Executive Chef

Executive Chef Coastal Reserve Grand Rapids, MI Job Details Full-time $65,000 - $75,000 a year 1 day ago Benefits Health insurance Paid time off Qualifications Kitchen hygiene Hospitality Operations management Culinary experience Fine dining experience Cost control Team development Chef Food safety Full Job Description This position is located in

Douglas MI Work Address:

310 Blue Star Hwy, Douglas, MI 49406 Executive Chef The Grant Collection | Coastal Reserve | Douglas, Michigan $65,000-$75,000 | Health Insurance | PTO | Performance Bonus A Rare Leadership Opportunity in Fine Dining Catering Coastal Reserve is not a traditional catering company. We are a refined culinary atelier specializing in luxury onsite and offsite events along Michigan's coastline. Our work reflects precision, sustainability, and the elevated standards of fine dining — executed at scale. This position offers the rare opportunity to collaborate directly with Rick Bower , Executive Chef/Partner of Coast 236 , who has been recognized by the James Beard Foundation and Where Food Comes From, Inc. , and has trained in multiple Michelin-rated kitchens. Coastal Reserve is proudly owned and operated by The Grant Collection in Saugatuck, Michigan. We are poised for recognition through the former James Beard Smart Catch program, now administered by Where Food Comes From- Smart Catch — reinforcing our commitment to responsible sourcing and sustainable seafood. The Role We are seeking a refined, disciplined, growth-oriented Executive Chef with deep fine dining experience and a proven background in high-level catering execution — both onsite and offsite. This is a leadership role for a chef who understands the nuance of plated precision, the logistics of large-scale event production, and the financial discipline required to scale a luxury culinary brand. You will report directly to the General Manager, Culinary Director, and Ownership. Tastings and menu changes will be the responsibility of the Executive Chef and will be scheduled accordingly with the Culinary Director and General Manager. What You Will Lead Full oversight of all onsite and offsite catering operations Menu development rooted in seasonality, sustainability, and elevated presentation Hiring, scheduling, and team development in partnership with leadership Financial performance: food cost controls, labor management, vendor negotiations Event execution from tastings through final plate Operational systems that support long-term growth The Ideal Candidate 5+ years in fine dining leadership roles Demonstrated success in high-end catering (weddings, estates, corporate luxury events) Strong financial acumen with a documented track record of profitability and growth Experience managing teams with professionalism and composure under pressure Deep respect for responsibly sourced seafood and premium ingredients A chef who leads from the front — present, disciplined, and detail-driven Compensation & Benefits $65,000-$75,000 annual salary (commensurate with experience) Health insurance after 90 days Accrued PTO Achievable, performance-based bonus program Opportunity for professional recognition aligned with national culinary standards Why This Role Matters This is not a maintenance position. This is a growth position. We are building a premier catering brand that operates with fine dining integrity, operational discipline, and sustainability at its core. The Executive Chef will help shape its trajectory. For the right chef, this role offers visibility, creative impact, and the chance to build something lasting — alongside leadership recognized at the highest levels of American gastronomy.

Job Type:

Full-time Benefits:

Health insurance Paid time off

Experience:

Fine dining: 5 years (Preferred)

Work Location:

In person

Job Type:

Full-time Pay:

$65,000.00 - $75,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person