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Sous Chef, The Department at Hudson's

Continental Services

Job Location:

Detroit, MI - USA

Monthly Salary: Not provided by the employer

Posted: 4 June 2026 (30+ days ago)

Application Deadline: 1 September 2026

Vacancies: 1 Vacancy

The job posting is outdated and position may be filled

Job Summary

The Sous Chef is responsible for leading culinary execution for catered events banquets activations VIP experiences and daily production operations at The Department at Hudsons. This role serves as a hands-on culinary leader responsible for maintaining exceptional food quality operational excellence team development and flawless event execution.

The Sous Chef supports all culinary functions including production event execution staffing coordination food safety compliance inventory control and culinary leadership while upholding the elevated hospitality standards of The Department at Hudsons.

This position requires flexibility urgency strong organizational skills and the ability to lead multiple events simultaneously in a fast-paced luxury hospitality environment.

Key Responsibilities

Event & Banquet Execution

Lead execution of banquet plated buffet reception and activation-style culinary events.
Execute BEOs production schedules timelines and event specifications with precision.
Direct culinary teams during event setup service breakdown and post-event recovery.
Conduct pre-shift meetings to review menu details timelines dietary restrictions and service expectations.
Ensure food is presented consistently and according to Department at Hudsons standards.
Maintain communication with Event Managers FOH teams Sales and Operations throughout service.
Support chef-attended stations and interactive guest experiences.

Culinary Production & Kitchen Leadership

Assist in daily food production during periods without scheduled events.
Manage prep schedules and ensure recipes are followed exactly for consistency and yield.
Monitor labor deployment and productivity throughout shifts.
Maintain recipe standards portion controls and execution procedures.
Train coach and develop cooks prep cooks and culinary leads.
Participate in menu testing seasonal menu development and production improvements.
Assist with ordering receiving inventory and product rotation.

Team Leadership

Lead and motivate culinary staff through professional coaching and accountability.
Assign work priorities and ensure tasks are completed to standard and on time.
Monitor attendance punctuality appearance and workplace professionalism.
Assist with onboarding and performance evaluations.
Build a culture of teamwork urgency and hospitality.

Food Safety & Compliance

Enforce all food safety and sanitation procedures.
Ensure temperature logs labeling dating and storage procedures are maintained.
Conduct line checks and quality audits.
Maintain readiness for health inspections and internal audits.
Support HACCP and Department SOP compliance.

Administrative Responsibilities

Review BEOs and identify operational risks or missing information.
Forecast labor and production requirements.
Assist with scheduling and staffing recommendations.
Maintain accurate production records and prep sheets.
Participate in culinary meetings and operational planning.

Skills Knowledge & Expertise

Qualifications

35 years of Sous Chef or high-volume culinary leadership experience.
Banquet hotel luxury venue or event culinary experience preferred.
Strong understanding of large-scale production and plated execution.
Experience managing multiple simultaneous events.
Knowledge of food cost controls and inventory practices.
Ability to read and execute BEOs and production documents.
ServSafe Manager Certification required.
Culinary degree preferred but not required with equivalent experience.

Physical Requirements

Ability to stand for extended periods.
Ability to lift and move up to 50 lbs.
Ability to work in hot cold and fast-paced kitchen environments.
Flexible schedule including mornings evenings weekends holidays and special events.

Success Measures

Event execution accuracy and guest satisfaction.
Food quality and consistency.
Labor efficiency and production readiness.
Team engagement and retention.
Sanitation and safety compliance.
Ability to execute events on schedule with minimal operational disruptions.

The Department at Hudsons is committed to delivering elevated hospitality experiences through culinary excellence innovation teamwork and flawless execution.

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Required Experience:

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