Executive Chef at The Inn at Stonecliffe on Mackinac Island

The Inn at Stonecliffe offers a guest experience rooted in historic charm, natural beauty, thoughtful service, and elevated hospitality. The property is part of the Schulte Hospitality Group while maintaining the individuality and character of an independent resort. Executive Chef plays a key role in supporting daily restaurant, bar, banquet, and outdoor service culinary operations. This position requires an adept culinary leader with clear communication and the ability to help lead teams through high‑volume service with professionalism and confidence. About The Inn At Stonecliffe Located on Mackinac Island, the inn is a historic resort set on a beautiful estate overlooking the Straits of Mackinac. The property features renovated guest rooms, cottages, dining outlets, event spaces, outdoor gathering areas, and scenic grounds that create a memorable sense of place. Job Duties And Responsibilities Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen to attract, retain, and motivate employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication, and discipline or terminate as appropriate. Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost‑effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet or exceed management/budget objectives. Develop and implement menus and back‑up records, production lists, pars, training, etc., within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives. Education And Experience Bachelor’s degree preferred. Minimum of three (3) years of experience in a culinary leadership role. Food safety certification preferred. Knowledge, Skills And Abilities Ability to multi‑task. Team player. Ability to exceed expectations of guests. The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. Paid Time Off (PTO) is available for eligible associates in accordance with the Company’s Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. Schulte Companies is an Equal Opportunity Employer. Compensation Range Commensurate with Experience Benefits Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all associates starting day one. Multiple Health Insurance and Life Insurance options. 401(k) Plan + Company Match. Paid Time Off. Holiday Pay. Pet Insurance. Employee Assistance Program. Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships, and more. #J-18808-Ljbffr Schulte Hospitality Group