Executive Chef – Presley’s Kitchen & Bar (Hotel David Whitney, Detroit)

Context

Presley’s Kitchen & Bar is located in the Hotel David Whitney in downtown Detroit. We handle all hotel food operations — including restaurant service, in-room dining, and on-site catering — while also managing the surge in traffic from stadium events, concerts, and special downtown occasions like the Thanksgiving Day Parade and Tigers Opening Day. We’re open breakfast, lunch, and dinner, so the kitchen runs all day with high volume and fast turns.

Chef’s Role

We’re looking for an Executive Chef who thrives in a high-volume, full-service environment but also understands hospitality-driven hotel operations. They need to be equally comfortable overseeing a plated dinner for 150 guests, managing breakfast service for hotel guests, and executing a packed dinner rush before a concert.

This is a leadership and systems role as much as a culinary one — someone who can drive consistency, cost control, and culture. As important as it is to create new dishes and drive a feature program, this chef must also ensure menu standards are executed consistently and with excellence every single day.

Key Skills & Strengths

• Operational Strength: Strong in systems, prep flow, ticket management, labor efficiency, ordering, and kitchen organization. • Leadership: Able to build and motivate a large, diverse team — balancing hotel staff, restaurant cooks, and banquets. • Communication: Clear, consistent communicator with the kitchen team, GM, and ownership — ensuring alignment and accountability. • Creativity with Discipline: Can keep menus exciting and seasonal, but also executable at volume and consistent to brand standards. • Financial Acumen: Understands labor targets, food cost, and MarginEdge-style controls. • Professionalism: Great communicator with FOH/management, comfortable in a polished, guest-driven environment. • Event & Catering Experience: Confident with off-menu requests, banquets, and special events.

Cultural Fit

We’re part of Davis Hospitality Group, which runs multiple restaurant concepts. Our culture is all about great people delivering overwhelming hospitality and continuous improvement — being better today than we were yesterday. I need someone who shares that mindset and who brings a calm, solutions-oriented presence to a fast-paced downtown kitchen.

Ideal Profile (Summary)

• Experienced Executive or Senior Sous Chef from a high-volume, upscale hotel restaurant or large polished-casual concept. • Confident managing both creative menu development and tight financials. • Hands-on leader who develops sous chefs and line cooks, not just runs from the office. • Thrives on energy, volume, and leadership — not just fine dining plates.