Detroit Metro | Chef de Cuisine | High volume | Fine Dining

Job Description

Job Description

A notable independent restaurant group known for its upscale, fine dining restaurants seeks a Chef De Cuisine (CDC) for its very busy fine dining restaurant serving inventive American cuisine with a focus on local ingredients and traditions. The CDC will work directly with a notable Mid West chef whose experience spans Michelin-starred kitchens around the world. The culinary program focuses on creating honest, clean, and boldly flavored cooking with intention and care . This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during service.

Candidates must have at least 3 years of CDC or Executive Sous Chef experience in high volume fine dining and a passion for upholding the highest standards of excellence, consistency, and care.

This hands on position partners closely with the Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. The CDC will focus on strong team development, delivering impeccable taste, and bringing consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services.

Must be authorized to work in the United States.

CORE DUTIES & RESPONSIBILITIES

LEADERSHIP & ACCOUNTABILITY

• Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. 
• Guide the team towards high standards of excellence in execution, prep, cleanliness, and communication.
• Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice.
• Implement systems that build discipline, consistency, and excellence across all kitchen operations.
• Foster a culture of high performance, respect, and continuous improvement.

CULINARY EXECUTION & VISION

• Possess a refined palate and clear understanding of restaurant's cuisine and creative vision.
• Contribute and collaborate thoughtfully to menu development, tasting menus and seasonal innovation.
• Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass.
• Oversee recipe adherence, plating precision, and proper technique during every service.
• Lead final tasting and quality control during service - you own the details that make the difference.

SYSTEM IMPLEMENTATIONS & CONSISTENCY

• Implement and refine kitchen systems that drive consistency, efficiency, and excellence.
• Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability.
• Maintain accurate prep lists, production sheets, and station organization for seamless execution.
• Partner with leadership to continuously evaluate what’s working and what needs refinement.

TALENT DEVELOPMENT

• Identify, coach, and develop culinary talent at all levels - from prep to sous chefs.
• Elevate team technique and skill level through daily feedback, mentorship, and teaching.
• Lead by example: demonstrate precision, discipline, and hospitality in every task.
• Support the growth of future leaders by delegating responsibility and fostering ownership.

SERVICE LEADERSHIP

• Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards.
• Ensure the team is prepped, organized, and confident going into each service.
• Maintain composure, urgency, and clear communication between kitchen and FOH during service.
• Hold post-service breakdowns and debriefs to reinforce standards and celebrate wins.

SAFETY, CLEANLINESS & COMPLIANCE

• Maintain the highest standards of cleanliness, organization, and food safety.
• Ensure compliance with all health and sanitation regulations.
• Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment.
• Model pride in physical upkeep and organization of the space.

Requirements

PROFESSIONAL EXPECTATIONS

• Must have at least 3-5 years of culinary leadership experience as a CDC or Executive Sous Chef in a high volume, fine dining restaurant.
• Leads with clarity, confidence, and consistency.
• Acts with urgency, discipline, and strong follow-through.
• Demonstrates an exceptional palate and deep understanding of restaurant’s culinary identity.
• Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions.
• Trains teams on systems and holds everyone accountable to them.
• Invests in developing people and honing skills across the kitchen.
• Communicates clearly and directly with peers, leadership, and FOH partners.
• Balances creativity with operational precision and business awareness.

PHYSICAL REQUIREMENTS

• Must be able to stand and walk for long periods of time during service.
• Must be able to lift up to 50 pounds at times.
• Must be able to work a variety of hours.

BENEFITS

• Competitive salary ($100-120K)
• Comprehensive Health Benefits
• Company Sponsored Short Term Disability to take care of yourself if needed 
• 401k with Employer Match to plan for your future 
• Life Insurance for peace of mind. 
• Employee Discounts at sister restaurants
• Relocation for out of state candidates
• EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.