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Job Description Director of Culinary / Corporate Executive Chef Reports To: Chief Executive Officer Location: Southeast Michigan (on-site, with regional travel) Type: Full-Time, Exempt The Opportunity A beloved, decades-old pizza brand with a multi-unit restaurant group and a national frozen retail line is hiring one culinary leader to own both businesses. You'll protect a signature recipe, build what's next and make it repeatable, from the test kitchen to the restaurant line to a co-manufacturing plant. What You'll Own • Recipes and standards. Own the gold standard for dough, sauce, cheese, bake and portioning. Document, train and audit it across restaurants and retail product., • Menu development. Lead new items, LTOs and catering from idea to launch, partnering with operations and marketing., • Frozen product development. Take products from bench to shelf: formulation, gold standards, plant trials and first-production sign-off with the co-manufacturer. This is a hands-on role, not managing outside resources., • Quality. Run regular quality checks in restaurants and on retail product, and fix drift at the source., • Food cost. Partner with purchasing and finance on recipe costing, pricing and ingredient or supplier changes., • Training and food safety. Build kitchen training and certification, and support allergen, nutrition and labeling accuracy. What You Bring • 8+ years in professional kitchens, including 3+ years as Executive Chef, Corporate Chef or Culinary Manager in a multi-unit restaurant company, • Hands-on bench-to-production experience with a co-manufacturer or plant (scale-up, specs, plant trials), • Strong knowledge of dough, fermentation, baking and cheese; pizza or bakery experience is a strong plus, • A track record of launching menu items across multiple locations, • Recipe costing and food cost management, • ServSafe Manager certification (or ability to obtain it), plus working knowledge of HACCP, allergens and labeling, • Comfort training line cooks, presenting to retail buyers and talking margins with finance Preferred: a degree in Food Science or a related field, CRC or CCS certification, frozen or CPG retail experience, and heritage-brand experience. Why This Role • An iconic brand with deep regional loyalty, • A seat at the leadership table, working directly with the CEO, • Two growing businesses with one standard behind both, • Competitive pay, bonus and benefits

Job Description The Baker/Pastry Chef at LeRouge Boulangerie produces artisan breads, viennoiserie, cakes, plated desserts, retail pastries, and cookies while supporting consistent, high-quality bakery production. This role reports to the Bakery Manager and contributes to efficient, safe, and precise daily operations. Responsibilities • Produce artisan breads and viennoiserie., • Prepare cakes, plated desserts, retail pastries, and cookies., • Mix and handle doughs according to production requirements., • Execute recipes with accuracy and consistency., • Scale ingredients precisely., • Operate ovens and monitor baking processes., • Decorate pastries and finished desserts., • Perform quality control and follow food safety practices. Preferred Qualifications • 3+ years of experience in baking and pastry production.\nCompany Description LeRouge Boulangerie Open 7 Days a Week 8am- 3pm LeRouge Boulangerie\nOpen 7 Days a Week \n8am- 3pm

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Are you a Kitchen Mastermind? Do you have a passion for creating fresh, homemade, and high-quality dishes that leave guests wanting more? Then we want you to join our team as our Kitchen Manager in Detroit, MI! Our brand is all about providing uncompromised excellence and making our guests and their dining experience the heart and passion of everything we do. We take pride in delivering the greatest degree of hospitality to each and every guest, ensuring they leave with full bellies and happy hearts. As our Kitchen Manager, you will be responsible for maintaining consistent execution of all back-of-house systems and ensuring profitability through quality training, coaching, and follow-through. Your knowledge of kitchen operations will be put to the test as you oversee manage all stations and ensure line quality standards. You will also need to have a good understanding of front-of-house operations to ensure smooth coordination between the kitchen and dining room. Responsibilities: • Maintain consistent execution of all back-of-house systems, • Ensure profitability through quality training, coaching, and follow-through, • Oversee Expo, Smokehouse, prep, and line quality standards, • Utilize knowledge of kitchen operations, • Understand front-of-house operations for smooth coordination between kitchen and dining room Requirements: • 1+ years of management experience required., • 1+ years of full-service restaurant management experience required., • 1+ years of BOH experience required., • 1+ years of scratch kitchen cooking experience, • Knowledge of inventory and budgeting required., • Chef experience preferred. Benefits: • Competitive pay with bonus program, • Medical, telemedicine, dental, and vision insurance, • HSA, FSA, and Dependent Care FSA, • Company-paid short-term and long-term disability insurance, • Generous PTO and Sick Hours But that's not all! We also offer a fast-paced work environment, fun and engaging workplace, opportunities for internal growth and promotions, and the chance to be part of a great team! Join our team and take pride in delivering hand-crafted food and friendly service to our guests. Apply now to be our next Kitchen Manager in Detroit, MI and be a part of something special! As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, we have your consent to communicate via SMS text message moving forward. Message and data rates may apply, depending on your mobile phone service plan. For more help reply “HELP” to your texts or you can opt-out by replying STOP.

Job DescriptionDescription: About the Opportunity An exciting new, chef-driven restaurant is opening in Grosse Pointe, Michigan this fall, and we're seeking an accomplished Executive Chef to lead the culinary vision from pre-opening through daily operations. This is a rare opportunity to build a kitchen team from the ground up, influence menu development, establish systems and culture, and help launch one of the area's most anticipated restaurant openings. We're looking for a hands-on culinary leader with a passion for seasonal ingredients, exceptional execution, and creating memorable dining experiences rooted in Western European cuisine. What You'll Do • Lead all back-of-house operations from pre-opening through ongoing service, • Recruit, hire, train, mentor, and develop a high-performing culinary team, • Execute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditions, • Maintain exceptional standards for food quality, consistency, and presentation, • Build recipes, prep systems, station organization, and kitchen SOPs, • Manage food, labor, and operating costs while achieving financial goals, • Oversee purchasing, inventory, vendor relationships, and receiving, • Ensure compliance with all health, sanitation, and safety standards, • Foster a positive, respectful, and accountable kitchen culture, • Collaborate with ownership and leadership on seasonal offerings, special events, and business initiatives Compensation & Benefits • $100,000–$120,000 base salary, • Performance-based bonus program, • Comprehensive benefits package, • Paid time off, • Opportunity to lead a high-profile restaurant opening, • Long-term growth with an expanding hospitality group If you're ready to lead the culinary program for an exciting new restaurant opening and bring a modern interpretation of Western European cuisine to Grosse Pointe, we'd love to hear from you. Requirements:Qualifications • 5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teams, • Demonstrated experience managing, mentoring, and developing kitchen staff, • Strong background in Western European cuisine, including significant experience with Italian, French, and Spanish cooking, • Experience with scratch kitchens and seasonal menu development, • Strong financial acumen, including food cost, labor management, purchasing, and inventory controls, • Excellent leadership, communication, and organizational skills, • Ability to thrive in a fast-paced, opening environment and lead by exampleWhat We're Looking For The ideal candidate is: • A collaborative leader who inspires and develops people, • Passionate about hospitality and culinary excellence, • Calm, organized, and solutions-oriented under pressure, • Detail-driven without losing sight of the guest experience, • Excited to build something special from day one

Job Description The Executive Chef will assist with pre-opening projects and upon opening will be responsible for the success of the culinary operations of the restaurant, first and foremost fostering and developing an extraordinary team culture. The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed to motivate and deliver best-in-class teamwork and hospitality. This hands-on executive management role provides a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day-to-day operations and scheduled events. We are seeking passion, skill and commitment! REQUIRED EXPERIENCE AND QUALIFICATIONS: An inspiring, influential, hands-on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level Proven experience as an Executive Chef or similar executive role Experience in planning and budgeting Acute financial management skills Knowledge of business process and functions (finance, budgeting, food cost, procurement, etc.) Experience managing payroll and schedules Strong analytical ability Effective verbal and written English communication skills Strong interpersonal skills with the ability to establish cooperative working relationships Outstanding organizational and leadership skills Problem-solving aptitude Proven record of effective conflict resolution and service recovery Excellent professional presentation Experience with restaurant openings, hiring, training, and maintaining ongoing operational excellence Thrives in a fast-paced, dynamic work environment with the ability to manage multiple tasks simultaneously Comfortable with dealing with the media, public speaking, and VIP groups Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance Flexibility to work evenings, weekends and holidays Bachelor’s degree in a related field or an equivalent combination of education and experience Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.

