Chesapeake Hospitality

  • Lead Cook

    Location : Name The Sheraton Detroit Airport
    Requisition ID
    # of Openings
    Position Type
    Regular Full-Time
    Location : Location
    Requisition Post Information* : External Company URL
    Location : Address
    8000 Merriman Road
    Location : Postal Code
    Requisition Post Information* : Post End Date
    Location : Name Linked
    The Sheraton Detroit Airport
  • Overview

    This beautiful, 11-story Sheraton Detroit Metro Airport Hotel in Romulus, MI is conveniently located within minutes of the Detroit Metro Airport and just 20 minutes from the revitalized downtown Detroit. The hotel has 359 rooms, approximately 14,000 sq. feet of function space, a restaurant/lounge, indoor heated pool, a hot tub and a state-of-the-art Sheraton Fitness.

    Position Summary

    Chesapeake Hospitality, the new management company at the Sheraton Detroit Metro Airport Hotel, is hiring a skilled full time Kitchen Supervisor to join our team.


    Here's a few of the responsibilities of this position, but certainly not limited to:

    • Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals.
    • Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
    • Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently.
    • Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.
    • Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage.
    • Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality.
    • Establish presentation technique and quality standards for the kitchen.
    • Estimate food consumption and demand and order supplies, food, and ingredients accordingly.
    • Monitor, control and manage kitchen costs and expenses according to the budget.
    • Ensure knowledge of menu and all food products.



    We offer competitive wage rates and benefits. Benefits include health, Dental, Vision, Teledoc, prescription, $20,000 life insurance, 401k plan, voluntary LT & ST Disability, Paid Time Off, hotel discounts, meal per shift, and opportunities for career advancement in our growing company.


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