Chef De Cuisine at Aventura

Ann Arbor, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

80000.0

Posted On

17 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Mentoring, Culinary Execution, Menu Development, Quality Control, Team Development, Operational Follow-Through, Communication, Recipe Adherence, Talent Coaching, Service Leadership, System Implementation, Sanitation, Accountability, Professionalism, Urgency

Industry

Hospitality

Description

Description We are seeking a Chef de Cuisine to join our team, leading one of America’s most authentic and experiential Spanish restaurants for over 13 years. Led by Executive Chef Quique Franco, born and raised in Madrid, Quique brings over 20 years of global culinary experience, from cooking for royal families to owning his own Spanish restaurant in Miami. Aventura is a deeply social experience intended for sharing in the joys of food, drink, conversation and laughter. Aventura serves modern tapas, authentic Spanish paella, and overflowing hospitality in the heart of Downtown Ann Arbor. In this role, the Chef de Cuisine will lead and mentor a talented team of cooks while working in close creative partnership with the Executive Chef to bring adventurous, seasonal cuisine to life. 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 and presence during service to consistently deliver on a truly Spanish and excellent experience. 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 Executive Chef and the back of house and front of house teams, 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 Aventura’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. 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 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. 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. SAFETY & SANITATION 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. Requirements Demonstrates and demands clarity in communication, expectations, and execution Maintains a high standard of professionalism in all interactions and environments Operates with a strong sense of urgency and accountability Proactively voices ideas, feedback, and solutions to advance the team and organization Invests in personal growth while actively developing the capabilities of others Ensures consistent, transparent communication with all relevant stakeholders 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.

Responsibilities

The Chef de Cuisine will lead and mentor the kitchen team, ensuring high standards of execution, prep, and cleanliness while acting as the liaison between the Executive Chef and the back/front of house teams. This role involves hands-on leadership focused on strong team development, impeccable taste, and consistent operational follow-through to deliver an excellent Spanish dining experience.