Executive Sous Chef
$75,000–$85,000 year
On-site · Ann Arbor, Michigan, United States
Job Summary
Executive Sous Chef leads daily back-of-house operations under the Executive Chef in a high-volume kitchen. The role focuses on people development, kitchen systems, organization, accountability, and consistent execution, with hands-on leadership and collaboration with front-of-house teams. Responsibilities include coaching and developing cooks and kitchen leaders, scheduling, inventory management, prep systems and labor controls, line execution during service, onboarding and performance development, maintaining food safety and sanitation, driving prep organization and station readiness, ensuring product quality and kitchen readiness, and identifying operational improvements with leadership. The position requires strong leadership, clear communication, building organized systems, and a commitment to hospitality and teamwork.
Required Qualifications
- 3+ years of kitchen management or sous chef leadership experience in a high-volume restaurant environment
- Strong leadership presence with ability to coach, develop, and hold team members accountable
- Experience managing systems, prep flow, scheduling, and operational follow-through
- Ability to communicate clearly and collaborate with BOH and FOH leadership teams
- Professionalism, urgency, accountability, and attention to detail in fast-paced environments
- Ability to lift up to 50 pounds; stand for extended periods; work nights, weekends, holidays
Additional Requirements
- None specified
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