Chef De Cuisine

We’re seeking a Chef de Cuisine to join our ambitious team in a space deeply rooted in nearly 100 years of restaurant history – a place that continues to lead and evolve the culinary landscape of the Great Lakes region.

Led by James Beard–nominated Chef Partner, Garrett Lipar, whose experience spans Michelin-starred kitchens around the world, our cuisine is grounded in honest, clean, and boldly flavored cooking – presented with intention and care. Food with integrity, clarity of purpose, and confident flavor. Our menus evolve with the seasons, reflecting the best of what the land, our farmers, and the moment are offering at any given time.

In this role, the Chef de Cuisine will lead and mentor a talented team of cooks while working in close creative partnership with the Chef-Partner to bring thoughtful, seasonal cuisine to life for each service. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during service.

CORE DUTIES & RESPONSIBILITIES

LEADERSHIP & ACCOUNTABILITY

• Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. 
• Guide the team towards high standards of excellence in execution, prep, cleanliness, and communication.
• Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice.
• Implement systems that build discipline, consistency, and excellence across all kitchen operations.
• Foster a culture of high performance, respect, and continuous improvement.

CULINARY EXECUTION & VISION

• Possess a refined palate and clear understanding of The Dixboro Project’s cuisine and creative vision.
• Contribute and collaborate thoughtfully to menu development, tasting menus and seasonal innovation.
• Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass.
• Oversee recipe adherence, plating precision, and proper technique during every service.
• Lead final tasting and quality control during service - you own the details that make the difference.

SYSTEM IMPLEMENTATIONS & CONSISTENCY

• Implement and refine kitchen systems that drive consistency, efficiency, and excellence.
• Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability.
• Maintain accurate prep lists, production sheets, and station organization for seamless execution.
• Partner with leadership to continuously evaluate what’s working and what needs refinement.

TALENT DEVELOPMENT

• Identify, coach, and develop culinary talent at all levels - from prep to sous chefs.
• Elevate team technique and skill level through daily feedback, mentorship, and teaching.
• Lead by example: demonstrate precision, discipline, and hospitality in every task.
• Support the growth of future leaders by delegating responsibility and fostering ownership.

SERVICE LEADERSHIP

• Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards.
• Ensure the team is prepped, organized, and confident going into each service.
• Maintain composure, urgency, and clear communication between kitchen and FOH during service.
• Hold post-service breakdowns and debriefs to reinforce standards and celebrate wins.

SAFETY, CLEANLINESS & COMPLIANCE

• Maintain the highest standards of cleanliness, organization, and food safety.
• Ensure compliance with all health and sanitation regulations.
• Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment.
• Model pride in physical upkeep and organization of the space.