T.Dub's Pizzeria and Pub is a 20-year independent restaurant in downtown Frankenmuth, MI. We serve breakfast, lunch, and dinner in one of Michigan's busiest tourism communities, and we are looking for an experienced culinary leader to help take the business into its next chapter. We have an established restaurant business, a growing opportunity in catering, and a leadership team that runs on a real operating system-clear priorities, real numbers, and accountability that goes both directions, ownership included.
This is more than a traditional Executive Chef position. You will be responsible for running and improving our restaurant kitchen while also helping develop and grow our catering business. This is a working leadership position: you will lead the kitchen, develop your team, manage the numbers, and cook when the operation needs you.Please submit a cover letter and resume to [email protected] submit a cover letter and resume to [email protected] submit a cover letter and resume to [email protected].
WHAT YOU'LL OWN
Restaurant Kitchen
- Food quality and consistency across breakfast, lunch, and dinner
- Food cost, ordering, inventory, and waste
- BOH labor and scheduling
- Hiring, training, coaching, and developing kitchen employees
- Recipes, portions, prep systems, pars, production, and process standards
- Kitchen cleanliness and food safety
- Development of kitchen leaders capable of running shifts independently
- Menu development alongside ownership
- Weekly kitchen operating results
Catering Business
- Development and growth of our catering business
- Catering menus, packages, pricing, and food costing
- Catering production systems and quality standards
- Development of the catering production site
- Catering staffing and execution
- Building relationships with local businesses, venues, organizations, hotels, and event professionals
- Developing recurring catering customers and converting inquiries into booked business
- Tracking catering sales and profitability
- Building a scalable catering operation that grows without disrupting the restaurant
WHAT WE'RE LOOKING FOR: We are not looking for someone who only wants to create menus. We are looking for someone who knows how to run an operation.
You should be able to:
- Lead a busy kitchen during high-volume service
- Train and develop people
- Diagnose food-cost problems and take corrective action
- Build practical kitchen systems
- Manage labor and scheduling
- Organize prep and production
- Hold people accountable professionally-tough on standards, easy on people
- Understand the financial side of a restaurant
- See catering as a business, not simply food production
- Build customer and community relationships
REQUIRED QUALIFICATIONS
- 5+ years of professional kitchen experience
- 2+ years in a kitchen leadership role such as Executive Chef, Head Chef, Kitchen Manager, or Sous Chef
- Experience managing food cost, inventory, and purchasing
- Experience hiring, training, scheduling, and leading a kitchen team
- ServSafe Manager certification or ability to obtain within 30 days
- Ability to work nights, weekends, holidays, and peak tourism periods
- Ability to stand for extended periods and lift approximately 50 lbs.
- Attention to detail and pride in your work is a MUST
PREFERRED EXPERIENCE
- Catering operations or catering sales experience
- Experience growing a catering program or other food-service revenue stream
- Pizza experience
- Breakfast/brunch experience
- Experience with MarginEdge or similar inventory and costing software
- Experience in a high-volume or seasonal tourism market
COMPENSATION & BENEFITS
- Competitive base wage: Full-time, $65,000-$75,000+, based on experience
- Performance bonus tied to restaurant operating results
- Additional incentive opportunity tied directly to profitable catering growth-you help build it, you share in it
- Paid sick time off
- Shift meals
- Significant operating responsibility
- Direct access to ownership and senior leadership
- Opportunity to help shape the future of an established independent restaurant
- Opportunity to BUILD a catering business rather than maintain an existing program
We are looking for a leader who wants to strengthen what already works while helping us build what comes next; someone who wants real ownership, real accountability, and the opportunity to build something meaningful.
