Sous Chef

Dufry Careers; Detroit (MI); On-site; USD 59,171 - 69,613; Full time

Benefits offered by this job

Health benefits

PTO

Holiday pay

Meal benefits

Transportation benefits

401(k) with match

Employee assistance

Training & growth

Referral bonus

Job summary

The Sous Chef at HMSHost Detroit Airport oversees a kitchen with demanding operations and guides production to meet brand standards. You will supervise staff, assist in menu planning, budgeting and safety practices, and ensure high-quality service for guests.

Requirements include a High School diploma or GED (culinary training preferred), Serve Safe certification, and 3–5 years of kitchen supervisory experience.

Qualifications

• Requires High School diploma or GED; post‑secondary culinary training preferred; brand certification a plus.

Responsibilities

• Supervises day-to-day kitchen staff activities, assigns tasks, and sets deadlines.
• Promotes safety and sanitation, inspects food handling, follows HACCP procedures.
• Assists with menu planning, inventory, and supplies management.
• Maintains cost controls, service quality, and profitability.
• Ensures compliance with brand standards and regulatory guidelines.
• Mentors staff and assists in hiring decisions as needed.
• Ensures high-quality customer service and staff training.
• Speaks, reads, and understands instructions and policy documents.

Skills

Kitchen operations

Staff supervision

HACCP compliance

Serve Safe certified

Leadership

Education

High School Diploma or GED

Post-secondary culinary training

Serve Safe Certification

Job description

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Detroit Airport F&B
Advertised Compensation: $59,171.00 to $69,613.00

Summary

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions

• Assists in supervising the day-to-day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work.
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures.
• Assists with menu planning, inventory, and managing supplies.
• Maintains effective cost control, service and quality standards to produce maximum sales and profits.
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.
• May serve as a resource to others in the resolution of complex problems and issues.
• Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen.
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager.
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.
• Requires a High School diploma or general education development (GED) diploma; post‑secondary culinary training preferred; brand certification a plus.
• Requires 3 to 5 years experience with kitchen operations and staff supervision.
• Must be certified in Serve Safe Management certification course.
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent.
• Demonstrates organization and multi‑project time/issue management.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals.

Minimum Qualifications, Knowledge, Skills, and Work Environment

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal‑opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti‑discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).