Executive Chef

Maru Hospitality Group; Detroit (MI); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Hands-on mentorship

Creative work environment

Job summary

A leading hospitality group in Detroit is seeking an Executive Chef to oversee kitchen operations and lead a talented team. You will be responsible for P&L management, staff recruitment, menu accuracy, and maintaining high sanitation standards. The ideal candidate has strong culinary and leadership skills and a passion for delivering an exceptional dining experience. This role offers a unique opportunity to shape the culinary direction of the restaurant.

Qualifications

• Proven track record in a similar culinary leadership role.
• Strong knowledge of kitchen operations and food management.
• Ability to mentor and develop team members.

Responsibilities

• Oversee all areas of P&L and controllable costs.
• Recruiting, training, and managing kitchen staff.
• Ensure menu accuracy and implement changes as needed.
• Maintain sanitation and cleanliness standards.

Skills

Leadership skills

Culinary expertise

Interpersonal communication

Operational management

Job description

Maru combines unique, beautifully-presented signature rolls with a modern-yet-organic atmosphere to create a memorable dining experience. We pride ourselves in our warm hospitality and chef-driven mentality, empowering our teams by putting our people first, hands‑on mentorship, and a culture of the Creative Yes. An array of dishes from signature rolls, raw fish, unique sharing plates and hibachis, accompanied by a wine and cocktail menu made to accommodate any celebration. We are looking for an Executive Chef with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide.

Learn more about what it’s like to work at Maru: https://bit.ly/2Rtizko Follow us: marusushi.com

Responsibilities

• Culture
  • Ability to connect with guests and team members
  • Enlightened hospitality model
  • Can create raving fans based off of performance
  • Has the ability to create the yes for teammates and guests in different scenarios
  • Embodies our core values
• Oversee all areas of the P&L, specifically the controllable costs
  • Confirm, modify and give feedback to scheduling managers on all schedules before they are posted
  • Ensure all inventories are accurate by Monday at 2pm
  • Ensure all invoices are entered and accurate
  • Recap Cost of Goods at weekly meeting
  • Communicate Controllable goals and/or scorecard metrics
  • Hourly wage oversight and direction to GM
• Oversee HOH Recruiting
  • Schedule time to review applicants, interview, and hire
  • Arrange training with mentors
  • Assess staffing needs in real time and hire before we need to
• Production
  • Set pre-shift calendar with input from HSC and KM
  • Run operation during peak volume times
  • Assess staffing needs in real time and adjust for business levels
  • Take lead position on line when necessary
• Ordering
  • Give feedback to ordering managers on product levels and make adjustments as necessary
  • Keen knowledge of product cost and communication with DOCO when items fluctuate heavily
• Menu
  • Store food menus are accurate and up to date
  • Participation in MIA to determine menu direction
  • LTO implementation
  • Ensure menu and training materials are consistent and correct
• Oversee Sanitation and Cleanliness
  • Ensure all cleaning checklist are accurate and completed
  • Enure HOH preventative maintenance is scheduled and happening
  • Ensure closing checklists are accurate
  • Ensure all Covid procedures are adhered to and update any communication or process as the regulations change
• Oversee the develop of the leadership team
  • Conduct Quarterly Conversations with your leaders, HSC and KM
  • Review your leaders
  • Give them SMART goals via development plan