Executive Sous Chef - Travel
Overview
Travel role supporting Executive Chef and Director across Michigan. Candidate must live in Detroit Metro area and travel statewide. Responsible for preparing meals according to corporate programs while maintaining a safe and sanitary work environment.
What You'll Do7
- 1Coordinate kitchen personnel activities
- 2Ensure high quality food preparation cost-effectively
- 3Assist in planning ordering inventory and food preparation
- 4Support cost controls and expenditure management
- 5Roll out new culinary programs with marketing and culinary teams
- 6Supervise staff to maintain kitchen cleanliness organization and sanitation
- 7Perform other duties as assigned
Requirements7
- 1B.S. Degree in Culinary Arts or related field or A.O.S. Degree with specialized training
- 23-5 years culinary experience
- 3Excellent interpersonal customer service communication skills
- 4Knowledge of food cost and quality identification
- 5Experience with computers Microsoft Office Outlook email internet
- 6High volume complex foodservice operations experience
- 7Institutional and batch cooking experience preferred
Salary Insight
Salary not disclosed in listing
Location
Required Skills
Similar open positions
Explore active roles that match your skills and interests.
Bon Appetit
VerifiedSr Executive Chef, High-Volume Culinary Management
You will own kitchen operations at a high-volume Bon Appetit account, driving food quality, sanitation, and cost control. You will lead a team of culinary staff, set menus, and ensure compliance with health and safety standards. This role puts creative freedom in your hands, backed by a company that values culinary trends over corporate recipes. You will make an immediate impact through hands-on leadership and operational excellence.
Aramark
VerifiedChef Manager, K-12 School Food Service
You will own culinary operations for a school district in Detroit, serving thousands of students daily. You will report to the General Manager and lead a kitchen team, ensuring food quality, safety, and client satisfaction. You will manage budgets and execute company programs, all while developing your team. This role demands a hands-on leader who thrives in a fast-paced educational food service environment.
Kiss Nail Products, Inc.
VerifiedSous Chef - Corporate Dining
Lead kitchen operations under Head Chef focusing on menu planning staff management and daily kitchen activities. Manage food production ensure quality and safety standards and operate kitchen during Head Chef absence. Drive efficiency and maintain high standards.
Cameron Mitchell Restaurants LLC
VerifiedKITCHEN SUPERVISOR Detroit Michigan
The Kitchen Supervisor at Cameron Mitchell Restaurants leads a team to create raving fans through exceptional service and high standards. You will maintain quality, safety, and culture while supporting associates and partners.
Flik Hospitality Group
VerifiedSous Chef Flik Hospitality Group
Lead the Culinary Department at a high‑volume catering operation. Oversee menu development, event execution, and staff supervision while driving quality and cost efficiency. This role offers a clear path for career growth within a dynamic hospitality team.
The Restaurant Zone
VerifiedExecutive Sous Chef - French Southeast Asian
Lead daily back-of-house operations and culinary execution alongside the Executive Chef. Inspire and coach a talented culinary team through hands-on leadership. Ensure exceptional food quality and precision during high-volume dinner service. Manage costs and inventory while fostering a culture of accountability and continuous improvement. Create a collaborative environment that emphasizes professionalism and operational excellence.