Yacht Club Restaurant Sous Chef/Expeditor (Evenings)
Grosse Pointe Yacht Club•Grosse Pointe Shores, MI
1d
About The Position
This position is responsible for managing the evening à la carte food service in our restaurant dining rooms, serving as a senior leader in our kitchen. The Sous Chef will oversee the culinary team during the evenings and act as the expeditor during peak business hours, ensuring high-quality food preparation and impeccable service standards. This role involves coaching and developing team members with a hands-on approach to culinary excellence and organizational prowess, consistently delivering memorable dining experiences.
Requirements
- Minimum high school diploma or equivalent experience
- Two or more years of experience preferred
- Ability to work flexible hours, including key holidays, evenings, and weekends
- Demonstrated strong organizational skills
- Excellent interpersonal and communication skills
- Physical capability to withstand prolonged periods of standing, walking, bending, reaching, and twisting
- Ability to consistently lift over 50 lbs
- Valid driver’s license and a clean criminal record
Responsibilities
- Leading and managing the evening culinary team to exceed the expectations of members and their guests
- Assisting in the creation of menu items and specials, while ensuring quality and consistency
- Supervising line cooks and ensuring that kitchen operations are running smoothly
- Maintaining constant awareness of restaurant flow and kitchen efficiency to deliver timely service
- Overseeing quality, safety, and sanitation standards, ensuring compliance with best practices
- Continuously seeking opportunities to enhance skills and knowledge related to culinary and service excellence
- Providing coaching, support, and feedback to team members, fostering a positive work environment
- Ensuring proper staffing levels while enhancing recruitment efforts
- Managing department schedules, ensuring publication at least two weeks in advance, and requesting team timekeeping adjustments
- Maintaining proper inventory levels while keeping storage facilities safe and organized at all times
- Regularly communicating with the Executive Chef and Food and Beverage Director about issues and ongoing projects
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What This Job Offers
Career Level
Mid Level
Education Level
High school or GED
