“Cultivating Relationships & Experiences through the fanatic pursuit of Enlightened Hospitality."

We are dedicated to creating an environment that promotes creativity, passion, and a genuine sense of community.

We are seeking an Executive Chef for our current and upcoming projects in Detroit, Michigan with the possibility for relocation to future projects nationally who can embody our core values:

• Consistently care about the smallest details
• Be kind, be happy
• Own it with pride
• Willingness to learn and teach
• Every Second Counts

These values drive our pursuit of excellence and form the foundation of our work culture. If you believe in the power of enlightened hospitality and resonate with our core values, we would love to hear from you…

Qualificaitons: 

• Minimum of four years of culinary management experience; high volume upscale dining experience is required.
• Strong culinary experience in a diverse set of cuisines with a creative gift
• Demonstrated ability to connect with people, resolve conflict, drive engagement, mentor and develop teams
• Exceptional organizational skills and professionalism
• Demonstrated competency in the skills require for financial systems management and cost controls
• Ability to create and document efficient Standard Operating Procedures (SOPs).
• Proactive approach to analyzing and mitigating risks, seeking effective solutions.
• Results-driven mindset with a continuous focus on enhancing efficiency and guest satisfaction.
• Food Handlers Certificate Required
• Punctual, resourceful, and disciplined
• Ability to relate to people of all levels and personalities while remaining professional
• Excellent written and verbal communication skills
• Ability to thrive in a fast-paced, changing environment
• Flexibility to work a varied schedule including weekends and holidays
• Exceptional interpersonal skills and a professional demeanor
• The ability to collaborate with others and work as a team to find the perfect person for the job
• Warm, friendly demeanor
• Maintain flexibility and be able to set priorities as challenges are presented in a fast-paced, changing, and dynamic environment

Job Functions & Responsibilities:

As an Executive Chef, you will collaborate closely with Culinary Leadership and Dining Room Management to lead daily culinary operations and strategy. Working in collaboration with Heirloom Executive Leadership, you will have creative control over menu changes and will be pivotal in driving sales, managing costs, and growing our brands with your team. Your commitment to our core values will be crucial in this role.

• Leadership + Team Development: Uphold and demonstrate our core values in all aspects of your work. Build, lead, mentor, and maintain a motivated and high performing kitchen team. Foster an environment of cooperation, respect, continuous improvement and employee engagement.
• Guest Experience: Create and foster an environment that prioritizes our guests’ experiences and values teamwork. Anticipate and address guests’ service needs and manage opportunities and issues to ensure satisfaction.
• Menu Development + Implementation: Stay current with the latest trends in culinary arts and beverage. Working with Heirloom Executive Leadership, exercise creative control over menu changes, ensuring the creation of innovative, high-quality, on brand and relevant dishes. Document detailed recipes and SOPs.
• Live the mission of Heirloom Hospitality; Cultivating Relationships & Experiences through the fanatic pursuit of Enlightened Hospitality. Is this supposed to be here?
• Operational Efficiency: Contribute significantly to our team and business growth. Improve the operational efficiency of the restaurant, ensuring food costs and labor are within budget, waste is minimized, and operations run smoothly. Embrace scalable systems that allow for consistency in process and systems across all Heirloom restaurants.
• Quality Assurance + Compliance: Maintain an organized high-standard kitchen, valuing the smallest details. Uphold health, safety, emergency management, sanitation and maintenance standards. Ensure all food safety systems and procedures are executed in accordance with company standards and local/state/federal law.
• Inventory Management + Procurement: Ensure preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels. Develop and maintain positive relationships with suppliers and vendors.
• Training + Development: Lead day-to-day operations effectively, providing the tools and training needed for a smooth service. Implementing ongoing skills training to ensure the restaurant’s service excellence and culinary standards.
• Financial Management: Responsible for maintaining and improving profitability. Control expenses against budget, implement effective cost controls while delivering the highest possible standard in culinary excellence.

Additional Details: 

This is a full-time position, that will work at the restaurant and report to our Executive Leadership while collaborating with the restaurant General Manager.

Willing to relocate exceptional candidates nationally.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Required Skills

Kitchen Management

Leadership Skills

Culinary Management

Team Building

Food Safety Knowledge

Conflict Resolution

High Volume Upscale Dining Experience

Mentoring

Ordering / Purchasing

Creativity in Menu Development

Diverse Set of Cuisines

Guest Service Orientation

Risk Analysis and Mitigation

Operational Efficiency Improvement

Menu Development

Risk Management

Guest Satisfaction

Cost Control

Scheduling

Food Safety

Leadership

Guest Experience Management

Relationship Management

Team Management

Recipe Development

Time Management

Budget Control

Operational Efficiency

Communication

Quality Assurance

Cleaning / Sanitation

Compliance

Positive Attitude

Safety Procedures Knowledge

Procurement

Expediting

Training and Development

Inventory Management

Financial Management

Costing

Team Development and Training

Advanced Knife Skills

Financial Systems Management

Budgeting

Cost Controls

Training Others

Standard Operating Procedures (So PS)

Cost Management

Analytical Skills

Receiving

Risk Mitigation

Organizational Skills

Results Driven Mindset

Vendor Management

Continuous improvement mindset

Professionalism

Excellent Written and Verbal Communication

Culinary Skills

Interpersonal Skills

High Volume Cooking

Collaboration

Attention to Detail

Flexible scheduling

Food Handler Certification

Maintaining Priorities

Grilling

Warm, Friendly Demeanor

Resourcefulness

Discipline

Food Handlers Certificate

Punctuality

Creativity

Problem Solving

Adaptability

Maintaining Professionalism

Collaboration with others