Executive Chef-Casual Dining

Goodwin Recruiting; Traverse City (MI); On-site; USD 90,000 - 150,000; Full time

Benefits offered by this job

Competitive salary

Quarterly bonus opportunities

Hands-on leadership

Menu development input

Job summary

Executive Chef-Casual Dining role with a respected hospitality group in a trendy casual fine dining setting. You will lead with autonomy over menu and recipe decisions while supporting a stable company that values managers.

Lead a small, quality-focused team in a hands-on environment, collaborating with front-of-house leadership to deliver exceptional guest experiences and maintain high standards.

Qualifications

• Minimum 3+ years in kitchen management or senior sous chef ready to advance.
• Proven ability to manage back-of-house operations, quality, scheduling and purchasing.
• Experience controlling costs across seasonal sales volumes.
• Hands-on leadership with a small, quality-focused team.
• Collaborates with front-of-house and company leadership.

Responsibilities

• Oversee daily kitchen operations to maintain high food quality and service standards.
• Lead and develop a small kitchen team with a hands-on management style.
• Manage scheduling, inventory, and purchasing to optimize costs.
• Collaborate with front-of-house and leadership to ensure seamless guest experiences.
• Exercise autonomy over menu planning and recipe execution to keep offerings fresh.

Skills

Kitchen management

High-volume kitchen

Cost control

Team leadership

Menu planning

Job description

Executive Chef-Casual Dining

Join a respected hospitality group as an Executive Chef in a trendy, casual fine dining restaurant. This role offers an exciting chance to lead with autonomy over menu and recipe decisions while working within a stable company that values and supports its managers.

Executive Chef Benefits & Compensation

• Competitive starting salary with generous quarterly bonus opportunities
• Stable work environment focused on hospitality and team well-being
• Opportunity for hands-on leadership and creative input with menu development

Executive Chef Requirements & Qualifications

• Minimum of 3+ years of kitchen management experience, or proven Sous Chef ready to advance
• Ability to thrive in a high-volume kitchen environment with $3-4+ million in annual sales
• Strong skills in managing all back-of-house operations, including food quality, customer service, scheduling, inventory, and purchasing
• Experience controlling costs effectively across varying seasonal sales volumes
• Willingness to work hands-on alongside a small, quality-focused team
• Commitment to collaborating with front-of-house staff and company leadership

Executive Chef Day-to-Day Responsibilities

• Oversee daily kitchen operations to maintain high standards of food quality and service
• Lead and develop a small kitchen team with a hands-on management style
• Manage scheduling, inventory, and purchasing to optimize cost control
• Collaborate closely with the front-of-house team and leadership to ensure seamless guest experiences
• Exercise autonomy over menu planning and recipe execution to keep offerings fresh and appealing