Job DescriptionCompany Overview Fixins Soul Kitchen seeks to redefine the American soul food experience. We are full-service restaurants that uniquely combine traditional soul food with outstanding service and hip, energetic dining environments. Founded by former NBA All Star Kevin Johnson and his wife, Michelle, Fixins’ menu is rooted in the Southern recipes passed down through generations from Kevin’s family and friends. Established in 2019 with the flagship store in the Oak Park neighborhood of Sacramento, CA, Fixins is rapidly expanding. With additional current locations in Los Angeles (at the Staples Center), Tulsa (Black Wall Street), Detroit (Harmonie Park) and 6 new stores planned to open in the in next 2 years, we are seeking team members at all levels to join us in our goal of becoming the largest Black owned restaurant group in the nation. Position Summary We’re seeking a skilled and motivated Kitchen Manager to lead our back-of-house operations and ensure a smooth, high-quality dining experience for every guest. In this role, you'll oversee daily kitchen activities including food preparation, cooking, inventory management, and adherence to health and safety standards. Your leadership will be key in guiding our kitchen staff to consistently deliver delicious, timely meals that meet our quality standards. The ideal candidate is a confident team leader with a strong culinary background, excellent organizational skills, and a passion for creating a positive kitchen culture. Key Responsibilities • Manage kitchen staff and coordinate food orders, • Supervise food prep and cooking, • Check food plating and temperature, • Establish portion sizes, • Order food supplies and kitchen equipment, as needed, • Maintain all kitchen equipment in good working order, • Train kitchen staff on prep work and food plating techniques, • Store food products in compliance with safety practices, • Keep weekly and monthly cost reports, manage food costs in line with company goals, • Maintain sanitation and safety standards in the kitchen area, • Set and maintain pars, • Minimize food waste, • Consistently manage staff to higher levels of productivity and efficiency Qualifications, • Proven work experience as a Kitchen Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work evenings, weekends, and holidays as required., • Passion for hospitality and a desire to grow within the industry., • Certification from a culinary school or a degree in Restaurant Management is a plus., • Must have a Food Handler’s Card and Responsible Beverage Service (RBS) Certification if required by law (Certifications differ per state) Work Environment & Physical Requirements, • Ability to lift and carry up to 25 lbs, • Frequent standing, walking, bending, and reaching, • Exposure to hot surfaces, kitchen equipment, and potential allergens Final pay will be based on experience, qualifications, and applicable local wage laws. Employee meal discounts Health benefits (for full-time employees) Career growth and advancement opportunities. Fixins Soul Kitchen is an equal opportunity employer and is committed to creating a diverse and inclusive workplace. We do not discriminate based on race, color, religion, national origin, ancestry, sex, gender identity or expression, sexual orientation, pregnancy, marital status, age, disability, genetic information, military or veteran status, or any other characteristic protected by applicable federal, state, or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionSyms Strategic Group (SSG) is seeking a talented Full Stack Developer (Production) Location: Remote Department: Veterans Affairs (VA) Type: Full Time Min. Experience: Experienced Security Clearance Level: Public Trust (MBI) Salary Range: $85,389 - $116,975 If you have previously applied to Syms Strategic Group (SSG), there is no need to reapply. Applications are still under review. Military Veterans are highly encouraged to apply! Essential Duties and Responsibilities • Perform high-level, day-to-day operational support of complex application cloud systems, • Develop solutions to routine technical problems of limited scope, • Follow standard practices and procedures in analyzing situations or data from which answers can be readily obtained, • Detect, isolate, document, rapidly report, and resolve system outages or problems encountered during operations of the scientific workstations, which includes the collections of diagnostic data, restoring the system operation, development of workarounds, and other activities necessary for recovery of a system, • Accurately document problems in logging and discrepancy reporting tools, • Work directly with the customer in most aspects of the day-to-day activities, • Respond to user calls regarding hardware and software problems, correcting or ensuring that problems are escalated when required, • Communicate with users and senior management the status of key problem statuses, • Perform maintenance/installation of computing infrastructure, • Implement continuous improvement methodology through the use of IT systems or procedure, • Maintain inventory of system assets, • Ensure compliance with VA standards and security policies, • Provide documentation, training, and additional duties as assigned Required Skills and Experience, • Experience with AWS and/or Azure Cloud, namely S3, Step Functions, Batch Jobs, and CloudWatch, • Proven track record of managing and maintaining large-scale production systems, • Strong proficiency in Linux/Unix and Windows operating systems, • Experience with system administration tasks including user management, permissions, and system monitoring, • Proficiency in scripting languages such as Python, Bash, or PowerShell for automation and configuration management, • Experience with automation tools like Ansible, Puppet, Chef, or SaltStack, • Knowledge of cloud-native technologies and infrastructure-as-code (IaC) tools such as Cloud Formation, • Experience with monitoring tools like DynaTrace, Science Logic, and CloudWatch, • An ability to troubleshoot and optimize system performance and reliability, • An understanding of network protocols of network protocols, firewall configurations, and Virtual Private Network (VPN) setup, • Experience with network monitoring and diagnostic tools, • Experience with secure best practices for production systems, • Experience with implementing security measures, conducting audits, and ensuring compliance with industry standards, • Working knowledge of database systems such as AWS RDS SQL Server and Oracle RDMBS/RDS, • Knowledge of database performance tuning and backup/recovery processes, • Knowledge of CI/CD pipelines, • Familiarity with version control systems like Git and CI/CD tools like GitHub Actions, AWS CodeBuild and CodeDeploy, • Strong analytical and problem-solving skills with the ability to troubleshoot complex system issues, • Excellent communication and interpersonal skills with the ability to work effectively in cross-functional teams, • An ability to prioritize tasks, manage time effectively, and meet deadlines in a high-pressure environment, • Strong attention to detail to ensure system stability and data integrity, • An ability to quickly adapt to new technologies and processes, • A willingness to be on-call for production system support as required, • Strong documentation skills for maintaining system configurations, processes, and procedures, • An ability to manage and contribute to multiple projects, ensuring timely completion and quality results, • An ability to work collaboratively with development, operations, and security teams to ensure seamless production system operationsProfessional CertificationsNone requiredYears of Professional Experience8+ years of experience in systems engineering or a related field, particularly in production environments 3+ years of experience with SQL query and monitoringDesired experienceElectronic Data Interchange X.12 (EDI) Medical Claims • X.12 medical claims (837, 834, 277, etc)Advanced certifications in relevant areas (e.g., Red Hat Certified Engineer, Microsoft Certified Systems Engineer, AWS Certified Solutions Architect)Formal EducationBachelor’s degree in Computer Science, Information Technology, Systems Engineering, or a related fieldCitizenship RequirementU.S. Citizenship required for this specific opportunitySecurity Clearance RequirementsMust possess or qualify for a Public Trust (MBI)CRITICAL NOTES:, • SSG will not make assumptions regarding your qualifications. Your answers to the mandatory screening questions must be supported by the information on your resume. Applications with inconsistencies will not be considered., • Recruiters or Third parties will not be considered., • This is a 100% U.S. based remote position. However, candidates from CA, CO, IL, MN, NJ, NY, OR, or WA will not be considered., • This is a W-2 position, • All interviews will be conducted on Microsoft Teams with your camera on; there will be no exceptions, • As part of our screening process, you will be requested to provide a link to your LinkedIn profile U.S Citizenship is required for this specific opportunity. Applicants selected will be subject to a government security investigation and must meet eligibility requirements for access to classified information and be able to obtain a government-granted security clearance. Individuals may also be subject to a background investigation including, but not limited to criminal history, employment and education verification, drug testing, and creditworthiness. Syms Strategic Group, LLC is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, marital status, disability, veteran status, sexual orientation, or genetic information. Powered by JazzHR NIvKpEXYPY

Job Description Culinaire • We have an opening for a full time SOUS CHEF position., • Location: Detroit Institute of Art - 5200 Woodward Avenue, Detroit, MI 48202. Note: online applications accepted only., • Schedule: Full time; Wednesday through Sunday, hours may vary. More details upon interview., • Requirement: Previous leadership experience is required., • Perks: Free parking! Free shift meal! All major holidays closed!, • Pay Rate: $25.00 to $27.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1581276. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing theaters, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety, and success as top priority, and to our client to provide top quality food product and service to our customers and guests. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Performs other duties as assigned. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/03/Culinaire-Landing-Page_Feb2026.pdf

