Executive Chef

Executive Chef; Grosse Pointe (MI); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

$100,000–$120,000 base salary

Performance-based bonus program

Comprehensive benefits package

Paid time off

Opportunity to lead a high-profile餐

Job summary

Undisclosed in Grosse Pointe, MI, seeks an Executive Chef to lead culinary vision from pre-opening through daily operations. This hands-on role builds a kitchen team, shapes menu development, and establishes systems and culture for a high-profile opening rooted in Western European cuisine.

The candidate will drive seasonal menus, mentor staff, and oversee cost controls, while delivering exceptional dining experiences and culinary excellence.

Qualifications

• 5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teams
• Demonstrated experience managing, mentoring, and developing kitchen staff
• Strong background in Western European cuisine, including significant experience with Italian, French, and Spanish cooking
• Experience with scratch kitchens and seasonal menu development
• Strong financial acumen, including food cost, labor management, purchasing, and inventory controls
• Excellent leadership, communication, and organizational skills
• Ability to thrive in a fast-paced, opening environment and lead by example

Responsibilities

• Lead all back-of-house operations from pre-opening through ongoing service
• Recruit, hire, train, mentor, and develop a high-performing culinary team
• Execute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditions
• Maintain exceptional standards for food quality, consistency, and presentation
• Build recipes, prep systems, station organization, and kitchen SOPs
• Manage food, labor, and operating costs while achieving financial goals
• Oversee purchasing, inventory, vendor relationships, and receiving
• Ensure compliance with all health, sanitation, and safety standards
• Foster a positive, respectful, and accountable kitchen culture
• Collaborate with ownership and leadership on seasonal offerings, special events, and business initiatives

Skills

5+ years of Executive Chef or Exec. S"

Job description

Description

About the Opportunity

An exciting new, chef-driven restaurant is opening in Grosse Pointe, Michigan this fall, and we're seeking an accomplished Executive Chef to lead the culinary vision from pre-opening through daily operations.

This is a rare opportunity to build a kitchen team from the ground up, influence menu development, establish systems and culture, and help launch one of the area's most anticipated restaurant openings.

We're looking for a hands-on culinary leader with a passion for seasonal ingredients, exceptional execution, and creating memorable dining experiences rooted in Western European cuisine.

What You'll Do

• Lead all back-of-house operations from pre-opening through ongoing service
• Recruit, hire, train, mentor, and develop a high-performing culinary team
• Execute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditions
• Maintain exceptional standards for food quality, consistency, and presentation
• Build recipes, prep systems, station organization, and kitchen SOPs
• Manage food, labor, and operating costs while achieving financial goals
• Oversee purchasing, inventory, vendor relationships, and receiving
• Ensure compliance with all health, sanitation, and safety standards
• Foster a positive, respectful, and accountable kitchen culture
• Collaborate with ownership and leadership on seasonal offerings, special events, and business initiatives

Compensation & Benefits

• $100,000–$120,000 base salary
• Performance-based bonus program
• Comprehensive benefits package
• Paid time off
• Opportunity to lead a high-profile restaurant opening
• Long-term growth with an expanding hospitality group

Qualifications

• 5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teams
• Demonstrated experience managing, mentoring, and developing kitchen staff
• Strong background in Western European cuisine, including significant experience with Italian, French, and Spanish cooking
• Experience with scratch kitchens and seasonal menu development
• Strong financial acumen, including food cost, labor management, purchasing, and inventory controls
• Excellent leadership, communication, and organizational skills
• Ability to thrive in a fast-paced, opening environment and lead by example

What We're Looking For

The ideal candidate is:

• A collaborative leader who inspires and develops people
• Passionate about hospitality and culinary excellence
• Calm, organized, and solutions-oriented under pressure
• Detail-driven without losing sight of the guest experience
• Excited to build something special from day one