Sous Chef

Continental Services; Blackman Charter Township (MI); On-site; USD 26,174 - 27,552; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Flexible schedules

Generous PTO

Employee assistance program

Job summary

Continental Services is hiring a Sous Chef to oversee the culinary team at the Consumers Energy Patio Cafe in Blackman Charter Township, Michigan. The role includes managing food quality, staff training, and scheduling for various events. The ideal candidate will have a Bachelor's degree in Culinary Arts or equivalent experience, alongside 5+ years of leadership in catering.

Benefits include medical coverage, flexible schedules, and a 401(k) with company match. Join us to prioritize health and work-life balance!

Qualifications

• 5+ years in banquet and off premise catering with leadership experience.
• Strong proficiency in electronic communication and organizational skills.
• Serve Safe/Allergen Certified or willingness to obtain certification.

Responsibilities

• Manage culinary team and food quality on a daily basis.
• Train staff on kitchen procedures and manage daily prep.
• Ensure food quality standards and timely communication.

Skills

Leadership

Food Preparation

Quality Management

Organizational Skills

Communication

Education

Bachelor Degree in Culinary Arts

Tools

Microsoft Office Suite

Job description

Sous Chef

Department: Consumers Energy Patio Cafe 700131

Employment Type: Full Time

Location: CE - Patio Cafe

Reporting To: Brandon White

Compensation: $19.00 - $20.00 / hour

Description

The Sous Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, and training, writing plans for large events, and visiting events to insure quality and safety standards at each event location.

Monday - Friday 6am - 2pm.

Key Responsibilities

• Leadership: Actively engage in the training, development, and leadership of the culinary team. Assist in the ongoing creation and execution of the company vision. Incorporate individual annual reviews of team members into yearly planning.
• Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily.
• Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met.
• Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations.
• Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process.
• Management: Understand yearly goals and budgets including food costs, labor costs, forecasting of business’ seasonality and scheduling appropriately.

• Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry.
• Strong organizational skills.
• Positive attitude and the willingness to work with all facets and levels of management.

Skills, Knowledge and Expertise

1. Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required.
2. Proven track record of 5 + consecutive years in banquet and off premise catering, as well as, in a leadership/management role and management of up to 20+ staff.
3. Large kitchen, banquet or off premise catering strongly preferred.
4. Serve Safe/Allergen Certified or willingness to obtain certification required.
5. Must be able and willing to work seasonal event driven schedule including nights, weekend and summer holidays.

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.