Apparatus Room Sous Chef - $49500 to $66800 per YEAR

The Detroit Foundation Hotel is a unique independent hotel situated in the historic Detroit Fire Department Headquarters, seamlessly combining the city's rich history with a modern cultural renaissance. Managed by Aparium Hotel Group, a sophisticated hotel brand founded in 2011, the Detroit Foundation Hotel offers a boutique experience that celebrates the unique character of its community. Aparium prides itself on blending big hotel business acumen with the charm and personalized service of a boutique establishment, focusing on creating authentic hospitality experiences deeply connected to their neighborhoods. This 100-room property, centered within Detroit's vibrant cultural and business resurgence, features The Apparatus Room, a ground-floor restaurant that honors the city's heritage through its food and beverage offerings by partnering with local distillers, farmers, and brewers to bring guests a genuine taste of Detroit. The Sous Chef position at the Detroit Foundation Hotel reports directly to the Executive Chef and is a key role within the culinary team. This exempt position is integral in supporting and collaborating with the Executive Chef to drive menu development, maintain high kitchen productivity, manage menu cost controls, and oversee ordering processes critical to meeting the hotel's business objectives. The ideal candidate will bring strong culinary skills, leadership ability, and an enthusiasm for mentorship, helping guide the culinary team with a balance of authority and support. This role requires someone passionate about sourcing and utilizing high-quality, fresh, local ingredients and who understands the importance of consistent communication and organization to ensure smooth kitchen operations. The sous chef will lead by example, fostering a positive work environment rooted in the hotel’s core values of People, Place, and Character, emphasizing the importance of collaboration, respect, and culinary excellence. As a member of the culinary leadership, the sous chef will be expected to coach and develop their team, ensuring production quality aligns with guest expectations while adhering to safety and cleanliness standards. This role demands an individual with a blend of creativity, operational insight, and business acumen, eager to grow further in the financial aspects of kitchen management. Working in partnership with various hotel departments, including Food and Beverage management, sales, banquets, catering, and hotel operations, the sous chef helps ensure a seamless guest experience throughout. The role offers an inclusive and supportive culture where ego-free collaboration is encouraged, and continuous learning is valued. Employees benefit from a robust package that includes paid vacation and sick leave, volunteer time off, discounted food and beverage, and lodging rates, comprehensive medical benefits, pet insurance, 401k participation, and access to an employee assistance program. The Detroit Foundation Hotel and Aparium Hotel Group embrace diversity, equity, and inclusion, cultivating a warm, inviting environment for both guests and employees where respect for individuals and community is at the forefront. Those joining this team will find themselves part of a forward-thinking hospitality organization dedicated to excellence and embedded within Detroit’s dynamic urban revival, making it an exciting place to advance a culinary career and contribute meaningfully to a thriving local culture.

• 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 25 lbs. to transport dry goods inventory, equipment, etc.
• Ability to lift, balance and carry (with assistance) up to 100 lbs. 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