Sous Chef I - Huntington Place

Sodexo•Detroit, MI

5d•Onsite

About The Position

At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal. Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. We are seeking an experienced Sous Chef I (Retail) for Huntington Place located in Detroit, Michigan . Huntington Place is a premier convention center located in downtown Detroit along the International Riverfront. The facility spans approximately 2.4 million square feet, including over 723,000 square feet of exhibit space, a 40,000-square-foot Grand Riverview Ballroom, and more than 100 meeting and banquet rooms. It hosts major events such as the North American International Auto Show and serves over a million visitors annually. The Huntington Place team is seeking a passionate and skilled Sous Chef I to join our culinary team. This position is responsible for assisting with the supervision of kitchen operations and preparing high-quality food for both catering and retail, with a strong emphasis on retail operations. The Sous Chef I will lead culinary staff to ensure consistency and maintain culinary excellence in a fast-paced convention center environment.

Requirements

3+ years of professional kitchen experience, with at least 1 year in a supervisory role.
Strong knowledge of food safety, kitchen operations, and production in high-volume environments.
Ability to lead and mentor staff with professionalism and accountability.
Flexible availability including evenings, weekends, holidays, and event days.
Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.

Nice To Haves

Culinary degree or equivalent experience strongly preferred.
Experience in catering and retail is strongly preferred.

Responsibilities

Assist the Executive Chef with daily kitchen operations.
Supervise and train union line cooks, prep staff, and utility workers.
Ensure all food is prepared to specifications, portion control, and presentation standards.
Maintain compliance with health, sanitation, and safety standards (HACCP, ServSafe, etc.).
Monitor food and labor costs to align with budgetary goals.
Oversee kitchen cleaning schedules, equipment maintenance, and inventory management.
Provide input on retail menu development, specials, and seasonal offerings.