Chef Manager

Lead the kitchen, the bar, and the Supper Club at a working blueberry farm near Lake Michigan.

This 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.

WHY THE FIELDS OF MICHIGAN

A 15-acre working blueberry farm minutes from Lake Michigan — three varieties of organic blueberries growing steps from your kitchen door.

The Fields Supper Club: a multi-course, tableside dining experience where you narrate the menu you built, course by course, to the guests eating it.

One kitchen, three concepts — café, bar, and Supper Club — giving you range across formats most single-outlet Chef roles never offer.

Hotel 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.

Part 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.

This 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.

Core Responsibilities

Supper Club Leadership

Own end-to-end execution of the Fields Supper Club as the property's signature F&B experience

Coordinate closely with culinary leadership on menu planning, pacing, and service style

Design and refine the guest experience, including flow, seating, ambiance, and post-dinner elements

Lead service execution, ensuring a seamless, engaging, and high-touch experience for all guests

Oversee reservations, guest communication, and special requests to ensure a personalized experience

Continuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfaction

The Willow and Daily Operations

Oversee daily operation of the Willow's cafe/fast-casual concept, micro-market, complimentary breakfast, coffeeand bar offerings

Ensure consistent quality, speed, and presentation across all service periods

Manage simultaneous execution of The Willow service while Supper Club operations are active

Support front and back-of-house teams during peak service periods as a hands-on leader

Events, Group Catering & Private Functions

Lead all group catering, private events, and special functions from planning through execution

Partner with sales, culinary, and service teams to design customized event menus and experiences

Manage event staffing, logistics, timelines, and on-site execution

Drive revenue growth through strong event conversion and execution quality

Beverage Program Leadership

Own and develop the full beverage program, including bar, wine, beer, and specialty offerings

Create curated beverage pairings for Supper Club andspecial events

Manage inventory, ordering, cost controls, and vendor relationships

Train and develop staff on beverage service standards and product knowledge

Continuously evolve the beverage program to enhance guest experience and profitability

Financial Management

Forecast demand and manage purchasing, inventory, and vendor relationships

Own departmental budgets, including revenue, labor, and cost of goods sold (COGS)

Identifyopportunities to improve margins whilemaintainingquality and experience standards

Drive revenue through programming, pricing strategy, and upselling

Team Leadership & Development

Recruit, train, and lead a high-performing F&B team across all outlets and service styles

Set clear expectations and foster a culture of accountability, hospitality, and urgency

Provide ongoing coaching, development, and performance management

Ensure staffing aligns with fluctuating business levels across café, events, and Supper Club operations

Guest Experience & Standards

Act as a visible, engaged leader across all guest-facing experiences

Maintain a hospitality-first culture that reflects the uniqueness of the property and setting

Address guest feedback in real time and continuously improve service delivery

Ensure compliance with all health, safety, and sanitation standards

Preferred Qualifications

Experience & Background

4–6 years of progressive F&B management experience across multiple outlets or service formats

Hotel experience preferred

Proven ability to execute elevated, experiential dining — supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferred

Culinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when needed

Background in boutique hospitality, agritourism, or lifestyle properties a strong plus

Culinary & Beverage

Genuine culinary sensibility with hands-on kitchen experience and the ability to contribute to menu development

Working knowledge of wine, craft cocktails, beer, and beverage pairing; experience building or managing a beverage program preferred

Confident and engaging in a guest-facing, course-narration setting

Operations, Finance & Leadership

Proven ability to manage budgets, labor, COGS,purchasing, and vendor relationships

Experience planning and executing catering, private events, and group functions

Track recordof building and developing high-performing hospitality teams

Self-directed and entrepreneurial — thrives in an environment where the role evolves with the business

The Ideal Candidate

Leads from the floor with warmth, polish, and a hospitality-first mindset

Comfortable supporting the overall operation and being the right hand to the property GM including providing MOD coverage of the Front Desk when needed

Passionate about seasonal food, agriculture, and the stories behind the plate

Available evenings, weekends, and peak seasonal periods

Compensation and Benefits

Under Canvas strives to provide a comprehensive benefits and compensation package that addresses the needs of our team members.

Flexible time off

Health Insurance

401K (eligible if work hourly minimum as required by law)

Under Canvas Employee Discounts & Industry discounts

Housing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductions

Employee Assistance Program

Under Canvas is an Equal Employment Opportunity Employer who prohibits discrimination, harassment, and retaliation of any kind.

READY TO LEAD THIS KITCHEN?

Bring 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.