Executive Chef, 2Unique Catering

Continental Services•Royal Oak, MI

About The Position

About 2Unique Catering Company 2Unique Catering Company is a versatile, forward-thinking culinary operation offering services ranging from drop-off cuisine service to interactive stations and exquisite multi-course plated events. We are passionate about creativity, outstanding service, and unforgettable guest experiences. We are seeking an Executive Chef who will bring leadership, innovation, professionalism, and strong culinary direction to our growing team. The Executive Chef is responsible for the overall culinary vision, leadership, and execution of all food operations. This role oversees kitchen production, event execution, recipe development, staff training, food quality, budgeting, and vendor management. The Executive Chef works closely with the General Manager and leadership team to ensure seamless coordination across departments, while building an inspired, efficient, and cohesive culinary culture. This position is primarily daytime based but there will be occasions that require field work at off premise events.

Requirements

5+ years of progressive culinary leadership experience, preferably in catering, large event spaces, or high-volume event environments.
Culinary degree or advanced certifications preferred.
Must have the ability to learn and utilize the Information Technology systems.
Demonstrated success in leading culinary teams, driving menu innovation, and executing large-scale events.
Proficiency in budget oversight, food costing, labor management, and vendor negotiation.
Strong ability to collaborate, motivate, and communicate across departments.
Hands-on leadership style
ServSafe or equivalent food safety certification required (or ability to obtain within 90 days).
Ability to lift 50 lbs and stand for extended periods.
Background check required for employment.

Responsibilities

Lead, mentor, and develop the culinary team, fostering a high-performing, respectful, and collaborative culture.
Recruit, train, and schedule kitchen staff; establish clear expectations and performance standards.
Identify talent, provide ongoing coaching, and build a unified, efficient team.
Serve as a positive role model with a strong work ethic, professionalism, and problem-solving mindset.
Drive culinary creativity, seasonal menu design, specialty menus, and event-specific food concepts.
Develop and standardize recipes, ensuring consistency in quality, flavor, and presentation.
Collaborate with clients, event managers, and partners to customize menus for unique events.
Direct all kitchen production activities—from drop-off offerings to complex multi-course plated dinners.
Ensure flawless culinary execution during events of all sizes; serve as a hands-on leader when needed.
Maintain food safety standards and ensure compliance with all sanitation regulations.
Work in partnership with the General Manager to oversee kitchen budgets, food costs, labor efficiency, and equipment expenditures.
Manage vendor relationships, purchasing, portion control, waste management, and inventory systems.
Analyze financial performance and implement strategies to achieve profitability targets.
Build and maintain strong partnerships with FOH, sales, events, and operations teams.
Participate in planning meetings, tastings, and client interactions when appropriate.
Serve as a thoughtful communicator, able to translate culinary goals to non-culinary team members.