Cibo Sous Chef

Cambria Hotel Downtown Detroit; Detroit (MI); On-site; USD 60,000 - 85,000; Full time

Job summary

The Cambria Hotel Downtown Detroit is expanding and seeks a dynamic Sous Chef to lead Cibo’s kitchen, reporting to the Executive Chef and upholding culinary standards in a busy hotel setting.

You will supervise kitchen staff, manage menus and inventory, control costs, and collaborate with pastry and other teams to craft seasonal offerings while ensuring safety and sanitation.

Qualifications

• Culinary degree or equivalent experience with kitchen leadership.
• Minimum two years culinary management experience.
• Experience in high-volume hotel/restaurant settings preferred.
• Ability to lead and develop a diverse kitchen team.

Responsibilities

• Oversee all kitchen and back-of-house operations ensuring safety and quality.
• Prepare dishes to Cibo standards and seasonal rotations.
• Maintain cost targets, procurement, and inventory.
• Collaborate with pastry and other departments on menu development.
• Ensure compliance with health and sanitation codes.

Skills

Culinary leadership

Menu development

Team leadership

Communication skills

Time management

Hotel kitchen operations

Education

Culinary degree or equivalent

Professional certificate/apprenticeship

Job description

The Cambria Hotel in Detroit is expanding and looking for a dynamic and energetic Sous Chef to join our team!

The Cambria Hotel in Detroit features upscale amenities that appeal to modern travelers, including immersive, spa-style bathrooms - Contemporary and sophisticated guest rooms, complete with modern fixtures, abundant lighting, and plush bedding – Multiple food and beverage options - Flexible meeting and event space- State-of-the-art fitness center - Locally inspired designs

Job Summary:

The Sous Chef serves as the operational backbone of the Cibo kitchen, providing direct leadership to kitchen staff and ensuring consistent execution of culinary standards. Reporting to the Executive Chef, this role is responsible for maintaining the quality, efficiency, and culture of the kitchen in a demanding hotel environment.

Supervisory Responsibilities:

• Participates in the hiring, onboarding, and ongoing training of kitchen and back-of-house staff.
• Builds and maintains kitchen schedules, assigning roles based on individual skill level and operational needs.
• Monitors and evaluates work product from kitchen and back-of-house staff, providing real-time coaching and feedback.
• Assists in day-to-day management of the Cibo culinary team.

Duties/Responsibilities:

• Oversees all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and to specification.
• Prepares dishes according to Cibo standards, and develops dishes for seasonal and rotation menus.
• Ensures the kitchen operates in full compliance with applicable health, safety, and sanitation codes at all times.
• Manages procurement and inventory for Cibo restaurant, maintaining cost targets and minimizing waste.
• Conducts routine inspection and maintenance of kitchen equipment and utensils, escalating repair or replacement needs as appropriate.
• Assists in maintaining the kitchen budget and contributes to cost control initiatives.
• Collaborates with specialty chefs on menu development -- for example, partnering with the pastry team to design dessert offerings that are innovative, appealing, and complementary to the broader menu.
• Performs other duties as assigned by the Executive Chef or hotel leadership.

Required Skills/Abilities:

• Demonstrated ability to deliver an excellent culinary and dining experience across a range of service contexts.
• Strong creative instincts with the ability to contribute meaningfully to menu development and presentation.
• Clear and effective communicator, both verbally and in writing.
• Highly organized with strong time management and scheduling capabilities.
• Proven ability to lead and motivate a team under pressure and across diverse personalities.
• Comfortable working across departments in a hotel environment.

Education and Experience:

• Culinary degree, professional certificate, completed apprenticeship, or equivalent experience demonstrating mastery as a skilled cook and kitchen leader.
• Minimum two years of culinary management experience required.
• Business or operational experience in a hotel or high-volume restaurant setting preferred.

Physical Requirements:

• Continuously reach, bend, lift, carry, stoop, and wipe.
• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.

Cibo Detroit provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.