Sous Chef

NEXDINE Hospitality is a prominent provider of dining, hospitality, fitness center, and facility management services that caters to a wide range of clients including businesses, independent schools, higher education institutions, senior living communities, and hospitals across the United States. Known for their commitment to putting people first, NEXDINE delivers finely tailored and expertly managed programs that focus on creating an exceptional experience for their customers and employees alike. The company's approach emphasizes responsiveness, transparency, and authenticity, fostering a supportive environment where both staff and clients can thrive. Operating on a nationwide scale, NEXDINE has built a reputation for excellence in service delivery, making it a trusted partner in the hospitality industry. More information about the company can be found on their website at www.NEXDINE.com.

The Sous Chef position based in Kalamazoo, MI, plays a vital role within the culinary team, reporting directly to the Executive Chef or Chef Manager. This full-time role offers a competitive pay rate of $22.00-$23.00 per hour with weekly direct deposit payments. The Sous Chef is responsible for assisting in the development and execution of culinary results that surpass customer expectations. This involves oversight and supervision of both culinary and front-of-house staff, ensuring compliance with service, production, and presentation standards. The role demands hands-on application of culinary techniques to food preparation, as well as managing the final presentation and service of food.

Key responsibilities include supporting menu development and cost control measures through appropriate recipe use and costing, ensuring the quality and standard of all food products, and assisting with all aspects of food production, execution, and presentation. The Sous Chef may also assist with catering operations management, vendor relations, equipment inspections, and demonstration of new cooking techniques or equipment to staff. Furthermore, this position requires involvement in purchasing, quality control practices, production scheduling, and staff management to ensure efficient operation and timely service delivery.

Maintaining company standards for safety, sanitation, uniform guidelines, and productivity is critical in this role. The Sous Chef will be expected to help manage department controllable expenses, including food costs, labor, supplies, and equipment, in line with budgetary guidelines, as well as assist with the budgetary process and pricing analysis for menu items. Inventory management, staff training and supervision, customer service excellence, and completion of other assigned duties round out the comprehensive responsibilities of this position.

The work environment is primarily a kitchen setting involving exposure to heat, steam, fire, and noise, and requires handling equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and knives. Additionally, some tasks may take place in an office environment using standard office equipment. Physical demands include standing for long periods, manual dexterity, and the ability to lift items up to 40 pounds. This role offers an excellent opportunity for skilled culinary professionals looking to advance their careers within a well-established hospitality brand offering strong growth potential and a supportive work atmosphere.