SOUS CHEF (FULL TIME)

Unidine; Wyoming (MI); On-site; USD 22,730 - 32,373; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Flexible Spending Accounts (FSAs)

Job summary

Unidine is hiring a full-time Sous Chef located at University of Michigan Health West, Wyoming, MI. The Sous Chef assists the Executive Chef in preparing and cooking foods, coordinating the kitchen activities, and supervising food-service associates.

The ideal candidate holds a valid ServSafe certification with prior culinary experience. The role also offers various benefits including retirement plans and health insurance.

Qualifications

• Valid ServSafe certification is required.
• Prior culinary experience is necessary.

Responsibilities

• Cooks and prepares food following approved recipes and production standards.
• Supervises food-service associates.
• Ensures food safety and sanitation.

Skills

Culinary experience

ServSafe certification

Supervisory skills

Job description

Unidine – Sous Chef

Unidine is hiring immediately for a full-time Sous Chef position.

Location & Compensation

• Location: University of Michigan Health West – 5900 Byron Center Avenue South West, Wyoming, MI 49519.
• Schedule: Full‑time. Monday‑Friday; rotating weekends included. Hours may vary.
• Requirement: Valid ServSafe certification and prior culinary experience.
• Fixed Pay Rate: $20.00 per hour.

Job Summary

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food‑service associates. Assumes responsibility for kitchen and food‑service associates in the absence of Executive Chef.

Essential Duties & Responsibilities

• Cooks and prepares food following approved recipes and production standards.
• Ensures all deadlines are met based on production orders.
• Supervises hourly food‑service associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews, and recommending disciplinary action as appropriate.
• Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
• Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintains sanitation of equipment, supplies and utensils; cleans workstation thoroughly before leaving area; keeps display equipment clean and free of debris during meal service.
• Interacts with customers to resolve complaints in a friendly, service‑oriented manner; relays relevant information directly to supervisor.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours.
• Monitors inventory and deliveries of product and supplies; tracks product production, consumption and waste; informs supervisor when supplies or product are low.
• Performs other duties as assigned.

Benefits

• Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program.
• Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs).

Equal Opportunity Statement

Compass Group is an equal opportunity employer. At Compass we are committed to treating all applicants and associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. The Company reserves the right to modify or change essential functions of the job based on business necessity.