Job Description Sous Chef -Sunda Detroit Sunda Detroit, is seeking an experienced Sous Chef to join our incredible culinary team. Best or top pay for proven experience! The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in- command, he/she has a large amount of responsibility in the kitchen.The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. “Best Asian Cuisine” – USA TODAY “Best Restaurants” – CONDÉ NAST TRAVELER “Restaurant Import of the Year” – EATER AWARDS Benefits and Perks: • Full Insurance Benefits in 30 days, • Paid Time off., • Dinning discounts, • Bonus and incentives, • Paid Insurance benefits., • Work Life Balance, • Career opportunity with a growing company opening new locations. Website: https://sundanewasian.com/detroit EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Job Description Chef de Cuisine - Sunda Detroit, MI Sunda Detroit is seeking an experienced Chef de Cuisine to join our incredible culinary team. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. “Best Asian Cuisine” – USA TODAY “Best Restaurants” – CONDÉ NAST TRAVELER “Restaurant Import of the Year” – EATER AWARDS Benefits and Perks: • Full Insurance Benefits in 30 days, • Paid Time off., • Dinning discounts, • Bonus and incentives, • Paid Insurance benefits., • Work Life Balance, • Career opportunity with a growing company opening new locations. Website: https://sundanewasian.com/detroit Location: 33 W Columbia St, Detroit, MI 48201 Sunda New Asian actively evaluates candidates from this pool and reasonably expects to extend offers for this position on a rolling basis as operational needs arise throughout the year. While a specific vacancy may not be processed on the exact day you apply, we utilize this listing for active, ongoing talent acquisition.

Job Description SOUS CHEF FULL TIME DETROIT, MI $55k - $70k base We are seeking a disciplined, hands-on Sous Chef in Detroit, MI to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity. The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services. Key Responsibilities Kitchen Operations & Execution · Execute all menu items to our standards for quality, consistency, and presentation · Lead daily service with confidence, urgency, and attention to detail · Ensure all prep, stations, and service periods run smoothly and efficiently · Maintain strict adherence to recipes, portioning, and plating standards · Step into the role of acting Chef when the Executive Chef is not present Leadership & Team Development · Lead, train, and mentor line cooks and prep staff · Hold BOH team accountable to standards, cleanliness, and professionalism · Assist with onboarding and ongoing training of kitchen staff · Foster a positive, disciplined, and respectful kitchen culture · Communicate clearly with FOH leadership to support seamless service Administrative & Systems Support · Assist with ordering, inventory management, and food cost control · Support scheduling and labor efficiency in collaboration with leadership · Ensure proper food safety, sanitation, and health department compliance · Participate in menu execution planning and feature rollouts · Identify operational issues and proactively offer solutions Qualifications · Minimum 3–5 years of professional kitchen experience, including leadership or Sous Chef experience · Strong line cook foundation with the ability to work all stations · Experience in high-volume, scratch or semi-scratch kitchens preferred · Proven leadership skills with the ability to coach and hold standards · Food safety knowledge and ServSafe certification preferred (or willingness to obtain) · Ability to work nights, weekends, and holidays as required What We’re Looking For · A Sous Chef who leads by example and stays calm under pressure · Someone who values structure, systems, and consistency · A professional who understands hospitality extends beyond the plate · A team player who takes ownership of the kitchen’s success · A candidate interested in long-term growth, not just a job Compensation & Pay Range Annual Salary Range (Detroit / Southeast Michigan): $55,000 – $70,000 Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above. Compensation & Benefits · Competitive salary, commensurate with experience · Performance-based growth opportunities · Professional, standards-driven kitchen environment · Opportunity to work closely with ownership and senior leadership As part of our recruiting process, we may contact you regarding roles that align with your background or engage via SMS text message. By submitting your application, you consent to receive text communication from us. Message and data rates may apply depending on your mobile phone service plan. Reply “HELP” for assistance or “STOP” to opt out.

Job Description Sushi Chef – Sunda Detroit Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. At Sunda, we pride ourselves on taking classic, culturally important dishes from all over this region and modernizing each one by upgrading ingredients, cooking technique and presentation to create a tasting experience that is completely new while still retaining the deep-rooted spirit of the original. “Best Asian Cuisine” – USA TODAY “Best Restaurants” – CONDÉ NAST TRAVELER “Restaurant Import of the Year” – EATER AWARDS General Overview Sunda is seeking experienced Sushi Chefs to join our incredible culinary team! Some experience in a full service to fine dining kitchen is required. Physical Requirements • Prolonged periods of standing and walking, • Must be able to lift, balance, and carry trays of food weighing up to 30 pounds Benefits and Perks: • Insurance Benefit Eligibility within 180 days, • Paid Time off., • Dining discounts, • Career opportunity with a growing company opening new locations. Website: https://sundanewasian.com/detroit EOE Statement: We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

\n The opportunity\n Delaware North Sportservice is searching for a Sous Chef to lead the culinary team for the Players Club at Little Caesars Arena in Detroit, Michigan. In this role, you will help lead kitchen operations in one of the arena's premier hospitality spaces, delivering exceptional dining experiences for guests while supporting menu execution, food quality, and team leadership. This is an exciting opportunity for a culinary professional who thrives in a fast-paced sports and entertainment environment and is passionate about creating memorable guest experiences. \n\n\n Pay\n Minimum – Anticipated Maximum Base Salary: $61,200 - $82,600 / year \n\n\n In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/. \n\n\n What we offer\n At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: \n \n • Medical, dental, and vision insurance\n, • 401(k) with up to 4% company match \n, • Annual performance bonus based on level, as well as individual, company, and location performance\n, • Paid vacation days and holidays\n, • Paid parental bonding leave\n, • Tuition and/or professional certification reimbursement\n, • Generous friends-and-family discounts at many of our hotels and resorts\n \n\n\n What will you do?\n \n • Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation\n, • Assist in hiring, training, and mentoring team members while creating a cohesive work environment\n, • Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes\n, • Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes\n, • Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies\n \n\n\n More about you\n \n • Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation\n, • Culinary experience in high-end or fine dining restaurant, upscale country club or catering and events is desirable\n, • Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team\n, • Knowledge of best practices for monitoring food and labor costs, menu development, costing, ordering, inventory, and food safety and sanitation\n, • Proficient computer skills, including Word and Excel\n, • Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications\n, • Capacity to work a flexible schedule to accommodate business levels\n \n\n\n Shift details\n Days \n Evenings \n Holidays \n M-F \n Evenings as needed \n Events \n\n\n Who we are\n\n\n Delaware North is the food, beverage, and retail provider at Little Caesars Arena. The 20,000-seat venue opened in 2017 and is home of the NHL's Detroit Red Wings and the NBA's Detroit Pistons. We provide a full accompaniment of services, including concessions and premium dining services in a variety of innovative club areas, loge boxes, and suites. \n\n\n Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. \n Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. \n Together, we’re shaping the future of hospitality — come grow with us! \n\n\n Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. \n\n \n$61,200 - $82,600 / year

Job Description The Pizza Chef prepares artisan and traditional pizzas in a small kitchen team, managing an independent station and operating a wood-fired oven. This role ensures consistent recipe execution, quality, food safety, and efficient order coordination. Responsibilities • Prepare ingredients for artisan and traditional pizzas., • Assemble pizzas according to established recipes and standards., • Operate the wood-fired oven safely and effectively., • Execute recipes with consistency and attention to detail., • Inspect pizzas for quality, presentation, and proper doneness., • Maintain food safety standards throughout preparation and service., • Keep the workstation and kitchen sanitary and organized., • Coordinate orders to support accurate and timely service. Preferred Qualifications • 1+ years of experience in pizza preparation.

