Now Hiring

22 hours ago

Royal Oak MI, United States Two Unique Caterers & Event Planners Full time

Position Summary The Executive Chef is responsible for the overall culinary vision, leadership, and execution of all food operations. This role oversees kitchen production, event execution, recipe development, staff training, food quality, budgeting, and vendor management. The Executive Chef works closely with the General Manager and leadership team to ensure seamless coordination across departments, while building an inspired, efficient, and cohesive culinary culture. This position is primarily daytime based but there will be occasions that require field work at off premise events.


Culinary Leadership & Team Development
Lead, mentor, and develop the culinary team, fostering a high-performing, respectful, and collaborative culture.
Recruit, train, and schedule kitchen staff; establish clear expectations and performance standards.
Identify talent, provide ongoing coaching, and build a unified, efficient team.
Serve as a positive role model with a strong work ethic, professionalism, and problem-solving mindset.
Drive culinary creativity, seasonal menu design, specialty menus, and event-specific food concepts.
Develop and standardize recipes, ensuring consistency in quality, flavor, and presentation.
Operations & Production Oversight
Direct all kitchen production activities—from drop-off offerings to complex multi-course plated dinners.
Ensure flawless culinary execution during events of all sizes; serve as a hands-on leader when needed.
Maintain food safety standards and ensure compliance with all sanitation regulations.
Financial & Inventory Management
Work in partnership with the General Manager to oversee kitchen budgets, food costs, labor efficiency, and equipment expenditures.
Analyze financial performance and implement strategies to achieve profitability targets.
Build and maintain strong partnerships with FOH, sales, events, and operations teams.
Serve as a thoughtful communicator, able to translate culinary goals to non-culinary team members.

5+ years of progressive culinary leadership experience , preferably in catering, large event spaces, or high-volume event environments.
~ Culinary degree or advanced certifications preferred.
~ Must have the ability to learn and utilize the Information Technology systems.
~ Demonstrated success in leading culinary teams, driving menu innovation, and executing large-scale events.
~ Proficiency in budget oversight, food costing, labor management, and vendor negotiation.
~ ServSafe or equivalent food safety certification required (or ability to obtain within 90 days).
~ Creative thinker and problem solver
Creative freedom and influence over culinary direction
Opportunity to build and lead a high-performing culinary team
Exposure to diverse catering formats and premium events

Full-time associates are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Employees can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. 

The background check will include validation of information supplied on the application, criminal history, and drug screening.

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