Chef Manager Jobs in Michigan (NOW HIRING)

Creative Dining Services is seeking a Chef Manager to lead the culinary heartbeat of Geneva Camp—a vibrant, community-centered camp and retreat environment where food, hospitality, and guest experience come together.

The Chef Manager partners closely with the on-site Food Service Director as part of a two-person management team and helps oversee the day-to-day dining operation. This is a hands-on leadership role focused on culinary quality, team development, food safety, planning, cost control, and consistent guest service.

The right candidate will be comfortable moving between the kitchen and the broader operation—preparing food, directing service, coaching employees, planning menus, responding to changing guest needs, and building strong relationships with camp leadership and guests.

This is a year-round culinary leadership opportunity, not a seasonal camp position.

The Chef Manager will join an established operation with dedicated, long-term staff who understand the camp, its guests, and its service expectations. Rather than rebuilding a team from scratch, the selected candidate will have the opportunity to build on an existing foundation, strengthen systems, develop employees, and help shape memorable dining experiences for campers, retreat guests, and staff.

This role may be especially appealing to a culinary leader who values:

• A stable, year-round position
• A collaborative two-person management structure
• An established and experienced team
• Meaningful relationships with guests, staff, and camp leadership
• A hands-on role with both culinary and operational responsibility
• The opportunity to improve an already functioning operation

This is a hospitality leadership role, and the schedule is driven by camp reservations, retreats, events, and guest needs.

Hours will vary and will regularly include early mornings, evenings, weekends, and some holidays. The Chef is expected to be present during key meal periods, high-volume services, major events, and other times when operational leadership is needed.

Candidates should consider whether this level of schedule flexibility is a good fit for both their professional and personal commitments before applying.

• Deliver an exceptional guest experience through thoughtful planning, organized execution, and hospitality-centered service.
• Lead daily culinary production and ensure meals are prepared and presented consistently, safely, and on time.
• Partner with the Food Service Director to coordinate staffing, menus, service expectations, and operational priorities.
• Champion culinary quality by maintaining strong standards across food production, presentation, and service.
• Lead, train, coach, and develop culinary employees while fostering a positive, accountable, and high-performing team culture.
• Plan and execute menus for campers, retreat guests, staff, events, and individuals with dietary or allergen-related needs.
• Maintain compliance with all federal, state, and local food safety and sanitation requirements.
• Manage food and labor resources through accurate forecasting, production planning, portion control, purchasing, receiving, storage, inventory practices, and waste reduction.
• Respond calmly and effectively to changing guest counts, special requests, staffing challenges, and unexpected service needs.
• Build strong working relationships with camp leadership, guests, employees, vendors, and other operational partners.
• Support company purchasing policies, sustainability goals, and quality standards.

• At least two years of chef, sous chef, or comparable culinary leadership experience
• At least two years of supervisory or kitchen management experience
• Experience with high-volume production, buffet service, institutional dining, catering, camps, schools, hotels, conference centers, or similar operations
• Experience training, coaching, and holding employees accountable
• Working knowledge of food safety, sanitation, allergen awareness, temperature control, and health department expectations
• Experience with menu planning, forecasting, food cost control, waste reduction, inventory, and labor management
• Strong foundational math skills, including yields, conversions, portions, and recipe scaling
• Comfort using Microsoft Office and basic administrative or food service systems
• The ability and willingness to work a flexible hospitality schedule
• A passion for hospitality and the ability to lead with confidence, humility, consistency, and integrity

A culinary degree and current food safety certification are preferred.

We offer a comprehensive benefits package that includes:

• Early access to earned pay
• Performance bonus opportunities
• Paid time off and holiday pay
• Multiple medical plan options, including dental and vision coverage
• Health savings account options with company contributions of up to $1,500 for eligible employees and families
• Access to your paycheck when you need it through a partnership with Daily Pay.
• Medication discount and diabetes management programs
• Company-paid life insurance
• 401(k) or Roth retirement plan with employer match
• Employee Assistance Program offering health, emotional, financial, and legal support
• Employee discounts
• Professional development opportunities
• Industry certification support
• Tuition reimbursement

Creative Dining Services partners with colleges, universities, Fortune 100 companies, senior living communities, conference centers, K–12 schools, and camps to deliver hospitality that is fun, innovative, and deeply community-focused.

We believe food should bring people together—and we build dining experiences that do exactly that.

Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly.