Sous Chef at Union Joints

Fenton, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Staff training, Food safety, Sanitation, Inventory management, Menu planning, Leadership, Team motivation, Conflict resolution, Budgeting, Food preparation, Math skills, Stress management, Communication

Industry

Restaurants

Description

Born in a firehouse, reborn in fire. Honcho Fuego is where bold Latin flavors ignite against an open flame. Street tacos, flavor-loaded pizzas, and house-made salsas set the stage, while margarita sloshies and craft cocktails keep the night cool. Rooted in tradition but always pushing forward, we serve up a menu that’s as lively as the town itself—vibrant, smoky, and full of energy. Whether you’re grabbing a taco, settling in with a mezcal, or wrapping things up with a chocolate bumpy cake, Honcho Fuego is here to turn up the heat in downtown Fenton. Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO! POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: • Training new employees on kitchen procedures • Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff • Acquisition, orientation, training, supervision and development of kitchen staff. • Monitoring all kitchen equipment and supplies • Handling customer issues as they arise • Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume • Documenting any inventory concerns and assisting with counts as assigned • Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies • Maintaining sanitation, health, and safety standards in work areas • Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste • Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies • Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality • Acting as a backup to Front of House Manager, as needed MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) • 2-4 years restaurant experience preferred • 2-4 years food preparation experience preferred • 1+ year management experience preferred • Ability to handle stress under pressure • Ability to lead and manage a team • Basic math and calculation skills • Work well with others • Positive attitude • Current certifications as required by state and local laws • Understanding of food safety and sanitation rules PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high. NOTE This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.

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Responsibilities

The Sous Chef is responsible for the daily oversight of kitchen staff, procedures, and food preparation to ensure high-quality dining experiences. They also assist leadership with scheduling, inventory management, and maintaining strict sanitation and safety standards.