Sous Chef - Rugby Grille

Kids for the Future; Birmingham (MI); On-site; USD 52,000 - 62,000; Full time

Benefits offered by this job

Success Coach every Thursday

Restaurant discount up to six guests

401 (k)

Discounted bus passes

PTO program

& so much more!

Job summary

The Townsend Hotel is seeking an experienced line cook to join our culinary team in Birmingham, MI. You will assist in daily specials, participate in menu development, and ensure proper food labeling, storage, and rotation for quality and safety.

Responsibilities include pre-shift briefings, coordinating with FOH, maintaining mise en place, and training staff to meet standards. A culinary degree is preferred, and candidates should have 2–3 years in a line cook role.

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.
• Requires knowledge of food production, storage/handling techniques, and commercial use 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 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 forthcoming 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 mise 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.

Skills

Line cook experience

Communication skills

Food safety knowledge

Education

High school diploma

Culinary degree preferred

Job description

• Location 100 Townsend Street,Birmingham, MI, 48009,United States
• Base Pay $52,000.00 - $62,000.00 / Year
• Relocation Expense Covered No
• Employee Type Regular Full Time
• Manage Others Yes

Contact information

• Name Bailee Giermann
• Phone [phone]
• Email [e-mail]

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 mise 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.

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.