Executive Chef — High-Volume Scratch Kitchen Leader

Horizon Hospitality Associates, Inc.; Detroit (MI); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Relocation assistance

15% bonus program

Healthcare stipend

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 a high-volume, scratch-kitchen destination about 90 minutes outside Detroit. You will oversee food costs, inventory, labor, and menu development while driving guest experience and team culture.

The role offers significant autonomy, working with senior leadership on strategic initiatives, and a competitive compensation package with relocation assistance available.

Qualifications

• Proven success as an Executive Chef or Kitchen Manager in a high-volume scratch kitchen.
• Strong leadership and mentorship abilities with a coaching style.
• Experience managing food costs, inventory, labor, and vendor relations.
• Ability to innovate menus while maintaining quality and consistency.
• Excellent organizational, communication, and problem-solving skills.

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.
• Collaborate with leadership on 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.

Skills

Executive leadership

Team development

Food cost management

Menu development

Operations optimization

Vendor relationships

Job description

Horizon Hospitality Associates, Inc. is seeking an experienced Executive Chef to lead all back-of-house culinary operations for a high-volume, scratch-kitchen destination about 90 minutes outside Detroit. You will oversee food costs, inventory, labor, and menu development while driving guest experience and team culture.

The role offers significant autonomy, working with senior leadership on strategic initiatives, and a competitive compensation package with relocation assistance available.