Sous Chef
Continental Services•Detroit, MI
•$22 - $23
About The Position
The Sous Chef manages the culinary team’s day-to-day food production and overall food quality. The role involves ongoing communication with staff, training on kitchen procedures, planning weekly production, and scheduling appropriately. The Sous Chef also works offsite events, develops plans for large events, and visits event locations to ensure quality and safety standards are met. The role includes supporting the company vision, maintaining kitchen organization, and managing food and labor costs, business-seasonality forecasting, and scheduling.
Requirements
- Bachelor’s degree in Culinary Arts or equivalent industry work experience.
- 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.
- Ability and willingness to work a seasonal, event-driven schedule that includes nights, weekends, and summer holidays.
- 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.
Nice To Haves
- Experience in a large kitchen, banquet setting, or off-premise catering.
Responsibilities
- Train, develop, and lead the culinary team; assist with creating and executing the company vision and incorporate team members’ annual reviews into yearly planning.
- Facilitate and manage daily kitchen preparation; ensure food is prepared, packaged, and shipped according to 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; communicate with interested parties to support those standards.
- Stay aware of food trends, catering delivery methods, ingredients, and plate-presentation trends.
- Manage upkeep and organization of kitchen prep areas, coolers, and freezers; rotate products efficiently through planning.
- Understand annual goals and budgets, including food and labor costs; forecast seasonal business and schedule appropriately.
- Work offsite events, develop plans for large events, and visit event locations to ensure quality and safety standards.
- Schedule and train staff appropriately.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Disability insurance
- Parental leave
- 401(k) with company match
- At-work dining perks
- Flexible schedules
- Generous paid time off
- Total rewards program
- Employee assistance program
- Wellness programming may be available depending on location
- On-the-job training may be available depending on location
- Corporate-hosted courses may be available depending on location
- Certifications may be available depending on location
- Team events may be available depending on location
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What This Job Offers
Job Type
Full-time
Career Level
Manager
