Farm-to-Table F&B Chef Manager | Supper Club Lead

The Fields in Michigan near Lake Michigan is seeking an experienced chef to lead the kitchen, bar, and Supper Club on a 15-acre working blueberry farm. This full-time, exempt role combines culinary creativity with full business ownership, including P&L, budgets, and vendor relationships, reporting to the General Manager. You will design seasonal menus, narrate courses tableside, and oversee multiple outlets — café, bar, Supper Club — within one property.