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Sous Chef - Production Kitchen & Culinary Operations MQT Nutrition | Marquette, MichiganFull-Time | Primarily Monday-Friday, approximately 6:00 AM-2:00

PM Starting Pay:

$20-23/hour

+ Premium Pay

+ Gratuity for Catering Events MQT Nutrition is looking for a talented, organized, motivated Sous Chef to join our culinary leadership team at an exciting point in our company's growth. For more than 10 years, MQT Nutrition has continued to grow from a local nutrition business into a multi-faceted food operation encompassing weekly meal prep, cold-pressed juice, bakery and breakfast production, catering, special orders, retail nutrition, and more. We are now preparing for the expansion of our operations into a second Marquette location. We're looking for someone who wants to grow with us. This is not simply a line-cook position with a management title. Our Sous Chef works directly alongside our Executive Chef and plays a hands-on leadership role in daily kitchen production, team coordination, recipe development and standardization, inventory and waste management, quality control, catering preparation, and the systems that keep a growing production kitchen running efficiently. The right person will be equally comfortable cooking, leading a team, solving problems, and sitting down at a computer to work through production numbers, recipes, costing, schedules, or operational systems. What You'll Do Lead Daily Kitchen Production Help organize and oversee daily kitchen prep and production. Prioritize, sequence, and delegate work across the kitchen team. Monitor production throughout the day and adjust when priorities change. Step in and cook/prep alongside the team whenever needed. Maintain high standards for quality, consistency, portioning, presentation, food safety, and timeliness. Help lead kitchen operations when the Executive Chef is unavailable. Lead & Develop the Team Communicate expectations clearly and professionally. Train, coach, and direct kitchen and juicing staff. Hold the team accountable to recipes, systems, sanitation standards, production goals, and timelines. Help create an organized, productive kitchen culture where people know what is expected of them. Manage Production Systems Maintain and update production and prep schedules. Track production numbers and help establish appropriate pars. Oversee special orders, recurring fulfillment programs, and production deadlines. Maintain organized walk-ins, coolers, freezers, and storage areas using proper labeling, dating, rotation, and FIFO practices. Monitor waste and identify opportunities to improve purchasing, preservation, utilization, and efficiency. Recipes, Costing & Quality Control Refine and standardize recipes for flavor, texture, yield, portioning, consistency, and nutrition. Identify and correct recipe-yield discrepancies. Assist with food costing, yield calculations, AP-to-EP conversions, portion/net-weight documentation, and macronutrient calculations. Conduct ongoing quality-control checks. Maintain awareness of allergen safety and applicable food-labeling standards. Help identify opportunities to improve quality while controlling food cost and waste. Menus, Catering & Culinary Development Assist with monthly meal-prep menu development. Help plan catering menus, including custom events. Prepare catering requisitions, production plans, and firing schedules. Support costing and labor planning for catering events. Participate in recipe R&D and new-product development as the company continues to grow. Schedule This is primarily a Monday-Friday daytime position, approximately 6:00 AM-2:00 PM. Because this is a culinary leadership role within a growing operation, some flexibility is required. The Sous Chef may occasionally be asked to: Start earlier to oversee production or staff when operational needs require it. Adjust hours for major production days. Work scheduled evenings or weekends for catering events. Catering events are generally planned in advance, and premium pay applies to qualifying night and weekend catering work. This is a great fit for someone who loves the culinary industry but also values having a predominantly daytime, weekday schedule. What We're Looking For Required/Preferred Qualifications 2+ years of back-of-house kitchen experience. At least 1 year of leadership or management experience strongly preferred. ServSafe Manager certification, or ability to obtain/maintain required certification. Strong culinary fundamentals and production ability. Comfortable using computers and learning digital systems; experience with Google Workspace or similar programs is helpful. Strong written and verbal communication. Ability to organize, prioritize, delegate, and follow through. High attention to detail. Ability to maintain accuracy and leadership during high-volume production. You'll Thrive Here If You... Are a strong cook and a strong organizer. Naturally notice what needs to happen next. Can lead without needing someone else to constantly direct you. Take ownership when something isn't working instead of walking past the problem. Care about consistency and details. Enjoy improving recipes, systems, and processes. Can move quickly while maintaining quality. Are comfortable giving direction and holding a team accountable. Enjoy both hands-on culinary work and the administrative side of kitchen leadership. Have an interest in nutrition, wellness, creative food, and hospitality. Want to build something rather than simply clock in and complete a station. Are looking for a position where increased responsibility can lead to increased opportunity. Compensation & Benefits Starting from $20-23/hour, with opportunity for growth based on performance, experience, and increased responsibility Premium pay + gratuity for catering events 20% employee discount on MQT Nutrition products Michigan earned sick time Predominantly Monday-Friday, approximately 6:00 AM-2:00 PM schedule Most evening and weekend catering events are scheduled in advance Opportunities for culinary creativity, menu development, and recipe R&D Significant opportunity for professional growth as MQT Nutrition expands Why MQT Nutrition? We've spent the past decade steadily growing MQT Nutrition, and we're entering one of the most exciting stages of that growth. With the expansion of our production and retail operations into a second location, our culinary department is growing too. We aren't looking for someone who simply wants their next kitchen job. We're hoping to find someone who can become an important part of our culinary leadership team and grow in responsibility as the company grows. If you're talented in the kitchen, dependable, organized, comfortable leading people, and excited by the idea of helping build the systems behind a growing food business, we'd love to meet you. Come help us Fuel Marquette's Adventures.

Job Type:

Full-time Pay:

$20.00 - $23.00 per hour Expected hours: No less than 35.0 per week

Work Location:

In person