Executive Chef

Detroit, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Day Shifts

Benefits

competitive base salary

Performance-based bonus structure

Comprehensive health benefits

wellness benefits

Paid vacation

Paid Time Off

Dining Discounts

growth opportunities

Collaborative leadership culture

Professional Development

Advancement opportunities

Job Description

Location Detroit, part of a polished and standards-driven hospitality group, stands as one of the city’s most recognized upscale dining destinations. This hospitality-centric restaurant group is renowned for developing elevated dining concepts that emphasize exceptional service, culinary innovation, and immersive guest experiences. Founded in Detroit, the group boasts a portfolio of acclaimed concepts that revolve around a deep culture of hospitality, creativity, and operational excellence. Their commitment to creating memorable dining experiences is evident in their attention to detail, from the quality of their dishes to the ambiance and service standards. The group offers a culture that fosters growth, leadership development, and team building, making it a sought-after employer in the hospitality industry.

The Executive Chef role at Location Detroit is a pivotal leadership position responsible for directing all back-of-house culinary operations. This includes comprehensive kitchen management, ensuring that culinary standards and menu execution are consistently maintained at the highest level. The Executive Chef will oversee operational aspects such as staffing, financial performance, menu innovation, and quality assurance. This position requires a highly organized, hands-on leader who thrives in fast-paced, high-volume, upscale dining settings while maintaining impeccable standards of food quality, consistency, operational efficiency, and guest satisfaction. The ideal candidate will bring not only culinary expertise but also strong leadership, mentorship, and team development capabilities. They will inspire kitchen staff, foster an environment of accountability, and uphold a strong culture of professionalism and operational discipline.

This leadership role is designed for a confident and experienced culinary professional who can balance creativity with strategic operational management. The Executive Chef will play an instrumental role in shaping the culinary identity of Location Detroit and contribute to the restaurant’s continued success. They will be expected to collaborate closely with ownership and leadership teams for menu development, recipe creation, and event programming, especially with a focus on traditional and innovative Italian cuisine. Success in this role is defined not only by culinary skill but also by emotional intelligence, conflict resolution, communication, and maintaining composure in high-pressure environments. The role offers a competitive base salary plus performance-based bonuses, comprehensive health and wellness benefits, paid vacation and PTO, dining discounts, and opportunities for professional development and advancement within a nationally recognized hospitality group. If you are passionate about culinary leadership and delivering exceptional guest experiences in a dynamic urban dining environment, this position offers a unique opportunity to advance your career and leave a lasting impact in Detroit’s vibrant food scene.

Job Requirements

5+ years of executive chef or senior culinary leadership experience in upscale, high-volume dining environments
strong background and expertise in traditional italian cuisine, italian cooking, pasta production, bread making, grilling, and globally inspired influences
high-volume upscale dining experience with proven success leading large culinary teams
demonstrated leadership, team management, mentorship, and training others in fast-paced kitchens
strong financial acumen including food cost control, cost management, labor management, budgeting, and financial management
experience with inventory management, vendor management, receiving, ordering/purchasing, and operational efficiency initiatives
strong culinary skills including advanced knife skills, quality control, and recipe development
knowledge of food safety procedures, sanitation standards, risk analysis, and safety procedures knowledge
food handler certification preferred
italian wine knowledge strongly preferred
ability to thrive in a fast-paced, guest-focused environment with flexibility and adaptability
strong communication, interpersonal, customer service orientation, and conflict resolution skills
strong organizational skills, time management, and attention to detail
experience developing systems, scheduling practices, and maintaining operational consistency through standard operating procedures
ability to give and receive constructive feedback effectively while maintaining professionalism
high integrity with strong personal and professional standards
strong decision-making, problem solving, and problem solving skills under pressure
passion for hospitality, creativity, mentorship, guest satisfaction, and culinary innovation
culinary degree preferred, but not required with equivalent experience

Job Qualifications

5+ years of Executive Chef or senior culinary leadership experience in upscale, high-volume dining environments
Strong background and expertise in traditional Italian cuisine, Italian cooking, pasta production, bread making, grilling, and globally inspired influences
High-volume upscale dining experience with proven success leading large culinary teams
Demonstrated leadership, team management, mentorship, and training others in fast-paced kitchens
Strong financial acumen including food cost control, cost management, labor management, budgeting, and financial management
Experience with inventory management, vendor management, receiving, ordering/purchasing, and operational efficiency initiatives
Strong culinary skills including advanced knife skills, quality control, and recipe development
Knowledge of food safety procedures, sanitation standards, risk analysis, and safety procedures knowledge
Food Handler Certification preferred
Italian wine knowledge strongly preferred
Ability to thrive in a fast-paced, guest-focused environment with flexibility and adaptability
Strong communication, interpersonal, customer service orientation, and conflict resolution skills
Strong organizational skills, time management, and attention to detail
Experience developing systems, scheduling practices, and maintaining operational consistency through standard operating procedures
Ability to give and receive constructive feedback effectively while maintaining professionalism
High integrity with strong personal and professional standards
Strong decision-making, problem solving, and problem solving skills under pressure
Passion for hospitality, creativity, mentorship, guest satisfaction, and culinary innovation
Culinary degree preferred, but not required with equivalent experience

Job Duties

Lead all culinary and back-of-house operations in a high-volume upscale restaurant
Oversee menu execution, recipe development, food quality, presentation, quality assurance, and consistency standards
Recruit, train, mentor, and develop culinary team members and kitchen leadership through team development and training initiatives
Manage food cost, labor cost, budgeting, costing, inventory management, receiving, vendor management, purchasing, and financial systems management
Collaborate with ownership and leadership teams on menu development, recipe development, Italian cuisine programming, and special events
Maintain cleanliness, organization, cleaning/sanitation standards, food safety knowledge, and compliance with all health and safety procedures
Build strong vendor relationships and oversee product sourcing and ordering/purchasing operations
Foster a culture of accountability, teamwork, leadership, hospitality, adaptability, and excellence
Maintain professionalism and composure during high-volume services, expediting, and special events
Support overall restaurant operations while maintaining awareness of guest satisfaction enhancement and service flow
Assist with scheduling, operational systems, standard operating procedures, and risk analysis initiatives
Support opening new venues and expansion projects when needed