Sous Chef at Aventura

Superior Charter Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Mentoring, BOH Operations, Recipe Adherence, Food Quality Control, Prep Production Management, Inventory Management, Cost Control, Labor Management, Training, Sanitation Enforcement, Seasonal Menu Execution, Systems Implementation, Communication, Adaptability, Accountability

Industry

Hospitality

Description

Description We’re seeking a Sous Chef to join our ambitious team in a space deeply rooted in nearly 100 years of restaurant history – a place that continues to lead and evolve the culinary landscape of the Great Lakes region. Led by James Beard–nominated Chef Partner, Garrett Lipar, whose experience spans Michelin-starred kitchens around the world, our cuisine is grounded in honest, clean, and boldly flavored cooking – presented with intention and care. Food with integrity, clarity of purpose, and confident flavor. Our menus evolve with the seasons, reflecting the best of what the land, our farmers, and the moment are offering at any given time. In this role, the Sous Chef will lead and mentor a talented team of cooks to bring thoughtful, seasonal cuisine to life for each service. This is a hands-on leadership role focused on upholding our systems and standards throughout each service. The Sous Chef ensures training and adherence to our processes of cooking and consistency are upheld daily through oversight and direction. CORE DUTIES & RESPONSIBILITIES LEADERSHIP & CULTURE Lead day-to-day BOH operations while fostering an inspiring, supportive, and accountable kitchen culture. Model our values of Besa, Excellence, Leadership and Joy. Uphold performance expectations and provide consistent coaching, feedback, and follow-through. Effectively onboard and orient new BOH team members across all positions. Train and retrain the team as new processes, techniques, or standards are introduced. Communicate changes clearly and cohesively with both BOH and FOH teams, in alignment with the broader culinary vision. Partner with Chefs and Managers to ensure company policies and procedures are consistently followed. PREP PRODUCTION & EXECUTION Lead and manage daily production of all menu items. Maintain complete knowledge of the menu, including ingredients, preparation, execution, presentation, allergens, and dietary considerations. Ensure consistent recipe adherence and high standards of quality on every shift. Conduct detailed food quality and consistency checks; coach and correct in real time. Monitor prep levels and adjust prep lists to meet service needs. SYSTEMS & ORGANIZATION Oversee prep pars and delegate daily prep lists while actively working alongside the prep team as needed. Assist with BOH ordering of food and supplies; maintain accurate and up-to-date order guides. Review vendor orders and communicate sourcing, quality, or pricing concerns to leadership. Organize receiving lists and ensure proper storage and inventory flow. Monitor food costs and waste; identify and communicate opportunities for improvement. COST & LABOR MANAGEMENT Support the kitchen in achieving or exceeding financial goals, including food cost targets. Monitor employee hours and make strategic labor adjustments when appropriate. Communicate scheduling needs and insights to the Chef team. Assist in implementing systems to reduce waste and improve efficiency. TRAINING & COACHING Coach team members to do things the right way, the first time. Minimize turnover through clear expectations, thoughtful onboarding, and ongoing development. Transfer knowledge on every shift and use daily moments as teaching opportunities. Ensure line training is clear, consistent, and followed by all team members. SAFETY & SANITATION Uphold and enforce all safety, sanitation, and cleanliness standards. Ensure proper labeling, FIFO, storage, and temperature controls are consistently followed. Maintain a clean, organized, and well-functioning kitchen environment. Administer required safety and sanitation programs. Document violations when necessary and communicate patterns to the Chef team and FOH leadership. Requirements Demonstrates reliability, consistency, and strong personal accountability in daily operations. Supports the Chef de Cuisine and Chef Partner by executing systems, standards, and priorities with precision. Leads by example on the line and in prep, modeling professionalism, focus, and work ethic. Shows strong attention to detail in food quality, presentation, and station organization. Coaches and reinforces proper techniques, recipes, and procedures with the kitchen team. Communicates clearly and respectfully with BOH, FOH, and leadership partners. Adapts quickly to changing service demands and maintains composure under pressure. Balances learning and growth with consistent execution and operational discipline. PHYSICAL REQUIREMENTS Must be able to stand and walk for long periods of time during service. Must be able to lift up to 50 pounds at times. Must be able to work a variety of hours.

Responsibilities

The Sous Chef will lead and mentor the back-of-house team to execute thoughtful, seasonal cuisine, focusing on hands-on leadership to uphold established systems and standards throughout every service. Core duties include leading daily prep production, ensuring consistent recipe adherence, managing BOH operations, and fostering an inspiring kitchen culture.