Sous Chef

About the Company

Our client, a prestigious restaurant in Birmingham, Michigan, is seeking an experienced and highly organized Sous Chef to support daily kitchen operations, culinary execution, and team leadership.

About the Role

This individual will work closely with the Executive Chef to maintain exceptional standards for food quality, consistency, sanitation, and service. The ideal candidate will bring strong line-cook experience, a hands-on leadership style, and the ability to perform effectively in a fast-paced, high-volume environment.

Responsibilities

• Assist with daily menu planning and special development
• Participate in pre-shift meetings with front-of-house managers and staff
• Review reservations and anticipated business levels before service
• Requisition and prepare products needed for current and upcoming service periods
• Monitor food production, inventory rotation, labeling, dating, and waste control
• Inspect coolers, workstations, and the production line for cleanliness, organization, and proper storage
• Confirm that all stations have the appropriate mise en place before service
• Expedite lunch and dinner service as needed
• Lead daily kitchen shift meetings and communicate operational priorities, special requests, and service expectations
• Coach and develop culinary team members to ensure established standards are consistently met
• Ensure recipes are current and followed according to approved weights, methods, and presentation standards
• Coordinate with the stewarding team to ensure necessary equipment and supplies are available
• Meet regularly with the Executive Chef to discuss operational needs and upcoming business
• Report damaged or malfunctioning equipment to the appropriate department
• Document notable events, challenges, and updates in the kitchen logbook

Qualifications

• Two to three years of line-cook or comparable culinary experience preferred
• Previous leadership or supervisory experience within a professional kitchen is strongly preferred
• Culinary degree preferred
• High school diploma or equivalent required
• Strong knowledge of food production, sanitation, storage, handling procedures, and commercial kitchen equipment
• Ability to communicate professionally and effectively with culinary staff, front-of-house employees, managers, and guests
• Strong organizational skills, attention to detail, and the ability to remain composed during demanding service periods

Pay range and compensation package

This is an excellent opportunity to join a highly regarded restaurant and contribute to a culinary operation known for quality, service, and attention to detail.

Equal Opportunity Statement

Our client is committed to diversity and inclusivity in the workplace.