Sous Chef at Continental Services

Auburn Hills, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Dec, 25

Salary

58000.0

Posted On

28 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Food Preparation, Quality Assurance, Development, Maintenance, Management, Communication, Organization, Culinary Arts, Catering, Team Development, Food Trends, Safety Standards, Scheduling, Training, Event Planning

Industry

Food & Beverages

Description

Sous Chef Department: Stellantis Cafe Overhead 700260 Employment Type: Full Time Location: Stellantis AH Reporting To: Patrick Frey Compensation: $55,000 - $58,000 / year Description The Sous Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, and training, writing plans for large events, and visiting events to insure quality and safety standards at each event location. Key Responsibilities 1. Leadership: Actively engage in the training, development, and leadership of the culinary team. Assist in the ongoing creation and execution of the company vision. Incorporate individual annual reviews of team members into yearly planning. 2. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily 3. Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met 4. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations 5. Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process. 6. Management: understand yearly goals and budgets including food costs, labor costs, forecasting of business’ seasonality and scheduling appropriately Demonstrates attributes of Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry Strong organizational skills Positive attitude and the willingness to work with all facets and levels of management Skills, Knowledge and Expertise 1. Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required 2. Proven track record of 5 + consecutive years in banquet and off premise catering, as well as, in a leadership/management role and management of up to 20+ staff 3. Large kitchen, banquet or off premise catering strongly preferred 4. Serve Safe/Allergen Certified or willingness to obtain certification required 5. Must be able and willing to work seasonal event driven schedule including nights, weekend and summer holidays Benefits We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that. • Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program. • Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program. Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events. #CONALB #LI-KW1

Responsibilities

The Sous Chef manages the culinary team for food production and quality. Responsibilities include staff training, scheduling, and ensuring quality standards at events.