Executive Chef at PARC DETROIT – DETROIT, Michigan

ELIA 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 dont sit back and let things happen, we make things happen! Whether were 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.

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.

Culinary Leadership & Vision

Develop and execute seasonal, ingredient-driven menus that reflect refined American cuisine.

Lead tasting, testing, and R&D processes to ensure dishes meet the highest standards of flavor, technique, and presentation.

Maintain consistency in execution across all services, events, and private dining.

Elevate plating aesthetics and overall culinary storytelling aligned with Parcs brand identity.

Kitchen Operations & Systems

Oversee all back-of-house operations, including prep, service, sanitation, and workflow optimization.

Implement and maintain detailed recipe specs, plating guides, and production standards.

Establish systems for inventory control, waste management, and procurement efficiency.

Ensure smooth coordination between culinary and front-of-house leadership.

Financial & Cost Management

Maintain disciplined control of food cost, labor cost, and purchasing.

Drive profitability without compromising quality.

Partner with ownership and leadership to forecast, budget, and optimize margins.

Analyze P&L performance and implement corrective strategies when needed.

Team Development & Culture

Recruit, train, and develop a high-performance culinary team.

Foster a culture of accountability, professionalism, and excellence.

Mentor sous chefs and key culinary leaders to build long-term bench strength.

Lead by example presence, discipline, and standards matter.

Guest Experience

Collaborate with leadership to elevate the overall dining experience.

Engage with guests when appropriate to reinforce brand presence.

Continuously refine the culinary experience to maintain relevance in Detroits competitive fine dining landscape.

Compliance & Safety

Ensure strict adherence to health department regulations and food safety protocols.

Maintain a clean, organized, and professional kitchen environment at all times.

Culinary leadership experience, with at least 3 years as an Executive Chef or Chef de Cuisine in a fine dining environment.

Strong background in elevated American cuisine with refined technique.

Demonstrated ability to lead high-volume fine dining service with precision.

Proven financial acumen and cost management expertise.

Experience building and developing high-performing culinary teams.

Exceptional organizational, communication, and leadership skills.

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:

Creatively ambitious but operationally disciplined

Calm under pressure

Detail-obsessed

Relentless about standards

Motivated to build something lasting

This role requires a chef who views hospitality as both craft and business.

Competitive executive-level salary (commensurate with experience)

Performance-based incentive structure

Health, Dental, and Vision Insurance

401(k)

Employee Dining Benefits

Opportunity for long-term growth within a multi-venue hospitality group

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.

Stamina and Endurance: Ability to work long hours on your feet, including during busy periods and events.

Strength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds.

Mobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies.

Manual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating.

Good Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously.

Tolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers.

This job description is not intended to be exhaustive. Responsibilities may evolve based on operational needs, growth initiatives, and leadership strategy.