Executive Chef

Horizon Hospitality Associates, Inc; Michigan; On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Health care stipend

Relocation assistance

15% bonus program

2 weeks PTO

Sick pay

Job summary

Horizon Hospitality Associates, Inc. is seeking an experienced Executive Chef to lead all back-of-house culinary operations for its flagship concept about 90 minutes outside Detroit, with a high-volume scratch kitchen and private event spaces.

The successful candidate will manage food costs, inventory, labor, and menu development while mentoring a culinary team and upholding safety and quality standards in a fast-paced environment.

Qualifications

• Proven leadership in high-volume scratch-kitchen environments.
• Experience managing food costs, labor, and inventory.
• Ability to develop and execute seasonal menus.
• Strong communication and organizational skills.

Responsibilities

• Provide executive leadership for all kitchen operations.
• Lead, hire, train, and develop a high-performing culinary team.
• Maintain exceptional food quality and consistency in a high-volume setting.
• Establish efficient kitchen systems to improve execution and ticket times.
• Manage food purchasing, inventory, vendor relationships, and cost controls.
• Collaborate on menu innovation and operational strategy.
• Ensure compliance with food safety and sanitation standards.
• Maintain kitchen equipment and oversee maintenance.
• Foster a collaborative, positive team culture.

Skills

Executive leadership

Menu development

Food cost management

Staff mentoring

Job description

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.

Position Summary

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.

Key Responsibilities

• 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.

Qualifications

• 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.

What You'll Find

• 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.

Compensation:

$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