Sous Chef

ShowSpan, Inc. • Grand Rapids, MI

10d • Onsite

About The Position

One Twenty Three Tavern is looking for one fun-loving, passionate Sous Chef to join our team! Our Sous Chef will work alongside our Head Chef to ensure an enjoyable and memorable dining experience at One Twenty Three Tavern. We are located in the heart of downtown Grand Rapids, adjacent to a Celebration Cinema Studio Park, directly below our music venue- Listening Room, and surrounded by multiple retail shops, an office building, hotel and residential housing. If food is your passion, and you think you can step up to the plate to help us to create once-in-a-lifetime culinary experiences, then we encourage you to apply today to begin the next chapter in your story with us!

Requirements

• At least 3 years of kitchen experience, with 1+ year in a leadership role.
• Food Safety certification preferred or the ability to obtain certification within 90 days.
• Strong leadership skills with the ability to coach, mentor, and inspire a team.
• Comfortable in a fast-paced environment with the ability to stay cool under pressure.
• Flexible schedule, including nights, weekends, and holidays.
• Ability to be on your feet for long periods, lift up to 50 lbs. and handle basic cleaning equipment.

Responsibilities

• Oversee daily kitchen operations, including opening/closing procedures, line setup, and service flow.
• Directly supervise and coach line cooks and prep cooks; step onto the line during peak service as needed.
• Maintain consistency and quality across all dishes by enforcing recipes, portioning, and plating standards.
• Support menu development, testing new dishes and seasonal specials with the Chef de Cuisine.
• Manage inventory: ordering, receiving, storage, and rotation (FIFO) to control waste and food cost.
• Create and adjust prep lists and staff schedules to match forecasted volume.
• Uphold all health department, food safety, and sanitation standards (ServSafe or equivalent).
• Train new kitchen staff on recipes, techniques, and station setup.
• Step in for the Executive Chef in their absence, including staffing decisions and vendor communication.
• Monitor food and labor costs, flagging variances and helping hit budget targets.
• Maintain equipment; report maintenance needs before they become service problems.

Benefits

• Competitive pay and bonus opportunity
• Paid Volunteer Time
• Medical, Dental, Vision Insurance, PTO Life and Long-Term Disability
• 401(k) & generous 401(k) match
• Employee Assistance Program
• Free meals
• Free movies
• Discounts on dining and concessions

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed