Sous Chef - Le Suprême

Company: Method Co.
Location: Detroit
Posted on: February 16, 2026

Job Description:

Job Description Job Description Book Tower has welcomed a series of new food and beverage concepts to the growing scene in downtown Detroit. Le Supreme and Bar Rotunda bring the taste and style of early twentieth-century Paris back to Detroit: Le Suprême, will offer all-day French fare in the brasserie’s elegant dining room, alfresco, in the restaurant’s bar or within its 12-seat private dining room. Enter off Washington Boulevard or through The Rotunda to indulge in a menu comprised of Parisian specialties as well as fresh pastries, breads and desserts from the adjoining patisserie and boulangerie. Le Suprême’s full-service bar will also offer a curated cocktail program and a selection of over 300 world-class wines and champagne. Bar Rotunda , will serve as an all-day cafe and wine bar, with coffees, pastries, small plates, wine and cocktails offered at breakfast, lunch and dinner. Canopied by The Rotunda, Book Tower’s marble arched atrium and 100-year-old Kamper-glass skylight, the design and service are inspired by the grand cafés and venerable hotel bars of early twentieth-century Paris. The strongest candidate will display innate leadership qualities and an ability to attract, motivate and retain talented cooks. As the team member shows dedicated reliability, a very strong work ethic and an ability to absorb work, they will work with the Executive Chef to personalize a career path with Method Co. Job Responsibilities: Ability to execute all positions on the line and help line staff when they get behind. Execute and oversee the production of all menu items. Complete understanding of work safety and emergency procedures. Expedite orders correctly and efficiently to ensure smooth kitchen flow Work closely with staff to ensure that their respective jobs are being executed as per company guidelines. Ensure A standards for kitchen cleanliness and follow all Health Department Guidelines to ensure proper food handling from the beginning to the end when the food is leaving the kitchen. Attend all weekly management meetings and corporate meetings that are scheduled. Hold monthly mandatory kitchen meetings and address all issues that arise. Assisting the chefs and coordinating with the purchaser with ordering on a daily basis. Assisting the chefs with the scheduling on a weekly basis. Prevent breakage by monitoring kitchen crew. Inspire and motivate kitchen staff. Assisting and monitoring daily labor and food cost reporting sheets to ensure costs are trending within budgeted parameters. Assisting reviewing monthly profit and loss statement and acts on all variances. Helps ensure all overtime is authorized Job Qualifications: Minimum 4 years professional hospitality leadership experience in a similar environment Competent in fabricating all meat, fish, and poultry. Understand the differences and uses of all herbs and types of seasonings. Understand, and have the ability to train in all basic cooking methods: braising, poaching, roasting, steaming, sauté, grilling. Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others. Ability to stand and walk for extended periods of time Ability to lift and carry items when needed with a maximum weight of 50lbs Job Type: Full-time Benefits & Perks : Health insurance, Dental insurance, Vision insurance, Paid time off, 401(k)

Keywords: Method Co., Detroit , Sous Chef - Le Suprême, Hospitality & Tourism , Detroit, Michigan