Job DescriptionJob Description Job Title: Line Cook Reports To Kitchen Manager Job Summary Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Activities & Responsibilities Primary o Promote, work, and act in a manner consistent with the mission of YUM VILLAGE: Fresh made, delicious Afro-Caribbean & Drinks available to every village. Our kitchen allows us chef-prepared meals efficiently priced to what the community can afford. We’ll bring ready-to-eat meals to you -- at home, work, school, or on the go to your Village of choice. Together we can make a just food village, where good food is affordable and accessible to all. Will you join us? o Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. o Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment. o Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. o Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. o Responsible for the quality of products served. o Stocks and maintains sufficient levels of food products at line stations to support a smooth service period. o Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. o Turn or stir foods to ensure even cooking. o Season and cook food according to recipes or personal judgment and experience. o Bake, roast, broil, and steam meats, fish, vegetables, and other foods. o Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. o Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. o Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. o Follow proper plate presentation and garnish set up for all dishes. o Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. o Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. o Assists in food prep assignments during off-peak periods as needed. o Substitute for or assist other cooks during emergencies or rush periods. o Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. o Attend all scheduled employee meetings and offers suggestions for improvement. o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant. o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental o Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. o Keep records and accounts. o Coordinate and supervise work of kitchen staff. o Prepare relishes and hors d'oeuvres. o Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. o Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. o Plan and price menu items. o Bake breads, rolls, cakes, and pastries. Tools & Technology (examples in parentheses) o Commercial use: o blenders, grinders, slicers o broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers o cutlery (boning knives, chefs' knives, paring knives) o ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens) o Cutting machinery o Domestic knives (cimeter knives, filet knives, utility knives) o Food safety labeling systems o Personal computers o Point of sale terminal o Slicing machinery o Menu planning software o Inventory management software o Recipe cost control software o Point-of-sale software (Square POS, Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager) o Spreadsheet software (Microsoft Excel)

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Experienced Line Cooks, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionAfro-Caribbean Food Justice. Fresh-made, delicious Afro-Caribbean Food & Drinks available to every village. Our kitchen allows us chef-prepared meals efficiently priced to what the community can afford. We’ll bring ready-to-eat meals to you — at home, work, school, or on the go to your Village of choice. Together we can make a just food village, where good food is affordable and accessible to all. Food served fast does not have to be a typical fast-food experience. YumVillage has always done things differently, both in and out of our restaurants. We are changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you will join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone. THE OPPORTUNITY As Kitchen Leader, you will learn how to prepare great food, grill meats, and sauté vegetables. You are responsible for making sure our food is absolutely delicious. You’ll order the food and train others to become future kitchen managers. The Kitchen Leader helps ensure the quality and safety of YumVillage’s delicious food every day. They see to it that the kitchen is clean, organized and well stocked; and that the equipment is properly maintained and in good condition. Throughout the process they are serving as a role model for Crew members, helping them learn to become future Kitchen Leaders. At its core, as with every position at YumVillage, it is about promoting teamwork and creating a great customer experience. While on the clock, the Kitchen Leaders are always busy on their feet, accomplishing their station’s goals, taking on tasks that they see that need to get done, and pitching-in to help their teammates. Benefits/Perks • Flexible Scheduling, • 401k, • Healthcare, • Competitive Compensation, • Career Advancement Opportunities Job SummaryWe are seeking an experienced Kitchen Leader to join our team! As a Kitchen Leader, you will be responsible for the restaurant’s operational performance during your shift. You will create employee schedules, supervise staff, and assign duties to ensure the restaurant runs smoothly. The ideal candidate is a strong leader with restaurant experience. Responsibilities: • Train and manage employees and assign duties as needed, • Lead team in providing exceptional customer service, • Resolve customer complaints gracefully and with tact, • Adhere to all health and safety rules and regulations, • Provide sales and productivity reports to upper management, • Maintain appropriate inventory levels, reorder and restock when necessary, • Cover the shifts of absent employees, • As Kitchen Leader, you will learn how to prepare great food, grill meats, and sauté vegetables, • You are responsible for making sure our food is absolutely delicious, • You’ll order the food and train others to become future kitchen leaders, • The Kitchen Leader helps ensure the quality and safety of YumVillage’s delicious food every day, • They see to it that the kitchen is clean, organized and well stocked; and that the equipment is properly maintained and in good condition, • Throughout the process they are serving as a role model for Crew members, helping them learn to become future Kitchen Leaders, • Ensuring food quality by cooking and prepping food to order, and following kitchen procedures, • Monitoring food waste and inventory levels, and resolving food quality issues, • Supporting a strong team dynamic between back of house Crew and front of house Crew, • Communicating with Crew members and customers effectively in order to ensure great customer service and throughput, • Ensuring the kitchen is properly cleaned and sanitized, • Monitoring kitchen equipment and ensuring it is kept in good repair; making sure malfunctioning equipment is repaired as quickly as possible, • Ensuring that the kitchen itself and all Crew members meet the necessary guidelines to ensure there are no injuries or accidents, • Filling out Material Safety Data Sheets (MSDS) and Inventory Rotation (FIFO) Qualifications: • High school diploma/GED, • Previous food service experience, • Familiarity with Microsoft Office, restaurant management software, and POS software, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills, • Strong communication and problem-solving skills, • Have YumVillage Crew member experience, • Have the ability to understand and articulate YumVillage’s Food With Integrity philosophy, • Have the knowledge and ability to speak, write, and understand the primary language(s) of the work location

Job DescriptionAbout the Role:BLUFIN SUSHI BAR LLC is looking for a talented and passionate Sushi Chef to join our team in Grosse Pointe, MI! This is your opportunity to showcase your craft in a dynamic sushi bar environment where creativity and precision are celebrated. If you live and breathe Japanese cuisine and take pride in every roll you create, we want to hear from you. Responsibilities: • Prepare and present high-quality sushi, sashimi, nigiri, and specialty rolls with consistency and artistry, • Source, inspect, and handle fresh fish and seafood following strict food safety standards, • Maintain a clean, organized, and fully stocked sushi station throughout service, • Collaborate with kitchen staff to ensure smooth, timely service during peak hours, • Develop and contribute to new menu items and seasonal specials, • Monitor inventory, minimize waste, and assist with ordering fresh ingredients as needed, • Uphold all health, sanitation, and food handling regulations at all timesRequirements:, • Proven experience as a Sushi Chef or Sushi Cook in a professional kitchen setting, • Proficiency in traditional Japanese knife skills and sushi rice preparation, • Strong knowledge of fish butchery, seafood selection, and freshness standards, • Ability to work efficiently in a fast-paced, high-volume environment, • Food handler certification or ServSafe certification preferred, • Strong attention to detail with a commitment to presentation and quality, • Reliable, team-oriented, and passionate about Japanese culinary artsAbout Us:BLUFIN SUSHI BAR LLC is a beloved sushi destination in the heart of Grosse Pointe, MI, known for delivering an exceptional dining experience with fresh, expertly crafted Japanese cuisine. Our guests keep coming back for the quality of our ingredients, the creativity of our menu, and the warm, inviting atmosphere we've built. We take pride in fostering a team of dedicated culinary professionals who share a love for the art of sushi.

Job Description General Manager-Sunda Detroit General Overview The General Manager drives successful outcomes for a world class dining restaurant 100% execution of business strategy regarding policies, procedures, staff, purveyors, attaining budgeted goals, providing elevated entertainment experiences to guests, and building sales. Sunda New Asian is an award-winning restaurant concept featuring modern Southeast Asian cuisine, culture, and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia, Sunda’s extensive cross-cultural New Asian menu spans many cultural and culinary options, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of specialty cocktails, signature sakes, and a collection of popular wines to complement the cuisine. Tasks, Duties, Responsibilities • Supervise operations to achieve targeted goals for food and beverage costs. Support the Executive Chef with product managements including food handling practices, waste control, ordering, receiving, setting pars, and sales forecasting, • Comply with company standards in the areas of cost and quality controls, values, and the image of the establishment, • Involvement with marketing – events, promotions, specials, social media outreach, • Supervise staff and hold them accountable for executing their duties according to company policy and standards Exhibit in-depth understanding of the restaurant’s monthly profit and loss statement and be prepared to answer any questions from management. Participate in annual budgeting process and monitor budgets and capital expenditures throughout the year, • Understand and have working knowledge of all daily accounting functions, • Supervise front and back of house staff hiring and training, including pre-shift meetings. Execute all corporate training programs and serve as mentor to new assistant managers, • Serve as a role model and provide accessibility to staff while developing leadership and motivational skills. Exhibit efficiency in completing job requirements through working with a sense of urgency and consolidating tasks, • Participate in payroll management to ensure budgeted labor goals are met while maintaining standards for product and service, • Responsible for ensuring food, beverage, and operating supply competitive purchasing, receiving, storage and inventory management is conducted in accordance with company standards, • Continually investigate, negotiate, and implement cost saving measures to maximize restaurant profitability, • Ensure the security and safety of guests and employees through pro-actively managing sanitation, maintenance, security, and prevention of injury from accidents, • Join and participate actively in one or more professional organizations and become highly attained to the local economic and competitive environment inspired by a lifetime of culinary and culturally immersed travel throughout Southeast Asia, our owner developed the Sunda concept to celebrate the beautiful fusion of intermingling cultures found on the Sunda Shelf, a landmass, today submerged under shallow seas, that was once surrounded by the many different countries and cultures we celebrate at Sunda today like Japan, the Philippines, Indonesia, Thailand, China and more. Physical Requirements • Prolonged periods of standing and walking, • Must be able to lift, balance, push or carry to 75 pounds Location: 33 W Columbia St, Detroit, MI 48201 Website: https://www.sundanewasian.com/ Sunda New Asian actively evaluates candidates from this pool and reasonably expects to extend offers for this position on a rolling basis as operational needs arise throughout the year. While a specific vacancy may not be processed on the exact day you apply, we utilize this listing for active, ongoing talent acquisition.

