Executive Sous Chef

SSA Group•Royal Oak, MI

11d

About The Position

The Executive Sous Chef reports directly to the Executive Chef and manages the operational functions of the culinary operation within the unit. The role leads kitchen personnel, supports food production and service, maintains food quality and safety, contributes to menu and financial planning, and advances sustainability, community engagement, and an inclusive workplace. The position requires flexibility to work varied hours and days, including nights, weekends, and holidays, as needed.

Requirements

Strong interpersonal and communication skills, including the ability to communicate with clients, the Resident Area General Manager, and headquarters personnel.
Proven leadership skills, including team building and development and fostering partnerships.
Strong problem-solving and decision-making skills and the ability to stay organized.
Financial management, merchandising, analytical, planning, and leadership skills.
Ability to remain flexible in a fast-paced environment.
Computer skills for basic office functions.
Physical ability to stand for extended periods and move and handle boxes weighing up to 35 pounds as needed; ability to perform the role’s other functions.
Ability to work varied hours and days, including nights, weekends, and holidays, as needed.
Three to five years of Junior Sous Chef or comparable experience in a high-volume restaurant, country club, catering operation, or cultural attraction venue.
Knowledge of HAACP.

Nice To Haves

Culinary Arts degree.
ServSafe or Food Handling certification.

Responsibilities

Interview, hire, evaluate, reward, and coach kitchen personnel; develop culinary training programs and serve as a culinary resource.
Ensure staff complete safety training upon hire and train kitchen personnel on safe equipment use and food production practices.
Direct and coordinate production and dish room staff; maintain regular communication with Food and Catering Operations teams and the client’s staff.
Manage employees in accordance with state and federal labor laws; maintain a clean, safe, and organized work environment and uphold company policies and procedures.
Deliver warm, welcoming, and memorable experiences for guests and clients in keeping with 452 Hospitality.
Supervise period-end inventory for food and beverage areas.
Direct and participate in daily preparation of standard and gourmet food items and preparation and display of menu items for special functions.
Monitor and track cooking and holding temperatures and ensure consistent, high-quality food across operations.
Assist the Executive Chef with menu planning based on market trends, customer preferences, and nutritional considerations; design recipes, select ingredients, and specify serving portions.
Price menus to support strategic price increases.
Inspect food preparation and service locations for food quality and appearance, cleanliness and sanitation, equipment condition, and employee appearance; evaluate raw food and finished products.
Implement and enforce sanitary food-handling practices and comply with food safety, health, and safety requirements.
Process invoices with the office team to help ensure vendors are paid within terms.
Assist the Executive Chef in controlling food costs through requisition systems, storage requirements, recipe standardization, and waste control.
Help implement efficient systems and processes that strengthen unit financial performance.
Support preparation of operational reports and analyses, including progress and trends, and make appropriate recommendations.
Analyze sales and inventory with the Executive Chef to maximize opportunities.
Help manage payroll and controllable profit within established guidelines; meet payroll budget expectations through strategic coverage and on-call shifts.
Support staff scheduling in line with budget and business forecasts, and support sales, per-capita, and controllable-budget goals.
Support the incorporation of sustainable resources into culinary selections and unit sustainability and conservation efforts; share relevant practices with staff.
Promote an inclusive and supportive unit and support community efforts through hiring, engagement activities, and opportunities to give back.
Perform other tasks as deemed necessary.

Benefits

$75 monthly cell phone stipend.
Flex Time Off with no accruals; employees are encouraged to schedule time off as needed within business scope.
Medical, dental, vision, life insurance, and other voluntary benefits for employees and their families; employee premiums apply.
401(k) program with a 15% company match, subject to eligibility requirements.
Employer-sponsored short-term and long-term disability.
Paid parental leave for birthing parents, covering up to 6–8 weeks based on the birthing event.
Up to 120 hours of SSA Paid Benefit leave for qualifying reasons, including parental bonding and serious medical conditions in the family.
Up to five days of paid bereavement leave.
On-demand access to a portion of earned wages before payday.
Meal plan and employee discounts where applicable.
Paid sick leave in accordance with applicable state and local laws.