Chef de Cuisine

Chef de Cuisine Position Profile Reports to: Executive Chef, position is exempt. Who We Are Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. The Detroit Foundation Hotel has transformed the historic Detroit Fire Department Headquarters into a 100‑room independent hotel that adds another piece to the ongoing Detroit renaissance puzzle. Featuring an inviting ground‑floor restaurant, The Apparatus Room, the hotel partners with local distillers, brewers, farmers and other edible purveyors to deliver an authentic Detroit experience. The hotel is managed by Aparium, a brand that combines the business acumen of large hospitality companies with the charm of boutique hotels, focusing on unearthing moments unique to each city. The Role Chef De Cuisine reports to the Executive Chef and is the hands‑on leader of the culinary operation. It is critical to possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and to maintain regular presence on the floor and in the kitchen. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. The role requires inspiring the team with a creative, innovative, and collaborative approach, mentoring and teaching team members, and demonstrating humility and genuine care for the items you create and the individuals who execute upon them. Who You Are You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You respect ingredients and process, seek to work directly with local farmers and artisans for the freshest produce, and understand the critical role you play in the hotel’s financial strategy, achieving cost‑effective solutions without sacrificing quality. What You Will Do Uphold and role model the company’s principles of People, Place, and Character, while encouraging direct reports to embody our values. Be a key partner with the Director of Food and Beverage, engaging in constant communication and holding one another accountable to deliver 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 culinary spaces. Demonstrate passion for all aspects of a guest’s culinary experience, balancing flavor combinations, temperature, texture, guest satisfaction, and menu flow. Use operational metrics (KPIs and P&L) to make data‑driven adjustments and improvements. Coach and mentor your team on skill development, technique, and menu execution, using corrective action to address root causes of issues. Facilitate daily line‑ups, weekly culinary leadership meetings, and quarterly all‑staff meetings to foster transparent dialogue. Drive recruitment, training, scheduling, supervision, and motivation of all culinary associates to nurture ideas and develop future talent. Monitor facilities and equipment, collaborating with engineering and vendors to make necessary corrections. Communicate regularly with the General Manager to update, plan, and align priorities, maintaining flexibility to support the operation. Aparium Hotel Group does not discriminate based on disability, veteran status or any other basis protected under federal, state or local laws. The hotel and company are smoke‑free, drug‑free and equal opportunity employers. How You Lead Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback. Collaborate effectively with all hotel departments, including Sales, Banquets & Catering, F&B, and Operations, to provide an exemplary guest experience. Maintain respect and professionalism in daily interactions with managers, direct reports, and peers. Be a subject matter expert in food and culinary techniques, guiding others with a gentle hand. Demonstrate business acumen by ensuring initiatives align with operational goals and budgets. What You Will Need Minimum of five (5) years in multiple culinary/F&B 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 for menu ingredients and inventory. Ability to work in a fast‑paced environment for extended periods 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. Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment. We do not discriminate and believe every individual should be proud of who they are, where they come from, and the service we provide. Aparium is an E‑Verify employer. #J-18808-Ljbffr Aparium Hotel Group