Sous Chef

Parc Detroit; Detroit (MI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k)

Employee dining benefits

Growth opportunities

Job summary

Parc Detroit, part of ELIA Group, seeks a passionate Sous Chef to support the Executive Chef and oversee kitchen operations in Detroit. You will drive efficiency, consistency, and innovation across our hospitality venues.

The role demands strong culinary skills, leadership, and a commitment to food safety. ServSafe certification is required. Competitive compensation includes health, dental, vision, 401(k), and dining benefits within a multi-venue group.

Qualifications

• Minimum 5+ years of experience as a Sous Chef in a high-volume, fast-paced restaurant or hospitality environment.
• Strong culinary skills and a deep passion for food preparation and presentation.
• Excellent leadership and team management abilities, with experience training and mentoring 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.
• Strong organizational and communication skills to effectively coordinate kitchen operations.
• 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

Staff training

Food safety

Menu planning

Cost control

Communication

Calm under pressure

Education

ServSafe Certificate

Job description

About this position

Position Description: COMPANY SUMMARY ELIA Group is a multi-faceted, fully integrated real estate and hospitality company that acquires, develops, and manages commercial properties in landmark locations throughout the United States. In Real Estate & Development and Hospitality, we don’t sit back and let things happen, we make things happen! Whether we’re crafting deals or cocktails, our unparalleled attention to detail leads to award-winning real estate development and hospitality projects. Parc represents the evolution of refined American dining in the heart of Detroit — elevated yet approachable, sophisticated yet warm. Our culinary philosophy celebrates seasonal ingredients, disciplined technique, thoughtful sourcing, and a dining experience that is both memorable and timeless. POSITION SUMMARY Parc is seeking a passionate and experienced Sous Chef to join our culinary team. This role is essential in maintaining the highest quality of food preparation and service across our hospitality venues. The Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring efficiency, consistency, and innovation in our culinary offerings.

Key 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.

Qualifications

• Minimum of 5+ years of experience as a Sous Chef or similar role in a high-volume, fast-paced restaurant or hospitality environment.
• Strong culinary skills and a deep passion for food preparation and presentation.
• Excellent leadership and team management abilities, with experience training and mentoring 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.
• Strong organizational and communication skills to effectively coordinate kitchen operations.
• ServSafe Food Handlers Certificate required.

What we’re looking for

At ELIA, we use our unique experience and contributions to deliver more than value – we set new standards! We seek someone that is looking for more than a job – we want to work with someone who is as passionate as us about what we do and how we go about doing it. We are seeking a leader who is:

• Creatively ambitious but operationally disciplined
• Calm under pressure
• Detail-obsessed
• Relentless about standards
• Motivated to build something lasting

This role requires a chef who views hospitality as both craft and business.

Compensation & Benefits

• Competitive salary commensurate with experience
• Health, Dental, and Vision Insurance
• 401(k)
• Employee Dining Benefits
• Opportunity for long-term growth within a multi-venue hospitality group

Physical requirements

• Stamina and Endurance: Ability to work long hours on your feet, including during busy periods and events.
• Strength: Capability to lift and move heavy kitchen equipment, pots, pans, and food items, often weighing up to 50 pounds.
• Mobility: Agility to navigate tight or crowded kitchen spaces and quickly respond to various tasks and emergencies.
• Manual Dexterity: Skill in handling cooking tools and equipment with precision, including chopping, stirring, and plating.
• Good Hand-Eye Coordination: Coordination for tasks like food preparation, arranging dishes, and managing multiple kitchen activities simultaneously.
• Tolerance to Heat and Moisture: Comfort working in hot, steamy kitchen environments with exposure to high temperatures from stoves, ovens, and dishwashers.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.