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!

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

• Lead the kitchen in meeting and exceeding sales goals, budget targets, and performance benchmarks.
• Oversee and contribute to a high-impact training program that emphasizes consistency, technique, and world-class execution.
• Effectively manage labor — monitoring team hours and making strategic adjustments to support labor goals without compromising service or preparation.
• Track and reduce waste through thoughtful planning, staff education, and disciplined inventory management.

Leadership & Culture

• Foster a kitchen culture grounded in the brand's values – besa (hospitality & respect), excellence, leadership, and joy. Do so through structure, transparency, discipline, and collaboration.
• Build personal relationships with team members to understand their individual goals and support their professional development.
• Provide hands-on and daily coaching on culinary techniques, kitchen operations, and Spanish food history—setting the tone as both a leader and educator.
• Cultivate a feedback-rich environment, modeling respect, professionalism, and humility in every interaction.
• Maintain fluid communication between culinary leadership, BOH, and FOH to ensure operational excellence and guest satisfaction.
• Serve as the voice of the kitchen during daily pre-shift, advocating for the team and ensuring alignment – bringing passion and enthusiasm for the products we serve.
• Lead by example in every aspect of the operation—demonstrating integrity, presence, and a commitment to excellence.

Safety & Sanitation

• Ensure all safety, sanitation, and cleanliness standards are continuously upheld through hands-on supervision and regular training.
• Maintain strict protocols for labeling, FIFO storage, and temperature controls.
• Act quickly and responsibly to address any health, safety, or HR concerns in collaboration with leadership.
• Uphold a pristine, high-energy, and guest-ready show kitchen environment at all times.

REQUIREMENTS:

• At least 3 years of Executive Chef or Chef De Cuisine experience at notable upscale, fine dining Spanish restaurants
• Michelin experience is preferred but not required
• Ability to communicate well in English and Spanish (verbal and written)
• Passionate about Spanish cuisine and sharing that passion with others through training and education

BENEFITS

• Competitive pay: $90-$100K + profit sharing.
• Relocation support offered for right candidate
• Paid Time Off to recharge and enjoy time away from work. 
• Comprehensive Medical, Dental, and Vision Insurance to keep you and your family
• healthy. 
• Company Sponsored Short Term Disability to take care of yourself if needed 
• 401k with Employer Match to plan for your future 
• Life Insurance for peace of mind. 
• Employee Discounts at sister restaurants
• EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.