Sous Chef

Detroit, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $24.00 - $26.00

Work Schedule

Rotating Shifts

Benefits

401(k)

Dental Insurance

Disability insurance

Employee assistance program

Flexible spending account

Health Insurance

Life insurance

Paid Time Off

Vision Insurance

room discounts

Employee Food and Beverage Discounts

Job Description

Driftwood Hospitality Management is a distinguished hospitality company known for its comprehensive and fully integrated approach to managing hotel properties with an unwavering commitment to outstanding client service. Recognized for assembling one of the best teams in the hospitality industry, Driftwood Hospitality Management empowers its associates by fostering a culture where initiative, proactivity, and strategic contributions to property success are highly valued. The company prioritizes teamwork and clearly defined objectives across every role and hotel it operates, ensuring that all employees, regardless of position, contribute meaningfully to the guest experience and operational excellence.

The role in question is a pivot... Show More

Job Requirements

Ability to stand, walk and/or sit continuously for eight-plus hour shifts
Frequent twisting, bending, stooping, reaching, standing, and walking
Frequent talking, hearing, seeing, and smiling
Flexible to work varied shifts including days, evenings, weekends
High school diploma or equivalent required
Must be able to work in a fast-paced, customer-centric environment
Effective communication and interpersonal skills
Ability to handle feedback professionally and produce necessary reports
Compliance with health and safety regulations
Experience in kitchen operations and food production

Job Qualifications

Three or more years of progressive hotel food and beverage experience or a culinary degree with two or more years of experience
Proven leadership and managerial skills
Experience in high-volume catering with hotel top brands and fine dining
Strong creativity and current culinary knowledge
Excellent service skills and team leadership abilities
Computer literate
Ability to work effectively in a team environment
Knowledge of food safety and sanitation standards

Job Duties

Direct and supervise the efficient operation of food production areas
Supervise and assist in the preparation of all food items based on standardized recipes
Maintain cleanliness, sanitation, and safety in kitchen, work, and storage areas
Expedite peak meal periods with a hands-on approach
Monitor food quality, creativity, cleanliness, and food safety in outlets and buffets
Schedule and train cooks ensuring proper uniforms
Assist outlet-restaurant and banquet managers in daily and weekly duties
Coordinate food and beverage services for conventions and group activities with other departments
Work with subordinates to ensure smooth operation and improved practices
Manage food cost budget, adjust requisitions, and control waste
Oversee menu creation for the staff restaurant
Promote teamwork within the kitchen
Participate in hotel and department meetings and committees
Ensure kitchen equipment is maintained
Respond to food-related feedback and produce reports
Comply with municipal and state hygiene and safety laws
Engage in media and community opportunities to promote food and beverage offerings

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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