Apparatus Room Sous Chef - Warren, MI

The Detroit Foundation Hotel is a distinguished independent hotel that has transformed the historic Detroit Fire Department Headquarters into a vibrant 100-room boutique property that plays a key role in the ongoing Detroit renaissance. Managed by Aparium Hotel Group, a brand known for its sophisticated approach to hospitality that balances the business acumen of large companies with the unique charm of boutique hotels, the Foundation Hotel thrives on connecting guests to the local culture and history through its thoughtfully designed spaces and culinary experiences. The hotel features an inviting ground-floor restaurant, The Apparatus Room, which collaborates with local distillers, brewers, farmers, and artisans to offer an authentic taste of Detroit. This focus on community and cultural integration creates both a rich guest experience and a dynamic workplace culture that values diversity, equity, and inclusion. Aparium, founded in 2011, continues to expand its footprint by fostering a unique hospitality philosophy that champions people, place, and character, making it a notable choice for individuals seeking a career within a forward-thinking, guest-centered environment. The employment type for the Sous Chef position is exempt, with a range of employee benefits designed to support wellness, professional development, and work-life balance. The Sous Chef at the Detroit Foundation Hotel reports directly to the Executive Chef and plays an integral role in the culinary leadership team. This position requires a blend of culinary expertise, operational management, and interpersonal skills to help deliver exceptional food and beverage services that uphold the hotel’s high standards and commitment to guest satisfaction. The candidate will collaborate on menu planning and development, control productivity and menu costs, and oversee ordering processes to ensure production meets business demands. The Sous Chef is essential in maintaining consistent kitchen operations through effective communication, team mentorship, and the promotion of culinary excellence. This role demands a hands-on leader who is comfortable working alongside their team while also guiding and developing culinary talent. Emphasis is placed on working with fresh, locally sourced ingredients and understanding the balance between culinary creativity and business performance. Candidates are expected to foster open communication channels, support continuous growth, and uphold the company’s core values centered on people, place, and character. The position offers the opportunity to work within a supportive, inclusive, and ego-free environment where innovation, collaboration, and respect are paramount. Overall, this role provides a challenging and rewarding career path for culinarians passionate about culinary arts and hospitality management, engaging in a community-focused hotel that celebrates Detroit’s unique culture and history.

• 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