Executive Sous Chef

Dearborn, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $70,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Opportunity for career advancement

Meal Allowances

Job Description

Our company is a distinguished restaurant located in Dearborn, MI, renowned for its commitment to delivering exceptional dining experiences through culinary excellence and innovative menu creations. Established with a passion for quality food and outstanding service, our establishment has built a strong reputation among locals and visitors alike for its welcoming atmosphere and dedication to customer satisfaction. We pride ourselves on our dynamic culinary team that combines creativity and professionalism to bring seasonal and flavorful dishes to our patrons. With an emphasis on using fresh, seasonal ingredients and the latest culinary trends, we strive to continually evolve our menu offerings to delight our guests and maintain a competitive edge in the vibrant food industry.

We are currently seeking a talented and experienced Executive Sous Chef and Sous Chef to join our leadership team and oversee all kitchen operations. This full-time position offers a competitive salary ranging from $55,000 to $70,000 per year and requires relocation to Dearborn, MI, prior to the start date. In this role, you will be instrumental in guiding our culinary team by fostering innovation in menu design, ensuring efficient kitchen workflow, and upholding the highest standards of food quality, safety, and presentation. The Executive Sous Chef will play a key role in managing inventory, controlling food costs, and mentoring kitchen staff to perform at their best. You will also collaborate closely with other departments, including dietary services, to accommodate special dietary requirements and plan private events with exceptional precision.

This opportunity is ideal for a culinary professional with proven leadership skills in a high-volume restaurant environment, who is passionate about food artistry and ready to contribute to a growing and dynamic kitchen operation. Your expertise in various cooking techniques, strong communication skills, and ability to perform under pressure will be essential to maintaining our esteemed reputation and delivering memorable dining experiences. Join us and be a vital part of a team that values creativity, teamwork, and excellence in all aspects of the culinary arts.

Job Requirements

High school diploma or equivalent
Proven experience as an executive sous chef or sous chef in a high-volume restaurant
Strong leadership and team management skills
Knowledge of food safety and sanitation standards
Ability to create innovative menus and manage kitchen inventory
Excellent communication and organizational skills
Willingness to relocate to Dearborn, MI
Ability to work full-time
Ability to work in person at the Dearborn, MI location

Job Qualifications

Proven experience in menu planning and execution within a high-volume restaurant environment
Strong inventory management skills with an understanding of cost control measures
Proficient in cooking techniques across various cuisines with a focus on quality presentation
Knowledge of food handling regulations and best practices in the food industry
Demonstrated leadership abilities with experience in team management and staff development
Excellent communication skills to effectively interact with staff, vendors, and guests
Ability to work under pressure while maintaining attention to detail in a fast-paced environment

Job Duties

Develop and design creative menus that reflect seasonal ingredients and current culinary trends
Oversee daily kitchen operations, ensuring efficient workflow and adherence to food safety standards
Help manage inventory levels, including ordering supplies and minimizing waste
Lead line cooks ensuring in-sync executions
Train, mentor, and supervise kitchen staff to maintain high performance and teamwork
Ensure proper food handling techniques are followed by all kitchen personnel
Collaborate with the dietary department to accommodate special dietary needs and preferences
Plan and execute private events and parties, ensuring exceptional presentation and service quality
Maintain cleanliness and organization of the kitchen area in compliance with health regulations