Executive Chef

Position Description: COMPANY SUMMARYELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects.
Parc represents the evolution of refined American dining in the heart of Detroit — elevated yet approachable, sophisticated yet warm. Our culinary philosophy celebrates seasonal ingredients, disciplined technique, thoughtful sourcing, and a dining experience that is both memorable and timeless.
POSITION SUMMARY
Parc is seeking a visionary and disciplined Executive Chef to lead all culinary operations for our fine dining American restaurant in downtown Detroit. This is not simply a kitchen leadership role — it is an opportunity to shape the culinary identity of a flagship Detroit restaurant. The Executive Chef will define the menu narrative, drive culinary innovation rooted in American tradition, and maintain uncompromising standards of excellence in execution, hospitality, and financial performance. The ideal candidate is both an artist and an operator: creatively ambitious, technically elite, operationally rigorous, and deeply committed to developing talent.
KEY RESPONSIBILITIES
Culinary Leadership & Vision
•\tDevelop and execute seasonal, ingredient-driven menus that reflect refined American cuisine.
•\tLead tasting, testing, and R&D processes to ensure dishes meet the highest standards of flavor, technique, and presentation.
•\tMaintain consistency in execution across all services, events, and private dining.
•\tElevate plating aesthetics and overall culinary storytelling aligned with Parc’s brand identity.
Kitchen Operations & Systems
•\tOversee all back-of-house operations, including prep, service, sanitation, and workflow optimization.
•\tImplement and maintain detailed recipe specs, plating guides, and production standards.
•\tEstablish systems for inventory control, waste management, and procurement efficiency.
•\tEnsure smooth coordination between culinary and front-of-house leadership.
Financial & Cost Management
•\tMaintain disciplined control of food cost, labor cost, and purchasing.
•\tDrive profitability without compromising quality.
•\tPartner with ownership and leadership to forecast, budget, and optimize margins.
•\tAnalyze P&L performance and implement corrective strategies when needed.
Team Development & Culture
•\tRecruit, train, and develop a high-performance culinary team.
•\tFoster a culture of accountability, professionalism, and excellence.
•\tMentor sous chefs and key culinary leaders to build long-term bench strength.
•\tLead by example — presence, discipline, and standards matter.
Guest Experience
•\tCollaborate with leadership to elevate the overall dining experience.
•\tEngage with guests when appropriate to reinforce brand presence.
•\tContinuously refine the culinary experience to maintain relevance in Detroit’s competitive fine dining landscape.
Compliance & Safety
•\tEnsure strict adherence to health department regulations and food safety protocols.
•\tMaintain a clean, organized, and professional kitchen environment at all times.
QUALIFICATIONS
•\tCulinary leadership experience, with at least 3 years as an Executive Chef or Chef de Cuisine in a fine dining environment.
•\tStrong background in elevated American cuisine with refined technique.
•\tDemonstrated ability to lead high-volume fine dining service with precision.
•\tProven financial acumen and cost management expertise.
•\tExperience building and developing high-performing culinary teams.
•\tExceptional organizational, communication, and leadership skills.
WHAT WE’RE LOOKING FOR
At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. We are seeking a leader who is:
•\tCreatively ambitious but operationally disciplined
•\tCalm under pressure
•\tDetail-obsessed
•\tRelentless about standards
•\tMotivated to build something lasting
This role requires a chef who views hospitality as both craft and business.
COMPENSATION & BENEFITS
•\tCompetitive executive-level salary (commensurate with experience)
•\tPerformance-based incentive structure
•\tHealth, Dental, and Vision Insurance
•\t401(k)
•\tEmployee Dining Benefits
•\tOpportunity for long-term growth within a multi-venue hospitality group
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position is regularly required to stand, reach, bend and lift heavy objects. The noise level in the work environment is typically high.
•\tStamina and Endurance: Ability to work long hours on your feet, including during busy periods and events.
•\tStrength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds.
•\tMobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies.
•\tManual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating.
•\tGood Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously.
•\tTolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers.
OTHER DUTIES
This job description is not intended to be exhaustive. Responsibilities may evolve based on operational needs, growth initiatives, and leadership strategy.

$76,000.00 - $84,000.00 Annually