CHEF, SOUS

 

Location: Spring Arbor

• We are hiring immediately for a CHEF, SOUS position.
• Address: 106 East Main St, Spring Arbor, MI 49283  Note: online applications accepted only.
• Schedule: Full Time:  Sunday through Thursday, 11:30 AM–8:00 PM, with some mornings and schedule changes based on business needs. More details upon interview.
• Requirement: Prior experience as a Sous Chef or in a similar role, with one year at a management level. High-End Catering experience preferred
• Perks:  Free shift meal, free coffee, free uniforms, discount on safety shoes, free parking, easy access to public transportation, and training opportunities.
• Salary: $54,000–$60,000
• Grade: 11

 

We Make Applying Easy!  Want to apply to this job via text messaging?  Text JOB to 75000 and search requisition ID number 1388525. 

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Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

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Job Summary

Summary:  As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

 

Essential Duties and Responsibilities:

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

 

Qualifications:

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred. 

The Benefits

We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits:

• Opportunities for Training and Development
• Retirement Plan
• Associate Shopping Program