Detroit Metro | Chef de Cuisine | High volume | Fine Dining
Company: Madison Collective
Location: Ann Arbor
Posted on: February 18, 2026
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Job Description:
Job Description Job Description A notable independent restaurant
group known for its upscale, fine dining restaurants seeks a Chef
De Cuisine (CDC) for its very busy fine dining restaurant serving
inventive American cuisine with a focus on local ingredients and
traditions. The CDC will work directly with a James Beard Nominated
Chef whose experience spans Michelin-starred kitchens around the
world and creates honest, clean, and boldly flavored cooking with
intention and care . 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. Candidates must have at least 3 years of CDC or Executive
Sous Chef experience in high volume fine dining and a passion for
upholding the highest standards of excellence, consistency, and
care. ?This hands on position partners closely with the Chef
Partner to bring creative ideas to life, lead the kitchen team with
clarity and accountability, and ensure flawless service execution
each day. The CDC will focus on strong team development, delivering
impeccable taste, and bringing consistent operational
follow-through. The Chef de Cuisine ensures quality, implements
systems, and demonstrates leadership presence during peak services.
Must be authorized to work in the United States. 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 restaurant'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. Requirements PROFESSIONAL EXPECTATIONS Must have at
least 3-5 years of culinary leadership experience as a CDC or
Executive Sous Chef in a high volume, fine dining restaurant. Leads
with clarity, confidence, and consistency. Acts with urgency,
discipline, and strong follow-through. Demonstrates an exceptional
palate and deep understanding of restaurant’s culinary identity. Is
an active collaborator: contributes ideas, embraces feedback, and
champions shared decisions. Trains teams on systems and holds
everyone accountable to them. Invests in developing people and
honing skills across the kitchen. Communicates clearly and directly
with peers, leadership, and FOH partners. Balances creativity with
operational precision and business awareness. PHYSICAL REQUIREMENTS
Must be able to stand and walk for long periods of time during
service. Must be able to lift up to 50 pounds at times. Must be
able to work a variety of hours. BENEFITS Competitive salary
($90-100K) Comprehensive Health Benefits 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 Relocation for out
of state candidates 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.
Keywords: Madison Collective, Southfield , Detroit Metro | Chef de Cuisine | High volume | Fine Dining, Hospitality & Tourism , Ann Arbor, Michigan
