Sous Chef

Continental Services; Novi (MI); On-site; USD 30,000 - 33,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Life insurance

Disability insurance

Parental leave

401(k) with company match

At-work dining perks

Flexible schedules

Generous PTO

Total rewards program

Employee assistance program

Job summary

Continental Services is seeking a Sous Chef to lead the culinary team for production and event catering at Harman locations. You will manage staff, train in kitchen procedures, and ensure food quality and safety across events.

The role requires 5+ years in banquet/off-premise catering with leadership experience, ability to work a seasonal event-driven schedule including nights, weekends, and holidays.

Qualifications

• Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required.
• 5+ years in banquet/off-premise catering with leadership/management of 20+ staff.
• Large kitchen, banquet or off premise catering experience preferred.
• Serv Safe/Allergen Certified or willingness to obtain certification.
• Willing to work seasonal event-driven schedule including nights, weekends and holidays.

Responsibilities

• Lead and train the culinary team; align with company vision and yearly planning.
• Oversee daily kitchen prep and ensure proper portioning and recipe compliance.
• Maintain quality and timely communication to ensure standards are met.
• Stay aware of trends in catering, ingredients, and plating.
• Manage kitchen maintenance, organization, and product rotation.
• Understand budgets and scheduling related to food costs and seasonality.

Skills

Leadership

Staff management

Culinary leadership

Education

Bachelor's in Culinary Arts or equivalent

Tools

ServSafe Certification

Job description

Sous Chef

Department: Harman 700156

Employment Type: Full Time

Location: Harman

Reporting To: Trevor Edgar

Compensation: $22.00 - $24.00 / 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.

Key Responsibilities

1. 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.

2. 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

3. 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

4. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations

5. Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process.

6. Management: understand yearly goals and budgets including food costs, labor costs, forecasting of business’ seasonality and scheduling appropriately

Demonstrates attributes of

1. Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry
2. Strong organizational skills
3. 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.

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