Junior Sous Chef

Junior Sous Chef Brooks & Landry Fine Catering Allen Park, MI Job Details Full-time $48,000 a year 5 hours ago Qualifications Kitchen health and safety standards Recipe adherence Management Food service health code compliance ServSafe Attention to detail Hospital experience Full Job Description Junior Sous Chef — School Nutrition Program Brooks & Landry Fine Catering — Allen Park, MI Job type: Full-time (40-45 hours/week)

Pay:

$48,000 / year to start, with a raise possible once the school program launches and performance meets expectations About Us Brooks & Landry Fine Catering is a full-service event catering company serving Metro Detroit and Southeast Michigan. We are expanding our operation to launch a school lunch program beginning in late August, and we're hiring a dedicated Sous Chef to run the kitchen behind it. About the Role This is a hands-on leadership position built around our new school nutrition program. From your hire date through late August, you'll train alongside our team and learn our operation from the ground up. Once the school year begins, you'll take primary responsibility for producing high-volume, scratch-made meals on a precise daily schedule. This role is ideal for someone who thrives on structure, consistency, and exact execution — not improvisation. Our recipes are standardized and cannot be altered. Your job is to execute them flawlessly, on time, every single day. What You'll Do Lead daily kitchen production for our school lunch program Cook entirely from scratch using standardized, non-negotiable recipes Hit exact portioning, timing, and food-safety standards on every service Manage prep flow so meals are ready and out the door on schedule, without exception Maintain a clean, organized, compliant kitchen Support and help direct kitchen staff during production During the training period (now through late August), learn our broader catering operations and standards

What You Bring Required:

Proven background in institutional cooking — school nutrition or hospital food service strongly preferred Demonstrated ability to cook from scratch at volume Comfort following standardized recipes exactly as written, with no deviation Exceptional attention to detail Strong sense of timeliness and the discipline to consistently meet hard deadlines Reliability and the ability to commit to consistent early-morning shifts Food-safety knowledge (ServSafe certification a plus) Nice to have: Familiarity with USDA / National School Lunch Program meal patterns and requirements Experience producing large-batch meals on a fixed daily timeline •

THIS POSITION IS NOT RESPONSIBLE FOR PODUCING MENUS OR RECIPES

Schedule 40-45 hours per week Early-morning shifts with start times ranging from 2:00 AM to 6:00 AM , depending on the current production schedule Consistent attendance and punctuality are essential to this role Compensation $48,000 / year to start Eligible for a pay increase once the school program launches, based on performance Reports To This position reports to the CEO and the Executive Sous Chefs. How to Apply Apply directly through Indeed. In your application, please briefly describe your institutional or high-volume cooking experience and confirm your availability for early-morning shifts. Brooks & Landry Fine Catering is an equal opportunity employer.

Pay:

$48,000.00 per year

Work Location:

In person