Iconic, Detroit-based restaurant, Slows Bar BQ has expanded to Ann Arbor We are actively seeking a highly motivated and experienced leader to join our fast-paced, high-volume kitchen. Our ideal candidate possesses a strong leadership background and the ability to multi-task and adapt quickly. The Sous Chef has a thorough understanding of the importance of a healthy company culture and excellent team morale and continuously works to develop and improve our culture while managing the kitchen team. Strong candidates have experience managing large-scale production, fast paced hot line operations and large volume catering orders and events while leading teams of cooks to achieve daily goals and maintain a clean and organized workspace. Prior experience and knowledge of butchery and smoking meats is strongly preferred.

Summary of Position

Directly responsible for all kitchen functions and assigned tasks, including food purchasing to budget; maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, portion, and cost control in our high volume operations.

Duties & Responsibilities

• Directly responsibile for proper execution of the barbecue/smoked products and the smoking process.
• Ensure that all food and products are consistently prepared and served according to the standardized recipes and guidelines, portioning, cooking, and serving standards.
• Adhere to purchasing and labor budgets.
• Works in tandem with the Chef to make employment and termination decisions including interviewing, hiring, and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies, and procedures and training of new kitchen team members.
• Provide continuous feedback and constructive coaching to improve team effectiveness and morale. Record check-ins in files for later reference.
• Lead by example to ensure guest service standards and efficient, on-budget operations by working any station as needed.
• Prepare all required paperwork, including forms, performance reviews, memos to file, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Perform weekly and monthly inventory stock counts and daily hot counts. Ensure accuracy.
• Maintain daily shift logs
• Communicate consistently with upper management.

Requirements

• A minimum of 5 years’ experience in varied kitchen positions including food preparation, line cook, and expediter.  Prior high volume service and catering experience preferred.
• Strong computer/technology skills are required.
• Current ServSafe Foodservice Manager Certification is required. 
• At least 2 years’ experience in a similar Leadership/Management capacity.
• Must be able to communicate clearly with managers, kitchen staff, and guests. 
• Be able to reach, bend, stoop and frequently lift 70 pounds.
• Be able to work in a standing position for long periods.

Benefits

Salary commensurate with experience

Paid Time Off

Medical & Dental Insurance