Private chef Jobs in Lansing mi

Job Title : Executive chef

Contract : Full-time position

Location : Orchard Lake, MI

Shift : 1

shift

Description :

The Executive Chef is responsible for overseeing the entire kitchen operation, ensuring

culinary excellence, and managing all aspects of food preparation and presentation.

This leadership role involves designing menus, managing the kitchen team, controlling

food costs, and upholding the highest quality and sanitation standards. The ideal

candidate is a creative, detail-oriented leader with a passion for innovation in the

culinary arts.

Key Responsibilities :

Menu Development : Create innovative menus and seasonal dishes that reflect

the restaurant's concept and appeal to its clientele.

Leadership & Team Management : Lead, inspire, and develop a skilled culinary

team, including hiring, training, and scheduling staff.

Food Quality & Presentation : Ensure every dish meets established quality,

taste, and presentation standards.

Cost Control & Budget Management : Manage food costs, reduce waste, and

optimize kitchen operations to meet financial goals.

Supplier Relations : Coordinate with suppliers to source high-quality ingredients

at competitive prices.

Health & ; Safety Compliance : Enforce food safety regulations, sanitation

standards, and kitchen hygiene procedures.

Collaboration : Work closely with front-of-house staff and management to ensure

smooth service operations.

Event Catering : Plan and manage special events, banquets, and private dining

experiences.

Problem Solving : Quickly resolve any kitchen or service issues that arise during

operations.

Experience :

5-7 years of experience in high-volume or fine-dining

establishments, with at least 3 years in a leadership role.

Education :

A culinary degree or equivalent professional training is preferred.

Skills :

Exceptional culinary knowledge and mastery of cooking techniques.

Strong leadership and interpersonal skills to manage a diverse team.

Financial acumen to manage budgets, costs, and profitability.

Excellent organizational skills and the ability to multitask under pressure.

Knowledge of food safety standards (e.g., HACCP, ServSafe certification).

Work Environment :

Must be able to stand for extended periods and lift heavy equipment or

ingredients as needed.

Willingness to work flexible hours, including evenings, weekends, and holidays.

Compensation & Benefits :

Competitive salary commensurate with experience

Performance-based bonuses

Health and wellness benefits

Paid vacation and holidays

Opportunities for professional growth and career advancement