Sous Chef

Daxton Hotel; Birmingham (MI); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated Sous Chef to join their culinary team. This role emphasizes collaboration with the Executive Chef and management to ensure exceptional guest experiences through innovative menu planning and culinary excellence. The ideal candidate will possess a passion for diverse cuisines and strong leadership skills, mentoring a talented team while maintaining high standards of food integrity and cleanliness. Join a forward-thinking company that values respect, transparency, and professional growth in a dynamic kitchen environment.

Benefits

Paid Time Off

401K with Company Match

Free Shift Meals

Medical Insurance

Dental Insurance

Vision Insurance

Qualifications

• 5+ years of culinary experience, preferably in hotel or restaurant settings.
• Strong communication skills across all employee levels.

Responsibilities

• Partner with the Executive Chef and F+B Management to enhance guest experience.
• Mentor your team in skill development and culinary techniques.

Skills

Culinary Techniques

Interpersonal Communication

Menu Planning

Food Safety Standards

Basic Math

Education

Culinary Arts Degree

Tools

Microsoft Excel

Microsoft Word

Job description

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Reports To: EXECUTIVE CHEF, position is exempt

The Sous Chef reports directly to the Executive Chef and collaborates on menu planning, productivity, menu cost controls, and ordering to meet business needs. A background in culinary techniques related to the hotel’s F+B concept(s) is essential. You must be highly organized, communicate effectively, and foster team efficiency and consistency. Mentoring and teaching your team, demonstrating humility, and caring for both the food and team members are critical qualities for this role.

At DAXTON, our culinary teams uphold high standards of respect and trust. Building transparent relationships with all hotel staff is expected. We value collaboration, humility, and open-mindedness—no egos allowed. Respectful, controlled, and professional interaction with leadership and peers is imperative; we maintain a no-tolerance policy for the “old school way”.

WHAT YOU WILL DO

1. Partner with the Executive Chef, Sous Chefs, and F+B Management to deliver an exceptional guest experience.
2. Coach your team to uphold food integrity, cleanliness, and maintenance of culinary spaces.
3. Deliver an outstanding culinary experience by balancing flavors, temperature, texture, guest satisfaction, and menu flow.
4. Understand operational metrics (KPIs, P&L) and connect them with operational observations.
5. Mentor your team in skill development, technique, and menu execution, using corrective actions effectively.
6. Facilitate open communication through daily line-ups, leadership meetings, and staff meetings to promote transparency and address priorities.
7. Participate in recruitment, training, scheduling, supervision, and motivation of culinary staff to foster growth and succession planning.
8. Monitor physical facilities and equipment, collaborating with engineering and vendors for improvements.
9. Maintain communication with the Executive Chef and F+B team to update, plan, and align priorities, demonstrating flexibility.

HOW YOU LEAD

1. Support your team through coaching, counseling, and constructive feedback.
2. Collaborate with hotel departments to ensure an excellent guest experience.
3. Interact respectfully with managers, peers, and staff, exemplifying professionalism.
4. Be an expert in culinary techniques and cuisine history, guiding others with humility.
5. Develop business acumen by aligning initiatives with operational goals and budgets.

WHAT YOU WILL NEED

• At least five years of progressive culinary experience, preferably in a hotel or restaurant setting.
• A passion for culinary arts and experience with diverse cuisines.
• Basic proficiency in Microsoft Excel and Word.
• Strong interpersonal communication skills across all employee levels.
• Fluent in English, both written and verbal.
• Ability to perform basic math for inventory and menu calculations.
• Ability to work in a fast-paced environment for extended periods.
• Physical ability to lift up to 25 lbs. regularly and 100 lbs. with assistance.
• Ability to stand or walk for long periods and work in warm environments.

WHAT'S IN IT FOR YOU

• Paid time off
• 401K with up to 2% company match after 90 days
• Free shift meals prepared by our culinary team
• Medical, Dental, and Vision insurance starting the month after hire

We are an Equal Opportunity Employer. Diversity and inclusion are core to our culture. We do not discriminate and aim to create a welcoming environment for all employees.