Lead Sous Chef: Menu Innovation & Kitchen Leadership

AC Hotel Detroit at the Bonstelle; Detroit (MI); On-site; USD 70,000 - 100,000; Full time

Job summary

AC Hotel Detroit at the Bonstelle seeks an experienced Chef to direct food preparation, production and control for all outlets and banquets. You will lead lead cooks and stewards, develop menus, manage costs, and ensure top-quality presentation.

You will oversee inventory, safety compliance, and staff training, collaborating with hotel departments to deliver exceptional dining experiences for guests.

Qualifications

• Must have five years of prior experience as Chef.
• Certification as Chef or Certified Master Chef required.
• CPR and First Aid training preferred.
• High school diploma or equivalent and culinary schooling required.
• Valid driver’s license may be required.

Responsibilities

• Lead and supervise the culinary team across outlets and banquets.
• Develop and implement menus; ensure food quality and presentation.
• Manage food costs, inventory, and purchasing; maintain sanitation.
• Coordinate with hotel departments to ensure guest satisfaction.
• Hire and train staff; conduct monthly departmental meetings.
• Maintain compliance with safety, sanitation, and regulatory standards.

Skills

Leadership

Menu development

Cost control

Quality/food presentation

Food safety & sanitation

Team management

Communication

Wine pairing

Budgeting

Education

High school diploma or equivalent

Culinary training (2+ years)

Chef certification

Job description

AC Hotel Detroit at the Bonstelle seeks an experienced Chef to direct food preparation, production and control for all outlets and banquets. You will lead lead cooks and stewards, develop menus, manage costs, and ensure top-quality presentation.

You will oversee inventory, safety compliance, and staff training, collaborating with hotel departments to deliver exceptional dining experiences for guests.