Executive Chef

Goodwin Recruiting
Spring Lake, MI

Executive Chef at Goodwin Recruiting summary:

Experienced culinary leader role responsible for menu development, staff training, and oversight of high-volume restaurant and banquet operations. Manages back-of-house financials (food, supplies, labor), ensures quality and consistency across catering and restaurant services, and collaborates with front-of-house and leadership. Offers competitive salary, benefits, PTO, and career advancement with relocation opportunities.

Executive Chef

Join a respected hospitality group known for its commitment to creative, high-quality dining experiences. This is an excellent opportunity for an ambitious culinary leader to shape menus, influence teams, and grow within a supportive company culture.

Executive Chef Benefits & Compensation

  • Competitive salary ($85K–$95K) based on experience
  • Comprehensive health, dental, and vision insurance
  • PTO, vacation, and holiday pay
  • Career advancement and relocation opportunities available

Executive Chef Requirements & Qualifications

  • Minimum 3 years of experience in upscale or casual dining with high-volume and banquet operations
  • Strong organizational, leadership, and problem-solving skills
  • Team-oriented mindset with the ability to take initiative and ownership
  • Valid driver’s license

Executive Chef Day-to-Day Responsibilities

  • Collaborate closely with kitchen teams to deliver consistent, high-quality dishes across catering and restaurant services
  • Lead, train, and coach kitchen staff, focusing on skill development and operational excellence
  • Create new menus and standard recipes, ensuring consistency and proper technique throughout the team
  • Oversee all back-of-house financials, including food, supplies, and labor costs
  • Work effectively with leadership and front-of-house teams to maintain smooth operations and exceptional guest experiences

Keywords:

Executive Chef, menu development, kitchen management, banquet operations, cost control, staff training, high-volume dining, culinary leadership, food safety, recipe standardization

Posted 2026-02-02

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