Executive Sous Chef

Journeyman Distillery

Three Oaks (MI)

On-site

USD 50,000 - 70,000

Full time

14 days+

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Benefits offered by this job

Paid Time Off

401(k) with Employer Match

Medical Insurance

Dental, Vision, Life Insurance

Free Quarterly Bottle of Spirit

Employee Referral Incentive

Loyalty Incentives

Summer Holiday Bonus Pay

25% Employee Discount

Monthly Employee Tour

Job summary

A leading company in the hospitality industry seeks an Executive Sous Chef to oversee kitchen operations at their restaurant. The ideal candidate will lead a talented culinary team, ensure high-quality food production, and embody the company's core values of grit, excellence, and customer focus. This role offers a chance to grow within a supportive environment while delivering exceptional dining experiences.

Qualifications

Minimum 2-3 years in a culinary supervisory position.
Up to date ServSafe certification required.

Responsibilities

Oversee daily kitchen operations and staff productivity.
Maintain high standards of food quality and presentation.
Train and monitor culinary staff for safety and sanitation.

Skills

Leadership

Teamwork

Problem Solving

Multi-tasking

Education

Culinary Degree

High School Education

Job description

3 days ago Be among the first 25 applicants

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Direct message the job poster from Journeyman Distillery

At our Staymaker restaurant, we do things differently—and we do them well. We’re looking for an Executive Sous Chef who leads with confidence, cooks with intention, and thrives in a fast-paced, high-expectation environment. You’ll work side by side with a talented culinary team, helping to shape menus, mentor staff, and deliver an exceptional dining experience that matches the spirit of the distillery itself.

If you’re passionate about food, serious about leadership, and ready to grow with a team that values grit, innovation, and hospitality—this could be your next great chapter.

CORE VALUES

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success.

GRIT

Having a positive attitude that no challenge is too great
Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success
There is no substitute for grit and putting in the time and effort. Good things will come from those efforts
10,000-hour rule. Malcolm Gladwell: it takes 10,000 hours of intensive practice to be great

ALWAYS A JOURNEYMAN

Excellence is a lifelong pursuit and mastery is an illusion
The joy is in the daily work and pursuit of excellence, not in the final destination
A focus on continual improvement and doing our best

1st CUSTOMER

Treating every customer with the mindset that they are the business’s 1st ever customer
Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience
Clean facilities
Being available to the customer and timely responses in any capacity
This mindset extends to our vendors, suppliers, partners, and especially our fellow employees
Never take the customer or employee for granted
362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed?

AMBASSADOR

Taking pride and ownership in your work
Engagement and active participation in your work and company activities
Being a positive force in the workplace; creating a culture of positivity
Extending common courtesy to self, employees, vendors, and guests?
Being an evangelist and promoter of the company and brand

At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here’s a peek at what you will receive as a Journeyman employee:

Paid Time Off – begins accruing on Day 1
401(k) with Employer Match
Medical Insurance – 30+ hours/week
Dental, Vision, Life, Supplemental Insurance options – 20+ hours/week
Free Quarterly Bottle of Spirit (21+)
Employee Referral Incentive
Loyalty Incentives (ask about our 5-Year Bottle Reward!)
Summer Holiday Bonus Pay
25% Employee Discount
Monthly Employee Tour with Owner/Founder, Bill Welter
Annual Employee Putting Competition
Annual Employee Holiday Party

PRIMARY PURPOSE: Oversee the daily operations of the Journeyman Distillery Three Oaks kitchens including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Executive Sous Chef shall exemplify the Culinary Team’s highest standards of quality, consistency, and joyful service to the guests.

PRINCIPAL DUTIES:

Maintain responsibility for the hiring, training, and proficiency of culinary (restaurant kitchen and catering) employees, including performance reviews in the restaurant kitchen and catering departments.
Monitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed.
Assist with departmental operations across Journeyman properties as required.
Ensure that all items needed for menu preparation are in stock.
Maintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases.
Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items.
Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, storeroom, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained.
Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements.
Maintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label and date).
Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to the Executive Chef and Facilities Maintenance Manager.
Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, stressing safety.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure that excess items are utilized efficiently.
Check and ensure that all closing duties are completed to standards.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Evaluate all food products received to maintain quality specifications.
Ensure that staff report to work as scheduled, document any late or absent culinary staff.
Provide feedback to culinary staff on their performance; communicate with Executive Chef regarding disciplinary issues and assist with corrective action.
Ensure culinary staff is adherent to Journeyman Distillery uniform code; rectify any deficiencies.
Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
Promote positive guest relations at all times.
Conduct with monthly inventories, cost controls and requisitioning/ordering of supplies.
Maintain effective and clear communication with Executive Chef, General Manager, culinary staff, and front-of-house staff.

PHYSICAL, MENTAL AND VISUAL SKILLS: Culinary Degree preferred and/or a minimum of 2-3 years culinary supervisory position in a reputable restaurant

Up to date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices
Thorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; Ability to work all stations in kitchen
Ability to maintain Journeyman Distillery standards, policies, and procedures with all culinary staff
Ability to perform basic mathematical calculations, including calculations involving fractions, decimals and percentages, and recipe scaling
Strong multi-tasking skills: Ability to prioritize, organize and delegate work assignments
Ability to direct performance of culinary staff and follow up with corrections where needed
Ability to motivate culinary staff and maintain a cohesive team
Ability to promote positive work relationships with front-of-house staff and other departments
Strong problem-solving skills: Ability to think clearly, analyze and resolve problems, exercise good judgment
Ability to perform job functions with attention to detail, speed, and accuracy
Ability to work well under pressure of organizing and attaining production schedules and timeliness
Ability to use all senses to ensure consistency and quality in food preparation and execution
Ability to operate, clean and maintain all equipment required in job functions
Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

REQUIRED WORK HABITS:

Must have reliable transportation.
Work habits include regular attendance, teamwork, initiative, dependability, and promptness.
Must be able to work most holidays and weekends, as these are busiest time for Journeyman Distillery.

EDUCATIONAL, DEVELOPMENT AND WORK-RELATED EXPERIENCE:

Thorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three additional years additional college level course of study or culinary trades training or equivalent experience.
Knowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required.
Experience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus.
Experience developing culinary staff members in areas of leadership, menu development, and creativity.
Familiarity with an Entrepreneurial Operating System (EOS) is a plus.
Familiarity with RestaurantR365 is a plus.

WORKING CONDITIONS:

Works primarily indoors in food preparation and a kitchen maintenance environment.
Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.

Seniority level