Sous Chef

Crescent Hotels & Resorts; Bloomfield Hills (MI); On-site; USD 42,000 - 66,000; Full time

Job summary

Crescent Hotels & Resorts is seeking a Sous Chef to join our culinary team in Bloomfield Hills, MI. You will work with the Executive Chef and culinary leadership to ensure consistent high-quality food and guest service, while leading from the line and coordinating work across shifts.

You will supervise staff, train and schedule, enforce recipes and standards, and support productive F&B operations and guest satisfaction. This role emphasizes safety, compliance with SOPs, and brand integrity.

Qualifications

• Experience leading kitchen staff
• Knowledge of food safety and sanitation
• Ability to train and schedule staff
• Adherence to recipes and brand standards
• Direct food production and line cooking

Responsibilities

• Lead kitchen operations on the line and coordinate with Exec Chef and Exec Sous Chef.
• Supervise staff, assign tasks, and monitor performance.
• Lead training initiatives and schedule see to staffing levels.
• Enforce food specifications, portion control, and recipe adherence.
• Uphold brand standards, SOPs, and safety policies.
• Support guest satisfaction through quality service and timely execution.

Skills

Team leadership

Staff supervision

Training employees

Scheduling

Food safety

Sanitation

Brand standards

Policy & SOP compliance

Customer service

Job description

Description

As our Sous Chef, you will be working with our Executive Chef, Exec Sous Chef and the Culinary team to ensure consistent high quality food and customer service is delivered. You will be working a rotating schedule, and leading from the line, while supporting the Exec Chef and Exec Sous Chef in the coordination of work, supervising staff, and directing food production. You will be assigned projects and tasks to help maintain profitable F&B operations, high quality products, and necessary service levels, and guest satisfaction. You will participate in, support and/or lead department activities, such as: training, scheduling, enforcing food specifications, portion control, recipes, sanitization, brand standards, policy & SOP compliance, associate recognition, and safety.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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