Sous Chef

Iconic, Detroit-based restaurant, Slows Bar BQ is seeking a highly motivated and experienced leader to join our fast-paced, high-volume kitchen. Our ideal candidate possesses a strong leadership background and the ability to multi-task and adapt quickly. The Executive Sous Chef has a thorough understanding of the importance of a healthy company culture and excellent team morale and continuously works to develop and improve our culture while managing the kitchen team. Strong candidates have experience managing large-scale production and leading teams of cooks to achieve daily goals while maintaining a clean and organized workspace. 

Summary of Position

Directly responsible for all kitchen functions and assigned tasks, including food purchasing to budget; maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, portion, and cost control in our high volume operations.

Duties & Responsibilities

• Ensure that all food and products are consistently prepared and served according to the standardized recipes and guidelines, portioning, cooking, and serving standards.
• Adhere to purchasing and labor budgets.
• Works in tandem with the Executive Chef to make employment and termination decisions including interviewing, hiring, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and training of new kitchen team members.
• Provide continuous feedback and constructive coaching to improve team effectiveness and morale. Record check-ins in files for later reference.
• Lead by example to ensure guest service standards and efficient, on-budget operations by working any station as needed.
• Prepare all required paperwork, including forms, performance reviews, memos to file, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Perform weekly and monthly inventory stock counts and daily hot counts. Ensure accuracy.
• Maintain daily shift logs
• Communicate consistently with upper management.

Requirements

• A minimum of 5 years’ experience in varied kitchen positions including food preparation, line cook, and expediter.  Prior high volume service and catering experience preferred.
• Strong computer/technology skills are required.
• Current ServSafe Foodservice Manager Certification is required. 
• At least 2 years’ experience in a similar Leadership/Management capacity.
• Must be able to communicate clearly with managers, kitchen staff, and guests. 
• Be able to reach, bend, stoop and frequently lift 70 pounds.
• Be able to work in a standing position for long periods.

Benefits

Salary commensurate with experience

Paid Time Off

Medical & Dental Insurance