Job DescriptionJob Description
SOUS CHEF
FULL TIME
DETROIT, MI
$55k - $70k base
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We are seeking a disciplined, hands-on Sous Chef in Detroit, MI to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity.
The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services.
Key Responsibilities
Kitchen Operations & Execution
· Execute all menu items to our standards for quality, consistency, and presentation
· Lead daily service with confidence, urgency, and attention to detail
· Ensure all prep, stations, and service periods run smoothly and efficiently
· Maintain strict adherence to recipes, portioning, and plating standards
· Step into the role of acting Chef when the Executive Chef is not present
Leadership & Team Development
· Lead, train, and mentor line cooks and prep staff
· Hold BOH team accountable to standards, cleanliness, and professionalism
· Assist with onboarding and ongoing training of kitchen staff
· Foster a positive, disciplined, and respectful kitchen culture
· Communicate clearly with FOH leadership to support seamless service
Administrative & Systems Support
· Assist with ordering, inventory management, and food cost control
· Support scheduling and labor efficiency in collaboration with leadership
· Ensure proper food safety, sanitation, and health department compliance
· Participate in menu execution planning and feature rollouts
· Identify operational issues and proactively offer solutions
Qualifications
· Minimum 3–5 years of professional kitchen experience, including leadership or Sous Chef experience
· Strong line cook foundation with the ability to work all stations
· Experience in high-volume, scratch or semi-scratch kitchens preferred
· Proven leadership skills with the ability to coach and hold standards
· Food safety knowledge and ServSafe certification preferred (or willingness to obtain)
· Ability to work nights, weekends, and holidays as required
What We’re Looking For
· A Sous Chef who leads by example and stays calm under pressure
· Someone who values structure, systems, and consistency
· A professional who understands hospitality extends beyond the plate
· A team player who takes ownership of the kitchen’s success
· A candidate interested in long-term growth, not just a job
Compensation & Pay Range
Annual Salary Range (Detroit / Southeast Michigan): $55,000 – $70,000
Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above.
Compensation & Benefits
· Competitive salary, commensurate with experience
· Performance-based growth opportunities
· Professional, standards-driven kitchen environment
· Opportunity to work closely with ownership and senior leadership
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