Sous Chef - Le Supreme

About the role

Located within Detroit's iconic Book Tower, Le Suprême is a Parisian-inspired French brasserie that blends timeless French culinary traditions with contemporary hospitality. Our team is passionate about delivering exceptional dining experiences through thoughtful service, high-quality ingredients, and culinary excellence.

Essential Functions

• Culinary Leadership
  • Assist the Executive Chef in overseeing all kitchen operations.
  • Lead kitchen team members during service and ensure seamless execution.
  • Maintain recipe adherence, plating consistency, and food quality standards.
  • Expedite service while ensuring communication and collaboration across stations.
  • Aid in menu execution, seasonal offerings, and daily specials.
• Team Development
  • Train, coach, and mentor culinary team members.
  • Support onboarding and ongoing development of BOH staff.
  • Foster a positive, respectful, and performance-driven culture.
  • Aid in scheduling, performance management, and daily shift leadership.
  • Lead by example through professionalism and operational excellence.
• Operations & Financial Performance
  • Maintain prep levels, inventory, and product quality.
  • Aid in ordering, receiving, and inventory management.
  • Support food cost initiatives through proper portioning and waste reduction.
  • Maintain organized production schedules and prep lists.
  • Ensure labor resources are effectively utilized while maintaining service standards.
• Safety & Sanitation
  • Maintain compliance with all local health department regulations.
  • Ensure proper food handling, storage, and sanitation procedures are followed.
  • Promote a clean, organized, and safe work environment.
  • Conduct routine inspections of kitchen equipment and workspaces.

Qualifications

• Minimum 3 years of culinary leadership experience in an upscale, high-volume restaurant environment.
• Strong culinary skills and knowledge of classic cooking techniques.
• Previous experience as a Sous Chef, Kitchen Manager, or similar leadership role preferred.
• Ability to effectively lead, train, and motivate a culinary team.
• Excellent communication, organizational, and time management skills.
• Ability to remain calm and solution-oriented in a fast-paced environment.
• Food Safety Certification preferred.
• Flexible schedule with availability to work nights, weekends, and holidays.

Benefits

• Competitive salary
• Performance-based bonus opportunity
• Medical, Dental, and Vision Insurance
• Paid Time Off
• Employee dining discounts
• Career growth opportunities within a growing hospitality company
• Dynamic and collaborative work environment

Working Conditions/Environment

• The person having this position may have to stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day.
• Agility in executing fast-paced movements to navigate different areas of the property efficiently.
• The person having this responsibility may have to move, pull, carry, or lift objects weighing at least 50 pounds.