Culinary

CORPORATE / PRIVATE CHEF: FARMINGTON HILLS, MI

Exceptional opportunity for a talented Chef to work in a beautiful Corporate Office and the home of the company principal. Plans are underway to renovate corporate kitchen and the Chef’s input will be valued.

A typical week of meals would include:

• Lunch for the Executive Team at the office 3-4 days (not usually Friday) for up to ~12 people
• Dinner at the principal’s home one night each week (for 2-4 people)
• Dinner prepared in advance to drop off at 3-4 other family members’ homes once or twice/week
• Family meal for 8-20/people once or twice/week. These are usually on Friday evening or Sunday evening and are required
• Special events as requested in office or homes
• Breakfast and snack items would need to be provided at the office on a regular basis

In addition to preparing meals, the Chef would handle menu planning, grocery shopping and clean-up after meals; additional staff would be available for larger family meals and gatherings.

Our client is seeking a creative Chef with an easygoing, flexible personality who can satisfy a variety of preferences including vegetarian meals and nut free due to a few children having severe nut allergy. Familiarity with kosher food guidelines would be advantageous. The office is formal, households are more casual. Most larger gatherings are served family style. Please note the office is in Farmington Hills, however, the homes are in the Birmingham/ Bloomfield areas.

Outstanding six figure salary and excellent corporate benefit package.

Our client is seeking local candidates or those with ties to Michigan.

Send resume in a Word format attachment to ben@harperjobs.com

EXECUTIVE CHEF - PORT HURON, MI

Country Club Executive Chef $80,000 - $100,000++ Port Huron area

Executive Chef for Country Club undergoing major renovation program. The Club offers Wedding packages, Golf Outings, and Hotel Rooms, in a beautiful country atmosphere. Will be creating new catering menus, and setting up service standards, with a scratch kitchen. Upscale Steakhouse Restaurant will be featured. Busy Summers, Club is closed partially in winter. Great Work-Life Balance.

Living accommodations are available for up to 90 days. Great bonus and incentive package. Prefer Culinary Graduate or ACF training of certification.

Send resume in a Word format attachment to: ben@harperjobs.com

BAKERY PRODUCTION MANAGER ($75,000 - $90,000+) - DETROIT SUBURBS, MI

Require a creative artisan bread baker and pastry chef

Harper Associates has been exclusively retained for this search

Responsibilities: Responsible for the afternoon bread/pastry production and packaging departments. Lead all aspects of our operations including mixing, shaping, proofing, baking, and packaging. Responsible for the cleanliness and condition of the bakery and all closing duties.

Hours: 11: 30am and 9:00 pm Tuesday – Saturday

Key jobs:

• Hire and train all key area positions on the second shift, including supervisory positions. Take a sense of urgency in evaluating all current staff with a plan to increase time spent training or make the decision to replace.
• Set all production and staffing schedules for bread, pastry, and packaging based on our sales demands and best and most efficient practices.
• Lead by example in a “hands-on manner” understanding that you need to be the expert in all aspects listed in the responsibilities above for bread and pastry.
• Maintain efficient production and meet established labor and material targets.
• Assume responsibility for all process controls and recipes for bread and pastry with a focus on continuous training and meeting benchmark quality standards.
• Work cross-functionally with General Manager to maintain high morale and teamwork.
• Assist in maintaining proper inventory control including appropriate levels of freshness for products in our bakery, refrigerators, and freezers.
• Understand our inventory and computer system to help regulate production.
• Help lead all employees towards a “keep your area spotless” work habit while establishing and controlling daily, weekly, and monthly cleaning schedules.
• Keep all equipment running in top cleanliness and maintained condition while being the lead person in mechanical troubleshooting. Train all employees on how to operate all equipment safely and with regard to proper care and maintenance.
• Oversee a safe, secure, and healthy work environment by establishing and enforcing standards in compliance with local and state health regulations.
• Establish a working relationship with our Corporate Bakery Chef regarding any new products, recipe/process changes, and/or troubleshooting issues.

Skill: bakery production, organizational, interpersonal, communication, mechanical, staffing, scheduling, employee development, and computer.

Please forward your resume to Ben Schwartz: ben@harperjobs.com

EXECUTIVE BAKERY CHEF - CRISPELLI'S BAKERY & PIZZERIA - ROYAL OAK, MI

Retained Search by Harper Associates

If you are an experienced Executive Baker / Bakery Production Manager looking to join an artisan bakery in the highly desirable Metro Detroit Suburbs, this job may be an excellent fit for you!

We're recruiting a highly talented Artisan Bread Baker with strong management experience in a high-volume bakery to lead a wholesale and retail bakery with 5 locations, specializing in bread, pastries, and pizza. Our client is growing quickly and is looking for someone who can help the business grow to new heights. Must have a complete understanding of scratch-made dessert recipes and processes as well as bread starters and fermentation.

Required Experience:

• Preparing a variety of patisserie, artisan bread, and other dessert items in a high-volume production environment (3,000 - 4,000 pounds of dough/day)
• Managing high-volume production of scratch-made artisan bread like French bread, whole wheat bread, sourdough, rye bread, Italian bread, etc. in a non-fully-automated bakery
• Overseeing a 24/7 operation
• Handling inventory and purchasing for flour, sugar, and other items used in the pastry department
• Ensuring quality and sanitation of material and equipment used in pastry making
• Training and developing production staff
• Identifying staffing needs and helping recruit and train talented bakers and pastry personnel
• Effectively communicating with all teams, including production, retail, and executive teams
• New product development

Candidates with a Culinary Degree or ACF apprenticeship are strongly preferred. Exceptional six-figure salary offered. Relocation package for the right candidate.

