Sous Chef

Suser Restaurant Group•White Lake Charter Township, MI

5d•Onsite

About The Position

The Sous Chef is a vital leader within Suser Restaurant Group, serving as the right hand to the Executive Chef in overseeing all back of house operations. This role requires a passionate, hands-on culinary professional who leads by example, upholds the highest standards of food quality and consistency, and is committed to developing the kitchen team. The ideal candidate brings strong technical culinary skills, a natural ability to lead, and a genuine love for the craft of cooking.

Requirements

2-3 years of culinary experience in a full-service restaurant environment, with at least 1 year in a supervisory or lead cook role
Strong technical culinary skills with a thorough knowledge of cooking methods, techniques, ingredients, and equipment
Proven ability to lead and motivate a kitchen team during high-volume service
Solid understanding of food safety regulations, health codes, and sanitation best practices
Experience with food and labor cost management, inventory control, and ordering preferred
Ability to work with a high degree of independence and make sound decisions under pressure
Strong organizational, time management, and communication skills
Flexible availability, including nights, weekends, and holidays
Ability to stand for extended periods and lift up to 50 pounds regularly
A genuine passion for food, hospitality, and developing others

Nice To Haves

ServSafe certification preferred

Responsibilities

Assist the Executive Chef in overseeing all daily back of house operations, ensuring smooth and efficient service from prep through close
Lead, coach, and develop the kitchen team during service, providing real-time guidance, feedback, and support to ensure every plate meets our standards
Maintain the highest standards of food quality, consistency, and presentation across all menu items on every shift
Step in as acting Kitchen Manager in the absence of senior kitchen leadership, taking full ownership of back of house operations
Conduct line checks before every service to ensure all stations are properly stocked, organized, and ready for execution
Assist in creating and managing prep lists, station assignments, and production schedules to maximize kitchen efficiency
Collaborate with the Executive Chef on menu development, seasonal specials, and new item creation
Ensure all health code requirements, food safety regulations, sanitation standards, and company policies are strictly followed at all times
Enforce proper food rotation, labeling, and storage procedures to minimize waste and maintain freshness
Assist with ordering, receiving, and inventory management, ensuring the quality and quantity of all incoming product meets our standards
Monitor food and labor costs during service, minimizing waste and maximizing efficiency without compromising quality
Operate, maintain, and troubleshoot kitchen equipment, reporting any issues promptly to management
Assist in recruiting, training, and onboarding new kitchen team members
Foster a positive, respectful, and high-performing kitchen culture that reflects the values of Suser Restaurant Group