Executive Chef

Harper Associates; Grosse Pointe (MI); On-site; USD 81,000 - 99,000; Full time

Benefits offered by this job

Competitive compensation and benefits

Paid holidays

15 days PTO

Restaurant shutdowns in July and Jan

Job summary

Harper Associates is conducting a confidential search for an accomplished Executive Chef to lead the culinary program at Dirty Dog Jazz Cafe in Detroit, MI. You will oversee a high-performing scratch kitchen, drive seasonal menu development, and collaborate with leadership to deliver exceptional guest experiences.

The role requires 5+ years in executive culinary leadership and a strong track record in fine dining, with expertise in food cost control, labor management, and P&L.

Qualifications

• Minimum of 5+ years in Executive Chef roles or equivalent leadership positions in fine dining environments.
• Demonstrated scratch-kitchen experience and menu development expertise.
• Strong knowledge of HACCP, food safety, and health department compliance.
• Proven ability to lead, mentor, and develop kitchen teams and maintain guest-focused service.

Responsibilities

• Lead all culinary and back-of-house operations.
• Recruit, train, coach, and develop the kitchen team.
• Create seasonal menus, features, and chef-driven specials.
• Ensure exceptional food quality, consistency, and presentation.
• Manage food cost, labor, inventory, purchasing, and vendor relations.
• Partner with General Manager to deliver outstanding guest experiences.
• Maintain high standards of food safety, sanitation, and kitchen organization.
• Drive continuous improvement in kitchen culture, systems, and financial performance.

Skills

Menu development

Food safety HACCP

Leadership

Kitchen management

Budgeting / P&L

Mentoring teams

Job description

Executive Chef | Fine Dining | Scratch Kitchen | Detroit, MI

Lead the Culinary Program at Dirty Dog Jazz Cafe

Harper Associates is conducting a confidential search for an accomplished Executive Chef to lead the culinary program at Dirty Dog Jazz Cafe, one of Metro Detroit's premier fine dining restaurants, cocktail lounges, and live music venues.

Founded by the late Gretchen Carhartt Valade, a passionate supporter of the arts and jazz, Dirty Dog Jazz Cafe was created to provide an intimate atmosphere where exceptional hospitality, chef-driven cuisine, and world-class jazz come together. With strong ties to the Detroit Jazz Festival, the restaurant has become one of Michigan's most respected dining destinations.

This is a unique opportunity for a hands‑on culinary leader to oversee a high‑performing scratch kitchen while preserving the standards that have made Dirty Dog Jazz Cafe an institution.

What You'll Do

• Lead all culinary and back‑of‑house operations
• Recruit, train, coach, and develop a talented kitchen team
• Create seasonal menus, features, and chef‑driven specials
• Ensure exceptional food quality, consistency, and presentation
• Manage food cost, labor, inventory, purchasing, and vendor relationships
• Partner with the General Manager to deliver an outstanding guest experience
• Maintain the highest standards of food safety, sanitation, and kitchen organization
• Drive continuous improvement in kitchen culture, systems, and financial performance

Qualifications

• 5+ years as an Executive Chef, Chef de Cuisine, or Executive Sous Chef
• Experience in fine dining, upscale casual, luxury hospitality, chef‑driven restaurants, or private clubs
• Strong scratch kitchen background
• Expertise in menu development, food cost control, labor management, inventory, purchasing, budgeting, and P&L management
• Proven leader with a passion for mentoring teams and creating exceptional guest experiences
• Strong knowledge of HACCP, food safety, and health department compliance

Why Join Dirty Dog Jazz Cafe?

• Lead the kitchen at one of Metro Detroit's premier dining and jazz destinations
• Work alongside an experienced hospitality leadership team
• Showcase your creativity in a chef‑driven, scratch kitchen
• Competitive compensation and benefits
• Paid holidays, 15 days PTO, and paid restaurant shutdowns in July and January

Compensation: $90,000 per year