Sous Chef – Le Suprême

About the role

Le Suprême, a Parisian‑inspired French brasserie located in Detroit’s iconic Book Tower, is looking for an experienced Sous Chef to support the Executive Chef. The role combines hands‑on culinary execution with team leadership to ensure consistent quality and a memorable dining experience.

Key responsibilities

• Assist the Executive Chef in managing daily kitchen operations and service flow.
• Lead the kitchen crew during service, maintaining recipe adherence, plating consistency, and food‑quality standards.
• Oversee menu execution, seasonal specials, and daily specials.
• Train, coach, and mentor back‑of‑house staff, handling onboarding, scheduling, and performance management.
• Monitor prep levels, inventory, ordering, and product quality while supporting food‑cost control initiatives.
• Ensure compliance with health‑department regulations, proper food handling, sanitation, and safety standards.

Required profile

• Minimum 3 years of culinary leadership experience in an upscale, high‑volume restaurant.
• Strong foundation in classic French cooking techniques.
• Proven ability to lead, train, and motivate a culinary team.
• Excellent communication, organization, and time‑management skills.
• Calm, solution‑oriented approach in a fast‑paced environment.

Required skills

• Food Safety Certification (preferred).

What we offer

• Opportunity to work in a renowned French brasserie within a historic Detroit landmark.
• Collaborative team environment focused on culinary excellence.
• Professional growth and development under an experienced Executive Chef.