An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Executive Chef Executive Chef Grosse Pointe, MI Job Details $100,000 - $120,000 a year 8 hours ago Benefits Paid time off Qualifications Menu design Food service purchasing Specialty dish recipe development Labor cost analysis Team development Kitchen cost control Inventory tracking for food cost management French cuisine Mentoring Leading team collaboration initiatives Materials management in food and beverage Managing kitchen staff Menu costing Restaurant cost management Managing hospitality operations budgets Team motivation (leadership skill) Restaurant supply ordering Staff development Team building
Full Job Description Description:
About the Opportunity 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 . What You'll Do 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 Compensation & 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 If you're ready to lead the culinary program for an exciting new restaurant opening and bring a modern interpretation of Western European cuisine to Grosse Pointe, we'd love to hear from you.
Requirements:
Qualifications 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 What We're Looking For The ideal candidate is: 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
