Executive Sous Chef/Assistant Kitchen Manager

Nbutexas; Brighton (MI); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Health per diem

Paid time off

Stable scheduling

Growth opportunities

Job summary

Nbutexas in Brighton, MI is seeking a motivated Sous Chef to own day-to-day kitchen operations in a polished, high-volume environment. You will lead on the line, mentor staff, and ensure every plate meets exacting standards. You’ll collaborate with owners to maintain top quality across menus and seasons.

We offer competitive pay with performance bonuses, paid time off, stable scheduling, and opportunities to grow within an expanding team.

Qualifications

• 2+ years as Sous Chef or kitchen leader.
• Experience leading teams in fast-paced, high-volume settings.
• Ability to coach and manage performance.
• Strong organizational and time-management skills.
• Clear, professional communication.

Responsibilities

• Oversee daily kitchen operations and maintain high standards.
• Lead on the line and supervise service for consistency.
• Train, mentor, and develop back-of-house staff.
• Manage inventory, ordering, and storage practices.
• Create staff schedules aligned with business needs.
• Enforce food safety, sanitation, and cleanliness.
• Foster a team-focused culture built on accountability.
• Coordinate with front-of-house to ensure guest satisfaction.

Skills

Team leadership

Time management

Staff development

Communication

Adaptability

Organizational skills

Job description

Step Into a Leadership Role in a Busy, Upscale Casual Kitchen

Our restaurant is seeking a motivated Sous Chef who is ready to take ownership of day-to-day kitchen operations in a polished, high-volume environment. This role is ideal for someone who enjoys being on the line, leading a team from the front, and ensuring every plate meets a high standard with growth aspirations.

What You’ll Be Responsible For

• Partner with the owners to keep daily kitchen operations running efficiently
• Supervise service while ensuring consistency in food quality and presentation
• Train, mentor, and support back‑of‑house team members to improve performance
• Oversee inventory levels, product ordering, and proper storage practices
• Build and manage staff schedules to align with business demands
• Maintain strict adherence to food safety, sanitation, and cleanliness standards
• Promote a team‑focused environment built on accountability and respect
• Coordinate with front‑of‑house leaders to deliver a seamless guest experience

What You Bring to the Table

• Background as a Sous Chef or Kitchen Leader (2+ years preferred)
• Experience managing teams in a fast‑paced, high‑volume setting
• Confidence in staff development, coaching, and performance management
• Strong organizational and time‑management skills
• Ability to adapt quickly and stay composed during busy services
• Clear and professional communication style

What You’ll Get in Return

• Competitive pay with bonus opportunities tied to performance
• Health per diem
• Paid time off to support work‑life balance
• Stable scheduling, including major holiday considerations​—reasonable hours
• Opportunity to grow within an established and expanding team