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Ecosure Inspection Jobs in Michigan (NOW HIRING)

BarFly

Executive Kitchen Manager- HopCat

Ann Arbor, MI · On-site

$65K - $72K/yr

EcoSure, health-department, sanitation, and food-safety expectations are consistently met or ... Maintain an inspection-ready kitchen with strong daily, weekly, and preventive-cleaning systems.

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Ecosure Inspection information

See Michigan salary details

$9

$17

$27

How much do ecosure inspection jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for ecosure inspection in Michigan is $17.28, according to ZipRecruiter salary data. Most workers in this role earn between $13.41 and $19.71 per hour, depending on experience, location, and employer.

What is an Ecosure Inspection?

An Ecosure Inspection job involves evaluating food service locations to ensure they meet safety, cleanliness, and compliance standards set by EcoSure, a division of Ecolab. Inspectors conduct on-site assessments, review processes, and provide feedback to help businesses improve their operations. This role often requires travel, attention to detail, and strong communication skills to educate staff on best practices.

What are the key skills and qualifications needed to thrive in an Ecosure Inspection role?

To thrive as an Ecosure Inspector, you need a strong background in food safety, sanitation, and regulatory compliance, often supported by relevant certifications such as ServSafe or HACCP. Familiarity with inspection checklists, mobile audit platforms, and reporting software is commonly required for accurate and efficient assessments. Strong attention to detail, excellent interpersonal skills, and the ability to communicate findings diplomatically are key soft skills. These abilities ensure thorough and effective inspections that help clients maintain high safety standards and adhere to regulations.

What does a typical workday look like for someone in an Ecosure Inspection role?

A typical day as an Ecosure Inspector involves traveling to client locations, conducting comprehensive facility audits, and documenting findings using digital tools. Inspectors frequently interact with client staff and management to review safety practices and provide actionable recommendations for improvement. The role often requires flexibility, as schedules may vary depending on client availability and inspection needs. You'll also spend time preparing detailed reports and staying up-to-date with evolving health and safety regulations to ensure the highest standards are being met.

What are the most commonly searched types of Ecosure Inspection jobs in Michigan?

The most popular types of Ecosure Inspection jobs in Michigan are:

What are popular job titles related to Ecosure Inspection jobs in Michigan?

For Ecosure Inspection jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Ecosure Inspection jobs in Michigan look for?

The top searched job categories for Ecosure Inspection jobs in Michigan are:

What cities in Michigan are hiring for Ecosure Inspection jobs?

Cities in Michigan with the most Ecosure Inspection job openings:

Ecosure Inspection jobs near you
Infographic showing various Ecosure Inspection job openings in Michigan as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $35,945 per year, or $17.3 per hour.

Executive Kitchen Manager- HopCat

BarFly

Ann Arbor, MI • On-site

$65K - $72K/yr

Full-time

Medical, Dental, Vision, PTO

Re-posted 9 days ago

Job description

Full-Time
Salary Range: $65,000 - $72,000
Bonus Opportunity for up to 20%!!!
Lead the Entire Kitchen Business
The Executive Kitchen Manager is the senior kitchen leader at HopCat. This role owns the people, systems, standards, and financial performance behind every plate. You will balance visible shift leadership with disciplined administrative execution while building a kitchen team capable of delivering crave-worthy food at high volume.
Mission for the Role
Build and lead a high-performing kitchen that consistently delivers exceptional food quality, strong operational execution, disciplined cost control, a clean and safe workplace, and meaningful development opportunities for every kitchen team member.
What Success Looks Like
  • Food is prepared consistently to HopCat recipes, portions, presentation standards, and temperature expectations.
  • Kitchen labor and food cost are actively planned, monitored, and managed through sound scheduling, prep, inventory, ordering, and waste-control practices.
  • Prep pars are accurate, production is aligned with projected business, and the kitchen is prepared for peak volume without unnecessary overproduction.
  • Ticket times, kitchen communication, and shift execution support a fast, accurate, and positive guest experience.
  • Inventory counts, ordering, product rotation, and variance follow-up are accurate, timely, and owned by the kitchen leadership team.
  • EcoSure, health-department, sanitation, and food-safety expectations are consistently met or exceeded.
  • Kitchen managers and hourly team members receive clear expectations, effective training, real-time coaching, recognition, and accountability.
  • Guest feedback related to food quality improves through consistent execution and effective corrective action.
  • Menu rollouts, promotions, catering, and events are planned and executed without disrupting daily operations.

