Executive Chef

Executive Chef

Managed by Aparium, Detroit Foundation Hotel is part of a collection of independent hotels built around the spirit of their cities. Since 2011, Aparium has focused on creating memorable hospitality experiences that feel original, local, and deeply connected to place. Detroit Foundation Hotel brings new life to the historic Detroit Fire Department Headquarters as a 100-room independent hotel in the heart of the city. Home to The Apparatus Room, the hotel celebrates Detroit's history and momentum through thoughtful design, local partnerships, and a distinctly authentic guest experience. At Aparium, we believe hotels should reflect the people, character, and culture of the communities they serve. We create hospitality experiences rooted in People, Place, and Characterwhere associates feel valued, guests feel connected, and each property tells a story that is true to its neighborhood.

You are a thoughtful and hands-on culinary leader who brings both creativity and operational discipline to the kitchen. You care deeply about ingredients, guest experience, and team development, and you know how to balance quality, consistency, and cost. You lead with humility, collaborate well with others, and take pride in creating an environment where both people and food can thrive.

As Executive Chef, you will lead the culinary operation for the hotel and oversee menu development, kitchen execution, team leadership, and cost management. This role requires a strong culinary foundation, a visible presence in both the kitchen and on the floor, and a commitment to consistency, collaboration, and continuous improvement. You will partner closely with hotel leadership, mentor a talented team, and help shape a culinary experience that reflects the spirit of the property. We are looking for someone who leads with respect, accountability, and care. Someone who values high standards without relying on outdated, ego-driven leadership styles.

Model Aparium's values of People, Place, and Character in how you lead, collaborate, and serve.

Partner closely with all Food & Beverage leaders to deliver a consistent, high-quality guest experience.

Lead, coach, and develop Sous Chefs, Cooks, and Stewards while building a strong culture of accountability and growth.

Oversee menu execution, food quality, cleanliness, and kitchen operations to ensure consistency and excellence.

Use financial and operational data to improve productivity, manage costs, and align production with business levels.

Create open communication across the department through regular meetings, team check-ins, and transparent leadership.

Participate as a key member of the Executive Committee and contribute to the success of the overall hotel operation.

Support recruiting, training, scheduling, and succession planning for the culinary team.

Monitor kitchen facilities and equipment, partnering with engineering and vendors as needed to maintain safe and efficient operations.

Communicate regularly with the General Manager to align on priorities, plans, and operational needs.

Lead with coaching, support, and constructive feedback that helps your team grow.

Work collaboratively across departments to create an exceptional and seamless guest experience.

Bring professionalism, respect, and consistency to your daily interactions with peers, leaders, and direct reports.

Share your culinary knowledge generously and mentor others with patience and humility.

Make sound business decisions that support both the associate + guest experience, and the financial health of the operation.

Five or more years of experience as an Executive Chef preferred.

Hotel experience preferred, especially in properties with significant event or banquet business.

Strong communication skills and the ability to work effectively with employees at all levels of the hotel.

Professional proficiency in spoken and written English.

Ability to manage inventory, apply basic math skills, and work successfully in a fast-paced, high-volume environment.

Comfort working with Microsoft Excel and Word.

Ability to meet the physical demands of the role, including standing for long periods, working in warm kitchen environments, and lifting required materials and equipment.

Must have open availability and flexibility to work varying shifts based on business needs, including evenings, weekends, and holidays as required.

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and a sense of belonging for all associates. We do not discriminate and believe every individual should be proud of who they are, and where they come from and take pride in who we serve. Aparium is an E-Verify employer.