Sous Chef, The Department at Hudsons Detroit

Forte Belanger; Detroit (MI); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Sous Chef to join their vibrant team. In this dynamic role, you will lead a talented culinary team, ensuring the highest standards of food quality and safety in a bustling kitchen environment. Your expertise in culinary fundamentals and team management will be crucial as you collaborate with Executive Chefs to create exceptional dining experiences. This position offers the opportunity to thrive in a fast-paced atmosphere while fostering a culture of continuous improvement and professional growth. If you are ready to take your culinary career to the next level, this is the perfect opportunity for you.

Qualifications

• 3-5 years of culinary experience in a scratch kitchen.
• 1+ years of experience in a leadership role.
• Serve Safe Certified or willing to obtain certification.

Responsibilities

• Execute high-quality culinary preparation in a high-volume kitchen.
• Lead and develop a team to meet production and event standards.
• Oversee safety and sanitation practices in the kitchen.

Skills

Culinary Fundamentals

Team Management

Time-Temperature Control

Communication Skills

Organizational Skills

Education

Associate's Degree in Culinary Arts

Tools

Electronic Communication Systems

Job description

Sous Chef, The Department at Hudsons Detroit

Join to apply for the Sous Chef, The Department at Hudsons Detroit role at Forte Belanger

Sous Chef, The Department at Hudson's Detroit

Department: The Department 800431

Employment Type: Full Time

Location: The Department

Description

WHAT YOU'LL DO

• They consistently execute high-quality culinary preparation and team management within a professional, high-volume kitchen.
• They demonstrate expertise in culinary fundamentals, including time-temperature control, scratch kitchen techniques, and effective food preparation.
• They lead and develop a team to meet and exceed production and event standards.
• They embody Continental's commitment to quality, consistency, and professionalism while fostering a collaborative team environment.

What Impact You Will Make

Culinary Excellence

• Collaborate with Executive Chefs to create and execute exceptional food and event production.
• Prepare menu items adhering to standardized recipes to ensure consistency in high-volume production.
• Maintain accurate production records, label items properly, and ensure compliance with time-temperature control standards.
• Monitor portion control and follow the process of all items being prepared.
• Keep accurate production records - record any ingredient over requisitions or shortages.

Leadership and Team Development

• Manage and guide a team to promote efficiency, quality, and adherence to Continental's high standards.
• Set daily goals, hold team members accountable, and foster a culture of continuous improvement.
• Provide training to team members on safety, sanitation, and culinary techniques to enhance their skills and ensure compliance with company standards.
• Establish and maintain a good rapport with staff, administrators, and the public.

Safety and Organization

• Oversee and enforce safety and sanitation practices, ensuring the kitchen is clean, organized, and 'show-ready' at all times.
• Monitor and document temperature logs for coolers and freezers.
• Coordinate proper ordering of supplies and maintain inventory to meet production needs efficiently.
• Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy.
• Resolution oriented; protects Company assets; prevent/diffuse situations that create potential risks to the Organization.
• Other duties as assigned.

Who You Are

• A culinary professional with 3-5 years of experience in a scratch kitchen and at least 1 year of people management experience.
• Proficient in culinary fundamentals, high-volume preparation, and time-temperature control.
• A team-oriented leader with the ability to organize, motivate, and guide a team to achieve results.
• Strong communicator with excellent organizational skills.
• Thrive in a fast-paced, high-energy environment.
• Positive, adaptable, and committed to professional and personal growth.

Skills, Knowledge & Expertise

• Associate's Degree in Culinary Arts or equivalent experience in a professional scratch kitchen.
• 3-5 years of culinary experience, including 1+ years in a leadership or management role.
• Proven experience with large kitchens, banquets, or off-premise catering preferred.
• Serve Safe Certified (or willingness to obtain certification within the first 3 months, provided by Continental).
• Proficient with electronic communication and industry-related systems.
• Availability to work a seasonal, event-driven schedule, including nights, weekends, and holidays.