Assistant Sous Chef

About the role

The Henry Ford is seeking an Assistant Sous Chef to join their dynamic Food Services team. This role is integral to maintaining high-quality food standards, supporting kitchen staff, and contributing to the development of menus and procedures.

Responsibilities

• Maintain food quality, presentation, and service standards
• Provide input on menus for daily operations, special events, and seasonal offerings
• Supervise and support kitchen staff in daily food production and service activities
• Absorb and support the Restaurant Sous Chef and Executive Chef in managing kitchen operations
• Give input on menus and help develop procedures in the kitchen
• Organize and maintain kitchen workspaces, equipment, and storage areas
• Promote and maintain a safe working environment for staff and guests
• Recommend and assist with menu, process, equipment, and quality improvements
• Oversee and troubleshoot daily kitchen and restaurant operations
• Maintain required operational records, reports, and administrative documentation
• Prepare and produce food in accordance with recipes, production schedules, and quality standards
• Assist with inventory management, product rotation, and cost control efforts
• Address operational issues and support effective problem-solving within the department
• Collaborate with leadership and team members to support departmental goals and guest satisfaction

Requirements

• High school diploma or GED required
• Enrollment in a culinary arts program or equivalent combination of culinary education and professional food service experience preferred
• Previous experience in a commercial kitchen, restaurant, catering, or hospitality environment preferred

Qualifications

• Knowledge of culinary terminology, techniques, and food preparation methods
• Demonstrated garde-manger and cold food preparation skills
• Basic bakery and pastry preparation skills
• Understanding of nutrition, food allergens, and dietary considerations
• Strong knife skills and safe food handling practices
• Ability to operate and maintain commercial food service equipment
• Proficiency in classical cooking techniques and food presentation
• Ability to identify and work with a variety of standard and specialty food products
• Strong organizational, communication, and teamwork skills
• Ability to prioritize tasks and adapt in a fast-paced food service environment