The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Welcoming, Curious, Authentic, and Passionate.

Our Food Services team is accepting applications for an Assistant Sous Chef. This role is responsible for completing in a timely manner all projects assigned by Food & Beverage Leadership and will ensure quality controls. The Assistant Sous Chef will be directly in charge of complete supervision of all kitchen employees under the direction of the Restaurant Sous Chef and Executive Chef. The Assistant Sous Chef will give input to menus and help develop procedures in the kitchen.

Essential Responsibilities

Maintain food quality, presentation, and service standards
Provide input on menus for daily operations, special events, and seasonal offerings
Supervise and support kitchen staff in daily food production and service activities
Assist with labor scheduling, overtime management, and staffing distribution
Order food, supplies, and products necessary for events and daily operations
Ensure compliance with The Henry Ford policies and applicable food safety, sanitation, and health code standards
Organize and maintain kitchen workspaces, equipment, and storage areas
Promote and maintain a safe working environment for staff and guests
Recommend and assist with menu, process, equipment, and quality improvements
Oversee and troubleshoot daily kitchen and restaurant operations
Maintain required operational records, reports, and administrative documentation
Prepare and produce food in accordance with recipes, production schedules, and quality standards
Assist with inventory management, product rotation, and cost control efforts
Address operational issues and support effective problem-solving within the department
Collaborate with leadership and team members to support departmental goals and guest satisfaction
Support departmental and organizational needs through additional duties as assigned

Your Qualifications

High school diploma or GED required
Enrollment in a culinary arts program or equivalent combination of culinary education and professional food service experience
Previous experience in a commercial kitchen, restaurant, catering, or hospitality environment preferred

Special Skills

Knowledge of culinary terminology, techniques, and food preparation methods
Demonstrated garde-manger and cold food preparation skills
Basic bakery and pastry preparation skills
Understanding of nutrition, food allergens, and dietary considerations
Strong knife skills and safe food handling practices
Ability to operate and maintain commercial food service equipment
Proficiency in classical cooking techniques and food presentation
Ability to identify and work with a variety of standard and specialty food products
Strong organizational, communication, and teamwork skills
Ability to prioritize tasks and adapt in a fast-paced food service environment

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