Sous Chef

BU Hospitality; Grand Rapids (MI); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Competitive compensation package

Paid time off

Paid sick leave

Food and beverage discounts

Health insurance

Job summary

BU Hospitality in Grand Rapids, MI is seeking an experienced back-of-house leader to help manage kitchen operations, mentor staff, and uphold restaurant standards.

You will coordinate with all departments, foster teamwork, and ensure quality and safety through Serv-Safe practices; weekend/evening shifts required; health insurance and paid time off provided.

Qualifications

• 5 years of restaurant cooking experience.
• 2 years of restaurant back of house management experience.
• Personal goals align with organization.
• Professional goals align with organization.
• Works well with others.
• Results driven.
• High degree of food knowledge.
• Self-starter, takes initiative.
• Passionate about food and hospitality.
• Great attention for details (excellence reflex).
• Excellent communicator.
• Able to stand for long periods of time.
• Able to lift up to 50lbs.
• Available to work weekends, evenings and holidays.
• Serve safe certified.

Responsibilities

• Assist with the management and leadership of the back of house teams.
• Foster a culture of passion, teamwork, dedication.
• Have working knowledge of all departments and back of house positions.
• Coach and mentor team members.
• Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies.

Skills

Leadership

Teamwork

Communication

Coaching

Food knowledge

Initiative

Attention to detail

Physical stamina

Job description

• Assist with the management and leadership of the back of house teams.
• Foster a culture of passion, teamwork, dedication.
• Have working knowledge of all departments and back of house positions.
• Coach and mentor team members.
• Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies.

Primary Role & Responsibilities

• Assist with the management and leadership of the back of house teams.
• Foster a culture of passion, teamwork, dedication.
• Have working knowledge of all departments and back of house positions.
• Coach and mentor team members.
• Ensure restaurant standards are achieved in accordance with restaurant goals and philosophies.

Qualifications & Requirements

• 5 years of restaurant cooking experience
• 2 years of restaurant back of house management experience
• Personal goals align with organization
• Professional goals align with organization
• Works well with others
• Results driven
• High degree of food knowledge
• Self-starter, takes initiative
• Passionate about food and hospitality
• Great attention for details (excellence reflex)
• Excellent communicator
• Able to stand for long periods of time
• Able to lift up to 50lbs
• Available to work weekends, evenings and holidays
• Serve safe certified

Compensation & Benefits

• Competitive compensation package
• Paid time off
• Paid sick leave
• Food and beverage discounts
• Health insurance
• Compensation will be determined based on your experience level and qualifications.