Sous Chef, The Department at Hudsons Detroit

Sous Chef, The Department at Hudson's Detroit

Department: The Department 800431

Employment Type: Full Time

Location: The Department

Description

WHAT YOU'LL DO

The Sous Chef will be successful when

• They consistently execute high-quality culinary preparation and team management within a professional, high-volume kitchen.
• They demonstrate expertise in culinary fundamentals, including time-temperature control, scratch kitchen techniques, and effective food preparation.
• They lead and develop a team to meet and exceed production and event standards.
• They embody Continental's commitment to quality, consistency, and professionalism while fostering a collaborative team environment.
  
  

What Impact You Will Make

Culinary Excellence

• Collaborate with Executive Chefs to create and execute exceptional food and event production.
• Prepare menu items adhering to standardized recipes to ensure consistency in high-volume production.
• Maintain accurate production records, label items properly, and ensure compliance with time-temperature control standards.
• Monitor portion control and follow the process of all items being prepared
• Keep accurate production records- record any ingredient over requisitions or shortages
  
  

Leadership and Team Development

• Manage and guide a team to promote efficiency, quality, and adherence to Continental's high standards.
• Set daily goals, hold team members accountable, and foster a culture of continuous improvement.
• Provide training to team members on safety, sanitation, and culinary techniques to enhance their skills and ensure compliance with company standards.
• Establish and maintain a good rapport with staff, administrators and the public
  
  

Safety and Organization

• Oversee and enforce safety and sanitation practices, ensuring the kitchen is clean, organized, and "show-ready" at all times.
• Monitor and document temperature logs for coolers and freezers.
• Coordinate proper ordering of supplies and maintain inventory to meet production needs efficiently.
• Champion and adhere to all Company standards and policies including the Code of Conduct, Attendance and Uniform and Appearance policy
• Resolution oriented/ protects Company assets; prevent/diffuse situations that create potential risks to the Organization
• Other duties as assigned
  
  

CONALB

Who You Are

• A culinary professional with 3-5 years of experience in a scratch kitchen and at least 1 year of people management experience.
• Proficient in culinary fundamentals, high-volume preparation, and time-temperature control.
• A team-oriented leader with the ability to organize, motivate, and guide a team to achieve results.
• Strong communicator with excellent organizational skills.
• Thrive in a fast-paced, high-energy environment.
• Positive, adaptable, and committed to professional and personal growth.
  
  

Skills, Knowledge & Expertise

• Associate's Degree in Culinary Arts or equivalent experience in a professional scratch kitchen.
• 3-5 years of culinary experience, including 1 years in a leadership or management role.
• Proven experience with large kitchens, banquets, or off-premise catering preferred.
• Serve Safe Certified (or willingness to obtain certification within the first 3 months, provided by Continental).
• Proficient with electronic communication and industry-related systems.
• Availability to work a seasonal, event-driven schedule, including nights, weekends, and holidays.