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Now viewing: Chef Manager
UC
Under Canvas Inc.
Chef Manager
Job Description
Lead the kitchen, the bar, and the Supper Club at a working blueberry farm near 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.
One kitchen, three concepts caf, 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.
Core ResponsibilitiesSupper Club LeadershipOwn end-to-end execution of the Fields Supper Club as the property's signature F&B experienceCoordinate closely with culinary leadership on menu planning, pacing, and service styleDesign and refine the guest experience, including flow, seating, ambiance, and post-dinner elementsLead service execution, ensuring a seamless, engaging, and high-touch experience for all guestsOversee reservations, guest communication, and special requests to ensure a personalized experienceContinuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfactionThe Willow and Daily OperationsOversee daily operation of the Willow's cafe/fast-casual concept, micro-market, complimentary breakfast, coffeeand bar offeringsEnsure consistent quality, speed, and presentation across all service periodsManage simultaneous execution of The Willow service while Supper Club operations are activeSupport front and back-of-house teams during peak service periods as a hands-on leaderEvents, Group Catering & Private FunctionsLead all group catering, private events, and special functions from planning through executionPartner with sales, culinary, and service teams to design customized event menus and experiencesManage event staffing, logistics, timelines, and on-site executionDrive revenue growth through strong event conversion and execution qualityBeverage Program LeadershipOwn and develop the full beverage program, including bar, wine, beer, and specialty offeringsCreate curated beverage pairings for Supper Club andspecial eventsManage inventory, ordering, cost controls, and vendor relationshipsTrain and develop staff on beverage service standards and product knowledgeContinuously evolve the beverage program to enhance guest experience and profitabilityFinancial ManagementForecast demand and manage purchasing, inventory, and vendor relationshipsOwn departmental budgets, including revenue, labor, and cost of goods sold (COGS)Identifyopportunities to improve margins whilemaintainingquality and experience standardsDrive revenue through programming, pricing strategy, and upsellingTeam Leadership & DevelopmentRecruit, train, and lead a high-performing F&B team across all outlets and service stylesSet clear expectations and foster a culture of accountability, hospitality, and urgencyProvide ongoing coaching, development, and performance managementEnsure staffing aligns with fluctuating business levels across caf, events, and Supper Club operationsGuest Experience & StandardsAct as a visible, engaged leader across all guest-facing experiencesMaintain a hospitality-first culture that reflects the uniqueness of the property and settingAddress guest feedback in real time and continuously improve service deliveryEnsure compliance with all health, safety, and sanitation standardsPreferred QualificationsExperience & Background46 years of progressive F&B management experience across multiple outlets or service formatsHotel experience preferredProven ability to execute elevated, experiential dining supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferredCulinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when neededBackground in boutique hospitality, agritourism, or lifestyle properties a strong plusCulinary & BeverageGenuine culinary sensibility with hands-on kitchen experience and the ability to contribute to menu developmentWorking knowledge of wine, craft cocktails, beer, and beverage pairing; experience building or managing a beverage program preferredConfident and engaging in a guest-facing, course-narration settingOperations, Finance & LeadershipProven ability to manage budgets, labor, COGS,purchasing, and vendor relationshipsExperience planning and executing catering, private events, and group functionsTrack recordof building and developing high-performing hospitality teamsSelf-directed and entrepreneurial thrives in an environment where the role evolves with the businessThe Ideal CandidateLeads from the floor with warmth, polish, and a hospitality-first mindsetComfortable supporting the overall operation and being the right hand to the property GM including providing MOD coverage of the Front Desk when neededPassionate about seasonal food, agriculture, and the stories behind the plateAvailable evenings, weekends, and peak seasonal periodsCompensation and BenefitsUnder Canvas strives to provide a comprehensive benefits and compensation package that addresses the needs of our team members.
Flexible time offHealth Insurance401K (eligible if work hourly minimum as required by law)Under Canvas Employee Discounts & Industry discountsHousing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductionsEmployee Assistance ProgramUnder Canvas is an Equal Employment Opportunity Employer who prohibits discrimination, harassment, and retaliation of any kind.
