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

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