Executive Chef – Elevated American Dining

THE ELIA GROUP LLC; Detroit (MI); On-site; USD 86,000 - 105,000; Full time

Benefits offered by this job

Health, Dental, Vision Insurance

401(k)

Employee Dining Benefits

Growth opportunities

Job summary

The Elia Group LLC in Detroit, MI is seeking an accomplished Executive Chef to lead the culinary program of a premier fine dining American restaurant. You will drive menu development, kitchen operations, and financial performance while maintaining exceptional guest experiences.

Ideal candidates have 3-5+ years at executive chef level, with refined technique in elevated American or Italian concepts, and a strong track record in cost control and team leadership.

Qualifications

• 3-5+ years of Executive Chef experience in a high-end or fine dining environment.
• Strong background in elevated American cuisine with refined technique.
• Executive Chef experience in an Italian restaurant or concept, with menu development leadership.
• Proven ability to lead high-volume fine dining service with precision.
• Proven financial acumen and cost management expertise.

Responsibilities

• Develop and execute seasonal, ingredient-driven menus reflecting refined American cuisine.
• Lead tasting, testing, and R&D processes to ensure highest standards of flavor, technique, and presentation.
• Maintain consistency in execution across services, events, and private dining.
• Elevate plating aesthetics and culinary storytelling aligned with brand identity.
• Oversee back-of-house operations, including prep, service, sanitation, and workflow optimization.
• Establish systems for inventory control, waste management, and procurement efficiency.
• Drive profitability through food and labor cost management and budgeting.
• Mentor sous chefs and develop a high-performing culinary team.
• Collaborate with leadership to elevate the guest dining experience.

Skills

Culinary leadership

Menu development

Food cost management

Team development

Job description

Executive Chef - Elevated American Dining

The Elia Group LLC Detroit, Michigan, United States

About this position

Position Description:

Salary: $86,000 - $105,000 plus Profit Sharing

COMPANY SUMMARY

ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don't sit back and let things happen, we make things happen! Whether we're crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.

POSITION SUMMARY ELIA Group is seeking an accomplished and inspiring Executive Chef to lead the culinary program of a premier fine dining American restaurant in downtown Detroit. This is an opportunity to shape a culinary identity, build a high-performing team, and make your mark on Detroit's dining scene. The Executive Chef will lead menu development, culinary execution, kitchen operations, and financial performance while maintaining exceptional standards across every aspect of the guest experience. The ideal candidate is a creative culinary leader and strong operator—someone with refined technique, a passion for exceptional food, a sharp business mindset, and the leadership skills to develop and inspire a talented team.

KEY RESPONSIBILITIES Culinary Leadership & Vision

• Develop and execute seasonal, ingredient-driven menus that reflect refined American cuisine.
• Lead tasting, testing, and R&D processes to ensure dishes meet the highest standards of flavor, technique, and presentation.
• Maintain consistency in execution across all services, events, and private dining.
• Elevate plating aesthetics and overall culinary storytelling aligned with the Elia Group's brand identity.

Kitchen Operations & Systems

• Oversee all back-of-house operations, including prep, service, sanitation, and workflow optimization.
• Implement and maintain detailed recipe specs, plating guides, and production standards.
• Establish systems for inventory control, waste management, and procurement efficiency.
• Ensure smooth coordination between culinary and front-of-house leadership.

Financial & Cost Management

• Maintain disciplined control of food cost, labor cost, and purchasing.
• Drive profitability without compromising quality.
• Partner with ownership and leadership to forecast, budget, and optimize margins.
• Analyze P&L performance and implement corrective strategies when needed.

Team Development & Culture

• Recruit, train, and develop a high-performance culinary team.
• Foster a culture of accountability, professionalism, and excellence.
• Mentor sous chefs and key culinary leaders to build long-term bench strength.
• Lead by example - presence, discipline, and standards matter.

Guest Experience

• Collaborate with leadership to elevate the overall dining experience.
• Engage with guests when appropriate to reinforce brand presence.
• Continuously refine the culinary experience to maintain relevance in Detroit's competitive fine dining landscape.

Compliance & Safety

• Ensure strict adherence to health department regulations and food safety protocols.
• Maintain a clean, organized, and professional kitchen environment at all times.

QUALIFICATIONS

• 3-5+ years of Executive Chef experience in a high-end or fine dining environment.
• Strong background in elevated American cuisine with refined technique.
• Must have previous Executive Chef experience in an Italian restaurant or concept, with demonstrated expertise in authentic Italian cuisine, menu development, and kitchen leadership.
• Demonstrated ability to lead high-volume fine dining service with precision.
• Proven financial acumen and cost management expertise.
• Experience building and developing high-performing culinary teams.
• Exceptional organizational, communication, and leadership skills.

WHAT WE'RE LOOKING FOR

At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. We are seeking a leader who is:

• Creatively ambitious but operationally disciplined
• Calm under pressure
• Detail-obsessed
• Relentless about standards
• Motivated to build something lasting

This role requires a chef who views hospitality as both craft and business.

COMPENSATION & BENEFITS

• Competitive executive-level salary (commensurate with experience)
• Performance-based incentive structure
• Health, Dental, and Vision Insurance
• 401(k)
• Employee Dining Benefits
• Opportunity for long-term growth within a multi-venue hospitality group

PHYSICAL REQUIREMENTS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high.

• Stamina and Endurance: Ability to work long hours on your feet, including during busy periods and events.
• Strength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds.
• Mobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies.
• Manual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating.
• Good Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously.
• Tolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers.

OTHER DUTIES This job description is not intended to be exhaustive. Responsibilities may evolve based on operational needs, growth initiatives, and leadership strategy.