The Cambria Hotel in Detroit is expanding and looking for a dynamic and energetic Sous Chef to join our team!

About Detroit Cambria:

Job Summary:

Supervisory Responsibilities:

• Participates in the hiring, onboarding, and ongoing training of kitchen and back-of-house staff.
• Builds and maintains kitchen schedules, assigning roles based on individual skill level and operational needs.
• Monitors and evaluates work product from kitchen and back-of-house staff, providing real-time coaching and feedback.
• Assists in day-to-day management of the Cibo culinary team.

Duties/Responsibilities:

• Oversees all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and to specification.
• Prepares dishes according to Cibo standards, and develops dishes for seasonal and rotation menus.
• Ensures the kitchen operates in full compliance with applicable health, safety, and sanitation codes at all times.
• Manages procurement and inventory for Cibo restaurant, maintaining cost targets and minimizing waste.
• Conducts routine inspection and maintenance of kitchen equipment and utensils, escalating repair or replacement needs as appropriate.
• Assists in maintaining the kitchen budget and contributes to cost control initiatives.
• Collaborates with specialty chefs on menu development -- for example, partnering with the pastry team to design dessert offerings that are innovative, appealing, and complementary to the broader menu.
• Performs other duties as assigned by the Executive Chef or hotel leadership.

Required Skills/Abilities:

• Demonstrated ability to deliver an excellent culinary and dining experience across a range of service contexts.
• Strong creative instincts with the ability to contribute meaningfully to menu development and presentation.
• Clear and effective communicator, both verbally and in writing.
• Highly organized with strong time management and scheduling capabilities.
• Proven ability to lead and motivate a team under pressure and across diverse personalities.
• Comfortable working across departments in a hotel environment.

Education and Experience:

• Culinary degree, professional certificate, completed apprenticeship, or equivalent experience demonstrating mastery as a skilled cook and kitchen leader.
• Minimum two years of culinary management experience required.
• Business or operational experience in a hotel or high-volume restaurant setting preferred.

Physical Requirements:

• Continuously reach, bend, lift, carry, stoop, and wipe.
• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.