Sous Chef

Sous Chef The B.O.B. Grand Rapids, MI Job Details Full-time $60,000 - $72,500 a year 2 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance Flexible schedule Qualifications Kitchen health and safety standards Line cook experience Teamwork Operations management Team leadership Team development Food safety sanitizing procedures Organizational skills Training Time management Staff development

Full Job Description Job Title:

Sous Chef Location:

The Bob, Grand Rapids, MI Reports To:

Executive Chef / Site General Manager / B.O.B. General Manager Position Overview The Sous Chef plays a key leadership role in the daily operations of the kitchen, supporting the Executive Chef in execution, team development, food quality, and kitchen efficiency. This position is hands-on, fast-paced, and leadership-focused, ensuring consistent food standards while maintaining a positive, accountable kitchen culture aligned with the brand. Key Responsibilities Kitchen Leadership & Team Development Act as the primary support to the Executive Chef in all kitchen operations Lead kitchen staff during service, ensuring smooth execution and communication Train, coach, and mentor line cooks, prep cooks, and kitchen staff Enforce standards for professionalism, cleanliness, and teamwork Step into leadership role in the absence of the Executive Chef Food Quality & Execution Ensure all menu items are prepared to Bob's Brewery standards for quality, consistency, and presentation Oversee prep, line execution, and plating during service Monitor ticket times, portion control, and product usage Assist with menu development, specials, and seasonal offerings Maintain consistency across all shifts and staff members Operations & Systems Assist with ordering, inventory, and proper storage of food and supplies Help manage food cost, waste reduction, and portion control Ensure proper labeling, rotation, and food safety procedures Maintain kitchen organization, equipment cleanliness, and overall BOH standards Assist with scheduling and labor efficiency Safety, Sanitation & Compliance Uphold all health department, food safety, and sanitation standards Ensure compliance with company policies and local regulations Maintain a clean, safe, and organized kitchen environment at all times Lead by example in food handling, cleanliness, and safety practices Collaboration & Communication Work closely with FOH managers to ensure strong communication during service Collaborate with brewery and bar teams to align food offerings with beer programs Support events, promotions, and special programming as needed Communicate clearly with leadership regarding staffing, product needs, and challenges Qualifications 3+ years of kitchen leadership experience (Sous Chef or strong Lead Line Cook) Strong knowledge of food safety, sanitation, and kitchen operations Proven ability to lead, train, and motivate kitchen teams Excellent time management and organizational skills Ability to work nights, weekends, holidays, and event-driven schedules Passion for food, hospitality, and continuous improvement Physical & Work Requirements Ability to stand for extended periods and work in a fast-paced environment Ability to lift up to 50 lbs Comfortable working in a hot, high-energy kitchen setting

Pay:

$60,000.00 - $72,500.00 per year

Benefits:

Dental insurance Flexible schedule Health insurance Paid time off Vision insurance

Work Location:

In person