Executive Chef

About the Opportunity

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 Overvi

ewThe 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 departmen

t.
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 communi

ty.
What You'll Be Responsible

For
Culinary Leadership & Guest Exper

• ienceLead all culinary operations across restaurants, lounges, catering, and banquet v
• enuesCreate memorable dining experiences that align with guest preferences and market t
• rendsDevelop menus that balance creativity, profitability, consistency, and broad guest a
• ppealMaintain exceptional culinary standards, presentation, and execution across all ou
• tletsContinually evaluate and refine menus, recipes, and culinary progra
• mmingEnsure consistency in food quality, preparation techniques, and service del

ivery
Team Leadership & C

• ultureRecruit, mentor, train, and develop high-performing culinary
• teamsFoster a culture of accountability, collaboration, professionalism, and continuous impro
• vementCreate clear standards, expectations, and development pathways for team m
• embersLead by example through visibility, engagement, and hands-on lead
• ershipPartner closely with front-of-house leaders to deliver a seamless guest expe

rience
Financial & Operational Exc

• ellenceManage food cost, labor cost, purchasing, inventory, and departmental e
• xpensesDevelop strategies to maximize profitability while maintaining quality st
• andardsAnalyze business trends and guest feedback to drive operational impro
• vementsEnsure proper forecasting, budgeting, scheduling, and productivity man
• agementMaintain compliance with all health, safety, sanitation, and regulatory requi

rements
Strategic Le

• adershipCollaborate with hotel leadership on overall food and beverage
• strategyParticipate in long-range planning, concept development, and operational ini
• tiativesBuild relationships with local vendors, community partners, and industry organ
• izationsProfessionally represent the property in the marketplace and local c
• ommunitySupport hotel-wide goals through strong cross-department colla

boration
Ideal Candidat

e Profile
We are seeking a ch

• ef who is:A visible and approacha
• ble leaderComfortable interacting with ownership groups, executives, guests, and community st
• akeholdersFinancially savvy and operationally d
• isciplinedPassionate about developing people and building st
• rong teamsCreative, but grounded in guest preferences and business
• realitiesEqually comfortable leading banquet operations and restauran
• t servicesPolished, professional, and highly col
• laborativeSolutions-oriented with a strong sense of ownership and acco

untability
Qua

• lificationsExecutive Chef, Executive Sous Chef, or Chef de Cuisine experience within a full-service hotel, luxury resort, upscale independent hotel, destination restaurant, or country club
• environmentProven success leading multi-outlet culinary operations and banqu
• et programsStrong knowledge of food cost controls, labor management, budgeting, and
• purchasingDemonstrated ability to improve guest satisfaction, team performance, and financ
• ial resultsCulinary degree preferred but not required with comparable
• experienceStrong communication, leadership, organizational, and interpers
• onal skillsKnowledge of food safety, sanitation, and regulatory complianc

e standards
Why This

• Opportunity?Lead the culinary program of a respected u
• pscale hotelSignificant influence over menus, concepts, and gues
• t experienceHigh visibility with senior leadership a
• nd ownershipDiverse operation featuring restaurants, lounges, events,
• and banquetsOpportunity to leave a lasting mark on an established and highly regar
• ded propertyCompetitive compensation package of $120,000-$130,000 + bonus