Sous Chef

Description Bring your passion for food and join Ann Arbor’s most victorious kitchen! We’re looking for an experienced and dedicated Sous Chef to join our team! As a Sous Chef, you’re an essential in upholding our high standards of excellence. You'll work closely with the Chef team ensuring that food is prepared and plated to perfection while maintaining the highest standards of cleanliness, safety, and quality. Oversee the back of house team, caring for our culture and ensuring efficiency.

What You’ll Do

• Uphold our high standards for professionalism and excellence, ensuring consistency in preparation and execution of each dish.
• Responsible for recipe adherence, ensuring production methods are clearly communicated and followed.
• Responsible for on-going training and development of kitchen staff.
• Oversee hiring and schedules to ensure smooth and efficient services.
• Manage and monitor food and labor costs.
• Collaborate with the Chef team to roll out fresh and relevant dishes.
• Create a sense of unity and support for peers and those in your command. Maintain culture through the evolution of the business.
• Unwilling to compromise on standards and holding staff and self accountable.
• Coordinate with key stakeholders on specials and menu changes with intention.
• Lead by example and assist our line cook and prep cook teams.
• Set-up and perform detailed line checks for each shift, confirming food quality and consistency guidelines are being met.

Why Work with Us?

• Paid Time Off to recharge and enjoy time away from work.
• Paid Sick Time
• Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy.
• Company Sponsored Short Term Disability to take care of yourself if needed
• Life Insurance for peace of mind.
• 401k with Employer Match to plan for your future.
• Company Sponsored Parking Pass

Requirements

• Demonstrates reliability, consistency, and strong personal accountability in daily operations.
• Supports the Executive Chef and Executive Sous Chef by executing systems, standards, and priorities with precision.
• Leads by example on the line and in prep, modeling professionalism, focus, and work ethic.
• Shows strong attention to detail in food quality, presentation, and station organization.
• Coaches and reinforces proper techniques, recipes, and procedures with the kitchen team.
• Communicates clearly and respectfully with BOH, FOH, and leadership partners.
• Adapts quickly to changing service demands and maintains composure under pressure.
• Balances learning and growth with consistent execution and operational discipline.

Physical Requirements

• Must be able to stand and walk for long periods of time during service.
• Must be able to lift up to 50 pounds at times.
• Must be able to work a variety of hours.