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Ecosure Inspector 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.

All JobsEcosure Inspector JobsEcosure Inspector Jobs in Michigan

Ecosure Inspector information

See Michigan salary details

$21.4K

$47.9K

$86.3K

How much do ecosure inspector jobs pay per year?

As of Aug 28, 2026, the average yearly pay for ecosure inspector in Michigan is $47,885.00, according to ZipRecruiter salary data. Most workers in this role earn between $33,600.00 and $55,300.00 per year, depending on experience, location, and employer.

What is an Ecosure inspector?

An Ecosure Inspector is responsible for evaluating food safety, sanitation, and brand standards at restaurants, hotels, and other hospitality businesses. They conduct on-site inspections, identify potential risks, and provide recommendations to improve compliance with health and safety regulations. Inspectors document their findings, educate staff on best practices, and help businesses meet regulatory and corporate requirements. The role requires attention to detail, strong communication skills, and knowledge of food safety guidelines.

What does an Ecosure inspector do?

A typical day for an Ecosure Inspector involves traveling to client sites, conducting detailed inspections of facilities to evaluate compliance with health, safety, and environmental regulations, and documenting findings using specialized reporting software. Inspectors often interact with site managers and staff to review protocols, provide recommendations, and sometimes conduct on-the-spot training to address non-compliance issues. You’ll also spend time preparing inspection reports, following up on corrective actions, and collaborating with other inspectors or team leads as needed. The role combines fieldwork with administrative tasks, offering variety and opportunities to build strong professional relationships within the food safety or environmental health industry.

What skills and qualifications are needed to be an Ecosure inspector?

To thrive as an Ecosure Inspector, you need strong attention to detail, knowledge of environmental health and safety regulations, and prior experience in compliance inspections, typically supported by relevant certifications like ServSafe or HACCP. Familiarity with inspection management software, digital reporting tools, and mobile data collection devices is common in this role. Excellent communication, problem-solving abilities, and customer service skills help inspectors interact effectively with clients and staff. These competencies are essential to ensure thorough inspections, accurate reporting, and fostering compliance with health and safety standards.

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

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

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

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

Ecosure Inspector jobs near you
Infographic showing various Ecosure Inspector 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 $47,885 per year, or $23 per hour.

Executive Kitchen Manager- HopCat

BarFly

Ann Arbor, MI • On-site

$65K - $72K/yr

Full-time

Medical, Dental, Vision, PTO

This job post has expired today. Applications are no longer accepted.

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