JOB OVERVIEW

We are seeking a skilled and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and banquet settings. As a Sous Chef, you will play a vital role in supporting the Head Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining food safety standards. This position requires excellent leadership skills and the ability to manage a team effectively while fostering a positive work environment.

REQUIREMENTS

• Proven experience as a Sous Chef or in a similar role within the food industry.
• Strong culinary skills with experience in fine dining and banquet service preferred.
• Demonstrated ability to manage kitchen operations effectively, including shift management and team leadership.
• Knowledge of food safety practices and regulations to ensure compliance within the kitchen environment.
• Excellent organizational skills with experience in inventory management and control.
• Ability to work collaboratively within a team while also taking initiative when necessary.
• Strong communication skills to effectively interact with kitchen staff and front-of-house teams.
• A passion for cooking, hospitality, and delivering exceptional dining experiences. If you possess these qualifications and are ready to take your culinary career to the next level as part of our dynamic team, we encourage you to apply.
  Job Type: Full-time
  Pay: $60,000.00 - $70,000.00 per year

Benefits:

• Food provided
• Health insurance
• Paid time off

Ability to Commute:

• Royal Oak, MI 48067 (Required)

Ability to Relocate:

• Royal Oak, MI 48067: Relocate before starting work (Preferred)

Work Location: In perso

• Assist the Head Chef in menu planning and recipe development to create innovative dishes that align with our culinary vision.
• Supervise kitchen staff, providing training and guidance to ensure adherence to food preparation standards and techniques.
• Oversee food production processes, ensuring timely and efficient service during peak hours.
• Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste.
• Ensure compliance with food safety regulations and maintain cleanliness throughout the kitchen.
• Collaborate with the catering team for special events and banquets, ensuring seamless execution of service.
• Participate in staff meetings to discuss menu changes, operational improvements, and team performance.
• Maintain high standards of quality in food presentation and taste.