Executive Chef

We are conducting a search for an Executive Chef to lead the culinary vision of one of Michigan's premier upscale hotels. This is an opportunity for a highly visible culinary leader to oversee multiple dining outlets, banquet operations, and a talented culinary team while helping shape the guest experience at a property known for refined hospitality and exceptional service. This role is ideal for a chef who enjoys being present, engaged, and collaborative—not simply managing from an office. The Executive Chef will serve as a strategic business partner to hotel leadership while maintaining a strong presence in the kitchen, dining venues, and throughout the property. The successful candidate will bring a balance of culinary creativity, operational discipline, financial acumen, and leadership maturity. They will understand how to elevate the dining experience while delivering the food and beverage offerings guests truly desire. Position Overview The Executive Chef is responsible for the overall leadership, direction, and performance of all culinary operations, including restaurants, lounges, catering, banquets, and special events. This leader will drive culinary innovation, operational excellence, guest satisfaction, team development, and financial performance across the department. This position works closely with hotel leadership and ownership stakeholders and requires a polished, professional communicator capable of representing the property both internally and within the community. What You’ll Be Responsible Culinary Leadership & Guest Experience Lead all culinary operations across restaurants, lounges, catering, and banquet venues. Create memorable dining experiences that align with guest preferences and market trends. Develop menus that balance creativity, profitability, consistency, and broad guest appeal. Maintain exceptional culinary standards, presentation, and execution across all outlets. Continually evaluate and refine menus, recipes, and culinary programming. Ensure consistency in food quality, preparation techniques, and service delivery. Recruit, mentor, train, and develop high‑performing culinary teams. Foster a culture of accountability, collaboration, professionalism, and continuous improvement. Create clear standards, expectations, and development pathways for team members. Lead by example through visibility, engagement, and hands‑on leadership. Partner closely with front‑of‑house leaders to deliver a seamless guest experience. Manage food cost, labor cost, purchasing, inventory, and departmental expenses. Develop strategies to maximize profitability while maintaining quality standards. Analyze business trends and guest feedback to drive operational improvements. Ensure proper forecasting, budgeting, scheduling, and productivity management. Maintain compliance with all health, safety, sanitation, and regulatory requirements. Strategic Leadership Collaboration Collaborate with hotel leadership on overall food and beverage strategy. Participate in long‑range planning, concept development, and operational initiatives. Build relationships with local vendors, community partners, and industry organizations. Professionally represent the property in the marketplace and local community. Support hotel‑wide goals through strong cross‑department collaboration. Ideal Candidate Profile A visible and approachable leader. Comfortable interacting with ownership groups, executives, guests, and community stakeholders. Financially savvy and operationally disciplined. Passionate about developing people and building strong teams. Creative, but grounded in guest preferences and business realities. Equally comfortable leading banquet operations and restaurant services. Polished, professional, and highly collaborative. Solutions‑oriented with a strong sense of ownership and accountability. Qualifications Executive Chef, Executive Sous Chef, or Chef de Cuisine experience within a full‑service hotel, luxury resort, upscale independent hotel, destination restaurant, or country club. Proven success leading multi‑outlet culinary operations and banquet programs. Strong knowledge of food cost controls, labor management, budgeting, and purchasing. Demonstrated ability to improve guest satisfaction, team performance, and financial results. Culinary degree preferred but not required with comparable experience. Strong communication, leadership, organizational, and interpersonal skills. Knowledge of food safety, sanitation, and regulatory compliance. Why This Role? Opportunity to lead the culinary program of a respected upscale hotel. Significant influence over menus, concepts, and guest experience. High visibility with senior leadership and banquets. Opportunity to leave a lasting mark on an established and highly regarded property. Competitive compensation package of $120,000–$130,000 + bonus. #J-18808-Ljbffr