The Douglas Lake Bar & Steakhouse, a fine dining seasonal restaurant located in Northern Michigan, is looking for an experienced Head Chef to join our team. Requirements: Minimum of 5 years experience in high-volume steakhouse or fine dining. Proven ability to manage kitchen staff, inventory and food costs. Expert knowledge of meat butchery and grill techniques. Strong understanding of health and safety standards. Ability to maintain consistent quality across all dishes. Responsibilities: Oversee daily kitchen operations. Maintain menu standards and consistency. Manage inventory and ordering. Train and supervise kitchen staff. Control food and labor costs. Ensure compliance with health regulations. Qualifications: Culinary degree or equivalent experience. References required. Must pass background check. We Offer: Competitive salary Sick Time. Seasonal position with consistent schedule. Position available immediately. Serious inquiries only. Employment Type: Temp/Seasonal Years Experience: 5 - 10 years Salary: $38 - $45 Hourly Bonus/Commission: Yes