Executive Chef - Lead Culinary Innovation & Profit

Monarch-Club; Detroit (MI); On-site; USD 85,000 - 120,000; Full time

Job summary

Monarch-Club in Detroit seeks an Executive Chef to direct culinary and stewarding operations, develop menus, and uphold high standards. You will lead teams, control costs, and ensure safety and quality across outlets and banquets.

The role requires five years of executive kitchen experience, culinary expertise in international dishes, and relevant certifications. A strong leader with budgeting and training skills will thrive in this exempt, high-responsibility position.

Qualifications

• Five years of prior experience as Executive Chef.
• Knowledge of international and domestic dishes.
• Executive Chef or Certified Master Chef certification required.
• Safe Server Alcohol & Food Handlers certification required.
• High school or equivalent; culinary schooling preferred.

Responsibilities

• Direct the daily activities of Culinary and Stewarding teams.
• Create and implement new menus and individual items.
• Supervise staff in all food preparation including receiving and storage.
• Lead meal production, food quality and presentation.
• Ensure safety, sanitation, cost controls and profitability.
• Inspect and select quality products, drive marketplace response.
• Expedite peak meals with a hands-on approach.
• Oversee monthly food inventories and maintain standards.
• Manage food costs; set margins and monitor P&L.
• Provide training and development; hire/fire per policy.
• Coordinate with Executive Committee and hotel operations.
• Ensure compliance with federal/state/local employment laws.

Skills

Leadership

Menu development

Cost controls

Food safety

Staff development

Quality assurance

Education

High school or equivalent

Culinary schooling preferred

Job description

Monarch-Club in Detroit seeks an Executive Chef to direct culinary and stewarding operations, develop menus, and uphold high standards. You will lead teams, control costs, and ensure safety and quality across outlets and banquets.

The role requires five years of executive kitchen experience, culinary expertise in international dishes, and relevant certifications. A strong leader with budgeting and training skills will thrive in this exempt, high-responsibility position.