Sous Chef (FTYR)
$45,000–$55,000 year
On-site · Thompsonville, Michigan, United States
Job Summary
Supervise and train kitchen staff; oversee production, quality assurance, and profitability of menu items in collaboration with Executive Sous Chef and Executive Chef. Duties include menu planning input, managing daily staffing and food preparation flow, training back-of-house staff on equipment safety, directing work, performance reviews, and staff development. Responsible for hiring back-of-house personnel, weekly scheduling, disciplining and reporting concerns, inventory control, cost-reduction initiatives, and maintaining food safety standards. Lead daily features respecting nutritional guidelines and local ingredients, demonstrate proficiency across stations (grill, sauté, and running the wheel), and ensure understanding of allergies and dietary restrictions (nuts, gluten, seafood, dairy) and proper internal temperatures. Requires ServSafe certification and culinary education or progressive experience; GED or high school equivalency accepted. Evening, weekend, and holiday availability is required. Crystal Mountain is an equal opportunity employer.
Required Qualifications
- ServSafe Certification required
- GED or High School Equivalent required
- Advanced knife skills with speed and efficiency
- Clear and concise verbal communication
- Ability to work under pressure in fast-paced environment
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