clock-in/clock-out functions through the POS
Manage location hiring process by effectively communicating with Human Resources on open and closed positions, interviewing potential employees, and providing HR proper notice and information on any new employee.
Properly label and date all food preparation for storage; abide by the local county sanitation and health code standards to confirm that we are serving food and beverages in a safe environment with consistency
Receive feedback and make improvements where necessary
Adhere to clients wants and needs and understand they are our top priority

Job Requirements/ Qualifications:

3+ years of culinary management experience including food ordering, inventory, production records, employee hiring, employee coaching, and employee termination
Perfectionism in sanitation and quality control
Portfolio of creative, unique dishes
Expert multitasking ability
Great leadership and interpersonal skills
Ability to run stocktaking and place orders for resupply
Exemplary work ethic in a high-pressure environment while simultaneously working as a part of a team
Passion and pride for delighting people with food
Able to stand for the entire shift
Able and willing to lift up to 50lbs (as needed)
Current ServSafe Certification and or culinary education is a plus
Applicants must be authorized to work for ANY employer in the US. We are unable to sponsor or take over sponsorship of an employment Visa at this time.

Job Type: Full-time

Pay: $60,000.00 - $63,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance
Vision insurance

Experience:

Cooking: 2 years (Preferred)

Work Location: In person

Quick Apply

Refine Your Search

executive kitchen manager jobs in howell mi

Executive Chef Manager

Executive Chef I

Senior Executive Pastry Chef

Sous Chef

Executive Chef

EXECUTIVE CHEF 1- University of Michigan Greek House Chefs

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