Top 7 Sous chef Jobs in Bay City, Mi

Line Cook
Downtown Restaurant Investments —Bay City, MI
- $14 - $18 an hour
- 12 hour shift
- Bar
- Casual dining restaurant
- Fair chance
- Employee discount
- Flexible schedule
Quick Apply
13d
Director Culinary Services-Saginaw, MI
Forefront Healthcare —Saginaw, MI
- $100,000 - $110,000 a year
- Weekends as needed
- 7 years
- ServSafe
- Residential
- Health insurance
- Dental insurance
NUTRITION SOUS CHEF (HARRISON CAMPUS)
Covenant HealthCare —Saginaw, MI
- Full-time
- Hospital
- ServSafe
- Customer service
- Health insurance
- Dental insurance
Culinary Supervisor
The H Hotel —Midland, MI
- $19.00 - $19.95 an hour
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Mid-level
Line Cook / Chef
The Station 100 —Frankenmuth, MI
- $17 - $19 an hour
- Part-time
- English
- 3 years
- Organizational skills
- Employee discount
Quick Apply

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Director Culinary Services-Saginaw, MI
Forefront Healthcare —Saginaw, MI
Bachelor’s degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred.
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Culinary degree, ACF certification, or equivalent experience preferred. Manage inventory, food cost controls, and daily raw cost tracking.
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Line Cook

Downtown Restaurant Investments
Bay City, MI

Quick Apply

Job Details

Part-time | Full-time
$14 - $18 an hour
13 days ago

Benefits

Employee discount
Flexible schedule

Qualifications

Grilling
Pre-cooking preparation
Teamwork
Employee relationship building
Attention to detail
Kitchen stations

Full Job Description

Position Overview: A line cook is a vital member of the kitchen team responsible for preparing high-quality, consistent, and delicious food items in a timely manner. They work under the supervision of the head chef or kitchen manager and play a crucial role in ensuring a smooth and efficient operation of the kitchen.

Key Responsibilities:

Food Preparation: Prepare and cook a variety of menu items, including appetizers, entrees, and side dishes, according to established recipes and guidelines. Ensure that all food items are cooked to the appropriate temperature and in accordance with food safety standards.

Station Setup: Set up and organize their assigned station(s) before the start of service. This includes gathering and arranging all necessary ingredients, utensils, and equipment to ensure a seamless cooking process.

Cooking Techniques: Utilize various cooking techniques such as grilling, sautéing, frying, baking, and broiling to create high-quality dishes with optimal flavor, texture, and presentation.

Time Management: Manage cooking times efficiently to ensure that food is ready and delivered to the servers or expeditors in a timely manner, maintaining the pace of service during busy periods.

Ingredient Quality: Maintain a keen eye for the quality and freshness of ingredients, ensuring that only the best ingredients are used in the preparation of dishes.

Recipe Adherence: Follow established recipes and portion control guidelines to ensure consistency in taste, presentation, and portion sizes.

Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, including proper handwashing, sanitation, and cleanliness of work area. Ensure that all food items are stored at the appropriate temperature and handled with care to prevent contamination.

Collaboration: Coordinate with other kitchen staff, including sous chefs, prep cooks, and dishwashers, to ensure smooth kitchen operations. Communicate effectively to ensure a harmonious and efficient workflow.

Adaptability: Be able to adapt to changes in menu items, ingredients, and kitchen procedures, as well as handle special dietary requests or allergies from customers.

Cleanliness: Keep their station and work area clean and organized throughout service. Participate in end-of-shift cleaning duties to maintain a sanitary kitchen environment.

Equipment Maintenance: Properly use, clean, and maintain kitchen equipment, utensils, and tools to ensure their longevity and proper functioning.

Professionalism: Display a positive and professional attitude while working in a fast-paced and high-pressure kitchen environment. Maintain a respectful and cooperative relationship with fellow team members.

Qualifications:

Previous experience as a line cook or in a similar culinary role is preferred.
Knowledge of basic cooking techniques, kitchen equipment, and food safety practices.
Ability to work in a fast-paced environment and handle high-pressure situations.
Strong communication and teamwork skills.
Attention to detail and a passion for creating high-quality dishes.
Flexibility in working hours, including evenings, weekends, and holidays.

Physical Requirements:

Stand for extended periods of time.
Lift and carry heavy pots, pans, and kitchen equipment.
Work in a hot and busy kitchen environment.
Bend, stoop, and reach frequently.

The role of a line cook is crucial to the overall dining experience, as they contribute directly to the quality and taste of the food served to customers. Successful line cooks demonstrate culinary skill, attention to detail, and the ability to work effectively within a team to deliver exceptional dining experiences.

Job Types: Full-time, Part-time

Pay: $14.00 - $18.00 per hour

Benefits:

Employee discount
Flexible schedule

Shift:

10 hour shift
12 hour shift
8 hour shift
Day shift
Evening shift

People with a criminal record are encouraged to apply

Work Location: In person

Quick Apply

Refine Your Search

sous chef jobs in bay city, mi

Line Cook

Director Culinary Services-Saginaw, MI

NUTRITION SOUS CHEF (HARRISON CAMPUS)

Culinary Supervisor

Line Cook / Chef

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