SOUS CHEF
$60,000–$60,000 year
On-siteDetroit, Michigan, United States
Job Summary
Provide daily supervision to staff, coordinate scheduling, and monitor performance and profit objectives. Produce menu items, maintain inventory, and ensure compliance with health department standards and regulatory requirements. Support the Chef de Cuisine with administrative duties, including attendance records and cost control methods. Maintain strict confidentiality and address customer service issues to uphold departmental standards. Requires an Associate's degree in culinary arts, two years of experience, and one year of supervisory experience. Flexible to work all shifts, including holidays and weekends. Starting salary is $60,000.
Required Qualifications
- Must be at least 21 years of age
- Associates Degree (A.A.) in culinary or related field
- Minimum of two years culinary experience
- Minimum of one year previous supervisory experience
- Must have excellent verbal and written communication skills
- Must be proficient in Microsoft applications (Excel, Word, and Outlook)
- Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate
- Ability to write reports, business correspondence, and procedure manuals
- Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
- Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
- Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner
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