Job Description Director of Culinary FULL TIME $75,000 - $100,000 Metro Detroit The job has three parts: Protect the original. We have 80 years of history. You make sure it tastes the way it should in every restaurant and every box, every time. Build what's next. New menu items, LTOs, catering and frozen products that fit the brand, hit a food cost and can actually be executed on a Friday night or on a production line. Make it repeatable. Specs, recipes, training and quality checks that hold up without you standing in the kitchen. What You'll Own Brand recipes and specs. Keep the gold standard for every recipe: dough, sauce, cheese, bake, portioning. Document it, train it and audit it across restaurants and CPG. Restaurant menu development. Lead new items, LTOs and menu updates from idea to launch. Work with operations on what the kitchen can execute and with marketing on what guests will buy. Every launch comes with a recipe card, a build guide, a plated standard and training. CPG product development. Lead frozen product work from bench to shelf. Develop gold standards, translate restaurant recipes for frozen, run plant trials with our co-manufacturer, and sign off on first production. Support line extensions and buyer tastings at retail. The successful candidate must be capable of personally developing formulations, running trials and solving manufacturing issues rather than simply managing outside resources. Quality in market. Run regular quality checks on restaurant pizza and on frozen product pulled from store shelves. Find where we drift from standard and fix it at the source, whether that's a recipe, an ingredient, a process or training. Food cost and ingredients. Partner with purchasing and finance on recipe costing, menu pricing and food cost targets. Evaluate ingredient and supplier changes for taste, cost and availability, and qualify substitutes before we need them. Kitchen training. Build the culinary side of training for kitchen managers and line cooks: recipe standards, new-item rollouts and pizza-making certification. Catering. Develop and maintain the catering menu so it travels well, holds well and is profitable. Food safety and labeling. Make sure recipes and products meet food safety standards and support accurate allergen, nutrition and label information for restaurants and retail. Trends and competitors. Keep us current on what's happening in pizza, frozen and casual dining, and bring ideas that fit who we are. Required Qualifications · Culinary background. 8+ years in professional kitchens, including 3+ years as an Executive Chef, Corporate Chef or Culinary Manager in a multi-unit restaurant company · Product development. Hands-on experience taking a product from bench to commercial production with a co-manufacturer or plant: gold standards, scale-up, plant trials, specs · Pizza and dough. Strong working knowledge of dough, fermentation, baking and cheese. Pizza or bakery experience is a strong plus · Restaurant execution. You've launched menu items across multiple locations and know what a busy kitchen can and can't do · Cost discipline. Recipe costing, food cost management and working with purchasing · Food safety. ServSafe Manager certification or ability to obtain it quickly. Working knowledge of HACCP, allergens and labeling · Communication. Comfortable training a line cook, presenting to a retail buyer and working with finance on margins · Travel. Regular travel across metro Detroit and to our co-manufacturing partner in the Midwest Preferred Qualifications · Bachelor's degree in Food Science, Food Engineering, Cereal Science, Baking Science or related discipline. · Certified Research Chef (CRC) or Certified Culinary Scientist (CCS) from the Research Chefs Association · Frozen food or CPG retail experience, including buyer presentations and line reviews · Experience with a heritage brand, where the job is to protect a recipe as much as to invent one As part of our recruiting process, we may contact you regarding roles that align with your background or engage via SMS text message. By submitting your application, you consent to receive text communication from us. Message and data rates may apply depending on your mobile phone service plan. Reply “HELP” for assistance or “STOP” to opt out.

Job Description Position Description: COMPANY SUMMARY ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects. Parc represents the evolution of refined American dining in the heart of Detroit — elevated yet approachable, sophisticated yet warm. Our culinary philosophy celebrates seasonal ingredients, disciplined technique, thoughtful sourcing, and a dining experience that is both memorable and timeless. POSITION SUMMARY Parc is looking for a motivated, hardworking, and passionate Line Cook with incredibly high standards to join the Elia Group team. KEY RESPONSIBILITIES -\tSet up and stocking stations with all necessary supplies -\tPrepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) -\tCook menu items in cooperation with the rest of the kitchen staff -\tAnswer, report and follow executive or sous chef’s instructions -\tClean up station and take care of leftover food -\tStock inventory appropriately -\tEnsure that food comes out simultaneously, in high quality and in a timely fashion -\tComply with nutrition and sanitation regulations and safety standards -\tMaintain a positive and professional approach with coworkers and customers QUALIFICATIONS: -\tProven cooking experience, including experience as a line chef, restaurant cook or prep cook -\tExcellent understanding of various cooking methods, ingredients, equipment and procedures -\tAccuracy and speed in executing assigned tasks -\tFamiliar with industry’s best practices -\tCulinary school diploma WHAT WE’RE LOOKING FOR At Parc, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. COMPENSATION & BENEFITS -\tCompetitive Pay -\tHealth insurance -\tDental insurance -\tVision insurance -\t401(k) Plan PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high. -\tStamina and Endurance: Ability to stand, walk, and move for extended periods during shifts, often in fast-paced or busy environments. -\tStrength: Capability to lift and carry heavy objects, such as luggage, equipment, or cleaning supplies, typically weighing up to 50 pounds or more. -\tManual Dexterity: Skill in handling a variety of tasks, such as cleaning, carrying items, or assisting guests with luggage. -\tMobility: Ability to bend, stoop, kneel, climb stairs, and reach in order to perform various tasks throughout the facility. -\tGood Hand-Eye Coordination: Necessary for tasks like chopping, slicing, plating, and working with hot or sharp kitchen tools safely. -\tTolerating Heat: Comfort working in a hot environment, around stoves, ovens, grills, and fryers for extended periods. -\tSpeed and Efficiency: While not purely physical, the ability to work quickly and stay focused during high-volume service is critical to the role. -\tVisual and Hearing Acuity: Ability to monitor food quality, kitchen safety, and communicate with fellow kitchen staff effectively. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. $21.00 - $24.00 Hourly

Job Description Position Description: COMPANY SUMMARY ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.Zuzu is ELIA Group’s upscale Asian dining concept — refined, experience-driven, and unapologetically bold. Zuzu blends elevated Asian culinary traditions with contemporary technique, high-energy design, and precision-driven hospitality. Combining an elegant dining experience with vibrant entertainment, ZuZu is the ultimate destination for celebrations and sophisticated evenings. Set against a backdrop of luxurious interiors and dynamic energy, ZuZu is more than a restaurant — it’s a destination.POSITION SUMMARY We are looking for a motivated, hardworking, and passionate Line Cook with incredibly high standards to join the Elia Group team.KEY RESPONSIBILITIES•\tSet up and stocking stations with all necessary supplies•\tPrepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)•\tCook menu items in cooperation with the rest of the kitchen staff•\tAnswer, report and follow executive or sous chef’s instructions•\tClean up station and take care of leftover food•\tStock inventory appropriately•\tEnsure that food comes out simultaneously, in high quality and in a timely fashion•\tComply with nutrition and sanitation regulations and safety standards•\tMaintain a positive and professional approach with coworkers and customersQUALIFICATIONS:•\tProven cooking experience, including experience as a line chef, restaurant cook or prep cook•\tExcellent understanding of various cooking methods, ingredients, equipment and procedures•\tAccuracy and speed in executing assigned tasks•\tFamiliar with industry’s best practices•\tCulinary school diplomaWHAT WE’RE LOOKING FORAt Experience ZUZU, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it.COMPENSATION & BENEFITSCompetitive PayHealth insuranceDental insuranceVision insurance401(k) PlanPHYSICAL REQUIREMENTSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high. Stamina and Endurance: Ability to stand, walk, and move for extended periods during shifts, often in fast-paced or busy environments.Strength: Capability to lift and carry heavy objects, such as luggage, equipment, or cleaning supplies, typically weighing up to 50 pounds or more.Manual Dexterity: Skill in handling a variety of tasks, such as cleaning, carrying items, or assisting guests with luggage.Mobility: Ability to bend, stoop, kneel, climb stairs, and reach in order to perform various tasks throughout the facility.Good Hand-Eye Coordination: Necessary for tasks like chopping, slicing, plating, and working with hot or sharp kitchen tools safely.Tolerating Heat: Comfort working in a hot environment, around stoves, ovens, grills, and fryers for extended periods.Speed and Efficiency: While not purely physical, the ability to work quickly and stay focused during high-volume service is critical to the role.Visual and Hearing Acuity: Ability to monitor food quality, kitchen safety, and communicate with fellow kitchen staff effectively.OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. $17.00 - $24.00 Hourly

