Hotel Sous Chef Redd Hospitality Southfield, MI Job Details Full-time $50,000 - $60,000 a year 9 hours ago Benefits Relocation assistance Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Kitchen health and safety standards Food service health code compliance Fine dining experience Safety regulations Menu concept development Team development Food service inventory management Team management Materials management in food and beverage Kitchen management Managing kitchen staff Knife skills Hotel restaurant experience Hotel experience Sous chef experience Full Job Description Overview We are seeking a passionate and skilled upscale dining Lead Line Cook/Sous Chef to join our culinary team. The ideal candidate will have a strong background in Hotels and Fine Dining or Casual Dining. As a Supervisor, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management. Duties Assist in the preparation and presentation of high-quality dishes that meet our restaurant's standards. Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations. Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences. Manage inventory levels, ordering supplies as needed while minimizing waste. Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills. Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations. Participate in banquet preparation and execution as required, ensuring timely service during events. Monitor food quality during preparation and service to ensure consistency and excellence. Requirements Proven experience as a Sous Chef or in a similar role within a upscale or casual dining environment Hotel Experience required Strong knowledge of food safety practices and regulations. Experience in banquet service is preferred but not mandatory. Excellent team management skills with the ability to motivate and lead a diverse kitchen staff. Proficient in inventory management practices to ensure efficient stock control. Strong culinary skills with an emphasis on creativity in menu planning. Ability to work under pressure while maintaining attention to detail. Flexibility to work various shifts, including evenings, weekends, and holidays as needed. Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.

Job Type:

Full-time Pay:

$50,000.00 - $60,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Relocation assistance Vision insurance

Work Location:

In person