Executive Sous Chef/Assistant Kitchen Manager JN -082026-180181

Goodwin Recruiting; Brighton (MI); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Competitive salary with bonus

Health benefits

Paid time off

Work-life balance

Growth opportunities

Job summary

Goodwin Recruiting is seeking an Executive Chef to lead the culinary team for a brand-new French restaurant opening. The role focuses on developing the opening menu, building kitchen systems, and shaping a culture of excellence from day one.

The ideal candidate will balance classical French technique with modern execution, driving profitability while ensuring high-quality guest experiences in a hands-on leadership role.

Qualifications

• Experience as an Executive Chef or senior role in upscale dining.
• Strong foundation in French cuisine and classical techniques.
• Proven ability to develop menus and establish culinary systems for a new concept.

Responsibilities

• Partner with ownership to establish culinary vision and standards.
• Develop and execute a French-focused menu with seasonal ingredients.
• Create recipes, standards, plating guides, and SOPs for consistency.
• Recruit, train, and develop the back-of-house team.

Skills

Executive Chef experience

French cuisine

Menu development

Leadership

Food cost management

Team building

Vendor relationships

Job description

Executive Chef - New French Restaurant Opening

Lead the Culinary Vision of an Exciting New French-themed Restaurant

An exciting new French-inspired restaurant is seeking an accomplished Executive Chef to lead the culinary team and help bring a brand-new concept to life. This is an opportunity for a passionate, hands-on culinary leader to partner closely with ownership on menu development, kitchen systems, team building, and the overall guest experience from opening day forward.

We're looking for a chef who understands the balance between classical French technique, modern execution, creativity, consistency, and profitability. The ideal candidate will take pride in developing a strong culinary culture and creating a kitchen that is organized, disciplined, collaborative, and built for long-term success.

What You’ll Be Responsible For

• Partner with ownership to establish the culinary vision, identity, and standards for the new French restaurant
• Develop and execute an inspired French-focused menu featuring seasonal ingredients, classic techniques, and contemporary presentations
• Create recipes, specifications, preparation standards, plating guides, and kitchen SOPs to ensure consistency
• Build and lead the back-of-house team, including recruiting, interviewing, hiring, onboarding, training, and development
• Establish kitchen systems for prep, production, service, opening and closing procedures, and quality control
• Lead from the line during service and maintain exceptional standards for food quality, timing, presentation, and execution
• Develop seasonal menus, specials, and new dishes while maintaining the restaurant's culinary identity
• Manage food cost, labor, inventory, purchasing, vendor relationships, and waste reduction
• Establish pars, ordering systems, receiving procedures, product rotation, and proper storage practices
• Work closely with front-of-house leadership to create a seamless and memorable guest experience
• Maintain strict compliance with health, sanitation, food safety, and workplace standards
• Develop a positive, professional kitchen culture built around respect, accountability, teamwork, and culinary excellence
• Monitor financial and operational performance and implement strategies to improve efficiency and profitability

What You Bring to the Table

• Proven experience as an Executive Chef, Chef de Cuisine, or senior Sous Chef in an upscale, fine-dining, or chef-driven restaurant
• Strong foundation in French cuisine and classical culinary techniques preferred
• Demonstrated success developing menus and establishing culinary systems for a restaurant opening or new concept
• Strong understanding of food cost, labor management, purchasing, inventory, and kitchen profitability
• Experience recruiting, training, coaching, and developing culinary teams
• A hands-on leadership style with the ability to inspire a team while maintaining high standards
• Strong palate, attention to detail, creativity, and commitment to exceptional food quality
• Ability to remain calm, organized, and decisive during high-volume service
• Excellent communication and collaboration skills
• A genuine passion for hospitality and creating memorable dining experiences

What You’ll Get in Return

• Competitive salary with performance-based bonus opportunities
• Health benefit/per diem
• Paid time off
• Reasonable, sustainable scheduling
• Consideration for major holidays and work-life balance
• Opportunity to help shape a brand-new restaurant concept from the ground up
• Significant creative input into menu development and culinary direction
• Opportunity to build and develop your own culinary team
• Growth potential within an established and expanding organization
• A leadership team that values quality, creativity, people, and long-term success

The Opportunity

This isn't simply an opportunity to take over an existing kitchen. You'll have the chance to help build something. From developing the opening menu and selecting products to creating kitchen systems, hiring the team, establishing standards, and ultimately defining the restaurant's culinary identity, the Executive Chef will play a critical role in the success of this exciting new French concept.

• If you're a passionate culinary leader who wants the creative ownership and responsibility that comes with opening a restaurant—and you want to build something you'll be proud of,we'd love to hear from you.

JOB ID: 180181 #post

Michael Steffke

$75,000 - $95,000,