Executive Chef - Scratch Kitchen at Jazz Café (Detroit)

Harper Associates; Grosse Pointe (MI); On-site; USD 81,000 - 99,000; Full time

Benefits offered by this job

Competitive compensation and benefits

Paid holidays

15 days PTO

Restaurant shutdowns in July and Jan

Job summary

Harper Associates is conducting a confidential search for an accomplished Executive Chef to lead the culinary program at Dirty Dog Jazz Cafe in Detroit, MI. You will oversee a high-performing scratch kitchen, drive seasonal menu development, and collaborate with leadership to deliver exceptional guest experiences.

The role requires 5+ years in executive culinary leadership and a strong track record in fine dining, with expertise in food cost control, labor management, and P&L.

Qualifications

• Minimum of 5+ years in Executive Chef roles or equivalent leadership positions in fine dining environments.
• Demonstrated scratch-kitchen experience and menu development expertise.
• Strong knowledge of HACCP, food safety, and health department compliance.
• Proven ability to lead, mentor, and develop kitchen teams and maintain guest-focused service.

Responsibilities

• Lead all culinary and back-of-house operations.
• Recruit, train, coach, and develop the kitchen team.
• Create seasonal menus, features, and chef-driven specials.
• Ensure exceptional food quality, consistency, and presentation.
• Manage food cost, labor, inventory, purchasing, and vendor relations.
• Partner with General Manager to deliver outstanding guest experiences.
• Maintain high standards of food safety, sanitation, and kitchen organization.
• Drive continuous improvement in kitchen culture, systems, and financial performance.

Skills

Menu development

Food safety HACCP

Leadership

Kitchen management

Budgeting / P&L

Mentoring teams

Job description

Harper Associates is conducting a confidential search for an accomplished Executive Chef to lead the culinary program at Dirty Dog Jazz Cafe in Detroit, MI. You will oversee a high-performing scratch kitchen, drive seasonal menu development, and collaborate with leadership to deliver exceptional guest experiences.

The role requires 5+ years in executive culinary leadership and a strong track record in fine dining, with expertise in food cost control, labor management, and P&L.