The Douglas Lake Bar & Steakhouse, a fine dining seasonal restaurant located in Northern Michigan, is looking for an Executive Chef to join our team.

Key Responsibilities and Duties for Executive Chef:

Plan, create, and develop monthly specials.

Supervise Kitchen staff ensuring top-notch food preparation and presentation.

Regularly monitor the quality, taste and consistency of all food served.

Manage kitchen inventory, control costs, order all food and ensure minimum wastage.

Enforce compliance with health and safety regulations in the kitchen.

Strong understanding of inventory management and cost control.

Qualifications:

Ideal candidates should have a culinary degree or equivalent, a minimum of 3 years in a similar role, and a vast knowledge of various cooking techniques and cuisines.

Skills and Compentencies for Sous Chef:

Exceptional cooking skills and a creative mindset towards food.

Outstanding leadership and management skills.

Excellent knowledge of health and safety regulations.

Ability to be able to work under high pressure and multitasking is essential.

Salary and Benefits:

We offer a competitive salary package based on skill and experience.  Housing is available.  Other benefits include food and beverage allowances, and the opportunity to attend food events.