Top 29 chef Jobs in spring lake mi

Kitchen Manager
Sandy Point Beach House —West Olive, MI
- $20 - $25 an hour
- Full-time
- Background check
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Chef
MillerKnoll —Spring Lake, MI
- $50,000 - $60,000 a year
- Full-time
- Background check
- ServSafe
- 5 years
- Health insurance
- Dental insurance
Quick Apply
2d
Cook
State of Michigan —Muskegon, MI
- $22.76 - $27.53 an hour
- Full-time
- High school
- Mid-level
- High school diploma or GED
- Paid parental leave
- Health savings account
Sous Chef
The Gilmore Collection —Grand Haven, MI
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- Senior level
Quick Apply
Working Kitchen Manager
Bella Maria's Event Center —Norton Shores, MI
- $50,000 - $60,000 a year
- Full-time
- Mid-level
- Organizational skills
- In-person
- Health insurance
Quick Apply
2d
Corporate Executive Chef
Creative Dining Services —Zeeland, MI
- $90,000 - $110,000 a year
- Extended hours
- Sales
- ServSafe
- Office
- Health savings account
- Disability insurance
Kitchen Lead
West Ottawa Public Schools —Holland, MI
- Full-time
- School experience
- Mid-level
- Ability to lift 50 pounds
Kitchen Manager/Head Chef
Shipyard —Muskegon, MI
- $50,000 - $60,000 a year
- Part-time
- Bar
- ServSafe
- Mid-level
- Flexible schedule
Quick Apply
3d
Sous Chef
Delta by Marriott, Downtown Muskegon —Muskegon, MI
- Full-time
- ServSafe
- Writing skills
- Cooking
Quick Apply
Executive Chef
Delta by Marriott, Downtown Muskegon —Muskegon, MI
- Senior level
- Restaurant
- Kitchen
Quick Apply
Head Chef
MillerKnoll —Zeeland, MI
- Full-time
- ServSafe
- Ability to lift 50 pounds
- US work authorization
Executive Sous Chef
American Cruise Lines —Holland, MI
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Executive Chef
American Cruise Lines —Holland, MI
- Full-time
- Background check
- 6 years
- Management
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
American Cruise Lines —Holland, MI
- Full-time
- ServSafe
- Pass drug screening
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Pastry Chef
American Cruise Lines —Holland, MI
- Full-time
- Pass drug screening
- Research
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Catering Sous Chef
Creative Dining Services —Holland, MI
- $20 - $22 an hour
- Extended hours
- Hospitality
- ServSafe
- Mid-level
- Paid holidays
- Health insurance
Culinary Manager
Sunset —Jenison, MI
- Full-time
- Mid-level
- Supervising experience
- Experience equivalent to degree accepted
- Employee assistance program
Quick Apply
1h
Executive Chef
Butch’s Dry Dock —Holland, MI
- Administrative experience
- Mentoring
- Recruiting
- Employee discount
Quick Apply

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Executive Chef
Tucci's —Dublin, OH
Hire, train, and develop team members for long-term retention and success. Minimum of 3 years' experience as an Executive Chef or Chef de Cuisine in a fast-…
$80,000 - $90,000 a year
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Executive Sous Chef
Hyde Park Restaurant Group —Columbus, OH
Hire, train, coach, and develop kitchen team members while maintaining accountability and performance standards. Strong leadership and team development skills.
$60,000 - $70,000 a year
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10d

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Kitchen Manager

Sandy Point Beach House
West Olive, MI

Quick Apply

Job Details

Full-time
$20 - $25 an hour

Qualifications

Kitchen manager experience
Food preparation
Restaurant experience
Communication with kitchen staff

Full Job Description

Kitchen Manager

ABOUT Sandy Point Beach House

Sandy Point is a casual fine dining restaurant and bar featuring Genuine New American Food and craft cocktails. We bring new culinary trends, fresh seafood, burgers, steaks of the best quality to our customers' plates. We pride ourselves on providing exceptional customer experiences and fantastic customer service. We wouldn't be able to accomplish this without our hardworking team. That is why we offer competitive pay, excellent work hours, and a fun atmosphere that people want to be a part of.

A DAY IN THE LIFE OF A COOK

Our Kitchen Manager is directly responsible for all kitchen functions including preparation and maintenance of quality standards; helping with food purchasing; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness; providing a hospitable work environment for staff; create memorable dining experiences for guests.

Duties & Responsibilities:

Work with executive chef and the kitchen team to create tasting menus, due one month prior to event date.
Create weekly features due by Tuesday for the following weekend
Mentor and work with kitchen team to order accurately and maintain correct par levels of food.
Proper cooler and freezer labeling and dating
Responsible for leading and mentoring kitchen staff to grow in their roles
Perform day time prep and help cook as needed
Perform night time grill and sauté cook duties.
Proper setting up of the line
Prepping, filling and closing station
Participate in weekly and period end food inventory.
Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
Be able to take constructive criticism and utilize it to improve personal performance, the performance of the kitchen team, food quality, the guests dining experience, and the success of the restaurant as a whole.
Clearly communicate information with the kitchen team and the management team in a respectful, productive fashion.
Work with the rest of the management team to foster a work culture in which everyone has the opportunity to share ideas, participate and grow in their roles.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as necessary and per company guidelines.
Any pay increases must be approved by the general manager and the executive chef before they are communicated to any associate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
Work with executive chef, sous chef and general manager to plan and price features and menu items, as well as establish portion sizes and prepare standard recipes for all features and new menu items. Effectively communicate this information to the rest of the kitchen team.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. MUST BE PROFICIENT on Inventory, Ordering controls.
Help control purchases and food costs through the use and understanding of restaurant financial goals and reports.
Oversee and ensure that restaurant policies on employee performance reviews are followed and completed on a timely basis.
Help schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Work with the general manager to implement corrective actions.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check and maintain proper food holding and refrigeration temperature control points.
Notify the general manager immediately if equipment needs to be fixed.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
All other responsibilities as assigned by manager

Qualifications:

A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly and respectfully with managers, kitchen and dining room personnel and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).'
'Job Duties:
Prepare all food items as directed in a sanitary and timely manner
Follow recipes and presentation specifications
Operate standard kitchen equipment safety and efficiently
Clean and maintain station in practicing good safety and sanitation
Assist with the cleaning and organization of kitchen and equipment
Restock items as needed throughout the shift
Adhere to all sanitation and food production code
Sanitizing, disinfecting, or cleaning procedures in place

Job Setting:

Restaurant

Work Remotely

Job Type: Full-time

Pay: $20.00 - $25.00 per hour

Work Location: In person

Quick Apply

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chef jobs in spring lake mi

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