Executive Chef
About The Position
An exciting new, chef-driven restaurant is opening in Grosse Pointe, Michigan this fall, and we're seeking an accomplished Executive Chef to lead the culinary vision from pre-opening through daily operations. This is a rare opportunity to build a kitchen team from the ground up, influence menu development, establish systems and culture, and help launch one of the area's most anticipated restaurant openings. We're looking for a hands-on culinary leader with a passion for seasonal ingredients, exceptional execution, and creating memorable dining experiences rooted in Western European cuisine.
Requirements
- 5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teams
- Demonstrated experience managing, mentoring, and developing kitchen staff
- Strong background in Western European cuisine, including significant experience with Italian, French, and Spanish cooking
- Experience with scratch kitchens and seasonal menu development
- Strong financial acumen, including food cost, labor management, purchasing, and inventory controls
- Excellent leadership, communication, and organizational skills
- Ability to thrive in a fast-paced, opening environment and lead by example
Nice To Haves
- A collaborative leader who inspires and develops people
- Passionate about hospitality and culinary excellence
- Calm, organized, and solutions-oriented under pressure
- Detail-driven without losing sight of the guest experience
- Excited to build something special from day one
Responsibilities
- Lead all back-of-house operations from pre-opening through ongoing service
- Recruit, hire, train, mentor, and develop a high-performing culinary team
- Execute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditions
- Maintain exceptional standards for food quality, consistency, and presentation
- Build recipes, prep systems, station organization, and kitchen SOPs
- Manage food, labor, and operating costs while achieving financial goals
- Oversee purchasing, inventory, vendor relationships, and receiving
- Ensure compliance with all health, sanitation, and safety standards
- Foster a positive, respectful, and accountable kitchen culture
- Collaborate with ownership and leadership on seasonal offerings, special events, and business initiatives
Benefits
- $100,000–$120,000 base salary
- Performance-based bonus program
- Comprehensive benefits package
- Paid time off
- Opportunity to lead a high-profile restaurant opening
- Long-term growth with an expanding hospitality group
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
