Executive Chef
$100k - $120kBDP SUPPORT SERVICES LLC
Job Description
Job Description
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
- $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
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
Vacancy posted 24 days ago
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