Sous Chef

Marshall, MI 49068

Industry: Hotel & Restaurant Job Number: JN -112018-31690 Pay Rate: $40,000 - $50,000
Full Service, high volume, award-winning restaurant is in need of a Sous Chef. This individual will report to the Head Chef and will work with the Sales Manager, Restaurant Manager, Controller, and Facilities Manager. The restaurant does approximately $5Million/year and consists of a pub area, fine dining area, banquet facility, and conference room.

Sous Chef Responsibilities:
-Assists the Chef in the overall management of the total kitchen and pub area
-Under the Chef's direction, and in the absence of the Chef, assume management responsibilities of the kitchen team, maintaining high visibility and continuing the culture of building high team morale
-Assists the Chef in maintaining and exceeding profitability goals
-Supervises and provides training to the kitchen staff at all levels (methods, portioning, garnishing, service specifications, and food preservation)
-Ensures maintenance of all health and sanitation standards
-Track hours of kitchen employees to ensure management of overtime

Sous Chef Requirements:
-Minimum of 4 Years as KM, Sous Chef, or Chef
-Solid knowledge of food preparation methods and good creativity
-Good understanding of food cost, inventory controls, and cost management
-ServSafe Certified a plus

Sous Chef Benefits:
-$40,000 to $50,000 salary
-Full insurance package including health, dental, and life

Larry Chesner
Senior Recruiter

Recruiting is awesome! It enables me to stay close to the hospitality business (which I love), serving both my guests and clients. I enjoy that wonderful feeling of knowing you have provided excellent, above-and-beyond service.  

  • Larry Chesner joined Goodwin Recruiting in March of 2017.  He grew up in New Jersey as a latch-key kid with two working parents and thus learned to cook at an early age.  
  • Larry went on to attend Johnson and Wales College in Providence, RI. He earned an Associate’s degree in Culinary Arts and a Bachelor’s degree of Science in Food Service Administration.  
  • Much of Larry’s career was with Interstate Hotels, where he started in F&B, then migrated to rooms operations and General Manager. He helped open several properties during his tenure and worked in Boston, MA; Providence, RI; Corpus Christi, TX; Cincinnati, OH; Philadelphia, PA and Grand Rapids, MI. This included several brands like Marriott, Hilton, Holiday Inn, Wyndham, and independents.  Larry also worked for Wyndham Corporation, Lane Hospitality, and National Hospitality Services as an Operations Manager and General Manager.   
  • Larry has been married for 23 years to Cherie. They have two daughters, Sam (19) and Sarah (15). Larry is a classic foodie; he loves to cook, drink, and learn about food and wine.  He enjoys the outdoors, fishing, (crabbing when he gets back to NJ for visits), hiking, and camping.  Larry’s favorite nonprofit is “Give Kids the World.” 
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