Head Chef

MillerKnoll • Zeeland, MI

1d • Onsite

About The Position

The Head Chef is responsible for every aspect of culinary creativity and kitchen operations at our facilities across West Michigan. You’ll be responsible for managing a team of Chefs, and to maintain excellent service levels and food output across West Michigan. Accountable for overall food quality while ensuring adherence to sanitation and safety standards.

Requirements

• Bachelor's degree in culinary arts, associates in applied culinary arts or hospitality management, or equivalent professional experience required.
• 10+ years supervisory experience of a commercial kitchen, private club, or other similar food service setting.
• Must have valid Serv Safe Manager and Serv Safe Allergan certifications, or the ability to obtain within six months of hire.
• Strong knowledge of county and state food sanitation regulations.
• 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 up to 50 lbs.
• Ability to bend, twist, and stand for periods of up to 10 hours.

Responsibilities

• Apply effective problem-solving techniques under variety of circumstances to ensure business needs and goals are met.
• Develop wine and beer lists and procure products with Chef, as needed, at Marigold Lodge.
• Give guidance to all Chefs on menus, caterings, service levels and daily expectations.
• Manages budgets and is aware of spend for all kitchens
• Prepare weekly food and product orders based on business needs.
• Responsible for hiring, performance management, and conducting performance reviews for kitchen personnel.
• Responsible for training, onboarding, and managing kitchen personnel and supervising/coordinating all related culinary activities.
• Select and develop recipes; create menus for all culinary related functions.
• Establish food presentation technique and quality standards.
• Working with the Chef team to develop best practices and cross training.
• Works closely with the Catering Manager for all needs across West Michigan
• Performs additional responsibilities as requested to achieve business objectives.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager