Sous Chef

The Gilmore Collection; Grand Rapids (MI); On-site; USD 45,000 - 60,000; Full time

Job summary

A prominent restaurant group in Grand Rapids is seeking a Sous Chef to lead back of house operations. The role requires proven experience in kitchen management, food preparation, and staff development. Responsibilities include overseeing efficient kitchen activities, maintaining high food quality, and managing inventory. Candidates must possess strong leadership and communication skills, flexibility for various shifts, and the ability to handle kitchen demands. Join us to inspire creativity and high performance in a dynamic culinary environment.

Qualifications

• Proven experience as a Sous Chef in a full-service restaurant.
• Expertise in food preparation and cooking.
• Skilled in inventory management and ordering supplies.
• Strong ability to lead and develop kitchen staff.
• Excellent communication skills for FOH and BOH coordination.
• Flexibility to work various shifts.
• Physical stamina to handle kitchen demands.

Responsibilities

• Oversee and run BOH operations.
• Lead pre-shift meetings and conduct quality checks.
• Collaborate with management to maintain recipe standards.
• Manage ordering and purchasing of supplies.
• Track food costs and assist in financial management.
• Facilitate effective team communication.
• Lead recruitment and training of BOH staff.
• Inspire kitchen team morale and performance.
• Direct service flow during meal preparation.
• Assist in new dish development and training.

Skills

Leadership

Food preparation

Inventory management

Communication skills

Problem-solving

Job description

Position Overview

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Responsibilities

• Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
• Lead pre‑shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
• Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
• Perform regular line checks to ensure the quality of all menu items.
• Manage the ordering and purchasing of food products and supplies, ensuring cost‑effective operations.
• Track and control food costs and assist in financial management related to kitchen operations.
• Facilitate effective communication across all teams to ensure timely production and service.
• Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
• Inspire the kitchen team, promoting creativity, morale, and high performance through hands‑on leadership and example.
• Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
• Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
• Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Key Qualifications

• Proven experience as a Sous Chef in a full‑service restaurant, demonstrating strong leadership and kitchen management skills.
• Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
• Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
• Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
• Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
• Problem‑solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
• Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
• Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.

Complete our short application today!