Sous Chef

Creative Dining Services•Covert Township, MI

2d•$23 - $25

About The Position

Brandywine Creek Conference Center is seeking a creative, energetic, and organized Sous Chef who enjoys menu versatility, seasonal local produce, and building a positive, high-performance kitchen team. Working alongside the Executive Chef, the Sous Chef runs daily line and prep operations, trains and mentors kitchen staff, and ensures consistent execution across a range of culinary styles. The role is scheduled Monday through Friday, 8 a.m. to 7 p.m., with limited weekend commitments.

Requirements

High school diploma or equivalent.
2–4 years of cooking experience.

Nice To Haves

Culinary Arts degree.
Supervisory experience.
ServSafe certification.
First Aid training.

Responsibilities

Time food production so that all food is ready for service.
Supervise and train staff.
Read and understand menus and numbers sheets.
Produce and maintain prep sheets and duty rosters.
Use batch-cooking techniques to avoid overproduction or underproduction.
Use online measuring, recipe, and purchasing systems.
Use safe food-handling techniques at all times.
Store food according to established standards, including proper labeling and dating.
Hold prepared food at appropriate temperatures.
Maintain logs for food, cooling, cooler, and freezer temperatures.
Maintain a clean and sanitized work area.
Open and/or close the kitchen as required by the work shift.
Complete and sign all closing lists.
Maintain a safe, tidy, and organized work environment; promptly clean spills, use protective gear as needed, and safely store wares.
Communicate food-production and kitchen-operation needs and concerns to the Executive Chef promptly and appropriately.
Monitor kitchen equipment and immediately report discrepancies to the supervisor so work orders can be completed.
Ensure compliance with sanitation guidelines, local and state health codes, and OSHA requirements.
Perform other duties as assigned.