Executive Chef at Aventura

Superior Charter Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

120000.0

Posted On

03 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Inventory Management, Team Mentorship, Operational Systems Management, Sourcing, Recipe Costing, Food Safety, Staff Training, Kitchen Operations

Industry

Hospitality

Description

Description Nestled in the historic village of Dixboro, The Dixboro Project sits at the intersection of world-class dining, transformational hospitality, and abundant nature. Led by acclaimed Chef Partner Garrett Lipar, our culinary program celebrates the seasons, the Great Lakes region, and the relationships we build with local farmers, producers, and artisans. We're seeking an experienced Executive Chef to help lead and evolve one of Michigan's most ambitious culinary programs. This is an opportunity for a proven culinary leader to partner closely with Garrett while overseeing all day-to-day kitchen operations, team development, systems management, and culinary execution across the property. If you are passionate about ingredient-driven cooking, building strong teams, developing future leaders, and creating exceptional guest experiences through food, we'd love to meet you. WHAT YOU'LL DO: Lead all day-to-day back-of-house operations across a high-volume, chef-driven culinary program Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development Build, mentor, and develop a high-performing culinary team rooted in accountability, professionalism, and growth Oversee ordering, inventory, food cost management, labor performance, and operational systems Drive consistency, quality, organization, and execution across all services and culinary offerings Create and maintain systems that support efficiency, cleanliness, food safety, and operational excellence Participate in hiring, onboarding, training, coaching, and performance management of kitchen team members Lead service with a strong presence, providing direction and support during prep and peak operating periods WHAT WE'RE LOOKING FOR: 5+ years of progressive culinary leadership experience in high-level, chef-driven restaurant environments Proven experience managing kitchen operations, food cost, labor cost, inventory, and purchasing systems Strong leadership presence with the ability to build culture, accountability, and team engagement Deep understanding of seasonality, sourcing, technique, and modern culinary execution Experience leading menu development, recipe costing, and implementation of new culinary programs Excellent organizational, communication, and problem-solving skills Availability to work nights, weekends, holidays, and other hours as needed to support the business WHY WORK WITH US: Be part of a leadership team shaping one of Michigan's most respected and ambitious hospitality organizations Opportunities for professional growth, mentorship, and advancement Competitive salary based on experience Comprehensive health, dental, and vision benefits with company contributions Company-sponsored short-term disability insurance Paid time off and paid sick time programs that support work-life balance 401(k) retirement plan with company match Dining discounts across all The Pulpo Group concepts Requirements Stand and move throughout kitchen and restaurant spaces for extended periods Lift and carry up to 50 lbs occasionally and 25 lbs regularly Safely operate kitchen equipment, knives, and culinary tools Work in hot, fast-paced, and physically demanding kitchen environments Bend, reach, twist, kneel, and perform repetitive kitchen tasks throughout shifts

Responsibilities

Oversee all day-to-day back-of-house operations and partner with the Chef Partner on menu development and seasonal evolution. Lead the culinary team through mentoring, performance management, and ensuring consistent execution of high-volume, chef-driven services.