Top 149 Chefs Jobs in Wayne, Mi

Chef/Cook
Hampton Manor of Taylor —Taylor, MI
- $15 - $17 an hour
- 8 hour shift
- 18 years or older
- Management
- Casual dining restaurant
Quick Apply
Sous Chef
Basement Hospitality Group —Farmington, MI
- $55,000 - $60,000 a year
- Full-time
- Inventory management
- Customer service
- Supervising experience
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Pastry Chef
Waltonwood Cherry Hill —Canton, MI
- Weekends as needed
- Culinary experience
- ServSafe
- Customer service
- Disability insurance
- Health insurance
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Assistant Kitchen Manager
The Stubborn Brother Pizza Bar —Ann Arbor, MI
- $50,000 a year
- Weekends as needed
- Computer literacy
- Mid-level
- Ability to lift 50 pounds
- Paid training
- Health insurance
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Executive Chef
Detroit Foundation Hotel —Detroit, MI
- Weekends as needed
- Microsoft Word
- Basic math
- Cooking
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FT Private Chef Detroit Area
Elite Private Chefs —Detroit, MI
- $120,000 - $140,000 a year
- Weekends as needed
- Residential
- Travel
- Organizational skills
- 401(k)
- Paid time off
Quick Apply
Sous Chef
HMSHost by Avolta —Romulus, MI
- $59,171 - $69,613 a year
- ServSafe
- Customer service
- Mid-level
- Commuter assistance
- Paid holidays
District Chef
Southwest Foodservice Excellence, LLC —Ypsilanti, MI
- $65,000 - $70,000 a year
- Full-time
- Background check
- School experience
- Mid-level
9d
Executive Chef, Little Caesars Arena
Delaware North —Detroit, MI
- $118,900 - $149,700 a year
- Weekends as needed
- 3 years
- Senior level
- Leadership
- Paid parental leave
- Paid holidays
Line Chef
Table 42 —Farmington, MI
- $22 - $28 an hour
- Part-time
- Hospitality
- Mid-level
- Leadership
- Paid training
- Paid time off
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Kitchen Manager - Restaurant
Black Label Tavern Livonia —Livonia, MI
- $60,000 - $80,000 a year
- Full-time
- Customer service
- Cooking
- Mid-level
- Paid training
- Paid time off
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Executive Chef
Club Careers —West Bloomfield Township, MI
- $95,000 - $100,000 a year
- Full-time
- Continuous improvement
- Mentoring
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
Sous Chef's / Line Cooks ( Minumum 5 years Experience Required for Sous Chef)
The Great Commoner / Mina (coming soon) —Dearborn, MI
- $20 - $30 an hour
- Full-time
- Cooking
- Mentoring
- In-person
Quick Apply
1d
Director of Culinary Operations
THE ELIA GROUP LLC —Birmingham, MI
- $120,000 - $155,000 a year
- Full-time
- Senior level
- Ability to stand for extended periods
- Leadership
- Health insurance
- Dental insurance
Sous Chef
University of Michigan —Ann Arbor, MI
- Weekends as needed
- Background check
- Hospital
- ServSafe
- Health insurance
- Dental insurance
12d
Executive Chef
Marriott International, Inc —Detroit, MI
- $124,232 - $164,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
13d
Sous Chef
Marriott International, Inc —Detroit, MI
- $67,000 - $84,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
Executive Sous Chef
Marriott International, Inc —Detroit, MI
- $80,000 - $95,000 a year
- Full-time
- Hotel
- Experience equivalent to degree accepted
- In-person
- Paid holidays
- Health insurance
Full Service Hotel Executive Chef
Southfield Westin - Atrium Hospitality —Southfield, MI
- $100,000 a year
- Full-time
- Cooking
- Mid-level
- Hotel
- Health insurance
- Dental insurance
Quick Apply
3d
Head Cook
Avenues Recovery —Oak Park, MI
- $60,000 - $80,000 a year
- Weekends as needed
- Hospitality
- ServSafe
- Mid-level
- Opportunities for advancement
Quick Apply
5d

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Chef/Cook

Hampton Manor of Taylor -
Taylor, MI

Quick Apply

Job Details

Part-time | Full-time
$15 - $17 an hour

Qualifications

Customer communication
Management
Cooking
English
Working with seniors
High school diploma or GED
Older adults

Full Job Description

Summary:

This position requires that you accept the responsibility for the delivery of services provided by the Dining Service Department. You will be accountable to monitor the activities and behavior for the residents of the Community so that the care, services, and activities of each resident is appropriate and delivered to them in a continuous, predictable and efficient manner. You must coordinate and communicate with all food services and other team members in maintaining a holistic perspective of care and services for each resident. Also, actively engage yourself in supporting, introducing, and implementing activities that maximize each resident’s identity, abilities, and interests.

Provide the highest quality food preparation, plate presentation and prompt service to all residents. He/she must process general knowledge of and demonstrates proficiency in various food preparation techniques, serving methods, and portion control standards, and general nutritional requirements for residents of retirement housing communities.

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DUTIES AND RESPONSIBILITIES:

Personally, get to know residents of the Community by communicating with other team members and departments, reviewing appropriate resident records, and direct conversation with residents.

