Executive Chef

Guided by Enlightened Hospitality, Union Square Hospitality Group's (USHG) philosophy puts employees first, creating an environment where talent thrives, guests feel cared for, and excellence is a daily standard.

Located at the EDITION hotel, our team is excited to extend our offerings from New York to Detroit.

Join us as we continue to extend USHG's signature hospitality to Detroit and help shape the future of the city's vibrant dining scene.

Who you are:

The Executive Chef drives operational excellence and ensures a superior guest experience through exceptional Italian cuisine and genuine hospitality. The Executive Chef leads a culinary program rooted in the traditions of Italian cooking, celebrating Italian ingredients, time-honored techniques, seasonal offerings, and the warmth of gathering around the table.

Reporting directly to the Culinary Director, the Executive Chef oversees day-to-day culinary operations across the third floor of the EDITION hotel, including a three-meal Italian restaurant, in-room dining, and a bespoke cocktail bar food program. This leader manages a team of five chefs and a culinary team of more than 20 line cooks, fostering a culture of accountability, collaboration, professional development, and culinary excellence across all outlets.

Working in close partnership with the General Manager and Director of Food and Beverage, the Executive Chef is responsible for culinary strategy, menu development, daily execution, staffing, purchasing, inventory, labor management, food costs, and overall departmental performance. This leader balances creative vision with operational discipline, ensuring a cohesive guest experience while maintaining the culinary identity and standards of Union Square Hospitality Group.

What you'll do:

• Champion Enlightened Hospitality through genuine care, attention to detail, collaboration, and a commitment to continuously improving the guest and team member experience
• Lead culinary operations, in-room dining, and the bespoke cocktail bar food program, ensuring consistent quality, execution, and hospitality
• Build, lead, and develop a team of five chefs and more than 20 line cooks through hiring, training, scheduling, performance management, and professional development
• Develop seasonal menus rooted in Italian culinary traditions, emphasizing quality ingredients, classical techniques, thoughtful presentation, and an exceptional guest experience
• Lead and coach the Sous Chef team, establishing clear expectations and consistent standards for food quality, kitchen organization, communication, and service execution
• Develop and maintain distinct food offerings for in-room dining and the bespoke cocktail bar that complement culinary identity and the broader hotel experience
• Establish and uphold standardized recipes, portioning, preparation methods, plating specifications, and quality-control procedures across all outlets
• Partner with the General Manager, Director of Food and Beverage, and Culinary Director to align operational priorities, strengthen team collaboration, and advance culinary strategy
• Oversee purchasing, inventory, vendor relationships, production planning, staffing, labor productivity, and kitchen workflows to maintain quality and operational efficiency
• Monitor financial performance, including food and labor costs, waste, and profitability; review P&L statements and implement strategies to achieve budgetary objectives
• Maintain the highest standards of food safety, sanitation, and regulatory compliance while fostering an inclusive, high-performing team and supporting USHG-wide initiatives and best practices

What we need from you:

• At least 8 years of culinary leadership experience in a high-volume, fast-paced restaurant or hospitality environment; Italian cuisine or comparable quality-driven restaurant experience preferred
• Demonstrated experience overseeing multiple culinary outlets and leading large teams, including developing sous chefs and other culinary leaders
• Proven experience executing and managing an in-house pasta program and whole-animal butchery
• Strong understanding of restaurant financials, including P&L statements, budgeting, forecasting, menu profitability, food and labor cost controls, purchasing, inventory, and waste reduction
• Expertise in seasonal ingredients, classical culinary techniques, recipe development, and consistent execution, supported by strong organization, communication, judgment, and problem-solving skills
• Proficiency in Microsoft Office and restaurant management systems; commitment to culinary excellence, guest satisfaction, and food safety
• English fluency required; Spanish strongly preferred
• Ability to stand and walk for extended periods

What you'll get from us:

At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As an Executive Chef, you'll enjoy:

• Competitive pay: Annual compensation of $120,000 - $135,000 with eligibility for a bonus
• Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care
• Time to recharge: Generous paid time off and paid parental leave to support life outside of work
• Investing in your future: A matched 401(k) plan to help you grow long-term savings
• Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services.
• Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship
• Hospitality perks: Annual dining credit and a 51% dining discount across the entire USHG family of restaurants
• Convenience & flexibility: Pre-tax commuter benefits for transit and parking
• Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality.

Putting Enlightened Hospitality into Practice

Integral to our culture are our six behaviors. Our behaviors guide how we work together.

• We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong

• Turn over the rocks and always be connecting dots to build uplifting experiences and relationships

• Center the salt shaker with an unwavering commitment to excellence and the values that matter most

• Write a great next chapter. The road to success is paved with mistakes well-handled

• Bring a charitable assumption and err on the side of generosity

• Leave our campsite better than we found it; always responsible for the impact of our wake

• The above represents the expected salary range for this position. Ultimately, in determining your pay, well consider your experience and other job-related factors.

The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business.