Sous Chef - Full Time

About the Role:

Creative Dining Services at Auto Owners in Lansing, Michigan is seeking a full time Sous Chef. The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen. This position is responsible for overseeing food preparation, maintaining high culinary standards, and managing kitchen staff to deliver exceptional dining experiences. The Sous Chef will assist in menu planning, inventory control, and ensuring compliance with health and safety regulations. This role requires strong leadership to motivate the team, manage workflow, and maintain quality during peak service times. Ultimately, the Sous Chef contributes to the overall success of the culinary operation by fostering a productive, creative, and organized kitchen environment.

Minimum Qualifications:

• Proven experience as a Sous Chef or similar role in a professional kitchen.
• Strong knowledge of culinary techniques, food safety, and sanitation standards.
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously.
• Excellent leadership and team management skills.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience with inventory management and cost control software.
• Knowledge of diverse cuisines and menu development.
• Certification in food safety (e.g., ServSafe).
• Previous experience in a high-volume or fine dining establishment.

Responsibilities:

• Assist the Executive Chef in daily kitchen operations and food preparation.
• Supervise and coordinate activities of kitchen staff to ensure timely and quality food production.
• Maintain inventory levels, order supplies, and manage food cost controls.
• Ensure compliance with sanitation, safety, and hygiene standards in the kitchen.
• Contribute to menu development and recipe standardization to maintain consistency.
• Train and mentor junior kitchen staff to develop their culinary skills and knowledge.
• Monitor kitchen equipment and report maintenance needs to prevent disruptions.
• Manage kitchen workflow during service to ensure efficient and smooth operations.

Skills:

The Sous Chef utilizes strong culinary skills daily to prepare and oversee the production of high-quality dishes, ensuring consistency and presentation standards are met. Leadership and communication skills are essential for managing kitchen staff, delegating tasks, and fostering a collaborative work environment. Organizational skills are applied to maintain inventory, control food costs, and coordinate kitchen operations efficiently. Problem-solving abilities are critical when addressing unexpected challenges such as equipment malfunctions or staffing shortages. Additionally, knowledge of food safety regulations ensures compliance and maintains a safe and hygienic kitchen environment.