Executive Chef

DESCRIPTION :

A celebrated independent restaurant group in Ann Arbor seeks an experienced Executive Chef with a specialty in Spanish Cuisine for their popular, high volume dinner only Spanish restaurant. Culinary candidates must have a deep background in Spanish Cuisine with at least 3-5 years working in a culinary leadership position at some of the most notable Spanish restaurants in the country (Michelin experience preferred but not required). Experience working in notable restaurant kitchens in Spain is a bonus - (however you must have current authorization to work in the US as visa sponsorship is not available for this role).

The Executive Chef (EC) works with the team and contributes to the culture in the kitchen. The Executive Chef will be the leading authority on Spanish gastronomy, cuisine, and culture. The EC will need to be able to communicate in English as well as Spanish as they will train and educate the team on Spanish products, recipes, techniques, traditions, and preparation methods. The EC works alongside the current culinary team in menu development and all needs of the overall culinary program. The EC is responsible for developing training materials and taking part in service to oversee consistency in execution and upholding high standards / practices. The EC will work with the General Manager to educate the dining room staff, connect with guests, and help this notable restaurant consistently deliver on a truly Spanish experience.

CORE DUTIES & RESPONSIBILITIES :

Culinary Operations

• Serve as the culinary authority on Spanish cuisine, leading kitchen operations with precision, pride, and a relentless standard of excellence.
• Collaborate on menu development and the broader culinary program in alignment with the restaurant's vision and goals.
• Drive seasonal changes with creativity and Spanish authenticity.
• Maintain expert-level knowledge of all menu items, ingredients, preparation methods, and plate presentation—with a particular focus on regionality and story-telling.
• Act as a mentor and resource for the team on dietary, allergen, and nutritional information.
• Implement and uphold rigorous SOPs for line setup, quality control, recipe adherence, and sanitation practices that align with local health department laws to ensure consistency and excellence across every service.

Kitchen Management

Leadership & Culture

Safety & Sanitation

REQUIREMENTS :

BENEFITS :