Send resume in a Word format attachment to: kevin@harperjobs.com

BANQUET CHEF - HOTEL - METRO DETROIT, MI

Looking to return home to Detroit?

Banquet Chef for a high volume, luxury hotel with multi-function conference/catering facilities. Experience leading Sous Chefs and Culinary staff.

• Lots of creativity and interaction with clients for tastings.
• Ability to organize and execute multiple events at the same time.
• Experience at a venue with over $4M+ in catering sales
• Prefer education/training to include Culinary Degree or ACF Certification

The client offers medical, dental, and vision benefits after 90 days of employment for full-time employees, as well as a 401(k), Short Term Disability, Life Insurance, Paid Time Off, Free Uniforms, Parking, and Meals. Excellent salary and incentive program. $70,000 - $80,000+

Send resume in a Word format attachment to: ben@harperjobs.com

SOUS CHEF / BANQUET CHEF

If you are a hands-on Sous Chef, Catering Chef, or Banquet Chef looking to accelerate your career growth, this position may be an excellent fit for you.

We are working with a high-end event venue in a very desirable Detroit suburb. They've asked us to find a talented Sous Chef to help produce delicious, beautiful, and creative food for weddings, showers, meetings, and other high-volume social events.

If you're interested, here's what it's all about. For a Catering Chef or Banquet Chef wanting to showcase their culinary creativity, this is the dream. We are searching for a very experienced Catering Chef or Banquet Chef with high-volume banquet experience in an upscale hotel, event venue, or country club. Will help to oversee banquet culinary operations, menu development, specials, and collaborating with the front-of-house managers to ensure seamless service. Must be highly skilled in managing high-volume events.

Ideal candidates will have:

• Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or a similar level culinary school
• High-volume, scratch Kitchen Manager, Sous Chef, Catering Chef, Banquet Chef, or Executive Chef experience
• Expertise in ordering, inventory management, labor management, and scheduling
• Experience in menu development and menu costing for banquet events
• Experience creating and managing the back-of-house budget
• ServSafe Certification

Benefits:

• Very competitive base salary ($60K ballpark depending on experience)
• Health benefits
• Paid vacation
• 401K + match

Send resume in a Word format attachment to kevin@harperjobs.com

EXECUTIVE CHEF

If you are an accomplished Executive Chef looking to showcase your exceptional culinary talent, this may be what you’ve been looking for. The Executive Chef will take the helm of a highly awarded, upscale restaurant in the Royal Oak area.



We are searching for a highly talented, hands-on Executive Chef with high-volume experience in an upscale, scratch kitchen. Will oversee culinary operations and handle menu development, leading the culinary team, managing financials, and collaborating with the front-of-house managers to deliver exceptional classical cuisine. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals.



Ideal candidates will have:

• Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or a similar level culinary school
• High-volume, scratch Kitchen Manager, Executive Sous Chef, or Executive Chef experience
• Expertise in ordering, inventory management, labor management, and scheduling
• Experience in menu development and menu costing
• Experience creating and managing the back-of-house budget
• Experience with classic American steakhouse-style restaurant

Benefits:

• Very competitive base salary
• Outstanding health benefits
• Paid vacation

Send resume in Word format attachment to kevin@harperjobs.com

SOUS CHEF

If you're a Chef, Sous Chef, Chef de Cuisine, or Kitchen Manager in a high-volume restaurant, country club, hotel, or banquet venue - and you want to join an elite team of culinary professionals, get paid well, AND get outstanding benefits - this may be what you have been searching for. 

We are looking for a Sous Chef for a very fast-paced, high-volume dining venue. A variety of cuisines are served, both a la carte and banquets. Whether you excel in banquets, a la carte, or both, we can find the right spot for you. 

Benefits: 

• An excellent base salary ($57,000 - $58,000) 
• Outstanding health benefits 
• Vacation 
• 401K + match 

Requirements: 

• Candidates must have a culinary degree (CIA, Schoolcraft, OCC, Johnson & Wales, etc.) or ACF apprenticeship 
• Must have Sous Chef, Chef de Cuisine, or Kitchen Manager experience in high-volume restaurants, hotels, resorts, restaurants, or conference/convention centers 
• Must pass a background check and drug screen 

Send resume in Word format attachment to kevin@harperjobs.com

CULINARIANS

Looking for culinary professionals with 3-5 years of experience as a Line Cook, Sous Chef, Chef de Cuisine, or Kitchen Manager. Want to bring your talent to a chef-driven restaurant group with menus that only offer high-end, scratch-made cuisine? If so, we're looking for your culinary talent. 

We have several opportunities available for Line Cooks, Chefs, Sous Chefs, and Kitchen Managers with high-volume experience in an upscale, scratch kitchen. Will work as part of a team of chefs to supervise culinary operations and assist in menu development, scheduling, creating specials, and working the line in a high-volume restaurant. Must have leadership experience in a very busy kitchen, and have a track record of success. 

Requirements: 

• Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or a similar level culinary school preferred 
• High-volume, scratch Line Cook, Kitchen Manager, Sous Chef, or Executive Chef experience 
• Expertise in ordering, inventory management, labor management, and scheduling 
• Experience in menu development and menu costing 
• Experience creating and managing the back-of-house budget 
• ServSafe Certification 

Benefits: 

• Very competitive compensation based on experience 
• Health benefits 
• Paid vacation 

 Send resume in a Word format attachment to: kevin@harperjobs.com