Sous Chef

The Dixboro Project; Ann Arbor (MI); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Medical + dental + vision

401(k) with match

Paid vacation (80 hours)

Paid sick time

Short-term disability insurance

Life insurance options

Employee meals

Restaurant discounts

Job summary

The Dixboro Project in Michigan is seeking a Sous Chef to support the Executive Chef and Co‑Owner in executing the culinary vision. You will oversee daily kitchen operations, uphold standards, and develop the kitchen team through training and coaching.

Lead with disciplined leadership, manage line and prep cooks, and collaborate with the Chef team on specials while ensuring cleanliness, sanitation, and food safety across services.

Qualifications

• 1+ years of kitchen management or sous chef leadership in a chef-driven restaurant environment.
• Strong leadership presence with ability to coach, develop, and hold team members accountable.
• Organized with experience managing systems, prep flow, scheduling, and operational follow-through.
• Clear communication and collaboration with back-of-house and front-of-house leadership.

Responsibilities

• Lead and coach line cook and prep teams with hands-on leadership.
• Uphold high standards of preparation, presentation, and service readiness.
• Ensure recipes, production methods, and plating standards are clearly communicated and followed.
• Support hiring, onboarding, scheduling, and performance management for Back-of-House.
• Collaborate with the Chef team on specials and menu changes, maintaining cleanliness and food safety.

Skills

Kitchen leadership

Coaching

Communication

Operational planning

Job description

Description

The Dixboro Project is a sprawling visionary concept in the historic village of Dixboro, Michigan. Our spaces invite you to experience the intersection of world‑class dining, transformational hospitality, and abundant nature. The Dixboro House is the restaurant arm of this unique project – carved out of the bones of the original barn structure originally erected in 1880. The century‑old barn has been restored to feature exposed 140‑year‑old timbers, a gambrel vaulted ceiling and the original stone fireplace.

Our service is guided by our commitment to excellence. We are serious about our service – working with synchronicity to stage and deliver a consistently excellent experience for each guest that walks through our doors. We act out every step of service with intention and soigné. Never rushed and always poised, confident and informed. We do this with accuracy, pride, unwavering consistency, and a bias towards learning and continuous growth.

As Sous Chef, you'll support the Executive Chef and Co‑Owner in executing the restaurant's culinary vision through disciplined leadership, operational excellence, and consistent food quality. You'll oversee daily kitchen operations, ensure our systems and standards are followed, and develop the kitchen team through training, coaching, and example.

What you'll do

• Lead by example, supporting and coaching our line cook and prep cook teams through consistent feedback and hands‑on leadership.
• Uphold high standards of preparation, presentation, and execution, with detailed line checks before every service to confirm quality, organization, and readiness.
• Ensure recipes, production methods, and plating standards are clearly communicated and consistently followed.
• Support hiring, onboarding, scheduling, and performance management for the back‑of‑house team while managing food and labor costs responsibly.
• Collaborate with the Chef team on specials and menu changes, while maintaining the highest standards of cleanliness, sanitation, and food safety.

What we provide

• Medical coverage through Blue Cross Blue Shield of Michigan and Blue Care Network, with four plan options including an HSA‑eligible plan and a monthly company contribution toward your premium, plus dental and vision coverage, starting the first of the month after 60 days.
• 401(k) retirement plan with company matching and profit‑sharing contributions set each year, available after two months of employment for team members 21 and older.
• A paid vacation bank of 80 hours per year, available after 90 days and renewed every April (plus a week "off" between Christmas and New Year's – restaurants are still open!)
• Paid sick time: earn 1 hour for every 30 hours worked, up to 72 hours per year.
• Peace of mind: company‑paid short‑term disability insurance that replaces two‑thirds of your base pay (up to $750 per week) for up to 13 weeks, plus optional life insurance for you, your spouse, and your children.
• One manager meal per shift, 50% off at your home restaurant, and 25% off at our other restaurants on your days off.
• The chance to build your career with one of the region's most successful hospitality groups, where we expect and support your personal and professional growth.

Requirements

Who you are

• You have 1+ years of kitchen management or sous chef leadership experience in a chef-driven restaurant environment.
• You bring a strong leadership presence, with the ability to coach, develop, and hold team members accountable.
• You're organized, with experience managing systems, prep flow, scheduling, and operational follow‑through.
• You communicate clearly and collaborate effectively with both back‑of‑house and front‑of‑house leadership.
• You operate with professionalism, urgency, accountability, and attention to detail in fast-paced environments.

Physical requirements

• Stand and walk for extended periods, often for the duration of a full shift.
• Lift, carry, and move up to 50 pounds occasionally and 25 pounds frequently.
• Bend, stoop, kneel, crouch, reach, and perform repetitive kitchen motions such as chopping, slicing, stirring, and plating.
• Safely operate kitchen equipment, including ovens, grills, fryers, knives, and food-preparation equipment.
• Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday availability as required by restaurant operations.

Hospitality means making everyone feel welcome, and that starts with who we hire. The Pulpo Group is an equal opportunity employer, and we actively encourage people of every background, identity, and life experience to apply, including people of color, women, LGBTQ+ people, people with disabilities, veterans, older workers, and people returning to the workforce. We make employment decisions based on skill, character, and care for guests and teammates, never on race, color, religion, sex, pregnancy, sexual orientation, gender identity or expression, national origin, age, height, weight, marital or familial status, disability, genetic information, veteran status, or any other characteristic protected by federal, state, or local law. If you don't meet every qualification listed but believe you'd be great in this role, we still want to hear from you. If you need a reasonable accommodation at any point in the application or interview process, let us know and we'll work with you.