Chef

MillerKnoll • Spring Lake, MI

9d • Onsite

About The Position

The Chef is responsible for every aspect of culinary creativity and kitchen operations. Accountable for overall food quality while enduring adherence to sanitation and safety standards.

Requirements

• Bachelor's Degree or two-year associate’s degree in applied culinary arts or Hospitality Management or equivalent professional experience required.
• Five years supervisory experience of a commercial kitchen, private club or other similar food service setting.
• Must have valid Serve Safe Manager and Serve Safe Allergan certifications or obtain within six months of hire.
• Strong knowledge of county and state food sanitation regulation.
• Must have extensive knowledge of food production and cooking techniques.
• Strong business acumen, financial evaluation skills and competency.
• Capable of delegating multiple tasks.
• Well-developed leadership, communications, and interpersonal relationship skills.
• Proven and in-depth knowledge of hospitality management activities and practices.
• Able to lift 50lbs.
• Ability to bend, twist and stand for periods of up to 10 hours.

Responsibilities

• Applies effective problem-solving techniques under a variety of circumstances to ensure business needs and goals are met.
• Ensures proper equipment operation/maintenance.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always.
• Establishes and maintains relationships with food service vendors and contractors for purchasing.
• Hands on preparation of all food during scheduled shifts including breakfast, lunch, breaks and special events.
• Maintains a consistent presence in the front of the house, offering acknowledgement and welcoming customers at all meal periods.
• Prepares weekly food and product orders based on business needs.
• Responsible for maintaining departmental budget.
• Responsible for training, managing kitchen personnel and supervising/coordinating all related culinary activities.
• Selects and develops recipes; creates menus for all culinary related functions.
• Establishes food presentation technique and quality standards.
• Performs additional responsibilities as requested to achieve business objectives.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree