Executive Chef

Forte Belanger•Auburn Hills, MI

32d

About The Position

The Executive Chef is responsible for leading all culinary operations for a dynamic pickleball facility featuring a grab-and-go market, an order-and-pickup restaurant, and event catering. This individual will bring creativity, consistency, and leadership to all food programs, ensuring exceptional quality, presentation, and guest satisfaction. The Executive Chef will develop innovative menus that align with the energy and community spirit of the venue while maintaining a strong focus on cost control, efficiency, and teamwork. This role requires a hands-on leader who excels in both culinary execution and people management-someone who inspires excellence, fosters collaboration, and maintains a positive kitchen culture. The Executive Chef will work closely with the General Manager and other department heads to ensure seamless coordination across all aspects of the operation.

Requirements

Minimum 3 years of experience as an Executive Chef or Executive Sous Chef in a high-volume operation.
ServeSafe Certification required.
Strong leadership and interpersonal skills with a proven ability to build and lead teams.
Demonstrated creativity and passion for developing diverse, appealing menus.
Excellent organizational and time management skills.
Ability to work flexible hours, including nights, weekends, and holidays as needed.
Ability to stand for extended periods and work in a fast-paced kitchen environment.
Ability to lift up to 50 lbs. and perform physical kitchen tasks safely.

Nice To Haves

Culinary degree or formal culinary training.
Experience in country clubs, resorts, or multi-outlet venues.
Familiarity with POS systems, inventory management software, and cost-control tools.
Experience with event and banquet menu design and execution.

Responsibilities

Design, test, and implement menus for all food outlets-grab-and-go, restaurant, and catered events-balancing creativity with operational efficiency.
Develop seasonal and event-specific offerings that reflect current food trends and guest preferences.
Maintain high standards for food quality, consistency, and presentation.
Ensure menus accommodate dietary restrictions and nutritional preferences where applicable.
Oversee daily kitchen operations, including production, preparation, and service.
Develop and maintain standardized recipes, portion controls, and preparation methods.
Manage food and labor costs, inventory, and ordering to meet budget goals.
Establish and enforce sanitation, safety, and cleanliness standards in compliance with ServeSafe and local health codes.
Coordinate food service for special events, tournaments, and private functions.
Recruit, train, mentor, and evaluate kitchen staff to build a cohesive, motivated, and high-performing culinary team.
Create a culture of respect, collaboration, and accountability in the kitchen.
Foster open communication and teamwork with the front-of-house staff and management.
Lead by example with a positive attitude, professional demeanor, and commitment to excellence.
Work closely with the General Manager to align culinary strategy with the overall guest experience and business goals.
Collaborate with event planners and operations teams to execute high-quality food service for events and group activities.
Communicate effectively with vendors and suppliers to ensure quality ingredients and timely deliveries.
Develop and manage kitchen budgets, including labor, food cost, and equipment expenses.
Analyze financial performance and adjust operations as needed to achieve profitability targets.
Track and control waste, portion sizes, and inventory to optimize costs.
Performs other related duties as assigned.