We are seeking a Chef de Cuisine to join our team, leading one of America’s most authentic and experiential Spanish restaurants for over 13 years. Led by Executive Chef Quique Franco, born and raised in Madrid, Quique brings over 20 years of global culinary experience, from cooking for royal families to owning his own Spanish restaurant in Miami.

Aventura is a deeply social experience intended for sharing in the joys of food, drink, conversation and laughter. Aventura serves modern tapas, authentic Spanish paella, and overflowing hospitality in the heart of Downtown Ann Arbor.

In this role, the Sous Chef will support the Executive Chef in executing Aventura’s culinary vision through disciplined leadership, operational excellence, and consistent food quality. This role oversees daily kitchen operations, ensures systems and standards are followed, and actively develops the kitchen team through training, coaching, and example.  The Sous Chef helps create a culture of professionalism, accountability, and collaboration while ensuring the kitchen operates efficiently and delivers an exceptional guest experience every service.

CORE DUTIES & RESPONSIBILITIES

CULINARY EXECUTION & KITCHEN OPERATIONS

• Oversee daily kitchen production to ensure consistent execution of all menu items.
• Maintain complete knowledge of recipes, ingredients, preparation techniques, and presentation standards.
• Support line execution and assist with service to ensure smooth, efficient shifts.
• Ensure all stations are properly stocked, organized, and prepared for service.
• Uphold uncompromising standards for food quality, consistency, and presentation.

SYSTEMS, ORGANIZATION & PRODUCT INTEGRITY

• Perform detailed line checks each shift to confirm food quality, consistency, and readiness for service.
• Proactively inspect food through tasting, smelling, and visual review throughout service.
• Ensure proper food handling, labeling, storage, and FIFO procedures are consistently followed.
• Maintain highly organized prep areas, storage spaces, and line stations.
• Identify and correct product or process issues quickly while coaching team members on proper execution.

FINANCIAL PERFORMANCE & COST CONTROL

• Monitor labor usage and staffing levels to support labor cost targets.
• Evaluate productivity during shifts and make strategic staffing adjustments when appropriate.
• Support food cost management through portion control, waste reduction, and proper product handling.
• Identify operational opportunities to improve efficiency and reduce unnecessary waste.
• Communicate scheduling or operational insights to the Chef team.

CULTURE & LEADERSHIP

• Lead by example in professionalism, urgency, accountability, and kitchen discipline.
• Foster a respectful, inclusive, and collaborative kitchen environment.
• Maintain clear communication with both kitchen leadership and front-of-house management.
• Uphold company policies, procedures, and operational standards consistently.
• Address operational challenges with professionalism and a solutions-oriented mindset.

TEAM DEVELOPMENT & TRAINING

• Train, coach, and mentor kitchen staff to uphold strong culinary and operational standards.
• Support onboarding and orientation of new kitchen employees.
• Provide ongoing feedback and development opportunities to strengthen team performance.
• Reinforce kitchen systems and processes that support consistency and efficiency.
• Encourage communication and teamwork across all shifts and positions.

SAFETY & SANITATION

• Ensure all safety, sanitation, and food safety standards are consistently followed.
• Verify proper food storage, labeling, temperature control, and FIFO practices.
• Maintain cleanliness and organization of kitchen spaces and equipment.
• Support implementation of food safety and sanitation programs.
• Document and communicate safety or policy concerns with the Chef team.

PROFESSIONAL EXPECTATIONS

• Seeks and provides clarity for self and team
• Exudes professionalism at all times
• Acts with urgency 
• Speaks up and contributes their ideas
• Develops self and others 
• Constantly communicates with necessary stakeholders

PHYSICAL REQUIREMENTS

• Stand and walk for extended periods during shifts.
• Lift and carry up to 50 pounds occasionally.
• Bend, reach, twist, and perform repetitive motions.
• Work in a fast-paced kitchen environment with exposure to heat and sharp equipment.
• Work evenings, weekends, and holidays as required.