Maple & Ash Chicago - Chef De Cuisine

Job DetailsJob Location: Maple Hospitality Group - CHICAGO, IL 60654Salary Range: $135,000.00 - $150,000.00 Salary
 

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston and New York, you'll find endless opportunities for growth, travel, and continuing education.

Our culture is built on four core principles:

Generosity: Always give more, exceed expectations.
Excellence: Deliver exceptional work with unmatched expertise.
Fun: Love what you do, laugh often, and enjoy the journey.
Fail Fast: Learn from mistakes, adapt, and keep improving.

Who You Are

The R&D Chef is the culinary architect for the brand, bridging the gap between Michelin-caliber artistry and multi-unit scalability. This role demands a rare hybrid of elite creativity and industrial-grade operational discipline. You will transform abstract inspiration into scalable, profitable, and breathtaking culinary reality, ensuring the brand’s North Star remains elite as it expands.

We are seeking a chef who views operations not as a constraint on creativity, but as the vehicle that allows world-class food to reach thousands of guests daily. You must possess the artistic ego to create something beautiful and the professional humility to ensure it can be executed perfectly by others. 

Culinary Innovation and Michelin-Caliber Excellence

Creative R&D: Drive the evolution of the brand through constant experimentation, pushing the boundaries of technique and flavor to maintain a best-in-class reputation.
High-End Execution: Ensure every new dish meets the aesthetic and technical rigor of James Beard/Michelin-caliber dining.
Menu Engineering: Optimize menus for profitability and guest experience, ensuring innovation is balanced with strict $P&L$ and food cost targets.

Systems and Scalability

SOP Architecture: Translate complex, high-end dishes into precise, scalable Standard Operating Procedures (SOPs) for multi-unit consistency.
Operational Flow: Identify bottlenecks in production and re-engineer workflows to improve speed without sacrificing artistry.
Strategic Sourcing: Vet elite suppliers to secure ingredients that meet the brand’s uncompromising standards for quality, sustainability, and cost.

Leadership and Flagship Oversight

Flagship Stewardship: Maintain a strong, hands-on presence at Maple & Ash Chicago to ensure the core brand identity is consistently executed.
Global Implementation: Lead the rollout of new concepts across all markets, personally training kitchen leadership to ensure flawless execution.
Quality Audits: Conduct rigorous inspections across all locations to enforce food safety, sanitation, and brand integrity.

Collaboration and Performance

Direct Partnership: Work closely with Chef Danny Grant and the Culinary Director to align vision with execution.
Financial Performance: Drive improvements in food cost and labor efficiency, aligning culinary decisions with organizational financial goals.
Cross-Functional Communication: Partner with marketing on launches and maintain clear lines of communication with Executive Chefs across all locations.

QualificationsWho We Are Looking For

The Pedigree

Elite Experience: 4+ years of senior culinary leadership. Prior experience in Michelin-starred or James Beard-awarded kitchens is essential.

Visionary Thinking: A deep passion for culinary trends, food science, and high-end plate composition.
Systems Mindset: The ability to move fluidly between the lab (creativity) and the office (data, costing, and logistics).

The Skills

Technical Mastery: Exceptional butchery, saucier, and modern technique skills.
Financial Acumen: Advanced knowledge of menu costing, inventory management, and labor optimization.
Leadership: Highly organized and disciplined, with the ability to thrive in a high-accountability environment.
Mobility: Willingness to travel as needed to support openings and ongoing operations.