Chef Manager

Job Description

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,…