Executive Chef - Upscale, fine-dining steakhouse

Full-time

Compensation: $80k -$85k + bonus plan, benefits, PTO, and more!

Location: Brighton, MI

We are an upscale, fine-dining steakhouse focused on delivering a truly elevated dining experience — refined service, impeccable execution, and visually stunning food presentation. We feature prime steaks, seafood, and composed dishes in a luxurious setting. The kitchen’s focus is precision, consistency, and craftsmanship. In addition to nightly dinner service, The Reserve also hosts private events, chef’s dinners, wine and bourbon pairings, and seasonal tasting menus. This position requires someone who can lead both a world-class daily operation and an evolving special-event program that showcases creativity and excellence.

Chef’s Role

We’re seeking an experienced Executive Chef from a high-end or fine-dining restaurant environment — someone who combines creativity, technical mastery, and an unwavering commitment to consistency. The ideal candidate will be passionate about elevated cuisine, artistic plating, and guest experience. They must be confident leading a professional kitchen team while collaborating closely with ownership and management to develop feature programs, prix fixe dinners, and curated pairing events that reflect The Reserve’s brand of refined luxury. This is a hands-on leadership role that demands excellence in execution, menu development, and food presentation — ensuring every dish is visually striking and flawlessly composed.

Key Skills & Strengths

• Culinary Excellence: Proven fine-dining background with mastery of technique, flavor development, and modern plating design. • Contemporary Plating & Presentation: Strong eye for detail, color, and texture — ensuring every dish meets fine-dining visual standards. • Feature & Event Development: Capable of running a dynamic feature program and creating menus for wine dinners, bourbon pairings, and private events. • Consistency: As creative as they are disciplined — maintains brand standards, plating quality, and execution nightly. • Leadership: Inspires and develops sous chefs and line staff through training, accountability, and mentorship. • Communication: Clear and professional communicator with ownership, FOH management, and BOH teams — ensuring alignment and accountability. • Ingredient Sourcing: Strong network of premium purveyors and deep understanding of product quality, seasonality, and cost balance.

• Financial Acumen: Skilled in food and labor cost control appropriate for a fine-dining operation. • Organization & Systems: Creates structured prep systems, precise timing, and an organized kitchen. • Professionalism: Calm, composed, and detail-oriented under pressure, modeling excellence for the entire team.

Cultural Fit

The Reserve is part of Davis Hospitality Group, whose culture is built on “Great People Delivering Overwhelming Hospitality.” We uphold fine-dining standards with a humble, hospitality-driven approach — valuing passion, precision, and pride in every detail. The Executive Chef must embody continuous improvement, leadership by example, and excellence through hospitality, creating a kitchen culture that balances creativity with discipline.

Ideal Profile (Summary)

• Currently or recently serving as an Executive Chef in a fine-dining or luxury restaurant. • Demonstrated experience in modern plating and elevated food presentation. • Proven ability to maintain consistency and standards across all menu items and services. • Skilled in menu creation, tasting dinners, and special event programming. • Hands-on leader who upholds professionalism and inspires the culinary team. • Passionate about crafting memorable dining experiences that exceed guest expectations.

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