Executive Sous Chef

Slows Bar BQ; Detroit (MI); On-site; USD 50,000 - 75,000; Full time

Job summary

Slows Bar BQ, an iconic Detroit restaurant, is seeking an Executive Sous Chef to lead our kitchen team. The ideal candidate will have a strong leadership background, with experience in high-volume operations, and a commitment to maintaining a positive company culture. Responsibilities include managing kitchen functions, training staff, and ensuring quality standards. Join us to contribute to a vibrant culinary environment.

Benefits

Health Care Plan (Medical, Dental, & Vision)

Paid Time Off (Vacation, Sick, & Public Holidays)

Qualifications

• Minimum of 5 years’ experience in various kitchen roles.
• At least 2 years’ experience in a similar leadership/management role.
• Strong computer and technology skills required.

Responsibilities

• Responsible for all kitchen functions and assigned tasks.
• Ensure all food and products are prepared according to standardized recipes.
• Collaborate with the Executive Chef on employment decisions.

Skills

Leadership

Communication

Multi-tasking

Organizational Skills

Problem Solving

Education

ServSafe Foodservice Manager Certification

Job description

Iconic, Detroit-based restaurant, Slows Bar BQ, is growing. We are seeking a highly motivated and experienced leader to join our fast-paced, high-volume kitchen team. Our ideal candidate possesses a strong leadership background, with the ability to multi-task and adapt quickly. The Executive Sous Chef understands the importance of a strong company culture and excellent team morale, continuously working to develop and improve our culture while managing the kitchen team. Strong candidates have experience managing large-scale production and leading teams of cooks to achieve daily goals while maintaining a clean and organized workspace.

Summary of Position

Responsible for all kitchen functions and assigned tasks, including food purchasing within budget, maintaining quality standards, sanitation, cleanliness, and training employees in cooking methods, preparation, portion and cost control in high-volume operations.

Duties & Responsibilities

1. Ensure all food and products are prepared and served according to standardized recipes and guidelines, including portioning, cooking, and serving standards.
2. Adhere to purchasing and labor budgets.
3. Collaborate with the Executive Chef on employment decisions, including interviewing, hiring, and disciplining kitchen staff.
4. Provide orientation and training on company and department policies and procedures for new kitchen team members.
5. Offer continuous feedback and coaching to improve team effectiveness and morale, recording check-ins for future reference.
6. Lead by example to uphold guest service standards and ensure efficient, on-budget operations, working any station as needed.
7. Prepare necessary paperwork, including forms, performance reviews, memos, reports, and schedules in an organized and timely manner.
8. Maintain all equipment in excellent condition through personal inspection and preventive maintenance programs.
9. Conduct weekly and monthly inventory counts and daily shift hot counts, ensuring accuracy.
10. Maintain daily shift logs.
11. Communicate regularly with upper management.
12. Work hands-on in all units and off-site operations as needed.
13. Maintain ongoing communication with unit Chefs and Kitchen Managers.

Qualifications

• Minimum of 5 years’ experience in various kitchen roles, including food prep, line cook, and expediter; prior high-volume and catering experience preferred.
• Strong computer and technology skills required.
• Current ServSafe Foodservice Manager Certification is mandatory.
• At least 2 years’ experience in a similar leadership/management role.
• Excellent communication skills with managers, staff, and guests.
• Ability to reach, bend, stoop, and lift up to 70 pounds.
• Ability to stand for long periods.

Benefits

• Health Care Plan (Medical, Dental, & Vision)
• Paid Time Off (Vacation, Sick, & Public Holidays)