Lead Sous Chef - Menu Innovation & Kitchen Leadership

Parc Detroit; Detroit (MI); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

401(k)

Employee Dining Benefits

Growth within multi-venue group

Job summary

Parc Detroit, under the ELIA Group umbrella, seeks a seasoned Sous Chef to support the Executive Chef across multiple hospitality venues in Detroit. You will drive quality, efficiency, and consistency in food preparation and service while mentoring kitchen staff.

This role emphasizes strong leadership, culinary excellence, and adherence to safety standards in a fast-paced environment, with opportunities for growth within a multi-venue group.

Qualifications

• Minimum 5+ years of experience as a Sous Chef or similar in a high-volume, fast-paced environment.
• Strong culinary skills and a deep passion for food preparation and presentation.
• Excellent leadership and team management abilities with experience training kitchen staff.
• Extensive knowledge of food safety regulations and best practices.
• Ability to work collaboratively within a team while upholding high standards of quality and professionalism.
• Experience in menu planning, recipe development, and cost control preferred.
• ServSafe Food Handlers Certificate required.

Responsibilities

• Assist the Executive Chef in managing all aspects of kitchen operations, including food preparation, staff supervision, and inventory management.
• Maintain high-quality food standards by ensuring dishes are prepared according to recipes and presentation guidelines.
• Oversee food safety and sanitation compliance, ensuring adherence to local health regulations.
• Monitor kitchen staff performance, providing training and mentorship to enhance skills and efficiency.
• Collaborate with the culinary team to develop and refine menu items and seasonal specials.
• Maintain proper inventory levels, manage ordering, and control food costs to optimize efficiency.
• Ensure a smooth and organized kitchen workflow, even during peak service hours.
• Act as a role model for professionalism, teamwork, and excellence in the kitchen.
• Address operational challenges quickly and efficiently to maintain seamless service.

Skills

Leadership

Team Management

Food Safety

Menu Planning

Cost Control

Communication

Job description

Parc Detroit, under the ELIA Group umbrella, seeks a seasoned Sous Chef to support the Executive Chef across multiple hospitality venues in Detroit. You will drive quality, efficiency, and consistency in food preparation and service while mentoring kitchen staff.

This role emphasizes strong leadership, culinary excellence, and adherence to safety standards in a fast-paced environment, with opportunities for growth within a multi-venue group.