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 caf, 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.
Core ResponsibilitiesSupper Club LeadershipOwn end-to-end execution of the Fields Supper Club as the property's signature F&B experienceCoordinate closely with culinary leadership on menu planning, pacing, and service styleDesign and refine the guest experience, including flow, seating, ambiance, and post-dinner elementsLead service execution, ensuring a seamless, engaging, and high-touch experience for all guestsOversee reservations, guest communication, and special requests to ensure a personalized experienceContinuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfactionThe Willow and Daily OperationsOversee daily operation of the Willow's cafe/fast-casual concept, micro-market, complimentary breakfast, coffeeand bar offeringsEnsure consistent quality, speed, and presentation across all service periodsManage simultaneous execution of The Willow service while Supper Club operations are activeSupport front and back-of-house teams during peak service periods as a hands-on leaderEvents, Group Catering & Private FunctionsLead all group catering, private events, and special functions from planning through executionPartner with sales, culinary, and service teams to design customized event menus and experiencesManage event staffing, logistics, timelines, and on-site executionDrive revenue growth through strong event conversion and execution qualityBeverage Program LeadershipOwn and develop the full beverage program, including bar, wine, beer, and specialty offeringsCreate curated beverage pairings for Supper Club andspecial eventsManage inventory, ordering, cost controls, and vendor relationshipsTrain and develop staff on beverage service standards and product knowledgeContinuously evolve the beverage program to enhance guest experience and profitabilityFinancial ManagementForecast demand and manage purchasing, inventory, and vendor relationshipsOwn departmental budgets, including revenue, labor, and cost of goods sold (COGS)Identifyopportunities to improve margins whilemaintainingquality and experience standardsDrive revenue through programming, pricing strategy, and upsellingTeam Leadership & DevelopmentRecruit, train, and lead a high-performing F&B team across all outlets and service stylesSet clear expectations and foster a culture of accountability, hospitality, and urgencyProvide ongoing coaching, development, and performance managementEnsure staffing aligns with fluctuating business levels across caf, events, and Supper Club operationsGuest Experience & StandardsAct as a visible, engaged leader across all guest-facing experiencesMaintain a hospitality-first culture that reflects the uniqueness of the property and settingAddress guest feedback in real time and continuously improve service deliveryEnsure compliance with all health, safety, and sanitation standardsPreferred QualificationsExperience & Background46 years of progressive F&B management experience across multiple outlets or service formatsHotel experience preferredProven ability to execute elevated, experiential dining supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferredCulinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when neededBackground in boutique hospitality, agritourism, or lifestyle properties a strong plusCulinary & BeverageGenuine culinary sensibility with hands-on kitchen experience and the ability to contribute to menu developmentWorking knowledge of wine, craft cocktails, beer, and beverage pairing; experience building or managing a beverage program preferredConfident and engaging in a guest-facing, course-narration settingOperations, Finance & LeadershipProven ability to manage budgets, labor, COGS,purchasing, and vendor relationshipsExperience planning and executing catering, private events, and group functionsTrack recordof building and developing high-performing hospitality teamsSelf-directed and entrepreneurial thrives in an environment where the role evolves with the businessThe Ideal CandidateLeads from the floor with warmth, polish, and a hospitality-first mindsetComfortable supporting the overall operation and being the right hand to the property GM including providing MOD coverage of the Front Desk when neededPassionate about seasonal food, agriculture, and the stories behind the plateAvailable evenings, weekends, and peak seasonal periodsCompensation and BenefitsUnder Canvas strives to provide a comprehensive benefits and compensation package that addresses the needs of our team members.
Flexible time offHealth Insurance401K (eligible if work hourly minimum as required by law)Under Canvas Employee Discounts & Industry discountsHousing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductionsEmployee Assistance ProgramUnder Canvas is an Equal Employment Opportunity Employer who prohibits discrimination, harassment, and retaliation of any kind.