{"id":2337441,"url":"https://alion.io/job/under-canvas-chef-manager","title":"Chef Manager","company":{"id":1807281,"name":"Under Canvas","domain":"undercanvas.com","url":"https://alion.io/company/undercanvas","size_band":"201-500","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"ADP","truth_index":{"grade":"B","score":78,"open_postings":3,"ghost_share":0,"stale_share":0.667,"repost_share":0,"time_to_fill_p50_days":64,"computed_at":"2026-10-26T05:57:25Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"head","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["South Haven, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":70000,"max":80000,"currency":"USD","period":"year","gross":null,"usd_annual":80000},"salary_estimate":null,"experience_years_min":4,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-09-01T13:52:00Z","employer_posted_date":"2026-09-01","last_verified_at":"2026-10-26T17:20:10Z","board_verified":true,"closed_at":null,"days_open":55,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":55},"description":"Lead the kitchen, the bar, and the Supper Club at a working blueberry farm near Lake Michigan.\nThis is a chef's kitchen with a menu, a P&L, all set on a beautiful blueberry farm. The Chef, Food & Beverage Manager owns the Fields Supper Club end to end - building the menu, pairing the wine, and narrating every course tableside - while also running the budgets, COGS, and vendor relationships behind it. This is a full-time, year-round, exempt role reporting to the General Manager. We're looking for candidates with hotel or resort food and beverage experience - comfortable managing multiple outlets and standards of service under one roof. Whether you're early in your career and ready for your first real command, or a seasoned operator looking for a signature concept that's entirely yours to shape, this role offers a rare combination: culinary creative control, full business ownership, and a 15-acre working blueberry farm as your pantry.\nWHY THE FIELDS OF MICHIGAN\nA 15-acre working blueberry farm minutes from Lake Michigan - three varieties of organic blueberries growing steps from your kitchen door.\nThe Fields Supper Club: a multi-course, tableside dining experience where you narrate the menu you built, course by course, to the guests eating it.\nOne kitchen, three concepts - café, bar, and Supper Club - giving you range across formats most single-outlet Chef roles never offer.\nHotel or resort F&B experience strongly preferred - this role manages multiple outlets and service standards under one property, much like a hotel F&B operation.\nPart of Under Canvas's Outdoor Collection - the same elevated hospitality standard as their flagship glamping properties, applied to a farm-to-table program you help shape.\nThis role is built for an operator at heart who leads from the floor, not the office, overseeing the full scope of onsite dining - restaurant, bar, micro-market, specialty coffee, and the Fields Supper Club. Expect to be in the mix during daily service, supporting front- and back-of-house execution and rolling up your sleeves in the kitchen when the moment calls for it. In partnership with culinary leadership, you'll bring seasonal, locally driven menus to life while ensuring operational excellence across every outlet.\nCore Responsibilities\nSupper Club Leadership\nOwn end-to-end execution of the Fields Supper Club as the property's signature F&B experience\nCoordinate closely with culinary leadership on menu planning, pacing, and service style\nDesign and refine the guest experience, including flow, seating, ambiance, and post-dinner elements\nLead service execution, ensuring a seamless, engaging, and high-touch experience for all guests\nOversee reservations, guest communication, and special requests to ensure a personalized experience\nContinuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfaction\nThe Willow and Daily Operations\nOversee daily operation of the Willow's cafe/fast-casual concept, micro-market, complimentary breakfast, coffeeand bar offerings\nEnsure consistent quality, speed, and presentation across all service periods\nManage simultaneous execution of The Willow service while Supper Club operations are active\nSupport front and back-of-house teams during peak service periods as a hands-on leader\nEvents, Group Catering & Private Functions\nLead all group catering, private events, and special functions from planning through execution\nPartner with sales, culinary, and service teams to design customized event menus and experiences\nManage event staffing, logistics, timelines, and on-site execution\nDrive revenue growth through strong event conversion and execution quality\nBeverage Program Leadership\nOwn and develop the full beverage program, including bar, wine, beer, and specialty offerings\nCreate curated beverage pairings for Supper Club andspecial events\nManage inventory, ordering, cost controls, and vendor