Cibo Sous Chef
On-siteDetroit, Michigan, United States
Job Summary
Oversee all kitchen and back-of-house operations, ensuring food is prepared safely, efficiently, and to specification while managing procurement and inventory to maintain cost targets. Lead kitchen staff through hiring, onboarding, and ongoing training, building schedules based on skill levels and assigning roles for day-to-day management. Develop dishes for seasonal menus, collaborate on menu innovation with specialty chefs, and ensure full compliance with health, safety, and sanitation codes. Maintain the kitchen budget, conduct routine equipment inspections, and provide real-time coaching to monitor work product. Report to the Executive Chef within the upscale Cibo restaurant at The Cambria Hotel in Detroit.
Required Qualifications
- 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
Desired Qualifications
- Business or operational experience in a hotel or high-volume restaurant setting preferred
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