F&B | Michigan | Full Time
Energetic individual with at least 5 years experience as an Executive Chef. Responsible for menu changes in all on-site restaurants, catering and events, offering a variety of food selections, inventory and budget control, management of employees, overseeing food preparation, training, cooking methods and plating guides to ensure food quality standards. Must maintain sanitation and safety standards and ensure maintenance of all equipment. Requires knowledge of word processing, spreadsheets and food service software. Must work flexible schedule including evenings and weekends. Expected starting salary of $50,000 plus benefits.