Why Lead a HopCat Kitchen?
  • Full ownership of kitchen operations with the authority to build and develop your team.
  • Base salary of $65,000-$72,000 plus a performance-based bonus opportunity of up to 20%.
  • Medical, dental, and vision insurance options, 14 days of paid time off annually, and employee dining benefits.
  • Leadership development, strong operational systems and support, and advancement opportunities within HopCat and Project BarFly.
  • A high-volume, energetic restaurant environment where strong leaders can make a visible impact.

What You Will Own:
Kitchen Operations and Execution
  • Take full ownership of all kitchen operations, including line execution, prep production, dish, receiving, storage, sanitation, and closing standards.
  • Lead high-volume shifts, remain visible during critical business periods, and respond quickly to food-quality, staffing, equipment, and ticket-time concerns.
  • Create and maintain effective prep pars, station readiness standards, and production plans based on forecasted business.
  • Execute menu rollouts, promotions, catering orders, and restaurant events with strong communication and preparation.

Financial and Systems Leadership
  • Own food cost, kitchen labor, inventory accuracy, ordering, waste, product variance, and controllable kitchen expenses.
  • Build schedules that support sales volume, employee development, operational needs, and responsible labor performance.
  • Use inventory, sales, labor, ticket-time, and guest-feedback data to identify trends and implement practical solutions.
  • Maintain organized records, complete required administrative work on time, and communicate results to the General Manager.

People Leadership
  • Directly lead the kitchen management team and all hourly kitchen employees.
  • Recruit, select, onboard, train, coach, recognize, and retain a dependable, high-performing kitchen team.
  • Establish clear shift ownership and ensure leaders remain engaged in operations until responsibility has been properly transferred.
  • Build bench strength by identifying talent, delegating meaningful ownership, and preparing employees for expanded responsibility.
  • Address performance and conduct concerns promptly, consistently, and professionally.

Safety, Cleanliness, and Compliance
  • Maintain an inspection-ready kitchen with strong daily, weekly, and preventive-cleaning systems.
  • Ensure compliance with food-safety, sanitation, allergen, chemical, equipment, and workplace-safety requirements.
  • Create accountability for labeling, dating, rotation, cooling, holding, storage, and safe food-handling practices.

What You Bring
  • Successful kitchen leadership experience in a high-volume, full-service restaurant.
  • Demonstrated experience leading kitchen managers and developing hourly employees.
  • Strong judgment, organization, communication, and problem-solving skills.
  • A hands-on leadership style with the ability to balance shift execution and administrative responsibilities.
  • Working knowledge of food safety, kitchen labor, inventory, scheduling, ordering, prep systems, and cost control.
  • ServSafe Manager certification is preferred or must be obtained within the required timeframe.

Schedule Expectations
This salaried leadership position generally requires approximately 50 hours per week. Availability must include days, nights, weekends, and closing shifts. The schedule will vary based on restaurant volume, staffing, events, and business needs.
If you are a kitchen leader who takes ownership, develops people, protects standards, and knows how to turn preparation into great execution, we would love to meet you.
Better Every Day. Stronger Together. Lead Where It Counts.
Apply today and start building your future with HopCat.
BarFly is proud to be an equal opportunity workplace. We know that diverse, talented and dedicated individuals are critical to our success, so we look for veterans and people from various backgrounds not just because it's the right thing to do, but also because it's good for our business. We accept, celebrate and support the differences of people because it makes our team, the experience at our restaurants and the communities in which we operate better.

Apply