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Company Contact Info

  • Birmingham, MI
  • Kevin Swanquist

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Sous Chef

Harper Associates • Birmingham, MI

Posted 22 days ago

Job Snapshot

Full-Time
Travel - None
Experience - At least 2 year(s)
Degree - 2 Year Degree
$40,000.00 - $50,000.00 /Year
Restaurant, Food, Hospitality
Restaurant - Food Service, Management, Hospitality - Hotel
2

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Job Description

If you are rising star Chef looking to accelerate your career growth, you need to join a company that promotes exceptional food & service, teamwork, and career growth.

 

Our client, a highly-acclaimed restaurant group in Metro Detroit has several opportunities available for Chefs, Sous Chefs, Kitchen Managers, and rising star Line Cooks to join the company and grow their career.

 

If you're interested, here's what it's all about. For a Line Cook, Sous Chef, or even Executive Chef wanting to be part of a company you can truly be proud of and grow with, this is the place for you. We are searching for experienced Line Cooks, Sous Chefs, and Executive Chefs with high-volume experience in an upscale, scratch kitchen. Will oversee culinary operations and handle menu development, specials. Must be highly skilled in managing a very busy kitchen, and have proven success at leading a team of culinary professionals.

 

Ideal candidates will have:

  • Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school
  • High-volume, scratch Line Cook, Kitchen Manager, Sous Chef, or Executive Chef experience
  • Expertise in ordering, inventory management, labor management, and scheduling
  • Experience in menu development and menu costing
  • Experience creating and managing the back of house budget
  • ServSafe Certification

 

Benefits:

  • Very competitive base salary
  • Performance based bonus
  • Health benefits
  • Paid vacation

 

Apply now for consideration.

 

Kevin Swanquist

Executive Recruiter

[Click Here to Email Your Resumé]

For a full listing of open positions, visit www.harperjobs.com

Job Requirements

Ideal candidates will have:

  • Culinary Degree from CIA, Schoolcraft, Johnson & Wales, or similar level culinary school
  • High-volume, scratch Line Cook, Kitchen Manager, Sous Chef, or Executive Chef experience
  • Expertise in ordering, inventory management, labor management, and scheduling
  • Experience in menu development and menu costing
  • Experience creating and managing the back of house budget
  • ServSafe Certification

 

Benefits:

  • Very competitive base salary
  • Performance based bonus
  • Health benefits
  • Paid vacation
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