Sous Chef

Union Joints; Clarkston (MI); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Competitive pay

Medical and supplemental insurance

401(k)

PTO

Referral bonus

Job summary

Union Joints in Clarkston, Michigan is seeking an experienced Sous Chef to oversee the kitchen staff and ensure food quality and safety. Responsibilities include training new employees, managing shift schedules, and maintaining high sanitation standards.

The ideal candidate will have 2-4 years of restaurant and food preparation experience, and at least 1 year of management experience. Join a dynamic team dedicated to providing a quality dining experience!

Qualifications

• 2-4 years of restaurant experience preferred.
• 1+ year of management experience preferred.
• Current certifications as required by state and local laws.

Responsibilities

• Train new employees on kitchen procedures.
• Collaborate with leadership to create shift schedules.
• Motivate colleagues to maintain joint standards of excellence.

Skills

Ability to handle stress under pressure

Ability to lead and manage a team

Basic math and calculation skills

Positive attitude

Understanding of food safety and sanitation rules

Job description

Competitive pay and benefits include medical and supplemental insurance, on‑demand pay, referral bonus, 401(k) and PTO.

Position Summary

A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will oversee kitchen staff and procedures, ensuring food preparation meets guidelines, maintaining the highest quality of cleanliness, safety, and sanitation, and ensuring a quality dining experience for our guests.

Essential Duties and Responsibilities

• Train new employees on kitchen procedures.
• Collaborate with restaurant leadership to create shift schedules and assignments for kitchen staff.
• Acquire, orient, train, supervise, and develop kitchen staff.
• Monitor all kitchen equipment and supplies.
• Handle customer issues as they arise.
• Adjust station assignments and assist kitchen and FOH staff during high volume or absent personnel.
• Document inventory concerns and assist with counts as assigned.
• Motivate colleagues to maintain joint standards of excellence and adherence to recipes and policies.
• Maintain sanitation, health, and safety standards in work areas.
• Assist in maintaining appropriate labor and food costs according to budget and monitoring waste reduction.
• Assist in menu planning and ordering of food and kitchen supplies.
• Receive and appropriately store kitchen orders in an orderly manner and check deliveries for accuracy and quality.
• Act as a backup to Front of House Manager when needed.

Minimum Qualifications

• 2‑4 years of restaurant experience (preferred).
• 2‑4 years of food preparation experience (preferred).
• 1+ year of management experience (preferred).
• Ability to handle stress under pressure.
• Ability to lead and manage a team.
• Basic math and calculation skills.
• Works well with others.
• Positive attitude.
• Current certifications as required by state and local laws.
• Understanding of food safety and sanitation rules.

Physical Demands and Work Environment

The role requires frequent standing, walking, use of hands, reaching, and handling loads up to 25 to 50 pounds. The work environment includes moderate to high noise, exposure to hot liquids, and occasional moving mechanical parts. Reasonable accommodations may be made for disabilities.

Note

This description does not define all duties. Additional duties and responsibilities may be assigned by authorized personnel. The positions’ job description may be modified to accommodate disabilities. The job is at‑will.