Top 24 Sous chef Jobs in Saline, Mi

Executive Sous Chef
Aventura —Ann Arbor, MI
- $75,000 - $85,000 a year
- Weekends as needed
- Hospitality
- Ability to lift 50 pounds
- Organizational skills
- Disability insurance
- Health insurance
Quick Apply
Sous Chef
University of Michigan —Ann Arbor, MI
- Weekends as needed
- Background check
- Hospital
- ServSafe
- Health insurance
- Dental insurance
14d
Sous Chef
Sava’s —Ann Arbor, MI
- $60,000 - $69,000 a year
- Management
- Ability to walk for extended periods
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Executive Sous Chef
Trinity Health Michigan —Ann Arbor, MI
- Full-time
- Hospital
- Writing skills
- High school diploma or GED
- Disability insurance
- Health insurance
6d
Sous Chef
Picasso Restaurant Group —Ann Arbor, MI
- $48,000 - $55,000 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Opportunities for advancement
Quick Apply
SOUS CHEF (FULL TIME)
Chartwells K12 —Ann Arbor, MI
- $20 - $23 an hour
- Urgently hiring
- Background check
- Mid-level
- Public school
- Commuter assistance
- Disability insurance
Quick Apply
Marriott Ann Arbor Ypsilanti at Eagle Crest - Sous Chef OEM
Aimbridge Hospitality —Ypsilanti, MI
- Full-time
- Mid-level
- Hotel
- Bachelor's degree
- AD&D insurance
- Disability insurance
Executive Chef
StoryPoint —New Hudson, MI
- Travel
- Organizational skills
- Senior level
Quick Apply
Cook
Brookdale Senior Living Inc. —Brighton, MI
- Part-time
- Serving
- Military encouraged
- Entry level
- Health savings account
- Paid holidays
Quick Apply
2d
Lead Line Cook/Sous Chef
Brecon Grille & Pub —Saline, MI
- $18 - $22 an hour
- Part-time
- In person
- Bar
- Cooking
- Mid-level
- Paid time off
- Flexible schedule
Quick Apply
14d
Sous Chef
Aventura —Ann Arbor, MI
- $65,000 - $69,000 a year
- Weekends as needed
- 11+ years
- Ability to lift 50 pounds
- Mentoring
Quick Apply
Sous Chef
HMSHost by Avolta —Romulus, MI
- $59,171 - $69,613 a year
- ServSafe
- Customer service
- Mid-level
- Commuter assistance
- Paid holidays
Sous Chef | Campo Pizza
HOMES —Ann Arbor, MI
- $52,000 - $62,500 a year
- Full-time
- Mid-level
- 3 years
- Continuous improvement
- Dental insurance
- Employee discount
Quick Apply
Kitchen Supervisor
Palio —Ann Arbor, MI
- $20 - $23 an hour
- Part-time
- Casual dining restaurant
- Mid-level
- Team management
- Paid holidays
- Health insurance
Quick Apply
Kitchen Supervisor
Real Seafood Co —Ann Arbor, MI
- $23 - $25 an hour
- Part-time
- Mid-level
- Team management
- Kitchen
- Paid holidays
- Health insurance
Quick Apply
Prep Cook
Aventura —Ann Arbor, MI
- $17 - $21 an hour
- Full-time
- Ability to walk for extended periods
- Ability to lift 50 pounds
- Organizational skills
- Health insurance
- Dental insurance
Quick Apply
Sous Chef at Five Steakhouse
Schulte Boutique + Lifestyle —Plymouth, MI
- From $55,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Ability to lift 50 pounds
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
13d
Kitchen Assistant
Upper Crust Food Service —Ann Arbor, MI
- $15 - $19 an hour
- Full-time
- Background check
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Cook
Holiday Inn Detroit Metro Romulus —Romulus, MI
- Part-time
- Entry level
- Kitchen
- Paid holidays
- Disability insurance
Quick Apply
9d
Station Cook - Detroit Metro Airport Marriott
Chesapeake Payroll Services, LLC —Romulus, MI
- 8 hour shift
- 5 years
- Office
- Senior level
Quick Apply
3h

