Maple & Ash Chicago - Chef De Cuisine

MAPLE HOSPITALITY GROUP; Chicago (IL); On-site; USD 135,000 - 150,000; Full time

Job summary

MAPLE HOSPITALITY GROUP in Chicago seeks an R&D Chef to bridge Michelin‑caliber artistry with scalable operations. You will translate abstract inspiration into profitable, high‑impact dishes and lead the culinary program across multiple outlets.

With 4+ years in senior culinary leadership, you will architect SOPs, drive menu cost controls, and partner with executive chefs to maintain brand excellence as the portfolio expands.

Qualifications

• 4+ years of senior culinary leadership in Michelin-starred or James Beard‑awarded kitchens.
• Passion for culinary trends, food science, and high-end plate composition.
• Ability to move between the creative lab and data, costing, and logistics.

Responsibilities

• Drive R&D to evolve the brand with constant experimentation, pushing technique and flavor.
• Ensure every new dish meets James Beard/Michelin‑caliber standards.
• Engineer menus for profitability and guest experience.
• Translate complex, high-end dishes into precise, scalable SOPs for multi-unit consistency.
• Lead the rollout of new concepts across markets and train kitchen leadership.
• Conduct rigorous quality and safety audits to uphold brand integrity.

Skills

Culinary leadership

Visionary thinking

Systems mindset

Technical mastery

Financial acumen

Leadership

Mobility

Job description

Job Details

Location: Maple Hospitality Group - CHICAGO, IL 60654

Salary Range: $135,000.00 - $150,000.00

Who You Are

The R&D Chef is the culinary architect for the brand, bridging the gap between Michelin‑caliber artistry and multi‑unit scalability. This role demands a rare hybrid of elite creativity and industrial‑grade operational discipline. You will transform abstract inspiration into scalable, profitable, and breathtaking culinary reality, ensuring the brand’s North Star remains elite as it expands. You must possess the artistic ego to create something beautiful and the professional humility to ensure it can be executed perfectly by others.

Culinary Innovation and Michelin‑Caliber Excellence

• Creative R&D: Drive the evolution of the brand through constant experimentation, pushing the boundaries of technique and flavor to maintain a best‑in‑class reputation.
• High‑End Execution: Ensure every new dish meets the aesthetic and technical rigor of James Beard/Michelin‑caliber dining.
• Menu Engineering: Optimize menus for profitability and guest experience, ensuring innovation is balanced with strict P&L and food cost targets.

Systems and Scalability

• SOP Architecture: Translate complex, high‑end dishes into precise, scalable Standard Operating Procedures (SOPs) for multi‑unit consistency.
• Operational Flow: Identify bottlenecks in production and re‑engineer workflows to improve speed without sacrificing artistry.
• Strategic Sourcing: Vet elite suppliers to secure ingredients that meet the brand’s uncompromising standards for quality, sustainability, and cost.

Leadership and Flagship Oversight

• Flagship Stewardship: Maintain a strong, hands‑on presence at Maple & Ash Chicago to ensure the core brand identity is consistently executed.
• Global Implementation: Lead the rollout of new concepts across all markets, personally training kitchen leadership to ensure flawless execution.
• Quality Audits: Conduct rigorous inspections across all locations to enforce food safety, sanitation, and brand integrity.

Collaboration and Performance

• Direct Partnership: Work closely with Chef Danny Grant and the Culinary Director to align vision with execution.
• Financial Performance: Drive improvements in food cost and labor efficiency, aligning culinary decisions with organizational financial goals.
• Cross‑Functional Communication: Partner with marketing on launches and maintain clear lines of communication with Executive Chefs across all locations.

Qualifications

The Pedigree

• Elite Experience: 4+ years of senior culinary leadership. Prior experience in Michelin‑starred or James Beard‑awarded kitchens is essential.
• Visionary Thinking: A deep passion for culinary trends, food science, and high‑end plate composition.
• Systems Mindset: The ability to move fluidly between the lab (creativity) and the office (data, costing, and logistics).

The Skills

• Technical Mastery: Exceptional butchery, saucier, and modern technique skills.
• Financial Acumen: Advanced knowledge of menu costing, inventory management, and labor optimization.
• Leadership: Highly organized and disciplined, with the ability to thrive in a high‑accountability environment.
• Mobility: Willingness to travel as needed to support openings and ongoing operations.