Sous Chef

Schulte Hospitality Group•Mackinac Island, MI

10d

About The Position

The Inn at Stonecliffe is seeking a motivated, detail oriented, and hands on Sous Chef to join our team. Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like minded people to our rapidly growing team. What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

Requirements

High school diploma or equivalent required, post secondary culinary education preferred
Minimum of two to four years of progressive culinary leadership experience required
Experience in luxury hotel, resort, or refined dining environments strongly preferred
Banquet and high volume service experience preferred
Strong leadership presence with a calm, professional demeanor
Solid culinary fundamentals with attention to detail and consistency
Ability to train, coach, and develop culinary team members
Strong organizational and time management skills
Ability to collaborate effectively with fellow sous chefs and kitchen leadership
Working knowledge of food cost control, inventory management, and kitchen operations
Ability to work a flexible schedule including early mornings, evenings, weekends, and holidays
Ability to stand for extended periods while working in kitchen and service areas
Ability to lift, carry, push, or pull items weighing up to approximately 40 pounds
Ability to bend, reach, stoop, and move throughout kitchen, storage, and service areas
Comfortable working in varying conditions including heat, cold, noise, and fast paced environments
Ability to maintain focus, professionalism, and leadership presence during high volume service periods

Responsibilities

Support the Executive Chef in the daily leadership and execution of all culinary operations across restaurants, banquets, and special events
Maintain a hands on leadership presence in the kitchen, leading by example during prep and service
Work collaboratively with fellow sous chefs to ensure consistent execution, communication, and coverage across all culinary areas
Assist with menu development, seasonal features, and menu rollouts in collaboration with the Executive Chef and sous chef team
Supervise, train, and mentor culinary team members to uphold technique, consistency, and professionalism
Oversee preparation, execution, and quality standards for staff meals, ensuring meals are well planned, nutritious, and aligned with cost guidelines
Coordinate staff meal planning and execution in collaboration with other sous chefs to ensure consistency and coverage
Ensure consistent execution of recipes, plating standards, and quality expectations across all outlets and events
Conduct daily line checks and quality control reviews to ensure readiness for service
Assist with daily receiving and storing of Food and Beverage items
Ensure proper food handling, sanitation, and safety standards are consistently met
Support scheduling, labor management, and daily staffing decisions to align with business levels
Assist with inventory management, ordering, and food cost control
Collaborate closely with Food and Beverage leadership to support seamless service execution and guest experience
Participate in pre service meetings to align culinary and front of house teams
Support banquet and event execution, ensuring timing, quality, and presentation meet event expectations
Assist with recipe documentation, training materials, and culinary SOPs
Step in to lead kitchen operations in the absence of the Executive Chef as needed
Perform additional duties as assigned to support overall culinary and property objectives

Benefits

Work Today, Get Paid today, with Daily Pay!
Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
Pet Insurance
Employee Assistance Program
Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

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