Corporate Chef – Multi-Unit Operations

Job Title: Corporate Chef – Multi-Unit Operations
Company: Flour & Salt Hospitality Group
Location: Metro Detroit, MI (Travel Required)

About Flour & Salt
Flour & Salt Hospitality Group is a growing, chef-driven restaurant group operating 13 locations across multiple concepts, including Chaos Burger, La Pecora Nera (4 locations), Spruce & Ash, The Jagged Fork (6 locations), and Odysseus Coffee and Nut. Our focus is simple: execute at a high level, maintain strong brand identity, and continuously improve.

Position Overview
We are seeking a hands-on, operations-focused Executive Chef to oversee culinary execution across all locations. This is not a traditional office-based role—this leader will spend approximately 85% of their time in restaurants, working side-by-side with kitchen teams to ensure flawless execution, and 15% on administrative and creative responsibilities.

The ideal candidate thrives on the line, leads by example, and is equally comfortable refining systems as they are building teams.

Core Responsibilities

In-Restaurant Execution (85%)

• Travel between all 13 locations to support daily operations
• Work the line alongside teams to ensure consistency, speed, and quality
• Audit and enforce brand standards across all concepts
• Identify opportunities to improve kitchen flow, ticket times, and efficiency
• Train and develop kitchen staff and leadership at each location
• Troubleshoot operational challenges in real time

Culinary & Systems Development (15%)

• Lead menu ideation and seasonal updates across concepts
• Develop, document, and maintain standardized recipe books
• Analyze and optimize recipe costing to meet target margins
• Build and refine order guides and prep systems
• Partner with ownership and operations on continuous improvement initiatives

Qualifications

• 5+ years of executive or multi-unit chef experience
• Proven ability to lead in high-volume, fast-paced kitchens
• Strong understanding of kitchen operations, food costing, and labor efficiency
• Hands-on leadership style—willing and able to work the line regularly
• Experience standardizing recipes and building scalable systems
• Excellent organizational and communication skills
• Valid driver’s license and willingness to travel daily between locations

What We’re Looking For

• A builder, not just a maintainer
• Someone who sees inefficiencies and fixes them
• A leader who earns respect by working alongside their team
• Detail-oriented with uncompromising standards
• Passion for consistency across diverse concepts

Compensation & Benefits

• Competitive salary (based on experience)
• Dining discounts across all concepts
• Opportunity to grow with an expanding restaurant group

Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Food provided

Work Location: In person