Culinary Sous Chef: Lead Kitchen & Elevate Menus

Topbrassdallas; Saint Clair (MI); On-site; USD 42,000 - 66,000; Full time

Job summary

The St. Clair Inn is seeking a dedicated Sous Chef to support the Head Chef in managing kitchen operations and delivering high-quality dining experiences in Saint Clair, MI. This role emphasizes leadership, hygiene, and teamwork in a fast-paced culinary environment.

You will oversee daily prep, cooking, and presentation while ensuring safety standards and inventory control, with opportunities to contribute to menu innovation and staff development.

Qualifications

• Experience as a Sous Chef or similar culinary leadership role.
• Culinary degree or certification preferred.
• Knowledge of food preparation, safety, and sanitation.
• Strong leadership, communication, and organization.
• Ability to work under pressure in a fast-paced environment.
• Creative with passion for culinary arts.
• Flexible to work evenings, weekends and holidays.

Responsibilities

• Assist Head Chef in overseeing daily kitchen operations.
• Supervise and coordinate kitchen staff, training as needed.
• Prepare and cook menu items per recipes and standards.
• Monitor food quality, presentation, and consistency.
• Ensure health and safety compliance and sanitation standards.
• Manage inventory, orders, and food cost controls.
• Contribute to menu development and innovation.
• Maintain positive, professional work environment and teamwork.

Skills

Sous Chef leadership

Culinary degree

Food safety knowledge

Leadership

Time management

Creativity

Flexible hours

Education

Culinary degree

Job description

The St. Clair Inn is seeking a dedicated Sous Chef to support the Head Chef in managing kitchen operations and delivering high-quality dining experiences in Saint Clair, MI. This role emphasizes leadership, hygiene, and teamwork in a fast-paced culinary environment.

You will oversee daily prep, cooking, and presentation while ensuring safety standards and inventory control, with opportunities to contribute to menu innovation and staff development.