Top 11 Sous chef Jobs in Muskegon, Mi

Sous Chef
The Gilmore Collection —Grand Haven, MI
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- Senior level
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Lead Line Cook
American Cruise Lines —Muskegon, MI
- Full-time
- Pass drug screening
- English
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply

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Line Cook/Prep Cook
ZINI Dining & Cocktail Lounge —Muskegon, MI
Previous restaurant, prep cook or line cook experience preferred. Assist with opening and closing kitchen responsibilities. Work with a creative, evolving menu.
$16 - $20 an hour
Quick Apply
1d
Prepared Meals and Rotisserie Chicken Associate
Sam's Club —Muskegon, MI
Be a Techie: Leverages digital tools to drive sales, improve the shopping experience, and elevate associate engagement; utilizing hand held technology to make…
$17 - $25 an hour

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Sous Chef
tonys italian ristorante —Columbus, OH
Train new kitchen staff on proper techniques, safety protocols, and kitchen policies. Supervise kitchen staff, providing guidance and support to ensure…
$58,033 - $62,090 a year
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Sous Chef
Hank's Low Country Seafood & Raw Bar —Columbus, OH
Help in the preparation and design of all food menus. They are responsible for producing high quality products and developing high performing teams.
$68,000 - $75,000 a year
9d

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Sous Chef

The Gilmore Collection
Grand Haven, MI

Quick Apply

Job Details

Full-time

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Food quality maintenance
Kitchen health and safety standards
Staff supervision
Food safety management
Team supervision
Specialty dish recipe development
Menu concept development
Shift management
Cost control
Team development
Food service inventory management
Kitchen cost control
Team training
Financial control management
Kitchen staff training
Recruiting
Leading team collaboration initiatives
Production management
Materials management in food and beverage
Managing kitchen staff
Quality control experience within food and beverage industry
Restaurant cost management
Senior level
Leadership
Team motivation (leadership skill)
Communication skills
Restaurant supply ordering
Cross-functional communication

Full Job Description

Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Responsibilities:

Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
Perform regular line checks to ensure the quality of all menu items.
Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
Track and control food costs and assist in financial management related to kitchen operations.
Facilitate effective communication across all teams to ensure timely production and service.
Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Key Qualifications:

Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills.
Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.

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