Sous Chef - Banquets

Kids for the Future; Birmingham (MI); On-site; USD 47,000 - 63,000; Full time

Benefits offered by this job

Success Coach every Thursday

Restaurant discount for up to six

401(k)

Discounted Bus Passes

PTO Program

& so much more!

Job summary

The Townsend Hotel in Birmingham, MI is seeking a full‑time line cook to assist with daily specials and menu development. You will attend pre‑shift briefings, requisition daily produce, and manage production, labeling, dating, and rotation of foods.

Coordinate with FOH and stewarding, ensure mise en place, and drive service efficiency with the Chef team. You will inspect cold storage, uphold sanitation standards, and maintain accurate logbook updates, meeting daily with the Executive Sous Chef

Qualifications

• 2-3 years of experience in a line cook position preferred.
• Culinary degree preferred.
• High school graduate.
• Requires ability to communicate professionally with co-workers and guests.
• Knowledge of food production, storage/handling techniques, and commercial culinary equipment.

Responsibilities

• Assist in daily special and menu development.
• Attend pre-shift briefings with the FOH staff and managers.
• Check and requisition produce items needed for the day and next days.
• Control production and waste; ensure labeling, dating and rotation of foods.
• Ensure stewarding department has necessary equipment.
• Have a copy of the reservation sheet before service.
• Expedite lunch and/or dinner service as needed.
• Hold start-of-day shift meeting to review previous day and upcoming needs.
• Inspect cooler and stations for sanitation and storage procedures.
• Inspect line to ensure proper mise en place; coach underperformers.
• Ensure recipes are current to menu items and followed.
• Meet daily with Executive Sous Chef and Chef de Cuisine.
• Report broken/malfunctioning equipment to Executive Sous Chef or Engineering.
• Record notable shift details in logbook.

Skills

Line cook experience

Culinary degree

High school graduate

Professional communication

Food production knowledge

Education

Culinary degree

High school diploma

Job description

• Location 100 Townsend Street,Birmingham, MI, 48009,United States


• Base Pay $55,000.00 / Year


• Employee Type Regular Full Time


• Manage Others Yes

Contact information

• Name Bailee Gierman


• Phone [phone]


• Email [e-mail]

Description

PRIMARY RESPONSIBILITES:

Assist in daily special and menu development.

Attend pre-shift briefings with the FOH staff and managers.

Check and requisition a produce items that are needed for the day and following days business.

Control the production/waste, ensure that foods are labeled, dated and rotated (NO EXCEPTIONS)

Ensure that the stewarding department is stocked with the necessary equipment to carry out their jobs.

Ensure that you have a copy of the reservation sheet from the Hostess before the start of service.

Expedite lunch and/or dinner service as needed.

Hold a start of the day shift meeting with their respective employees to go over the previous day’s business and the forth-coming days requirements or special requests.

Inspect the cooler and stations daily to ensure that all sanitation, storage procedures are being adhered to.

Inspect the line to ensure that the proper mis en place is on hand before the start of service, coach employees that do not meet the required standards.

Insure that all recipes are current to menu items and are all being followed in weights and methods of preparation.

Meets daily with Executive Sous Chef and Chef de Cuisine to discuss the daily business needs.

Reports broken or malfunctioning equipment to Executive Sous Chef, or in his/her absence, to Engineering department.

Responsible for reporting to the logbook the notable aspects of the shift.

BENEFITS

Success Coach every Thursday

Fifty percent off your restaurant bill for up to six guests

401 (k)

Discounted Bus Passes

PTO Program

& so much more!

SKILLS:

2-3 years of experience in a line cook position preferred.

Culinary Degree preferred.

High school graduate.

Requires ability to communicate professionally with co-workers and guests.

Requires knowledge of food production, storage/handling techniques, and commercial use culinary equipment.

WORKING CONDITONS:

Requires ability to lift 20-50 pounds frequently; up to 100 pounds infrequently.

Requires full mobility for entire duration of shift.

Varying environmentally controlled temperatures from kitchen area and coolers

This Job Description is intended to provide a general overview of the tasks, duties and responsibilities with the position identified below. Although an individual employed in this position is expected to perform all of the functions referenced below, differences may exist depending on the specific location where an individual may be working.

The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided on the basis of qualifications, merit, and business need.This policy applies to all terms and conditions of employment.