Chef de Cuisine

Sterling Heights, MI, USA|

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,800.00 - $90,100.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Positive work environment

Job Description

The Detroit Foundation Hotel stands as a shining example of hotels done differently. This independent establishment has breathed new life into the historic Detroit Fire Department Headquarters, transforming it into a vibrant 100-room hotel that captures the essence of Detroit's rich history while pushing the city forward into a new era of cultural, business, and artistic significance. Renowned for blending the past with the future, the Detroit Foundation Hotel offers guests an authentic Detroit experience through its thoughtfully curated amenities and partnerships that reflect the unique character of the local community. The lobby welcomes visitors with an inviting ground-floor restaurant called The Apparatus Room, which partners with local distillers, brewers, farmers, and other purveyors to showcase the freshest and most authentic ingredients and products Detroit has to offer. This hotel is managed by Aparium Hospitality Services, a dynamic hotel group founded in 2011. Aparium prides itself on fostering hospitality experiences deeply rooted in and inspired by the surrounding environment and culture. Its portfolio is known for combining the strategic business acumen of large hospitality firms with the distinct charm and personal touch often found in boutique hotels. Aparium carefully selects markets that embrace unique local characteristics, creating hotel experiences that celebrate neighborhood pride, individual stories, and authentic community connections. The Chef De Cuisine is a leadership role reporting directly to the Executive Chef and is responsible for overseeing all culinary operations. This exempt position requires a hands-on leader well-versed in culinary techniques and the food and beverage concepts specific to the Detroit Foundation Hotel. The Chef De Cuisine will be a visible presence both on the kitchen floor and the dining room, ensuring the highest standards of culinary excellence and operational efficiency. Key responsibilities include maintaining consistency and quality of menu items, developing strategies to increase productivity, managing food costs, and inspiring the culinary team with creativity and collaboration. This role demands a deep commitment to mentorship, fostering a supportive environment for culinary staff growth, and demonstrating genuine care for both the food produced and the individuals executing it. The successful candidate will embody Aparium's company values centered on People, Place, and Character and focus on providing a welcoming, respectful, and ego-free work culture that breaks away from outdated industry norms. The role not only requires culinary expertise, but also strong leadership capabilities to build trusting relationships with the Executive Committee and across hotel departments. Financial acumen and the ability to balance operational metrics with guest satisfaction are critical. Candidates with a minimum of five years in culinary leadership, experience in hotel and event food and beverage environments, and a passion for working with local ingredients will find this role fulfilling and impactful. As a cornerstone of the hotel's food program, the Chef De Cuisine will lead the kitchen team in delivering exceptional dining experiences that reflect the unique spirit of Detroit and the Aparium brand. This opportunity provides an exciting platform for culinary professionals seeking to shape a culturally significant and community-focused hotel destination.

Job Requirements

Minimum of five years in multiple culinary food and beverage department lead positions
Experience in hotels with event spaces
Multiple outlet experience preferred
Fine dining experience preferred
Bachelor's Degree in Culinary Arts respected, though not required
Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Professional proficiency of the English language in reading, writing and verbal communication
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry with assistance up to 100lbs to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Job Qualifications

Minimum of five years in multiple culinary food and beverage department lead positions
Experience in hotels with event spaces
Multiple outlet experience preferred
Fine dining experience preferred
Bachelor's Degree in Culinary Arts respected, though not required
Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Professional proficiency of the English language in reading, writing and verbal communication
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry with assistance up to 100lbs to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

Job Duties

Uphold and role model the companys principles of people, place, and character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality
Be a key partner with the Director of Food and Beverage, engaging in constant communication, work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience
Collaborate with and counsel your team of sous chefs, cooks, and stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Demonstrate your passion and aptitude for all aspects of a guests amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed
Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the departments key priorities
Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed
Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation