Sous Chef

Continental Services•Novi, MI

32d•$22 - $24

About The Position

The Sous Chef manages the culinary team’s day-to-day food production and overall food quality. The role includes communicating with staff, training team members on kitchen procedures, planning weekly production, and scheduling appropriately. The Sous Chef also works at offsite events, writes plans for large events, and visits event locations to ensure quality and safety standards are met. The position involves leadership and development of the culinary team; managing daily kitchen preparation and closing procedures; ensuring food is prepared, packaged, and shipped according to recipe standards; maintaining quality and production timelines; keeping kitchen prep areas, coolers, and freezers organized; and understanding annual goals, budgets, food and labor costs, business seasonality, and staffing needs. The Sous Chef is also expected to stay aware of food trends, catering delivery methods, ingredients, and plate presentations.

Requirements

Bachelor’s degree in Culinary Arts or equivalent work experience in the industry.
At least 5 consecutive years of experience in banquet and off-premise catering, as well as in a leadership or management role.
Experience managing up to 20 or more staff.
Serve Safe/Allergen certification, or willingness to obtain certification.
Strong proficiency with electronic communication, Microsoft Office Suite, and related industry systems.
Strong organizational skills.
Positive attitude and willingness to work with all facets and levels of management.
Ability and willingness to work a seasonal, event-driven schedule, including nights, weekends, and summer holidays.

Nice To Haves

Experience in a large kitchen, banquet operation, or off-premise catering is strongly preferred.

Responsibilities

Train, develop, and lead the culinary team; contribute to creating and executing the company vision and incorporate individual annual reviews into yearly planning.
Facilitate and manage daily kitchen preparation, and ensure food is prepared, packaged, and shipped in accordance with recipe standards for portioning and service.
Ensure the kitchen is properly closed each day.
Ensure food production is complete and meets quality standards and timelines, and communicate with interested parties to support those standards.
Stay aware of new food trends, catering delivery methods, ingredients, and plate presentations.
Manage the upkeep and organization of kitchen prep areas, coolers, and freezers, and rotate products efficiently through planning.
Understand annual goals and budgets, including food and labor costs, forecast business seasonality, and schedule appropriately.
Work at offsite events, schedule and train staff, write plans for large events, and visit event locations to ensure quality and safety standards.
Use electronic communication, Microsoft Office Suite, and related industry systems effectively.
Work a seasonal, event-driven schedule that includes nights, weekends, and summer holidays.

Benefits

Medical, dental, and vision insurance for full-time team members.
Life insurance and disability insurance.
Parental leave.
401(k) with company match.
At-work dining perks.
Flexible schedules.
Generous paid time off.
Total rewards program.
Inclusive employee assistance program.
Location-specific perks may include wellness programming, on-the-job training, corporate-hosted courses, certifications, and team events.