Head Chef

Head Chef

Our purpose is design for the good of humankind. It's the ideal we strive toward each day in everything we do. Being a part of MillerKnoll means being a part of something larger than your work team, or even your brand. We are redefining modern for the 21st century. And our success allows MillerKnoll to support causes that align with our values, so we can build a more sustainable, equitable, and beautiful future for everyone.

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.

Essential Functions

• 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.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience

• 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.

Licenses and Certifications

• Must have valid Serv Safe Manager and Serv Safe Allergan certifications, or the ability to obtain within six months of hire.

Skills and Abilities

• 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.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to perform all essential functions of the position with or without accommodations.

MillerKnoll is comprised of people of all abilities, gender identities and expressions, ages, ethnicities, sexual orientations, veterans from every branch of military service, and more. Here, you can bring your whole self to work. We're committed to equal opportunity employment, including veterans and people with disabilities.