Job Description The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance. Join us with an attractive benefits offering: • Competitive pay, • Medical, dental, and vision insurance, • 401K with matching funds, • Life Insurance, • Employee discounts, • Tuition Reimbursement, • Student Loan Reimbursement RESPONSIBILITIES: • In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees., • Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements., • Follow standardized recipes., • Prepare foods that correspond to the menu cycles developed by Registered Dietitians., • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served., • Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning., • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules., • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager., • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations., • Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly., • Always maintains food service workspaces in clean and safe condition according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures., • Report any signs of rodent or pests to supervisor immediately., • Communicates with supervisor throughout shift to maximize resident satisfaction., • Assists the Culinary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed., • Attends in-service education programs as assigned. Applies knowledge to job., • Interprets Company policy and makes decisions based on the application of those policies where applicable., • Performs other duties as assigned QUALIFICATIONS Education and/or Experience: • High School diploma or equivalent preferred., • One year experience as a cook in an institutional food service setting preferred., • Knowledge of safe food handling, sanitation, and infection control practices. Certificates, Licenses, Registrations: • ServSafe certified or ServSafe certified within 90 days of employment. Minimum Qualifications: • Ability to read and follow recipes, menus, and diet orders., • Computer skills are required., • Meets all state and federal criminal background check requirements Ciena Healthcare We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.

Job Description The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance. Join us with an attractive benefits offering: • Competitive pay, • Medical, dental, and vision insurance, • 401K with matching funds, • Life Insurance, • Employee discounts, • Tuition Reimbursement, • Student Loan Reimbursement RESPONSIBILITIES: • In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees., • Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements., • Follow standardized recipes., • Prepare foods that correspond to the menu cycles developed by Registered Dietitians., • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served., • Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning., • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules., • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager., • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations., • Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly., • Always maintains food service workspaces in clean and safe condition according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures., • Report any signs of rodent or pests to supervisor immediately., • Communicates with supervisor throughout shift to maximize resident satisfaction., • Assists the Culinary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed., • Attends in-service education programs as assigned. Applies knowledge to job., • Interprets Company policy and makes decisions based on the application of those policies where applicable., • Performs other duties as assigned QUALIFICATIONS Education and/or Experience: • High School diploma or equivalent preferred., • One year experience as a cook in an institutional food service setting preferred., • Knowledge of safe food handling, sanitation, and infection control practices. Certificates, Licenses, Registrations: • ServSafe certified or ServSafe certified within 90 days of employment. Minimum Qualifications: • Ability to read and follow recipes, menus, and diet orders., • Computer skills are required., • Meets all state and federal criminal background check requirements Ciena Healthcare We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.

Job Description The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance. Join us with an attractive benefits offering: • Competitive pay, • Medical, dental, and vision insurance, • 401K with matching funds, • Life Insurance, • Employee discounts, • Tuition Reimbursement, • Student Loan Reimbursement RESPONSIBILITIES: • In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees., • Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements., • Follow standardized recipes., • Prepare foods that correspond to the menu cycles developed by Registered Dietitians., • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served., • Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning., • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules., • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager., • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations., • Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly., • Always maintains food service workspaces in clean and safe condition according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures., • Report any signs of rodent or pests to supervisor immediately., • Communicates with supervisor throughout shift to maximize resident satisfaction., • Assists the Culinary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed., • Attends in-service education programs as assigned. Applies knowledge to job., • Interprets Company policy and makes decisions based on the application of those policies where applicable., • Performs other duties as assigned QUALIFICATIONS Education and/or Experience: • High School diploma or equivalent preferred., • One year experience as a cook in an institutional food service setting preferred., • Knowledge of safe food handling, sanitation, and infection control practices. Certificates, Licenses, Registrations: • ServSafe certified or ServSafe certified within 90 days of employment. Minimum Qualifications: • Ability to read and follow recipes, menus, and diet orders., • Computer skills are required., • Meets all state and federal criminal background check requirements Ciena Healthcare We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.

Job DescriptionDescription: Line Cook Come cook where neighborhood energy meets chef-driven tacos. At Lola’s Taco Bar, we’re creating a vibrant fast-casual spot with heart. Our menu celebrates bold flavors and fresh ingredients, from authentic al pastor carved from a trompo to family-style rotisserie chicken dinners, colorful vegan and vegetarian dishes, build-your-own bowls and burritos, and margaritas made with fresh-squeezed lime juice. You’ll be joining a culinary team bringing elevated techniques into an approachable, community-focused kitchen. As a line cook, you’ll be part of a team that values creativity, consistency, and pride in every plate. This is a chance to sharpen your skills, learn new techniques, and grow in a kitchen that blends elevated cooking with an approachable, community-focused vibe. Now Hiring Full & Part-Time Positions What You'll Do: Station Setup & Readiness • Arrive on time and ensure your station is properly set up with all necessary ingredients, tools, and equipment., • Follow all opening checklists to ensure food safety and readiness for service., • Prepare ingredients according to prep sheets and par levels. Cooking & Food Execution • Execute food orders accurately, consistently, and in a timely manner during service., • Follow all recipes and plating standards to ensure quality and consistency., • Maintain awareness of ticket times and communicate effectively with the team during busy service periods. Prep & Stocking • Assist with basic prep tasks as needed (cutting produce, portioning items, making sauces, etc.), • Restock your station throughout service to ensure uninterrupted operation., • Communicate low stock or missing items to the supervisor or manager on duty. Cleanliness & Safety • Maintain a clean and organized work area throughout your shift., • Follow all health department guidelines and food safety standards., • Wash, rinse, and sanitize dishes, smallwares, utensils, and equipment as needed during slower periods or at the end of your shift. Closing Duties (where applicable) • Break down your station at the end of service, properly labeling, dating, and storing leftover items., • Follow closing checklist to ensure cleanliness, organization, and readiness for the next shift., • Take out trash, clean equipment, and ensure all surfaces are sanitized. Requirements:Basic Job Requirements • Ability to arrive on time and reliably follow a set schedule., • Strong attention to cleanliness, organization, and food safety standards., • Capacity to follow recipes, portioning guidelines, and plating standards accurately., • Willingness to perform both cooking and prep tasks (cutting, portioning, stocking, cleaning, etc.)., • Ability to stand for extended periods and work in a fast-paced kitchen environment., • Team-oriented attitude with good communication skills during busy service times., • Comfortable using basic kitchen tools and equipment safely., • Flexibility to assist with opening, service, and closing responsibilities as assigned.

Job Description The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance. Join us with an attractive benefits offering: • Competitive pay, • Medical, dental, and vision insurance, • 401K with matching funds, • Life Insurance, • Employee discounts, • Tuition Reimbursement, • Student Loan Reimbursement RESPONSIBILITIES: • In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees., • Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements., • Follow standardized recipes., • Prepare foods that correspond to the menu cycles developed by Registered Dietitians., • Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames., • Uses food supplies and equipment in an efficient and economic manner to prevent waste., • Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served., • Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning., • Operates institutional food preparation equipment according to manufacturer and supervisory direction. Follows proper cleaning and preventative maintenance schedules., • Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager., • Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations., • Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly., • Always maintains food service workspaces in clean and safe condition according to facility procedures. Cleans workspaces and cooking and serving equipment according to department procedures., • Report any signs of rodent or pests to supervisor immediately., • Communicates with supervisor throughout shift to maximize resident satisfaction., • Assists the Culinary Manager with stat inspection preparation. Attends survey training and interacts with surveyors as instructed., • Attends in-service education programs as assigned. Applies knowledge to job., • Interprets Company policy and makes decisions based on the application of those policies where applicable., • Performs other duties as assigned QUALIFICATIONS Education and/or Experience: • High School diploma or equivalent preferred., • One year experience as a cook in an institutional food service setting preferred., • Knowledge of safe food handling, sanitation, and infection control practices. Certificates, Licenses, Registrations: • ServSafe certified or ServSafe certified within 90 days of employment. Minimum Qualifications: • Ability to read and follow recipes, menus, and diet orders., • Computer skills are required., • Meets all state and federal criminal background check requirements Boulevard Temple Care Center We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.

