Executive Chef

A rapidly growing, high-volume hospitality destination is seeking an experienced and driven Executive Chef to lead all back-of-house culinary operations for its flagship concept about 90 minutes outside of Detroit, offering a very reasonable cost of living. This multi-faceted location features a full-service scratch kitchen, a high-volume bar program, and dedicated private event spaces.

The successful candidate will oversee a scratch kitchen serving a diverse menu in a fast-paced, multi-outlet environment. This role offers significant autonomy and the ability to make a lasting impact on the guest experience, team culture, and long-term success of the operation.

The Executive Chef serves as the culinary leader for the organization, overseeing all kitchen operations while maintaining exceptional food quality, consistency, and efficiency. This individual will manage food costs, inventory, purchasing, labor, and team development while collaborating with senior leadership on menu innovation and operational strategy.

• Provide executive leadership for all kitchen operations.
• Lead, mentor, hire, train, and develop a high-performing culinary team.
• Maintain exceptional food quality and consistency in a high-volume environment.
• Establish efficient kitchen systems and workflows to improve execution and ticket times.
• Manage food purchasing, inventory, vendor relationships, and cost controls to achieve financial goals.
• Partner with leadership to develop and execute seasonal and scratch-made menu offerings.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain kitchen equipment and oversee preventative maintenance.
• Foster a collaborative, positive, and accountable team culture.

• Proven success as an Executive Chef, Executive Sous Chef, or Kitchen Manager in a high-volume, scratch kitchen.
• Strong leadership skills with a passion for coaching and developing culinary teams.
• Demonstrated experience managing food costs, labor, inventory, and vendor relationships.
• Ability to thrive in a fast-paced, high-energy environment while maintaining exceptional quality standards.
• Strong organizational, communication, and problem-solving abilities.
• Comprehensive knowledge of food safety and sanitation standards.
• Passion for culinary excellence, creativity, and continuous improvement.

• Opportunity to shape the culinary direction of a growing hospitality organization.
• Significant autonomy and influence in menu development and kitchen operations.
• Collaborative leadership team that values innovation and fresh ideas.

$90,000 - $110,000 base (commensurate with experience), 15% bonus program, health care stipend, 2 weeks PTO, sick pay, and much more!

relocation assistance available