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Executive Chef

216 South State Street, Ann Arbor, MI, USA

Job Details

Sava’s, an Ann Arbor institution and the flagship restaurant of The Pulpo Group, is now hiring an Executive Chef to lead day-to-day operations and culinary development for the restaurant.


The ideal candidate is a hard working, self aware, and highly creative leader. The Executive Chef contributes to the uplifting culture and is adaptable to the ever evolving palette of an on-trend college able to lead a team of up to 40 chefs, cooks, and dishwashers.


We are a passionate hospitality group dedicated to outstanding guest experience, transformational employee experience and leading healthy business. We live and lead by our values:  hospitality, intention, respect and evolution.

Our vision at The Pulpo Group is transformation. Our approach to leading transformation is through the practice of Higher Conscious Hospitality: courageous, curious, clear, and secure leadership. To embody this requires self-awareness and alignment with one's authenticity and values. This inner work is essential for conscious leadership and an expectation for all leaders at TPG.


  • Located in the heart of Downtown Ann Arbor

  • Operating as an anchor in the community for 17 years

  • Partnerships with Michigan Athletics, U of M, Community Organizations, etc.

  • Robust private dining program and catering

  • The menu at Sava’s reflects the unique landscape of an eclectic and vibrant midwest college town and its local foodie community

  • Culinary goals are to stay approachable yet aspirational. Honoring our classics and guest favorites with a redefined and reimagined approach. Be the place that has something for everyone. Mediterranean meets Michigan

  • State-of-the-art kitchen and separate dedicated prep/event kitchen

  • An inspired and dedicated team of managers, chefs & hourly staff


  • Experience as Executive Chef, Head Chef or Chef de Cuisine in a professional, full-service kitchen

  • Financially driven and highly organized with strong administrative skills (scheduling, ordering, inventory, cost management)

  • Proven working experience hiring, building, and leading a winning team. Must be a strong developer of people and building the capacity of a team

  • Experience in high volume production, able to engineer menus for breakfast/lunch/dinner that can be executed to meet the business demand without compromising quality 

  • Exceptional multitasker - able to run multiple projects and initiatives at once with great attention to detail and follow-through

  • Positive mentality, integrity, bias towards excellence 

  • Open, curious, and committed to learning

Compensation Details

  • Rate: $100,000/year

  • Bonus opportunities

  • Relocation assistance

  • Employer sponsored health insurance and voluntary dental and vision insurance

  • Incredible co-workers and supportive administrative team (Marketing, Accounting, HR, etc.)

  • Up to 3 weeks paid time off

  • 401(k) plan with company match

  • Paid parking pass

  • Company wide discount program at all of our restaurants

  • Excellent growth opportunities

  • Dynamic work environment built on teamwork and positive energy

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