What are the responsibilities and job description for the Head Executive Chef position at Bodwe Professional Services, LLC?

About Bodwé Professional Services Group

Bodwé is the Professional Services Group of Mno-Bmadsen, the investment enterprise and a wholly owned instrumentality of the Pokagon Band of Potawatomi. We are architects, planners, consultants, designers, engineers, scientists, and federal contractors, committed to growing the economy and legacy of the Pokagon Band and supporting its more than 6,000 citizens. We enhance space and place in partnership with clients that span the country and business sectors, offering full-service architecture and engineering services as well as contract support services for federal agencies. We design and build, preserve and restore, mitigate and manage, serve and problem solve.

Position Summary

We are seeking a highly skilled and dynamic Head Executive Chef to oversee all culinary operations within our organization. The position requires recent experience in executive-level dining, with a focus on creating exceptional dining experiences. The Head Chef will bring expertise in nutrition, food preparation, and kitchen management, ensuring the highest standards in meal quality, safety, and service.

Accommodation Requests

We are committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment. If reasonable accommodation is needed to participate in the job application or interview process, contact 269-927-0144 or careers@bodwegroup.com

Essential Duties and Responsibilities

Oversee the entire culinary team, ensuring that all meals meet the highest standards of quality, presentation, and taste. Lead by example, fostering a collaborative and positive work environment.
Create diverse, balanced, and nutritious menus, considering dietary restrictions and preferences, while maintaining budget constraints and operational efficiency.
Supervise and participate in the preparation and cooking of food, ensuring proper techniques, portion control, and food safety standards are adhered to at all times.
Ensure that meals are prepared in accordance with nutritional standards, promoting health-conscious options and dietary compliance when necessary.
Manage kitchen operations, including food preparation, storage, cleanliness, and inventory control. Ensure adherence to all sanitation and safety guidelines.
Train, mentor, and evaluate culinary staff, providing guidance on cooking techniques, food safety protocols, and customer service. Foster team collaboration and professional growth.
Monitor and control food costs, waste, and inventory, working closely with management to ensure financial goals are met.
Maintain high standards of guest service, responding to feedback and making adjustments to meal offerings as necessary.
Maintain clear communication with management, staff, and guests regarding menu changes, service expectations, and special dietary needs. Prepare reports, correspondence, and documentation as needed.

Qualifications and Experience

Required Background and Experience :

Bachelors Degree with minimum 3 years of recent experience (within the last 5 years) at the executive chef level in a high-end or institutional dining environment.

Proven experience in overseeing all aspects of kitchen operations, including food preparation, menu creation, and team management.

Certification as an Executive Chef or comparable food service education / training is required.

Expertise in nutrition, including understanding dietary requirements and the ability to create balanced, health-conscious meals.

Proficiency in food preparation, kitchen operations, and maintaining food safety standards.

Strong leadership and management skills, with the ability to train and inspire culinary teams.

Exceptional oral and written communication skills in English, with the ability to clearly convey information to staff, management, and guests.

Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment.

Experience in executive-level dining in large or institutional settings, such as corporate dining, hotels, or other high-volume environments.

Knowledge of global cuisines and dietary trends, with the ability to incorporate innovation into menus.

Food safety certification (e.g., ServSafe) is preferred.

Physical Demands

Sitting / Standing : Ability to stand, walk, and move around the kitchen and dining area for extended periods. Sitting occasionally during breaks only or during administrative task or meetings otherwise you are active physically.

Walking : Ability to stand, walk, and move around the kitchen and dining area for extended periods.

Stooping / Kneeling / Crouching / Crawling : This role may require occasional stooping, kneeling, to pick up items needed for related to food, inventory or shelving, etc.

Using Hands / Fingers : This role constantly operates technological office equipment such as laptop, mouse, keyboard, computer monitors, telephones, and scanners, copiers, and fax machines. This role will require the use of hands and fingers to prepare and operate in a fully functional kitchen and food distribution work area.

Talking / Hearing : This role requires constant communication with others in the organization to exchange information, review information, and make decisions about information.

Seeing : This role requires the ability to see, view, and distinguish all aspects of food quality and preparation to ensure quality.

Carrying / Lifting : This role requires the ability to lift up to 30lbs to transport food related inventory or boxes from one area to another or unload food ordered as needed.

Equal Employment Opportunity

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

Native American Hiring Preference

Our parent company, Mno-Bmadsen, prefers to hire Pokagon citizens who are qualified and suitable for available positions. For purposes of this section, qualified means that the applicant meets the technical and experiential needs for employment; and suitable means that the candidate appears to be the best fit considering present circumstances and conditions. Targeted preference is in the following order :

First, to qualified Pokagon Band citizens; and

Second, to qualified spouses, and qualified custodial parents; and

Third, to other qualified Native Americans; and

Fourth, to all other qualified applicants

Any determinations as to the applicability of the Pokagon hiring preference are at the discretion of each Company President.

Reporting Branch : Federal Support Services Branch

Reporting Entity : Bodwe Federal Services

Fair Labor Standards Act Status : Exempt

Hours Per Week : 40 hrs

Reporting Status : Onsite

Reports To : Senior Program Manager

Manages Others : Yes

Overnight Travel : No

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