relationships\nTrain and develop staff on beverage service standards and product knowledge\nContinuously evolve the beverage program to enhance guest experience and profitability\nFinancial Management\nForecast demand and manage purchasing, inventory, and vendor relationships\nOwn departmental budgets, including revenue, labor, and cost of goods sold (COGS)\nIdentifyopportunities to improve margins whilemaintainingquality and experience standards\nDrive revenue through programming, pricing strategy, and upselling\nTeam Leadership & Development\nRecruit, train, and lead a high-performing F&B team across all outlets and service styles\nSet clear expectations and foster a culture of accountability, hospitality, and urgency\nProvide ongoing coaching, development, and performance management\nEnsure staffing aligns with fluctuating business levels across café, events, and Supper Club operations\nGuest Experience & Standards\nAct as a visible, engaged leader across all guest-facing experiences\nMaintain a hospitality-first culture that reflects the uniqueness of the property and setting\nAddress guest feedback in real time and continuously improve service delivery\nEnsure compliance with all health, safety, and sanitation standards\nPreferred Qualifications\nExperience & Background\n4-6 years of progressive F&B management experience across multiple outlets or service formats\nHotel experience preferred\nProven ability to execute elevated, experiential dining - supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferred\nCulinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when needed\nBackground in boutique hospitality, agritourism, or lifestyle properties a strong plus\nCulinary & Beverage\nGenuine culinary sensibility with hands-on kitchen experience and the ability to contribute to menu development\nWorking knowledge of wine, craft cocktails, beer, and beverage pairing; experience building or managing a beverage program preferred\nConfident and engaging in a guest-facing, course-narration setting\nOperations, Finance & Leadership\nProven ability to manage budgets, labor, COGS,purchasing, and vendor relationships\nExperience planning and executing catering, private events, and group functions\nTrack recordof building and developing high-performing hospitality teams\nSelf-directed and entrepreneurial - thrives in an environment where the role evolves with the business\nThe Ideal Candidate\nLeads from the floor with warmth, polish, and a hospitality-first mindset\nComfortable supporting the overall operation and being the right hand to the property GM including providing MOD coverage of the Front Desk when needed\nPassionate about seasonal food, agriculture, and the stories behind the plate\nAvailable evenings, weekends, and peak seasonal periods\nCompensation and Benefits\nUnder Canvas strives to provide a comprehensive benefits and compensation package that addresses the needs of our team members.\nFlexible time off\nHealth Insurance\n401K (eligible if work hourly minimum as required by law)\nUnder Canvas Employee Discounts & Industry discounts\nHousing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductions\nEmployee Assistance Program\nUnder Canvas is an Equal Employment Opportunity Employer who prohibits discrimination, harassment, and retaliation of any kind.\nREADY TO LEAD THIS KITCHEN?\nBring your experience to a place where the menu, the guest, and the land are all in your hands. Apply today to lead as Chef Manager at The Fields of Michigan.","description_format":"text","description_chars":7521,"description_truncated":false,"requirements":{"experience_years_min":4,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":["401k plan","Flexible time off","Health insurance"],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Adventure Tourism","Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-10-12T10:21:16Z"}],"visa":[],"liveness":{"score":64,"band":"ok","label":"Likely open","p_open":1,"p_active":0.853,"p_room":0.75,"age_days":54,"expected_fill_days":64,"reasons":["conf:4","win:late"],"computed_at":"2026-10-26T05:57:25Z"},"pay":{"stated_usd_annual":80000,"is_top_pay":true},"html_url":"https://alion.io/job/under-canvas-chef-manager","json_url":"https://alion.io/job/under-canvas-chef-manager.json","meta":{"generated_at":"2026-10-26T21:46:45Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":29361,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-27T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":1807281},"rest":"https://alion.io/mcp/rest/get_company?id=1807281"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Funder-canvas-chef-manager"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Funder-canvas-chef-manager"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Funder-canvas-chef-manager"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/under-canvas-chef-manager\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Funder-canvas-chef-manager"}]}