Executive Chef

Job Description Description: About the OpportunityAn 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 DoLead all back-of-house operations from pre-opening through ongoing serviceRecruit, hire, train, mentor, and develop a high-performing culinary teamExecute and evolve menus inspired by Italian, French, Spanish, and broader Western European traditionsMaintain exceptional standards for food quality, consistency, and presentationBuild recipes, prep systems, station organization, and kitchen SOPsManage food, labor, and operating costs while achieving financial goalsOversee purchasing, inventory, vendor relationships, and receivingEnsure compliance with all health, sanitation, and safety standardsFoster a positive, respectful, and accountable kitchen cultureCollaborate with ownership and leadership on seasonal offerings, special events, and business initiativesCompensation & Benefits$100,000–$120,000 base salaryPerformance-based bonus programComprehensive benefits packagePaid time offOpportunity to lead a high-profile restaurant openingLong-term growth with an expanding hospitality groupIf 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:Qualifications5+ years of Executive Chef or Executive Sous Chef experience leading high-volume culinary teamsDemonstrated experience managing, mentoring, and developing kitchen staffStrong background in Western European cuisine, including significant experience with Italian, French, and Spanish cookingExperience with scratch kitchens and seasonal menu developmentStrong financial acumen, including food cost, labor management, purchasing, and inventory controlsExcellent leadership, communication, and organizational skillsAbility to thrive in a fast-paced, opening environment and lead by exampleWhat We're Looking ForThe ideal candidate is:A collaborative leader who inspires and develops peoplePassionate about hospitality and culinary excellenceCalm, organized, and solutions-oriented under pressureDetail-driven without losing sight of the guest experienceExcited to build something special from day one