Bilingual Spanish Sous Chef Donkey Taqueria

Donkey Taqueria; Grand Rapids (MI); On-site; USD 45,000 - 65,000; Full time

Job summary

Join a dynamic restaurant group as a Sous Chef where you will oversee kitchen operations and develop relationships with food vendors. This position requires a passion for food, a strong organizational mindset, and a commitment to creating exceptional dining experiences.

Benefits

PTO

Insurance

Food and Beverage Discounts

Bereavement

401(k)

Profit Sharing

Qualifications

• Minimum 2 years current, salaried chef experience in a high-volume restaurant/bar.
• Must be, or willing to be, ServSafe compliant.
• Strong belief in a professional and ethical approach to leading and developing staff.

Responsibilities

• Oversight of all kitchen operations for the concept.
• Menu development alongside Chef de Cuisine.
• Review and control labor costs and kitchen profitability.

Skills

Organizational Skills

Bilingual (English/Spanish)

Communication Skills

Attention to Detail

Job description

Benefits:

PTO

Insurance

Food and Beverage Discounts at all locations

Bereavement

401(k)

Profit sharing

Join Our Team! The Winchester, Hancock, Donkey Taqueria, and All In Catering make up this dynamic restaurant group.

All are conveniently located in the Uptown neighborhood on Wealthy Street. Food brings us together. Hospitality keeps us around. Authenticity and eclectic food and beverage innovation sets us apart. Our unique taste is paired with unparalleled customer service and a welcoming atmosphere.

Sous Chef will have oversite of all kitchen operations for their concept of All In Hospitality Group.

They will work directly with the Chef de Cuisine and the General Manager to ensure concept success, profitability, guest relations, culture, food and beverage development, education, coaching and mentorship.

Areas of Focus (including but not limited to):

Building and maintaining relationships with food vendors

Focused on in-store food cost, inventory, and waste management

Menu development alongside Chef de Cuisine and Culinary Director

Mentorship and development with current in-house leadership and hourly staff

Leading 1-1’s

Action plans for goal achievements

Ensuring safety practices and handbook standards are being followed

Working to maximize profitability in the kitchen

Reviewing store inventory and variances

Reviewing P&Ls and cost effectiveness

Reviewing and controlling labor costs

Creating and promoting healthy workplace culture and teamwork towards a communitive goal

Interviewing and hiring kitchen leadership and hourly staff

Ensuring efficiencies along facility layouts and in-house assets

Developing and executing sales driving opportunities

Running shifts daily to ensure guest service standards and efficient operations

Requirements:

Minimum of 2 years current, salaried chef experience in a high-volume restaurant/bar

Strong organizational skills to manage the needs of the restaurant

Bilingual English/Spanish

Detailed oriented

Must be, or willing to be ServSafe complaint

Communication skills to inspire and motivate consistency and excellence

Strong belief in a professional and ethical approach to leading, motivating, and developing staff

Reports To: Chef de Cuisine/ General Manager Pay: Salary Hours: 45-47 hours/week, you collaborate on your own schedule based on business needs

This job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Job duties, responsibilities, and activities may change, or new ones may be assigned at any time with or without notice.

If you’re passionate about food, driven to provide exceptional service, and excited to be part of a dynamic team, we’d love to hear from you!