Participate in the orientation of each new resident of the Community to their new living environment, to you as a team member, to other team members, and to all other residents. Follow and actively participate in all resident orientation practices and procedures which have been and will continually be developed to ease the disorientation, confusion and withdrawal, for each new resident. Remain as closely as involved as possible in all activities and therapies of your residents to ease their anxiety while they become accustomed to their new and unfamiliar living environment. Explain the amenities, routines, and expectation of the Community and your department and discuss their unique needs and preferences with them as often as necessary to ease their transition.

Preform all dietary services mentioned in Resident’s Handbook and Care Plan. Continually observe each resident’s ability to perform basic daily living activities (ADL’S) and social skills, communicate observations and refer potential difficulties or opportunities for resident improvement to the appropriate team members (team leaders, supervisors, manager).

When called upon, participate in care planning in other formal and informal meetings to identify and confirm recommend actions that develop and reinforce resident’s full potential to live independently and age in place graciously. Work individually on a consistent basis each day to expand the number of activities of daily living the residents preform for himself/ herself. Encourage and motivate each resident to do as much for themselves as possible but take time, if necessary, to assist when required.

Recommendation of, and involvement in food services programs that will stimulate and maximize their unique interests and attributes for each resident is your responsibility and should be based on a first-hand knowledge of the residents likes, dislikes, beliefs, and interests. Plan your daily work schedule in a way that will maximize time for personal individualized interaction with residents of the Community. Use the time when providing service to encourage participation in individual and group activities to develop improved future ADL skills.

Record and use all pertinent information from resident records regarding effective methods used in effecting communication with, motivation of, and assistance to each resident.

Request additional guidance, training, and support as necessary to make your work with each resident reach their full potential for a safe, healthy and meaningful lifestyle in the Community. Participate in all required training, orientation, meetings and programs offered by employer.

Promptly discuss and resolve any potential food services and care coordination problems with all involved team members and team leaders.

Always be cost conscious.

Work with Dining Services Manager to see that leftovers are used, and inventories are properly managed to keep costs in line.

Be familiar with and comply with all state and local health department practices, safety practices and infection control practices.

Maintain high level of professionalism, and customer service orientation with all residents and other team members.

Under the direction of the Dining Services Manager, prepare soup, sauces, salads, and desserts, according to established standards and recipes. Prepare all regular and special menu items for all meals that occur during your shifts.

Break down and clean your work area as assigned by cleaning schedule and Dining Services Manager. Clean pots and pans and other wares as necessary.

Label and date all food before storing,

Secure and lock all walk-in storage, refrigerators, and freezers.

Present a professional demeanor that communicates to current and prospective residents the corporate philosophy of service, goodwill, and genuine interest in the resident’s unique needs. always Conduct yourself and your business so as not to detract from or reflect adversely on the reputation of the community. Handle all resident concerns and complaints with finesse and in a caring, polite, and professional manner.

Communicate and channel to supervisor, all resident, personnel, and other matters and information which could concern or be in any way beneficial to employer.

While on duty, diligently and conscientiously devote your full and exclusive time and attention, your best skills and efforts, to the discharge of your duties.

Promote a thorough and continuous understanding among all employees of the importance of the food services department to the quality of life for all residents and prospective residents.

Preform such other tasks as may required from time to time by the management of the community.

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Physical Requirements:

Be able to easily lift, push, and pull up to 50 pounds.
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OTHER REQUIREMENTS:

A continuous and consistent demonstrated interest in and knowledge about the elderly and their needs and the competency to meet those needs on a consistent basis. An interest in and willingness to learn and a demonstrated initiative in developing skills in caring for the elderly consistent with the philosophy and policies of the Community. Also, must be at least 18 years of age.
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Must be able to routinely follow written and verbal instructions.
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Must be able to stand, walk, stoop, or bend for periods of up to eight hours with breaks as provided for in the employee handbook.
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Required high school graduation or equivalent. Has work experience of on-line cook in food services, or equivalent, of two (2) years or more. Training and experience have been attained through formal training or on-the-job training in appropriate techniques of resident care including nutritional monitoring and assessment, general nutrition, food production and service, sanitation, safety and management.
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Good communication skills, verbal and written; English language skills adequate to allow communication with residents and staff, and to understand written and verbal instructions. Compassion for the elderly and sick. Self-motivation.
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Job Types: Full-time, Part-time

Pay: $15.00 - $17.00 per hour

Expected hours: 20 – 40 per week

Shift:

10 hour shift
8 hour shift

Work Location: In person

Quick Apply

Refine Your Search

chefs jobs in wayne, mi

Chef/Cook

Sous Chef

Pastry Chef

Assistant Kitchen Manager

Executive Chef

FT Private Chef Detroit Area

Sous Chef

District Chef

Executive Chef, Little Caesars Arena

Line Chef

Kitchen Manager - Restaurant

Executive Chef

Sous Chef's / Line Cooks ( Minumum 5 years Experience Required for Sous Chef)

Director of Culinary Operations

Sous Chef

Executive Chef

Sous Chef

Executive Sous Chef

Full Service Hotel Executive Chef

Head Cook

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