Find & Apply For Chef Jobs in Marshall, Michigan

Executive Chef The Cronin & 101

Club-Marshall, MI Job Type:

Full-time Compensation:

70-90k per year, based on experience

Schedule:

Evenings, weekends, holidays, and special events as required Position Overview The Cronin & 101 Club is seeking an experienced, creative, and highly motivated Head Chef to lead our culinary team and oversee all back-of-house kitchen operations. The Head Chef will be responsible for maintaining exceptional standards in food quality, presentation, consistency, sanitation, organization, and kitchen performance. This is a hands-on leadership position for someone who takes pride in their craft, performs well under pressure, and understands the level of detail required in a high-quality restaurant. The ideal candidate will have strong culinary knowledge, proven leadership experience, excellent organizational skills, and the ability to develop a disciplined and positive kitchen culture. This individual will work closely with ownership and restaurant management to develop menus, control costs, train employees, and create an outstanding dining experience for every guest. Key Responsibilities Lead and oversee all daily kitchen operations. Maintain high standards for food quality, flavor, presentation, portioning, and consistency. Develop, test, cost, and implement new menu items and seasonal specials. Create recipes, plating guides, preparation procedures, and portion standards. Recruit, train, schedule, supervise, and evaluate kitchen employees. Establish clear expectations and hold team members accountable for performance. Lead daily prep, pre-shift meetings, and service execution. Ensure all food is prepared and served accurately, efficiently, and on time. Monitor inventory, ordering, receiving, storage, and product rotation. Build productive relationships with vendors and verify product quality upon delivery. Control food, labor, and operating costs while protecting quality. Minimize food waste through proper forecasting, preparation, storage, and portion control. Maintain accurate inventory counts, food-cost records, and ordering levels. Ensure compliance with all health department requirements and food-safety regulations. Oversee kitchen cleanliness, sanitation schedules, temperature logs, and equipment maintenance. Enforce proper food handling, allergen awareness, cross-contamination prevention, and employee hygiene procedures. Maintain a clean, organized, professional, and inspection-ready kitchen. Coordinate effectively with front-of-house management to ensure smooth service and guest satisfaction. Respond professionally to guest feedback and resolve food-quality concerns. Maintain composure and provide clear direction during high-volume service. Set the standard for professionalism, punctuality, teamwork, and accountability. Perform additional culinary and operational duties as needed. Required Qualifications Minimum of 3-5 years of culinary leadership experience , preferably as a Head Chef, Executive Chef, Chef de Cuisine, or experienced Sous Chef. Strong knowledge of professional cooking techniques, kitchen systems, and food presentation. Demonstrated ability to lead, train, motivate, and retain a culinary team. Experience with menu development, recipe costing, inventory, purchasing, and food-cost control. Thorough understanding of food safety, sanitation, allergen procedures, and proper food storage. Ability to manage multiple priorities in a fast-paced, high-pressure environment. Strong communication, organization, decision-making, and problem-solving skills. Availability to work evenings, weekends, holidays, and extended hours when necessary. Current food-safety manager certification, or ability to obtain one within the required timeframe. Reliable transportation and a consistent record of attendance. Culinary degree or formal culinary training is preferred but not required with equivalent professional experience. Characteristics We Are Looking For We are seeking a Head Chef who is: A strong leader: Provides clear direction, establishes expectations, and leads by example.

Passionate about quality:

Refuses to compromise on flavor, freshness, presentation, or consistency.

Creative:

Brings thoughtful ideas to menu development while considering guest preferences, seasonality, and profitability.

Organized:

Maintains control of preparation, inventory, scheduling, ordering, and service execution.

Accountable:

Takes ownership of kitchen performance and follows through on commitments.

Calm under pressure:

Maintains professionalism and makes sound decisions during demanding services.

Detail-oriented:

Notices the small details that affect food quality, cleanliness, efficiency, and the guest experience.

Team-focused:

Builds a respectful kitchen culture and works collaboratively with front-of-house leadership.

An effective teacher:

Develops employees through consistent training, coaching, and constructive feedback.

Cost-conscious:

Understands that successful kitchen leadership requires both culinary excellence and financial responsibility.

Adaptable:

Responds effectively to changing business levels, staffing challenges, guest needs, and product availability.

Dependable:

Demonstrates excellent attendance, punctuality, preparation, and follow-through.

Professional:

Communicates respectfully and does not tolerate harassment, discrimination, unsafe conduct, or an abusive kitchen culture.

Driven to improve:

Regularly evaluates kitchen systems and looks for ways to improve food, service, efficiency, and employee development. Physical Requirements Ability to stand and work on your feet for extended periods. Ability to lift and carry up to 50 pounds. Ability to work around hot equipment, open flames, steam, sharp tools, and refrigerated storage areas. Ability to bend, reach, twist, push, pull, and perform repetitive kitchen tasks. Ability to maintain focus and safely perform duties in a fast-paced environment. What We Offer Competitive salary based on experience. Opportunity to lead and develop a professional culinary team. Creative involvement in menu development and restaurant growth. Supportive partnership with ownership and restaurant management. 401k options Health Insurance PTO Performance bonuses House Account Opportunities for professional development and advancement. How to Apply Please submit your résumé along with a brief description of your culinary background, leadership experience, and approach to running a successful kitchen. References and examples of previous menus or plated dishes are encouraged. Qualified candidates will be contacted to schedule an interview. A working interview or practical cooking demonstration may be included as part of the selection process. The Cronin & 101 Club is an equal opportunity employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other status protected by applicable law.

Pay:

$70,000.00 - $90,000.00 per year

Benefits:

401(k) Flexible schedule Food provided Health insurance Paid time off

Work Location:

In person