Job DescriptionDescription: Shift: Part-Time / Evening availability required (Shifts scheduled between 4:00 PM – 2:00 AM) Compensation: $15.00 base + generous tip sharing Be Part of Something New Nomad Rotisserie is a brand-new restaurant located inside Third Street Bar, from Anani Restaurant Group, founded by award-winning Detroit chef Omar Anani (Saffron De Twah). Featuring a bold, globally inspired menu centered around rotisserie cooking, this is your chance to help launch an exciting new concept from day one and be part of building a kitchen culture focused on great food, teamwork, and hospitality. What You'll Do You'll be the heart of the kitchen, helping deliver fast, fresh, and consistently great food every shift. • Run stations like rotisserie, proteins, and wrap press, • Prepare and cook menu items with speed and consistency, • Keep your station stocked, clean, and service-ready, • Stay on top of prep and ticket flow during busy service, • Follow food safety and sanitation standards, • Support the team with cleaning when neededOne Team, One Goal At Nomad, everyone pitches in. You'll also be cross-trained to help the front of house by: • Taking guest orders, • Running food accurately and efficiently, • Creating an outstanding guest experienceRequirements: You're a Great Fit If You: • Are passionate about food and take pride in every dish you prepare, • Have experience in a fast-paced kitchen, • Thrive under pressure and stay organized, • Take pride in consistency and quality, • Are dependable, punctual, and a strong team player, • Have reliable transportation Why Join Us? • Be part of opening a brand-new restaurant, • Work in the vibrant Third Street Bar location, • Help shape the culture from the very beginning, • Grow with an expanding restaurant group, • Work alongside a passionate, supportive team If you're ready to build something special from the ground up, we'd love to meet you! Anani Restaurant Group is proud to be an Equal Opportunity Employer and welcomes applicants from all backgrounds.

Job DescriptionDescription: About Anani Restaurant Group Anani Restaurant Group was founded by award-winning Detroit chef Omar Anani, owner of Saffron De Twah, a nationally recognized restaurant known for its vibrant, globally inspired cuisine. Chef Anani is a James Beard Award finalist whose work has helped shape Detroit’s modern food scene. As the restaurant group continues to grow, new concepts are being developed to expand this vision of culture, hospitality, and community. Working with Anani Restaurant Group is more than just a job—it’s an opportunity to be part of a passionate team dedicated to creating memorable dining experiences that bring people together over a shared meal while building something meaningful. This specific role is based at our flagship location, Saffron De Twah. Position Summary The Line Cook is responsible for executing high-quality food preparation across multiple kitchen stations. This role requires strong attention to detail, the ability to work efficiently during high-volume service, and a team-first mindset. The ideal candidate is adaptable, organized, and capable of supporting overall kitchen operations while maintaining consistency, quality, and speed. Key Responsibilities • Execute hot line cooking and protein preparation with accuracy, consistency, and proper technique., • Maintain prep levels, station organization, and cleanliness to ensure service readiness at all times., • Support plating and garnishing to ensure dishes meet presentation and quality standards., • Cross-train and work across multiple stations based on business needs and service volume., • Assist with dishwashing, cleaning, and general kitchen upkeep and cleanliness during downtime., • Follow established systems and procedures to reduce waste and improve efficiency., • Communicate effectively with team members to ensure smooth coordination during service., • Set up and break down stations before and after service, including equipment maintenance and deep cleaning tasks., • Uphold food safety, sanitation, and kitchen standards at all times Requirements: Qualifications • Previous line cook or back-of-house kitchen experience in a fast-paced, high-volume environment strongly preferred., • Strong understanding of cooking techniques, food safety, and kitchen operations., • Ability to follow recipes, portion standards, and verbal/written instructions accurately and consistently., • Ability to multitask, adapt, and move quickly between stations safely and effectively., • Reliable, punctual, and able to work independently with minimal supervision., • Team-oriented with strong communication skills., • Basic knife skills and familiarity with commercial kitchen equipment preferred., • Reliable transportation required to ensure consistent, on-time arrival for scheduled shifts, including early mornings, evenings, and weekends. Work Environment • Fast-paced kitchen environment with frequent peak service periods., • Prolonged standing, walking, bending, and repetitive movement for up to 8+ hours per shift., • Ability to lift, carry, push, and pull items weighing approximately 25–50 lbs., • Exposure to hot surfaces, open flames, sharp tools, commercial kitchen items, and varying temperatures., • Moderate to high noise levels during busy service times., • Ability to work safely in a confined, high-traffic kitchen environment. Anani Restaurant Group is an Equal Opportunity Employer. We celebrate diversity and do not discriminate based on identity, background, or protected status. All employment decisions are driven by merit and business needs.

Work closely with the Executive Chef and Sous Chefs to continuously improve execution and service.

Line Cook — Vecino Detroit.Vecino, Detroit's James Beard-nominated modern Mexican restaurant and agave bar in Midtown, is hiring a Line Cook to join our kitchen.Full-time and part-time positions available.This is a chance to do serious cooking: an in-house masa program with heirloom corn nixta

Reports to: Executive Chef, position is non-exempt.Paid time off for vacation, sick time, and to volunteer in your community.Strong sense of belonging through diversity, equity, and inclusion.Discounted food & beverage when you and your guests dine with us.Greatly discounted room rates for you and y

As a Chef with Heirloom Hospitality you will be responsible to collaborate with Culinary Leadership and Front of House Management to effectively lead and direct the daily operations of the back of house while consistently delivering an exceptional guest and team member experience through exquisite e

The Chef De Cuisine reports to the Executive Chef and is the hands-on leader of the culinary operation. CHEF DE CUISINE POSITION PROFILE. Reports to: Executive Chef, position is exempt.

Reports to: Executive Chef and Sous Chefs; position is non-exempt.Up to $20/hour based upon your expertise.Learn from Two Michelin Star Chef, Thomas Lents and Ken Miller.Paid time off for vacation, sick and to volunteer in your community.Strong sense of belonging through diversity, equity, and inclu

