Top 8 Executive sous chef Jobs in Flint, Mi

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Sous Chef- Sugarbush Golf Club
Bobby Jones Links —Davison, MI
- $19 an hour
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
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sous chef
Vicinia Gardens —Fenton, MI
- $19 - $23 an hour
- Mid-level
- Mentoring
- Leadership
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Sous Chef
WellBridge of Fenton —Fenton, MI
- 8 hour shift
- Background check
- Computer literacy
- Mid-level
- Paid holidays
- Disability insurance
Quick Apply
9d
SOUS CHEF (FULL TIME)
FISD —Clarkston, MI
- $20 - $23 an hour
- Weekends as needed
- Mid-level
- Kitchen
- Commuter assistance
- Disability insurance
Quick Apply
Sous Chef
WellBridge of Clarkston —Clarkston, MI
- 8 hour shift
- Background check
- Computer literacy
- Mid-level
- Paid holidays
- Disability insurance
Quick Apply
Executive Chef
Independence Village —Oxford, MI
- Travel
- Organizational skills
- Senior level
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3d
Line Cook
Greg’s Pizza Of Metamora —Metamora, MI
- $17 - $19 an hour
- Part-time
- Mid-level
- Mentoring
- In-person
- Flexible schedule
Quick Apply
6d
Line Cook / Chef
The Station 100 —Frankenmuth, MI
- $17 - $19 an hour
- Part-time
- English
- 3 years
- Organizational skills
- Employee discount
Quick Apply
3d

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Bachelor’s degree in culinary arts or related field preferred. **Maintain highest standard of sanitation as required by the state Department of Health…
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Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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10d
Sous Chef
AVI Foodsystems —East Liberty, OH
Properly measure kitchen ingredients and food portions. Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements.
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Sous Chef- Sugarbush Golf Club

Bobby Jones Links -
Davison, MI

Quick Apply

Job Details

$19 an hour

Qualifications

Food Handler Certification

Full Job Description

Established in 2000 and based in Atlanta, Georgia, Bobby Jones Links is a club management and development company serving private, resort, daily fee, and public courses. At the heart of our work is a commitment to serving people and creating exceptional experiences for members, guests, and employees. We live by our core values: Make People Happy, Do What You Say, Strive for Excellence, Be Driven, and Grow Every Day. These principles shape our culture and drive our success. As Bobby Jones said, “The secret of golf is to turn three shots into two.” That same pursuit of excellence defines everything we do.

Located in Grand Blanc, Michigan, and managed by Bobby Jones Links, The Captain’s Club offers a premium public 18-hole golf course within the Woodfield Community. Designed by the legendary 1989 Ryder Club captain, Raymond Floyd, the course is surrounded by protected wetlands and wildlife that never disappoints!

The clubhouse restaurant is open to the public, all year round. It features a beautiful veranda that overlooks the driving range. The restaurant is the perfect place to host small, intimate private events. The clubhouse is best known in the area as a top venue to host weddings, corporate events and social events.

The Captain's Club is hiring for a Sous Chef. Primary responsibilities include:

Properly measures kitchen ingredients and food portions.
Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
Develops standards to ensure consistency in food taste and presentation.
Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
Provides support and guidance to junior kitchen staff.
Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.
Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.
Incorporates safe work practices and safe food handling standards.

Required Skills

Safe Food Handling Certification
Significant experience in the food and beverage industry.

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Indoor conditions that may be warm.
Work near: grill and fryer.
Noise level in the work environment is frequently loud.

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executive sous chef jobs in flint, mi

Sous Chef- Sugarbush Golf Club

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SOUS CHEF (FULL TIME)

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