Executive Chef

Le Suprême – Executive Chef

Location : Le Suprême, Book Tower, 1265 Washington Blvd, Detroit, MI Eater Detroit

Company : Method Co. (operator of Le Suprême)

Website : LeSuprême Detroit lesupremedetroit.com

About Le Suprême / Concept Overview

Le Suprême is a Parisian-inspired brasserie , offering elegant and inviting French fare.The restaurant features multiple dining settings : main dining room, bar, alfresco patio, and a private dining room.

Menu highlights include seafood towers, tuna carpaccio, steak au poivre, moules frites, and in-house breads, pastries, and desserts from their boulangerie / patisserie.

Their bar program includes a traditional absinthe service, a cocktail menu, and a wine / champagne list of over 300 selections.

The space is ~6,200 sq ft, seats 210 guests, and has a 24-seat private dining room.

Design style draws on early-20th-century Paris and 1920s Detroit — zinc bar tops, art nouveau tiles, leather booths, vintage artwork.

Job Summary

The Executive Chef at Le Suprême will lead all culinary operations of this French brasserie, ensuring that service, quality, and consistency are maintained at the highest level. The role involves creative menu development, management of kitchen staff, cost control, and collaboration across bakery / pastry, bar, and front-of-house teams.

Key Responsibilities

Lead day-to-day kitchen operations, including production, plating, and service.

Develop, refine, and execute a seasonal, French brasserie–driven menu , staying true to classic French techniques and brasserie staples.

Collaborate with pastry / bakery teams to integrate breads, viennoiserie, and desserts into the menu.

Hire, mentor, and develop culinary team members (line cooks, sous chefs, pastry chefs, etc.).

Manage food ordering, inventory, and vendor relationships; ensure food cost targets are met.

Oversee labor costs and kitchen scheduling.

Maintain culinary standards, plating consistency, and quality control during all service periods (dinner, eventual brunch, bakery).

Ensure compliance with food safety and sanitation standards.

Partner with the General Manager and other stakeholders (Method Co. leadership) on restaurant strategy, guest experience, and special events.

Participate in budgeting and P&L reviews; adjust operations to align with financial goals.

Drive innovation while honoring the heritage and brand identity of Le Suprême and the Book Tower.

Required Qualifications

7+ years of chef experience, including as Executive Chef, Chef de Cuisine, or similar in a fine dining or upscale brasserie environment. (According to a job listing.) Teal

Strong background in French cuisine ; knowledge of brasserie-style cooking, sauces, classical French techniques preferred. Teal

Experience working in a scratch-kitchen environment, including bakery / pastry operations is a plus. Teal

Proven leadership and management skills : hiring, training, mentoring culinary staff.

Solid understanding of cost control , budgeting, food and labor metrics.

Passion for design-driven hospitality, as Le Suprême places high importance on atmosphere, aesthetic, and guest experience.

Excellent communication and teamwork skills; ability to work closely with FOH management.

Food safety certification (or ability to obtain) and familiarity with local health department regulations.

Flexibility to work evenings, weekends, and during special events.

Benefits

Competitive salary

Opportunity to lead a flagship restaurant in a historic, high-profile building (Book Tower).

Creative freedom with menu development and concept growth.

Collaboration with bakery and pastry team.

Professional development within a design-forward hospitality company.

Health, retirement, and other benefits