Lead Sous Chef: Elevate High-Volume Kitchens & Team Growth

The Pulpo Group; Ann Arbor (MI); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Paid Time Off

Paid Sick Time

Medical, Dental, Vision Insurance

Short Term Disability

Life Insurance

401k with Employer Match

Parking Pass

Job summary

The Pulpo Group is seeking experienced Sous Chefs to lead back-of-house teams across its Ann Arbor restaurants. You will collaborate with the Chef team to uphold food quality, consistency, safety, and hospitality while developing others and maintaining organized, efficient kitchens.

You will play a key role in protecting the culture and supporting growth across Sava's, Aventura, The Dixboro Project, and Orijin Bakery as they continue evolving their dining programs in Ann Arbor.

Qualifications

• 1+ years of kitchen management or sous chef leadership in high-volume environments.
• Strong leadership with ability to coach and develop staff.
• Organizational skills in prep flow, scheduling, and operations.
• Clear communication with BOH and FOH leaders.
• Professionalism, urgency, and attention to detail in fast-paced kitchens.

Responsibilities

• Lead line cooks and prep teams by example.
• Maintain high standards of professionalism, prep, plating, and execution.
• Ensure recipes and methods are clearly communicated and followed.
• Conduct line checks before service for quality and readiness.
• Train, coach, and develop kitchen staff with hands-on leadership.
• Assist with hiring, onboarding, scheduling, and performance management.
• Create efficient schedules while controlling food and labor costs.
• Collaborate with Chef team on specials and menu changes.
• Maintain cleanliness, sanitation, and food safety standards.
• Build a culture of accountability and teamwork.

Skills

Kitchen management

Leadership

Team development

Communication

Food safety

Job description

The Pulpo Group is seeking experienced Sous Chefs to lead back-of-house teams across its Ann Arbor restaurants. You will collaborate with the Chef team to uphold food quality, consistency, safety, and hospitality while developing others and maintaining organized, efficient kitchens.

You will play a key role in protecting the culture and supporting growth across Sava's, Aventura, The Dixboro Project, and Orijin Bakery as they continue evolving their dining programs in Ann Arbor.