Executive Sous Chef- Lansing Center
On-siteLansing, Michigan, United States
Job Summary
Manage day-to-day culinary and stewarding operations for all food outlets, enforcing policies and ensuring staff compliance with sanitation and operational standards. Lead Sous Chefs and Lead Cooks through work assignment planning, performance development, corrective counseling, and training while preparing cost and quality-efficient menus. Oversee inventory management, vendor relationships, and annual budget preparation to maintain financial responsibility and control food costs. Step in as Executive Chef when needed and provide direct interaction with high-level clients. Work extended hours including nights, weekends, and holidays, with potential travel and support to other facilities during emergencies.
Required Qualifications
- degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
- At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry
- Proven track record in improving kitchen efficiencies, quality, food and labor costs
- excellent managerial, financial analysis, team building and communication skills/customer service
- knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
- detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
- proficient in Microsoft Word, Excel, and PowerPoint
- flexible to work extended hours due to business requirements including nights, weekends and holidays
- open to providing incidental or short-term support to other facilities in the event of a business emergency
- Travel may be required
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