Culinary Lead: Menu Innovation & Quality

AC Detroit at the Bonstelle; Detroit (MI); On-site; USD 70,000 - 95,000; Full time

Job summary

Azul Hospitality's flagship Detroit property is seeking an experienced Chef to direct food preparation, production, and control across all outlets and banquet facilities. You will lead cooks, manage inventories, and ensure high-quality menus and presentations that align with brand standards and guest expectations.

You will set sanitation standards, monitor food costs, train staff, and collaborate with other departments to create innovative menus while upholding safety regulations and timely

Qualifications

• Five years of prior experience as Chef with knowledge of most international and domestic dishes.
• Certification as Chef or Certified Master Chef by a government accredited culinary agency preferred.
• High school diploma or equivalent; culinary schooling preferred.
• Ability to lead a diverse culinary team and manage budgets.

Responsibilities

• Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
• Lead the preparation and production of meals, food quality and presentation.
• Set targeted sanitation standards and ensure proper product rotation.
• Manage payroll and time attendance for the culinary team.
• Cross-train staff and maintain training records.
• Oversee monthly food inventories and cost controls.

Skills

Leadership

Menu development

Food cost control

Staff training

Vendor relations

Education

High school diploma or equivalent

Culinary training

Tools

PMS

POS

MS Office

PBX

Windows OS

Job description

Azul Hospitality's flagship Detroit property is seeking an experienced Chef to direct food preparation, production, and control across all outlets and banquet facilities. You will lead cooks, manage inventories, and ensure high-quality menus and presentations that align with brand standards and guest expectations.

You will set sanitation standards, monitor food costs, train staff, and collaborate with other departments to create innovative menus while upholding safety regulations and timely