Job Description Position Description: BONUS: $100 after 60 days of employmentCOMPANY SUMMARY ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects. Zuzu is ELIA Group’s upscale Asian dining concept — refined, experience-driven, and unapologetically bold. Zuzu blends elevated Asian culinary traditions with contemporary technique, high-energy design, and precision-driven hospitality. Combining an elegant dining experience with vibrant entertainment, ZuZu is the ultimate destination for celebrations and sophisticated evenings. Set against a backdrop of luxurious interiors and dynamic energy, ZuZu is more than a restaurant — it’s a destination. POSITION SUMMARY Food Runners are responsible for the accurate and efficient delivery of food from kitchen to guest. They ensure every plate is presented as intended—hot, clean, and correct—and that service moves in rhythm with the kitchen. This role requires organization, urgency, and attention to detail. Runners are expected to uphold Zuzu’s service standards and support the entire floor and kitchen team throughout service. KEY RESPONSIBILITIES Accuracy and Presentation -\tVerify all items before leaving the pass. -\tDeliver plates as designed by the chef, maintaining temperature and presentation. -\tHandle all plateware and glassware carefully and professionally. Timing and Flow -\tMove efficiently while maintaining control and awareness. -\tCoordinate with servers and the expo chef to ensure proper pacing of courses. -\tAnticipate needs to keep service flow steady and uninterrupted. Communication -\tAnnounce dishes clearly when leaving the kitchen. -\tRelay guest feedback, dietary notes, or timing adjustments promptly. -\tMaintain open communication between the kitchen, expo, and dining room teams. Cleanliness and Organization -\tKeep runner stations, pass, and side stations clean and stocked. -\tAssist in maintaining a clean and organized service area throughout the shift. -\tSupport end-of-shift breakdown and restocking for the following service. Team Support -\tAssist servers and fellow runners as needed. -\tMaintain professionalism, composure, and pace during high-volume service. -\tActively contribute to a cooperative and disciplined team environment. Expectations -\tAll food is delivered hot, accurate, and properly presented. -\tStations remain organized and fully stocked. -\tCommunication is clear, direct, and professional. -\tThe runner moves with urgency, purpose, and composure. QUALIFICATIONS -\tPrior restaurant experience is a plus, but not required —willing to train the right candidate with a strong work ethic and positive attitude. -\tAbility to thrive in a fast-paced, high-pressure environment. -\tExcellent communication skills and a friendly, team-oriented demeanor. -\tComfortable interacting with guests and coordinating with servers, hosts, and kitchen staff. -\tStrong sense of urgency, organization, and attention to detail. -\tMust be punctual, dependable, and maintain a clean, professional appearance. -\tAbility to carry and deliver multiple plates or trays safely and efficiently. -\tAble to understand and follow verbal and written instructions, including table numbers and menu items WHAT WE’RE LOOKING FOR At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! The Food Runner we seek is someone looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. COMPENSATION & BENEFITS -\tHealth, Dental, and Vision Insurance -\t401(k) -\tEmployee Dining Benefits -\tCompetitive hourly pay -\tFlexible schedulingPHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand for a prolonged period, reach, bend and lift heavy objects. The noise and activity level in the work environment is typically high. You may be required to carry glassware, alcohol, cases of beer, etc. and use knives and other kitchen tools. -\tStanding for Long Periods: Food Runners are usually on their feet for most, if not all, of their shifts, which can last several hours. -\tLifting and Carrying: Food Runners need to lift and carry heavy items such as kegs, boxes of liquor, beer cases, or ice buckets, which can weigh 20-50 pounds or more. -\tManual Dexterity and Coordination: Food running requires precision in handling bottles, glasses, and tools. Fast, coordinated movements are essential for mixing drinks, pouring accurately, and working efficiently. -\tStamina and Endurance: The role can be physically taxing, with long shifts that may extend late into the night, requiring the Food Runner to remain energetic and focused. -\tRepetitive Motions: Food Runners frequently repeat actions like shaking cocktails, opening bottles, and using bar tools, which can lead to strain over time. -\tGood Vision and Hearing: Clear vision is necessary for reading labels, preparing drinks, and observing customers. Good hearing helps Food Runners understand orders in noisy environments. -\tBalance and Agility: Food Runners often work in fast-paced environments, where they need to move quickly and carefully, avoiding spills or accidents. -\tBasic Physical Strength: Being able to handle the physical aspects of cleaning the bar, stocking supplies, and handling waste or broken items is crucial. OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. $10.00 - $12.00 Hourly

As an Executive Chef, you will collaborate closely with Culinary Leadership and Dining Room Management to lead daily culinary operations and strategy. At Heirloom Hospitality is seeking an Executive Chef for our current and upcoming projects in Detroit, Michigan with the possibility for relocation t

As Sous Chef, you will work directly with the Executive Chef to oversee daily kitchen operations, maintain the highest culinary standards, and inspire a team committed to excellence. Previous Sous Chef or strong Kitchen Manager experience preferred. We’re searching for a chef who leads by exam

NoHo Hospitality Team are seeking a dedicated, passionate.Shinola, running the food and beverage for the world's first Shinola Hotel in Detroit.Inspired by the spirit and piazzas of southern Italy and Sicily,.Chef Andrew Carmellini's urban Italian neighborhood restaurant in downtown Detroit serving

Job Description Position Title: Restaurant Steward (Dishwasher) Department: Culinary Reports to: Shift Supervisor + Executive Chef Supervises: None Position Summary: The position is responsible for maintaining clean and organized china, glassware, silverware and other kitchen utensils. Also, they are responsible for the disposal of waste and deep cleaning of all kitchen areas and equipment. Employment Status: Seasonal employees can expect a consistent schedule from (approximately) April to October each year. Each October, employees are allowed to submit requests to transition to either part-time or full-time status. The approval of these requests will be based on the needs of the Club and the employee's performance track record. Qualifications: • High school diploma or equivalent in appropriate experience, • Two or more years’ experience in a similar position, • Ability to work scheduled hours including, when necessary, holidays and weekends, • Ability to lift 50lbs., • Lifting, bending, twisting, reaching crouching, and crawling throughout the course of the job, • Being on your feet for an extended period of time Job Duties: • Serves as a positive role model by:, • Adhering to the same standards of service and behavior that peers are required to uphold, • Demonstrating effective communication skills through various digital platforms utilized by the Club, • Maintaining a positive and friendly demeanor at all times, • Working with peers to meet the needs of the team, • Representing the Club well in its relationships with members and vendors, • Continually provides services in the areas of:, • Exceeding the expectations of members and their guests, while representing the Club to the highest standards, • Washing and organizing china, glassware, silverware and other kitchen utensils, • Wiping and stocking server trays as they accumulate, • Stocking the dish room with empty glass racks, • Filling soap and towel dispensers at all hand sinks, • Maintaining clean counters, sinks, and shelves throughout all kitchen areas, • Maintaining a clean and organized Chemical Room, • Deep cleaning various kitchen equipment, • Disposing of trash and other waste, • Wiping the dumpster inside and out, • Assisting the culinary staff with other duties, as needed, • Assumes responsibility for the department by:, • Assisting supervisors in maintaining proper inventory levels, • Maintaining service areas in a neat clean and orderly manner, • Communicating with supervisors and peers concerning ongoing projects, • Results on which performance will be evaluated but are not limited to:, • Being attentive to the needs of the members, • General behavior and language, • Maintaining good hygiene and a professional appearance, • All but not limited to this Job Description

Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef lo

\n The opportunity\n Delaware North Sportservice is hiring seasonal Players Club Stand Attendants to join our team at Little Caesars Arena in Detroit, Michigan. Join our culinary team if you are ready to coordinate multiple orders on demand and be the backbone of our fast-paced kitchen, preparing the foundation for our guests’ extraordinary dining experiences. \n\n\n Pay $16.25 - $16.25 / hour\n Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer. \n\n\n What we offer\n We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including: \n \n • Weekly pay\n, • Training and development opportunities\n, • Employee discounts\n, • Flexible work schedules\n \n Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement. \n\n\n What will you do?\n \n • Prepare food to specifications before and during unit operations, complying with all portion sizes, quality standards, department rules, policies, and procedures, and label, date and wrap food products in accordance with ServSafe procedures\n, • Communicate with chef for any instructions or training\n, • Uphold all health codes and sanitation regulations and follow all safety, security and kitchen procedures\n, • Maintains food, utensils and equipment in a clean and orderly manner\n, • Perform opening, closing, and side work duties and end-of-day inventory in accordance with guidelines\n \n\n\n More about you\n \n • Ability to read and comprehend prep sheets and follow instructions\n, • Capacity to use kitchen tools safely, including knives and small equipment ware\n \n\n\n Physical requirements\n \n • Must be able to lift 20 lbs or more, as well as stand and bend for long periods of time\n, • Manual ability to chop, mix, blend, whip a variety of foods and liquids and operate kitchen equipment\n, • Exposed to variable temperatures \n \n\n\n Shift details\n Days \n Evenings \n Holidays \n M-F \n Weekends \n 8hr shift \n 10hr shift \n 12hr shift \n Events \n OT as needed \n\n\n Who we are\n\n\n Delaware North is the food, beverage, and retail provider at Little Caesars Arena. The 20,000-seat venue opened in 2017 and is home of the NHL's Detroit Red Wings and the NBA's Detroit Pistons. We provide a full accompaniment of services, including concessions and premium dining services in a variety of innovative club areas, loge boxes, and suites. \n\n\n Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. \n Who says you can’t love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals. \n Together, we’re shaping the future of hospitality — come grow with us! \n\n\n Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. \n\n \n$16.25 - $16.25 / hour

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

Reports to: Executive Chef and Executive Sous Chef. Direct Reports: Sous Chefs, Chef de Parties, and Cooks. The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet.

Happy Chef supplies chef coats, pants, aprons and related apparel to professional kitchens. Happy Chef | Remote, United States | Full-time.

Subordinates – Confectioner and Assistant Pastry Chefs.