Sous Chef

Detroit, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $46,900.00 - $63,300.00

Work Schedule

Flexible

Benefits

Medical insurance

Supplemental Insurance

on-demand pay

Referral Bonus

401(k)

Paid Time Off

Job Description

Gran Castor is a unique and vibrant restaurant located on the bustling multi-mile stretch of Big Beaver, a corridor lined with numerous chain establishments. Standing out as the only independent venue in this area, Gran Castor proudly serves as a beacon of individuality and creativity, offering a dining experience that reflects its independent spirit. This Latin-inspired culinary spot brings faraway influences right to the heart of the community. Their menu features an eclectic mix of crafted tacos, inspired pizzas, and robust bowls, all designed to capture the rich flavors and diverse culinary traditions from Latin America with a contemporary twist. The establishment also boasts a well-rounded beverage menu that includes tequila, mezcal, coffee, and an assortment of homey pastries, emphasizing quality and creativity in every offering. Gran Castor’s baristas and bartenders alike contribute to an inviting atmosphere, creating cocktails that are straightforward yet complex, bringing a delightful balance to the dining experience.

The restaurant is committed to maintaining high standards of excellence while fostering a welcoming and team-oriented environment. Employees at Gran Castor benefit from a competitive pay structure and comprehensive benefits package that includes medical and supplemental insurance, on-demand pay, referral bonuses, 401(k) savings plans, and paid time off, reflecting the restaurant’s dedication to their staff's well-being and professional growth. The position available is for a Sous Chef, a pivotal role responsible for overseeing the kitchen operations and ensuring that the quality, presentation, and service at Gran Castor maintain its high standards.

As a Sous Chef at Gran Castor, you will be a key member of the management team, providing leadership and guidance to the kitchen staff. Your responsibilities will go beyond cooking; you will play an instrumental role in staff training, scheduling, and maintaining food safety standards. Your leadership will help cultivate a cohesive team environment where collaboration and excellence thrive. The role demands a strong focus on quality control, ensuring that every dish leaving the kitchen meets the established guidelines and that customer satisfaction remains paramount.

You will supervise and develop kitchen employees, manage inventory and supplies, and uphold sanitation and safety protocols. Handling customer concerns with professionalism and grace will also be part of your duties, along with adjusting staffing assignments in response to changing demands and workflow. Additionally, you will work closely with the Chef de Cuisine (CDC) to support menu planning, cost control, and waste reduction strategies. This position offers an excellent opportunity for culinary professionals who are passionate about Latin flavors, team leadership, and delivering a superior dining experience in a fast-paced, dynamic environment. Joining Gran Castor means being part of a vibrant team where innovation, dedication, and the joy of food converge to create memorable experiences for every guest.

Job Requirements

2-4 years restaurant experience preferred
2-4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules

Job Qualifications

2-4 years restaurant experience preferred
2-4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules

Job Duties

Training new employees on kitchen procedures
Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
Acquisition, orientation, training, supervision and development of kitchen staff
Monitoring all kitchen equipment and supplies
Handling customer issues as they arise
Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
Documenting any inventory concerns and assisting with counts as assigned
Motivating colleagues to maintain the Joint's standards of excellence and ensure adherence to recipes and policies
Maintaining sanitation, health, and safety standards in work areas
Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
Acting as a backup to Front of House Manager, as needed