Executive Chef

MARCUS SAMUELSSON RESTAURANT GROUP; Detroit (MI); On-site; USD 70,000 - 90,000; Full time

Job summary

MARCUS SAMUELSSON RESTAURANT GROUP in Detroit, Michigan is looking for an Executive Chef to lead culinary operations and foster a vibrant team culture.

The role requires a dynamic leader skilled in menu planning, financial management, and guest experience, while managing a fast-paced restaurant environment. Proven experience in leadership and operational excellence is crucial, along with strong communication and organizational skills.

Applicants should possess a Bachelor's degree or equivalent experience in the culinary field and be prepared for a hands-on leadership role.

Qualifications

• Experience as an Executive Chef or similar executive role.
• Ability to manage payroll and schedules.
• Strong verbal and written English communication skills.

Responsibilities

• Oversee culinary operations and foster team culture.
• Manage menu planning, financials, and guest experience.
• Ensure operational excellence during restaurant openings.

Skills

Leadership

Financial Management

Menu Planning

Conflict Resolution

Analytical Ability

Education

Bachelor's degree in a related field

Tools

MS Office

Restaurant management software

POS systems

Job description

The Executive Chef will assist with pre-opening projects and upon opening will be responsible for the success of the culinary operations of the restaurant, first and foremost fostering and developing an extraordinary team culture.

The Executive Chef will be a dynamic self-starter, responsible for menu planning, financial management, execution of exemplary guest experience, and continuous training, development and accountability of the team, aimed to motivate and deliver best-in-class teamwork and hospitality. This hands‑on executive management role provides a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth execution of day‑to‑day operations and scheduled events.

We are seeking passion, skill and commitment!

REQUIRED EXPERIENCE AND QUALIFICATIONS:

• An inspiring, influential, hands‑on leader who has proven skills rallying a team to achieve its highest potential and then driving it to the next level
• Proven experience as an Executive Chef or similar executive role
• Experience in planning and budgeting
• Acute financial management skills
• Knowledge of business process and functions (finance, budgeting, food cost, procurement, etc.)
• Experience managing payroll and schedules
• Strong analytical ability
• Effective verbal and written English communication skills
• Strong interpersonal skills with the ability to establish cooperative working relationships
• Outstanding organizational and leadership skills
• Problem‑solving aptitude
• Proven record of effective conflict resolution and service recovery
• Excellent professional presentation
• Experience with restaurant openings, hiring, training, and maintaining ongoing operational excellence
• Thrives in a fast‑paced, dynamic work environment with the ability to manage multiple tasks simultaneously
• Comfortable with dealing with the media, public speaking, and VIP groups
• Familiar with sanitation procedures, as well as standard food and beverage equipment maintenance
• Flexibility to work evenings, weekends and holidays
• Bachelor’s degree in a related field or an equivalent combination of education and experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Able to walk/stand for extended periods of time, with frequent bending, twisting, squatting and reaching overhead
• Must be able to lift / carry items up to 40 lbs. and push / pull items up to 75 lbs.