Sous Chef
On-site · Detroit, Michigan, United States
Job Summary
Sous Chef at a high-volume event venue leading culinary operations for events ranging from weddings to corporate functions; collaborate with Executive Chef to plan, organize, and execute kitchen operations; supervise and motivate kitchen staff to ensure efficient workflow, impeccable presentation, and timely delivery; assist in menu development, recipe creation, and food costing to meet client expectations while maximizing profitability; manage inventory, order supplies, monitor food costs, and minimize waste; uphold sanitation and safety standards per health regulations and venue policies; requires leadership, organization, and flexibility to work evenings, weekends, and holidays; offers competitive salary up to $58K with opportunities for advancement and comprehensive benefits.
Required Qualifications
- Previous experience as a Sous Chef or similar role in a high-volume catering or event venue
- Culinary degree or equivalent culinary training preferred
- Strong leadership skills with the ability to inspire and mentor a diverse team of culinary professionals
- Exceptional organizational and time management abilities to thrive in a fast-paced, deadline-driven setting
- Flexibility to work evenings, weekends, and holidays as required by event schedules
- Knowledge of diverse cuisines, culinary techniques, and dietary restrictions
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