Chef Manager

Lead Chef Manager at The Fields of MichiganLead the kitchen, the bar, and the Supper Club at a working blueberry farm on the shores of Lake Michigan. This is a chef's kitchen with a menu, a P&L, all set on a beautiful blueberry farm. The Chef, Food & Beverage Manager owns the Fields Supper Club end to end — building the menu, pairing the wine, and narrating every course tableside — while also running the budgets, COGS, and vendor relationships behind it. This is a full-time, year-round, exempt role reporting to the General Manager. We're looking for candidates with hotel or resort food and beverage experience — comfortable managing multiple outlets and standards of service under one roof. Whether you're early in your career and ready for your first real command, or a seasoned operator looking for a signature concept that's entirely yours to shape, this role offers a rare combination: culinary creative control, full business ownership, and a 15-acre working blueberry farm as your pantry.WHY THE FIELDS OF MICHIGANA 15-acre working blueberry farm minutes from Lake Michigan — three varieties of organic blueberries growing steps from your kitchen door.The Fields Supper Club: a multi-course, tableside dining experience where you narrate the menu you built, course by course, to the guests eating it.One kitchen, three concepts — café, bar, and Supper Club — giving you range across formats most single-outlet Chef roles never offer.Hotel or resort F&B experience strongly preferred — this role manages multiple outlets and service standards under one property, much like a hotel F&B operation.Part of Under Canvas's Outdoor Collection — the same elevated hospitality standard as their flagship glamping properties, applied to a farm-to-table program you help shape.This role is built for an operator at heart who leads from the floor, not the office, overseeing the full scope of onsite dining — restaurant, bar, micro-market, specialty coffee, and the Fields Supper Club. Expect to be in the mix during daily service, supporting front- and back-of-house execution and rolling up your sleeves in the kitchen when the moment calls for it. In partnership with culinary leadership, you'll bring seasonal, locally driven menus to life while ensuring operational excellence across every outlet.