Opening Executive Chef Partner

Heirloom Hospitality, Michigan’s leading hospitality group, announces the forthcoming launch of a landmark Italian restaurant concept debuting in 2027. This project represents our most ambitious endeavor to date and will anchor one of the Midwest’s premier dining destinations, with plans for thoughtful national expansion.

We are seeking an Executive Chef Partner to play a defining role in shaping this concept from inception through opening and beyond. This individual will provide culinary leadership, guide pre-opening strategy, and establish the standards for excellence, innovation, and execution that will define the brand.

At Heirloom Hospitality, our purpose is “Cultivating Relationships & Experiences through the fanatic pursuit of Enlightened Hospitality.” We are committed to building teams grounded in integrity, precision, and genuine care for both people and craft.

Key Qualifications:
• Proven leadership in high-volume, upscale dining environments
• Demonstrated success in new restaurant openings
• Strong expertise in Italian cuisine with a refined, contemporary perspective
• Operational and financial acumen, including cost control and systems management
• Ability to build, mentor, and inspire high-performing teams

This is a full-time leadership role beginning in advance of the 2027 opening, working in close partnership with Heirloom Executive Leadership through all phases of development and launch.

Relocation support is available for exceptional candidates.

To express interest or learn more, please connect with us directly.

As an Executive Chef Partner, you will collaborate closely with Culinary Leadership and Dining Room Management to lead pre-opening duties, daily culinary operations and future culinary strategy. Working in collaboration with Heirloom Executive Leadership, you will have creative control over menu changes and will be pivotal in driving sales, managing costs, and growing our brands with your team. Your commitment to our core values will be crucial in this role.

• Pre-Opening Responsibilities: Develop strategic plans for hiring, leadership selection, OSE selections, equipment plans, and smallware selections. Lead culinary menu development through pre-opening tastings on a weekly cadence with Heirloom Executive Leadership. 
• Leadership Team Development: Uphold and demonstrate our core values in all aspects of your work. Build, lead, mentor, and maintain a motivated and high performing kitchen team. Foster an environment of cooperation, respect, continuous improvement and employee engagement.
• Guest Experience: Create and foster an environment that prioritizes our guests’ experiences and values teamwork. Anticipate and address guests’ service needs and manage opportunities and issues to ensure satisfaction.
• Menu Development Implementation: Stay current with the latest trends in culinary arts and beverage. Working with Heirloom Executive Leadership, exercise creative control over menu changes, ensuring the creation of innovative, high-quality, on brand and relevant dishes. Document detailed recipes and SOPs.
• Live the mission of Heirloom Hospitality: Cultivating Relationships & Experiences through the fanatic pursuit of Enlightened Hospitality.
• Operational Efficiency: Contribute significantly to our team and business growth. Improve the operational efficiency of the restaurant, ensuring food costs and labor are within budget, waste is minimized, and operations run smoothly. Embrace scalable systems that allow for consistency in process and systems across all Heirloom restaurants.
• Quality Assurance Compliance: Maintain an organized high-standard kitchen, valuing the smallest details. Uphold health, safety, emergency management, sanitation and maintenance standards. Ensure all food safety systems and procedures are executed in accordance with company standards and local/state/federal law.
• Inventory Management Procurement: Ensure preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels. Develop and maintain positive relationships with suppliers and vendors.
• Training Development: Lead day-to-day operations effectively, providing the tools and training needed for a smooth service. Implementing ongoing skills training to ensure the restaurant’s service excellence and culinary standards.
• Financial Management: Responsible for maintaining and improving profitability. Control expenses against budget, implement effective cost controls while delivering the highest possible standard in culinary excellence.