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Executive Sous Chef

Aventura -
Ann Arbor, MI

Quick Apply

Job Details

$75,000 - $85,000 a year

Benefits

Disability insurance
Health insurance
Dental insurance
Paid time off
Vision insurance
Retirement plan
Paid sick time

Qualifications

Coaching
Performance management
Team development
Team motivation (leadership skill)
Food preparation equipment operation
Cross-functional communication
Communication with kitchen staff
Team building

Full Job Description

Description:

Aventura is seeking an Executive Sous Chef to help lead one of Ann Arbor’s busiest and most dynamic kitchens. Rooted in the energy and spirit of Spain, Aventura brings together bold flavors, wood-fired cooking, vibrant hospitality, and a fast-paced service environment built around teamwork, consistency, and craft.

Working closely with our Executive Chef, the Executive Sous Chef plays a major leadership role in the daily management of the kitchen and culinary team. This is a hands-on operational leadership position focused on people development, kitchen systems, organization, accountability, and consistent execution. While creative collaboration and culinary input are welcomed, this role is primarily responsible for helping lead the day-to-day operations that keep the kitchen running at a high level.

We’re looking for a strong kitchen leader who thrives in high-volume environments, communicates clearly, leads by example, and takes pride in building organized systems and strong teams.

WHAT YOU'LL DO

Oversee and lead all daily back-of-house operations alongside the Executive Chef.
Support and develop cooks, sous chefs, and kitchen leaders through coaching, accountability, and hands-on leadership.
Maintain high standards of food quality, consistency, cleanliness, organization, and execution during every service.
Assist with scheduling, ordering, inventory management, prep systems, and labor controls.
Lead line execution and expo during service while helping maintain strong communication between kitchen and front-of-house teams.
Support onboarding, training, and performance development across the kitchen team.
Help create a positive, professional, high-accountability kitchen culture centered around teamwork and excellence.
Assist in maintaining food safety, sanitation, and operational standards throughout the kitchen.
Help drive daily prep organization, station readiness, and shift execution across all kitchen positions.
Monitor product quality, pars, and kitchen readiness to ensure smooth service execution and consistency.
Partner with leadership to identify operational improvements, strengthen systems, and improve kitchen efficiency.
Assist with interviewing, hiring, and developing future kitchen leaders within the organization.
Help manage service flow and labor deployment during high-volume periods and special events.
Uphold The Pulpo Group’s standards of hospitality, professionalism, accountability, and teamwork through daily leadership presence.

WHAT WE’RE LOOKING FOR

3+ years of kitchen management or sous chef leadership experience in a high-volume or chef-driven restaurant environment.
Strong leadership presence with the ability to coach, develop, and hold team members accountable.
Demonstrated organizational skills with experience managing systems, prep flow, scheduling, and operational follow-through
Ability to communicate clearly and collaborate effectively with both back of house and front of house leadership teams
Operates with professionalism, urgency, accountability, and attention to detail in fast-paced environments.

WHY JOIN THE PULPO GROUP?

Medical, dental, and vision insurance with company contributions.
Company sponsored short term disability.
Paid time off & paid sick time.
Retirement plan with a company match.
Dining discounts across all TPG restaurants.
Leadership development and growth opportunities.
A collaborative and team-focused culture.
Opportunities to contribute to one of Ann Arbor’s most respected restaurant groups.

Requirements:

PROFESSIONAL REQUIREMENTS

Demonstrates professionalism, urgency, and accountability in fast-paced kitchen environments.
Maintains strong organization and operational follow-through across daily kitchen systems and responsibilities.
Communicates clearly and collaborates effectively with both back of house and front of house leadership teams.
Supports staff development, coaching, and performance accountability through consistent leadership presence.
Adapts quickly and responds effectively during high-volume services and operational challenges.

PHYSICAL REQUIREMENTS

Remain standing and active for extended periods during service and production shifts
Lift and carry up to 50 pounds when needed throughout daily operations
Work nights, weekends, holidays, and varied schedules based on restaurant needs
Safely operate standard kitchen equipment in a high-volume, fast-paced environment
Move efficiently throughout all kitchen areas during active service periods

Quick Apply

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