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Executive Sous Chef
Job
Spruce + Ash
Farmington, MI (In Person)
$52,500 Salary, Full-Time
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Job Description
Executive Sous Chef Spruce + Ash Farmington, MI Job Details Full-time $50,000 - $55,000 a year 2 hours ago Qualifications Pre-cooking preparation Teamwork Customer service Fine dining experience Production management Full Job Description Overview We are seeking a dynamic and experienced Executive Sous Chef to lead and manage our culinary and hospitality operations with enthusiasm and precision. This pivotal role requires a passionate leader who thrives in fast-paced, high-end dining environments and is dedicated to delivering exceptional food experiences. As an Executive Sous Chef, you will oversee all aspects of food service, kitchen management, and team supervision, ensuring that every detail aligns with our standards of excellence. Your energetic approach will inspire your team to excel while maintaining the highest levels of food safety, quality, and customer satisfaction. Responsibilities Lead the culinary team in food preparation, menu planning, and kitchen operations to ensure top-tier dining experiences. Supervise staff across various departments including food production, catering, banquet service, and dietary services, fostering a collaborative and motivated work environment. Oversee inventory management and control to optimize food costs, reduce waste, and maintain accurate stock levels. Ensure compliance with all food safety regulations and standards, including proper handling, storage, and sanitation practices. Manage shift operations efficiently by coordinating staffing schedules, overseeing food service delivery, and resolving any operational issues promptly. Develop innovative menu options that reflect fine dining standards while accommodating dietary restrictions and customer preferences. Maintain high standards of hospitality by ensuring excellent service delivery from the team during all dining occasions. Implement training programs focused on culinary skills, food safety protocols, and customer service excellence to elevate team performance. Experience Proven supervisory experience in a high-volume restaurant or hospitality setting with a strong background in food management and kitchen operations. Extensive banquet experience with a focus on large-scale event coordination and catering services. Demonstrated leadership skills in managing diverse teams within fast-paced environments that emphasize fine dining standards. Strong background in food production, menu planning, inventory control, and food safety practices within the food industry. Hands-on experience in culinary arts including cooking, food preparation, and kitchen management roles. Knowledge of restaurant management systems, shift management procedures, and inventory management tools. Familiarity with dietary department operations and catering services to meet varied client needs effectively. Join us to lead with energy and expertise—driving excellence in every plate served while inspiring your team to reach new heights of culinary achievement!