Chef De Cuisine at Aventura

Superior Charter Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Development, Culinary Execution, Menu Development, Quality Control, System Implementation, Operational Follow-Through, Mentorship, Palate Refinement, Communication, Food Safety Compliance, Consistency, Kitchen Management, Service Leadership, Recipe Adherence, Accountability

Industry

Hospitality

Description

Description We’re seeking a Chef de Cuisine to join our ambitious team in a space deeply rooted in nearly 100 years of restaurant history – a place that continues to lead and evolve the culinary landscape of the Great Lakes region. Led by James Beard–nominated Chef Partner, Garrett Lipar, whose experience spans Michelin-starred kitchens around the world, our cuisine is grounded in honest, clean, and boldly flavored cooking – presented with intention and care. Food with integrity, clarity of purpose, and confident flavor. Our menus evolve with the seasons, reflecting the best of what the land, our farmers, and the moment are offering at any given time. In this role, the Chef de Cuisine will lead and mentor a talented team of cooks while working in close creative partnership with the Chef-Partner to bring thoughtful, seasonal cuisine to life for each service. 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. 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 The Dixboro Project’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 Leads with clarity, confidence, and consistency. Acts with urgency, discipline, and strong follow-through. Demonstrates an exceptional palate and deep understanding of The Dixboro Project’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.

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 Chef Partner and the cooks. This role involves contributing to seasonal menu development and overseeing all culinary execution with impeccable taste and operational consistency during service.