Sous Chef

The Henry Ford•Dearborn, MI

9d•Onsite

About The Position

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate. The Food Services team is seeking an experienced Sous Chef to join our amazing culinary team. In this role, you will be responsible for completing in a timely manner all projects assigned. The Sous Chef will ensure quality controls. The Sous Chef will be directly in charge of complete supervision of all kitchen employees under the direction of the Senior Manager of Public Foods and Executive Chef. The Sous Chef will give input to menus and help develop daily and event procedures across all food locations and kitchens on The Henry Ford campus.

Requirements

Associate’s degree in Culinary Arts or equivalent experience
3 or more years of relevant culinary experience
Valid state-issued driver’s license required

Nice To Haves

Ability to manage multiple tasks in a fast-paced environment
Strong garde-manger skills
Basic bakery and pastry skills
Nutritional awareness
Advanced knife skills
Knowledge of industrial foodservice equipment
Knowledge of classical food preparation techniques
Artistic presentation of food
Ability to identify both common and exotic ingredients

Responsibilities

Maintain foodservice quality and service standards
Provide menu input and assist with menu development for daily service and events
Supervise, train, discipline, and evaluate kitchen staff
Assist with labor management, including scheduling, overtime, and cost control
Order food and manage inventory for all foodservice outlets
Ensure kitchens, equipment, and operations meet THF and health code standards
Identify and recommend necessary smallwares and safety-related equipment
Develop and deliver safety and sanitation training
Implement quality improvements as directed by the Executive Chef
Create and maintain cover sheets, flow sheets, and operational documentation
Maintain employee records and chef’s office paperwork
Produce food for daily operations as needed
Contribute to effective team problem-solving and continuous improvement
Act as a collaborative team player, providing expertise across departments
Perform additional duties as assigned