Executive Chef – Downtown Detroit

Chef’s Role

We’re looking for an Executive Chef who thrives in a high-volume, full-service environment but also understands hospitality-driven hotel operations. They need to be equally comfortable overseeing a plated dinner for 150 guests, managing breakfast service for hotel guests, and executing a packed dinner rush before a concert.

This is a leadership and systems role as much as a culinary one — someone who can drive consistency, cost control, and culture. As important as it is to create new dishes and drive a feature program, this chef must also ensure menu standards are executed consistently and with excellence every single day.

Key Skills & Strengths

• Operational Strength: Strong in systems, prep flow, ticket management, labor efficiency, ordering, and kitchen organization. • Leadership: Able to build and motivate a large, diverse team — balancing hotel staff, restaurant cooks, and banquets. • Communication: Clear, consistent communicator with the kitchen team, GM, and ownership — ensuring alignment and accountability. • Creativity with Discipline: Can keep menus exciting and seasonal, but also executable at volume and consistent to brand standards. • Financial Acumen: Understands labor targets, food cost, and MarginEdge-style controls. • Professionalism: Great communicator with FOH/management, comfortable in a polished, guest-driven environment. • Event & Catering Experience: Confident with off-menu requests, banquets, and special events.

Cultural Fit

Our client runs multiple restaurant concepts. Our culture is all about great people delivering overwhelming hospitality and continuous improvement — being better today than we were yesterday. I need someone who shares that mindset and who brings a calm, solutions-oriented presence to a fast-paced downtown kitchen.

Ideal Profile (Summary)

• Experienced Executive 2+ years from a high-volume, upscale hotel restaurant or large polished-casual concept. • Confident managing both creative menu development and tight financials. • Hands-on leader who develops sous chefs and line cooks, not just runs from the office. • Thrives on energy, volume, and leadership — not just fine dining plates.