Chef

Torsap Thai Kitchen; Traverse City (MI); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Complimentary Shift Meal

Employee Recognition Programs

Employee Discounts

Opportunity for Advancement

Paid Vacation Time

401K Program - Company Match

Competitive Medical, Dental, and Vision

Life Insurance - Company Paid

Short Term Disability - Company Paid

Job summary

Torsap Thai Kitchen in Traverse City, MI is seeking an experienced Sous Chef who will help lead the culinary vision and manage kitchen operations. Responsibilities include ensuring food safety and quality, training kitchen staff, and collaborating with chefs to create seasonal menus. The ideal candidate must have leadership skills, in-depth food knowledge, and the ability to perform under pressure. This full-time role offers opportunities for advancement and a supportive working environment.

Qualifications

• At least one year of experience managing shifts in a food service establishment.
• Passion for creating incredible food.
• Experience managing inventories.
• Available to work on-call, shifts, after hours, weekends, and holidays.

Responsibilities

• Ensure kitchen cleanliness, safety, and proper food preparation.
• Collaborate with head chefs to create daily market menus.
• Train and educate staff on new menu items and procedures.

Skills

Leadership and communication skills

Knowledge of food principles and best practices

Ability to thrive in a high-pressure environment

Creative thinking

Exceptional standards for cleanliness, health, and safety

Job description

Artisan Restaurant located in the Delamar Hotel & Resort in Traverse City, MI is looking for line cooks to join our team. Our ideal candidate is self-driven, motivated, and reliable.

Artisan Traverse City is a unique and innovative casual/fine dining restaurant. Our Great Lakes-inspired American cuisine has an emphasis on farm‑fresh fare from our onsite garden and local and regional farms. As a Chef‑managed establishment, Artisan Restaurant in Traverse City offers a one‑of‑a‑kind experience that celebrates the theme of craftsmanship and sustainability, combining the casual yet comfortable elegance of a country‑chic setting with artful cuisine.

We hope all team members find their positions with us to be an exciting and enriching experience. We look forward to working with you.

We Offer

• Complimentary Shift Meal
• Employee Recognition Programs
• Employee Discounts
• Opportunity for Advancement

Full‑Time Employees

• Paid Vacation Time
• 401K Program - Company Match
• Competitive Medical, Dental, and Vision
• Life Insurance - Company Paid
• Short Term Disability - Company Paid

Job Summary

Your mission is to help lead the Artisan culinary vision and goals. Artisan Sous Chefs are an omniscient presence in the kitchen, steering the ship with an organized mind and steady hand. Supporting the Executive Chef and Artisan Chef de Cuisine in all aspects of the culinary department at Artisan Traverse City. Artisan Sous Chefs are responsible for training line and prep cooks, creating, implementing, and executing of seasonal changes to menus and regular changes to Market menus.

Working with the Executive Chef and Artisan Chef de Cuisine to ensure the detailed planning, organizing, training, and leadership necessary to achieve; employee retention, guest satisfaction, food quality, safety, cleanliness, maintenance objectives, and sanitation of an upscale dining restaurant establishment. Collaborating alongside the Artisan Chef de Cuisine, and Artisan Manager to assess the business' needs and ensure steady growth in sales while controlling expenses to maintain the highest profitability possible.

Job Duties

• Ensuring Artisan culinary teams' readiness, cleanliness, safety, food preparation, and execution.
• Works closely with Artisan Chef de Cuisine and other Sous‑chefs on creating and preparing daily market menus.
• Maintain a safe and clean kitchen facility and ensure equipment is in good operating shape.
• Ensure Artisan culinary team is utilizing Artisan recipe books and training materials.
• Verifying stocks and preventing wastage.
• Ensuring proper storage of ingredients and products.
• Keeps open and daily communication with the Purchasing/Receiving department to ensure no over‑ordering and all product is utilized.
• Conduct hands‑on teaching and training in a commissary kitchen and at events, work closely with chefs, cooks, and other staff who work in BOH, and help with food preparation and execution.
• Ensuring the highest level of guest satisfaction; dealing with any special requests, and making sure any complaints are heard and any grievances dealt with.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
• Ensure the Culinary team is following the proper production methodologies to increase efficiency, productivity, quality, and consistency in the commissary.
• Ensures the Artisan culinary team is holding up their end of the deal. Takes proper corrective action steps when needed.

Required Experience / Requirements

• At least one of experience managing shifts or stations in a food service establishment.
• Must employ leadership and communication skills
• In‑depth knowledge of food principles and best practices.
• Passion for creating incredible food.
• Ability to thrive in a high‑pressure environment.
• Creative, innovative thinking.
• Exceptional standards for cleanliness, health, and safety.
• Experience managing inventories.
• Available to work on‑call, shifts, after hours, over the weekend, and holidays.

Physical Demands

To perform this job successfully, an individual must perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to stand for long periods of time.
• Ability to reach above your head, stoop, kneel, crouch, or crawl.