Sous Chef ("Segundo Chef")

Azul Hospitality; Detroit (MI); On-site; USD 70,000 - 95,000; Full time

Job summary

Azul Hospitality is seeking an experienced Executive Chef for Monarch Club in Detroit. You will oversee all food outlets and banquets, lead a culinary team, and drive menu development while maintaining quality, cost controls, and safety standards.

The role requires five years of Chef experience, strong leadership, and expertise in diverse cuisines and wine pairing. A high school diploma and culinary schooling are preferred; CPR/food-safety certifications are valued.

Qualifications

• Five years of experience as a Chef or higher.
• Extensive knowledge of international and domestic dishes; wine pairing.
• Certification as Chef or Certified Master Chef; Safe Server Alcohol & Food Handlers; CPR certification preferred.

Responsibilities

• Supervise lead cooks, line cooks, prep cooks, and stewards.
• Direct food preparation and production for all outlets and banquet facilities.
• Ensure safety, sanitation, and cost controls; uphold profitability.
• Develop new menus; lead menu planning and recipe standardization.
• Oversee inventories, ordering, receiving, and kitchen operations.
• Manage payroll and attendance for the culinary team; train staff.
• Cross-train staff and ensure adherence to SOPs and policies.

Skills

Leadership

Attention to detail

Communication

Analytical skills

Self-driven

Education

High school diploma or equivalent

Two years culinary schooling preferred

Job description

Job Details

Job Location: Monarch Club - Detroit, MI 48226
Position Type: Full Time
Job Shift: Any
Job Category: Management

POSITION PURPOSE

Direct food preparation, production, and control for all food outlets and banquet facilities at resort.

ESSENTIAL RESPONSIBILITIES

• Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
• Enhance the food product presented to guests.
• Make changes that respond to the marketplace and to guests’ needs, both present and anticipated.
• Recommend changes to the food product.
• Use market research to develop new products.
• Read menu to estimate food requirements.
• Order food products and supplies from vendors.
• Lead the preparation and production of meals, ensuring food quality and presentation.
• Supervise staff in all food preparation, including proper receiving and storage of all food and food‑related items.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls, and overall profitability.
• Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices.
• Create and implement new menus and individual food items.
• Set targeted sanitation standards and product rotation standards, ensuring food cost is always in the forefront of mind for culinary staff.
• Act as liaison between the culinary team and all other hotel departments.
• Participate in and oversee monthly food inventories.
• Maintain quality of food product and ensure consistency in food delivery and standards.
• Provide specialist support to the Executive Committee, particularly to the Executive Chef.
• Support team goals and measure effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort.
• Maintain food costs within budget guidelines.
• Participate in the hiring process of new staff members.
• Conduct and participate in monthly departmental meetings.
• Manage the payroll of the culinary team, including daily management of the time and attendance system.
• Continuously evaluate the performance and encourage improvement of staff members in the food and beverage department.
• Arrange, provide, and supervise training of new staff members, including familiarization of property, standard operating procedures, and policies.
• Cross‑train staff members in all positions within their area of responsibility and on all types of equipment, ensuring successful implementation and follow‑up checklists.
• Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures, and practicing the highest standards of performance.
• Set the highest possible example in conduct, temperament, punctuality, and work standards.
• Be familiar with all company benefits and policies.

SUPPORTIVE FUNCTIONS

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Work primarily inside; environmental conditions are controlled by hotel systems, with temperatures moderate to extreme (freezers at -10°F and kitchens up to 110°F for up to 1 hour).
• Stand, walk, and maneuver for up to four hours, often in limited space and between simultaneous functions.
• Lift up to 45 lbs. and push or pull carts and equipment weighing up to 250 lbs.
• Perform repetitive motions, bending, climbing, and other physical tasks required for cleaning and kitchen duties.
• Use fine motor skills to operate office equipment such as computers, printers, phones, filing cabinets, fax machines, photocopiers, and other office devices.
• Maintain hearing, smelling, tasting, and visual acuity to observe and distinguish product quality and detect emergency situations.
• Communicate continuously with staff, guests, and supervisors.
• Maintain visual functions including near, color, and depth perception.
• Execute tasks requiring finger dexterity, such as typing and carrying out wrist and hand movements.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Speak, read, write, and understand the primary language used in the workplace.
• Excellent verbal, written, and electronic communication skills.
• Proficient in complex mathematical calculations and computer programs.
• Strong leadership capability and customer relations skills.
• Detail oriented with outstanding organizational and communication skills.
• Intermediate computer skills; basic computational skills.
• Knowledge of computer programs, math skills, and budgetary analysis capabilities required.
• Analytical skills to anticipate user needs and ensure proper tools at the property level.
• Effective interpersonal skills for dealing with internal and external customers requiring patience, tact, and diplomacy.
• Knowledgeable about basic functions of Windows OS, MS Office, PMS, PBX, key system, and POS.
• Self‑driven and able to work independently.
• Exceptionally strong issue resolution and analytical skills with a keen attention to detail.
• Thorough knowledge of federal, state, and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, and labor relations (e.g., TitleVII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA).
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and departmental managers.
• Artistic ability to create theme menus, ice carvings, decorations, and related concepts.
• Extensive knowledge of menu development, marketing insight, cost control, and wage control.
• Ability to create recipes and support materials (e.g., recipe cards, descriptions, pictures) and to read and visualize them.

EDUCATION

• High school or equivalent education required.
• Minimum of two years of culinary schooling preferred.

EXPERIENCE

• Five years of prior experience as a Chef, with knowledge of most international and domestic dishes.
• Extensive knowledge of wine pairing.

LICENSES OR CERTIFICATIONS

• Certification as Chef or Certified Master Chef by a government accredited culinary agency.
• Safe Server Alcohol & Food Handlers certification required.
• Valid driver’s license (required for operation of motorized and electric vehicles).
• CPR certification and/or First Aid training preferred.

EXEMPT POSITION

Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled.

GROOMING

All Staff Members must maintain a neat, clean, and well‑groomed appearance per Azul Hospitality standards. Refer to the property‑specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality from time to time, is essential to the successful performance of this position. Staff with irregular attendance or tardiness will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. Attendance at all scheduled training sessions and meetings is required.

This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.