Executive Sous Chef at Aventura

Ann Arbor, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Aug, 26

Salary

85000.0

Posted On

21 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High-Volume Service, BOH Operations, Communication, Organization

Industry

Hospitality

Description

Description Aventura is seeking an Executive Sous Chef to help lead one of Ann Arbor’s busiest and most dynamic kitchens. Rooted in the energy and spirit of Spain, Aventura brings together bold flavors, wood-fired cooking, vibrant hospitality, and a fast-paced service environment built around teamwork, consistency, and craft. Working closely with our Executive Chef, the Executive Sous Chef plays a major leadership role in the daily management of the kitchen and culinary team. This is a hands-on operational leadership position focused on people development, kitchen systems, organization, accountability, and consistent execution. While creative collaboration and culinary input are welcomed, this role is primarily responsible for helping lead the day-to-day operations that keep the kitchen running at a high level. We’re looking for a strong kitchen leader who thrives in high-volume environments, communicates clearly, leads by example, and takes pride in building organized systems and strong teams. WHAT YOU'LL DO Oversee and lead all daily back-of-house operations alongside the Executive Chef. Support and develop cooks, sous chefs, and kitchen leaders through coaching, accountability, and hands-on leadership. Maintain high standards of food quality, consistency, cleanliness, organization, and execution during every service. Assist with scheduling, ordering, inventory management, prep systems, and labor controls. Lead line execution and expo during service while helping maintain strong communication between kitchen and front-of-house teams. Support onboarding, training, and performance development across the kitchen team. Help create a positive, professional, high-accountability kitchen culture centered around teamwork and excellence. Assist in maintaining food safety, sanitation, and operational standards throughout the kitchen. Help drive daily prep organization, station readiness, and shift execution across all kitchen positions. Monitor product quality, pars, and kitchen readiness to ensure smooth service execution and consistency. Partner with leadership to identify operational improvements, strengthen systems, and improve kitchen efficiency. Assist with interviewing, hiring, and developing future kitchen leaders within the organization. Help manage service flow and labor deployment during high-volume periods and special events. Uphold The Pulpo Group’s standards of hospitality, professionalism, accountability, and teamwork through daily leadership presence. WHAT WE’RE LOOKING FOR 3+ years of kitchen management or sous chef leadership experience in a high-volume or chef-driven restaurant environment. Strong leadership presence with the ability to coach, develop, and hold team members accountable. Demonstrated organizational skills with experience managing systems, prep flow, scheduling, and operational follow-through Ability to communicate clearly and collaborate effectively with both back of house and front of house leadership teams Operates with professionalism, urgency, accountability, and attention to detail in fast-paced environments. WHY JOIN THE PULPO GROUP? Medical, dental, and vision insurance with company contributions. Company sponsored short term disability. Paid time off & paid sick time. Retirement plan with a company match. Dining discounts across all TPG restaurants. Leadership development and growth opportunities. A collaborative and team-focused culture. Opportunities to contribute to one of Ann Arbor’s most respected restaurant groups. Requirements PROFESSIONAL REQUIREMENTS Demonstrates professionalism, urgency, and accountability in fast-paced kitchen environments. Maintains strong organization and operational follow-through across daily kitchen systems and responsibilities. Communicates clearly and collaborates effectively with both back of house and front of house leadership teams. Supports staff development, coaching, and performance accountability through consistent leadership presence. Adapts quickly and responds effectively during high-volume services and operational challenges. PHYSICAL REQUIREMENTS Remain standing and active for extended periods during service and production shifts Lift and carry up to 50 pounds when needed throughout daily operations Work nights, weekends, holidays, and varied schedules based on restaurant needs Safely operate standard kitchen equipment in a high-volume, fast-paced environment Move efficiently throughout all kitchen areas during active service periods

Responsibilities

Lead daily back-of-house operations and manage the culinary team to ensure consistent food quality and execution. Support the Executive Chef in people development, kitchen systems organization, and operational efficiency.