Job Description

Job Description

Job Description

Executive Chef

Corporate Dining - HIGH volume

Full time

Pontiac, MI

50-55 hours/week, no evenings, no Saturdays

$75k - $100k depending on experience

Qualifications:

• Team player and culture leader
• Organized in all aspects of operations: workflow, physical spaces, and staff management
• Minimum 5-10 years of experience in leadership within multi-outlet food service operations
• Strong culinary background: batch cookery, international cuisines, and a focus on scratch cooking
• Strong catering experience and ability to bring new concepts to the table to enhance our company's offering
• Experience in prepared and packaged foods
• Well adept in hospitality systems including: costing, budgeting, scheduling, purchasing, and financial oversight of operations
• Strong leadership qualities with large teams and ability to motivate and develop people
• Manage a fast-paced environment
• Innovative and creative: Brings creative ideas to our team to evolve our operations daily to continually grow the products we provide in quality and in creativity
• Uses resources to create efficiencies such as technology, forward-looking projections, and industry-standard tools in a modern kitchen
• Wants to be a part of a team that lives and breathes hospitality every day and understands that we improve every day...No staying the same. 

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