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Sous Chef – Le Suprême Detroit  About Le Suprême  Located within Detroit's iconic Book Tower, Le Suprême is a Parisian-inspired French brasserie that blends timeless French culinary traditions with contemporary hospitality. Our team is passionate about delivering exceptional dining experiences through thoughtful service, high-quality ingredients, and culinary excellence.  Position Overview  Le Suprême is seeking an experienced and motivated Sous Chef to support the Executive Chef in overseeing daily kitchen operations. This individual will play a key leadership role in maintaining food quality, developing team members, ensuring operational excellence, and fostering a culture of accountability and hospitality.  The ideal candidate is a hands-on leader with a strong culinary foundation, has a passion for learning and teaching classic french technique, excellent organizational skills,  Essential Functions  Culinary Leadership  Assist the Executive Chef in overseeing all kitchen operations.  Lead kitchen team members during service and ensure seamless execution. ● Maintain recipe adherence, plating consistency, and food quality standards. ● Expedite service while ensuring communication and collaboration across stations. ● Assist in menu execution, seasonal offerings, and daily specials.  Team Development  Train, coach, and mentor culinary team members.  Support onboarding and ongoing development of BOH staff.  Foster a positive, respectful, and performance-driven culture.  Assist with scheduling, performance management, and daily shift leadership. ● Lead by example through professionalism and operational excellence.  Operations & Financial Performance  Monitor prep levels, inventory, and product quality. Assist with ordering, receiving, and inventory management.  Support food cost initiatives through proper portioning and waste reduction. ● Maintain organized production schedules and prep lists.  Ensure labor resources are effectively utilized while maintaining service standards. Safety & Sanitation  Maintain compliance with all local health department regulations.  Ensure proper food handling, storage, and sanitation procedures are followed. ● Promote a clean, organized, and safe work environment.  Conduct routine inspections of kitchen equipment and workspaces. Qualifications  Minimum 3 years of culinary leadership experience in an upscale, high-volume restaurant environment.  Strong culinary skills and knowledge of classic cooking techniques. ● Previous experience as a Sous Chef, Kitchen Manager, or similar leadership role preferred.  Ability to effectively lead, train, and motivate a culinary team.  Excellent communication, organizational, and time management skills. ● Ability to remain calm and solution-oriented in a fast-paced environment. ● Food Safety Certification preferred.  Flexible schedule with availability to work nights, weekends, and holidays. Benefits  Competitive salary  Performance-based bonus opportunity  Medical, Dental, and Vision Insurance  Paid Time Off  Employee dining discounts  Career growth opportunities within a growing hospitality company ● Dynamic and collaborative work environment  Working Conditions/Environment  The person having this position may have to stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day.  Agility in executing fast-paced movements to navigate different areas of the property efficiently. The person having this responsibility may have to move, pull, carry, or lift objects weighing at least 50 pounds.  The work environment characteristics described herein are representative of those an employee typically encounters w