Sous Chef

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

Benefits offered by this job

Competitive pay

Medical and supplemental insurance

On-demand pay

Referral bonus

401(k)

PTO

Job summary

A vibrant restaurant in Troy, Michigan is seeking a dedicated Sous Chef to oversee kitchen operations and ensure a quality dining experience. Responsibilities include training kitchen staff, managing supplies, and maintaining sanitation standards. Candidates should have 2-4 years of restaurant and food preparation experience, along with leadership abilities and relevant certifications. This role offers competitive pay and a supportive work environment.

Qualifications

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

Responsibilities

• Training new employees on kitchen procedures.
• Collaborating with restaurant leadership to create shift schedules.
• Monitoring all kitchen equipment and supplies.
• Motivating colleagues to maintain the Joint's standards.
• Assisting CDC in maintaining appropriate labor and food costs.

Skills

Ability to lead and manage a team

Positive attitude

Basic math and calculation skills

Ability to handle stress under pressure

Understanding of food safety and sanitation rules

Job description

Latin dishes with faraway influences that are right at home right here.

Oh, and tequila… mezcal… coffee, pastries and whatnot.

As the only joint on this bustling multi-mile stretch of Big Beaver that’s one‑of‑one… Gran Castor has a certain obligation to represent the independent spirit on a chain‑strewn corridor: and that’s what this crew does dish after dish and drink upon drink.

Crafted tacos. Inspired pizzas. Burly bowls. Baristas at the ready. Homey pastries.

And cocktails that are straightforward and anything but straight at the same time.

Competitive pay and benefits including 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 be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.

RESPONSIBILITIES AND QUALIFICATIONS

• Training new employees on kitchen procedures
• Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
• Acquisition, orientation, training, supervision and development of kitchen staff
• Monitoring all kitchen equipment and supplies
• Handling customer issues as they arise
• Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
• Documenting any inventory concerns and assisting with counts as assigned
• Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
• Maintaining sanitation, health, and safety standards in work areas
• Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
• Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
• Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
• Acting as a backup to Front of House Manager, as needed
• 2-4 years restaurant experience preferred
• 2-4 years food preparation experience preferred
• 1+ year management experience preferred
• Ability to handle stress under pressure
• Ability to lead and manage a team
• Basic math and calculation skills
• Work 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 physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job‑related instructions and to perform any other job‑related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at‑will” relationship.