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Executive Sous Chef
Heirloom Hospitality
217 Pierce St, Birmingham, MI 48009
Heirloom Hospitality hiring Executive Sous Chef in Birmingham, MI

Heirloom Hospitality hiring Executive Sous Chef in Birmingham, MI

Heirloom HospitalityMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 20, 2023

Sorry, this job expired on Jun 20, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years

Job Details

This position is responsible for the execution of high quality food production in accordance with kitchen standards set forth by our Culinary Team. The Sous Chef is also responsible for overseeing kitchen staff in the preparation of food, while meeting required safety, hygiene and quality standards. You will be working closely with store culinary leadership by providing leadership and support to all staff in the kitchen when needed. Responsibilities include but are not limited to; Maintaining positive working relationships with vendors, placing orders, generating purchase orders, ensuring par levels are up to date, monitoring material consumption, overseeing day-to-day production, inventory, training and ongoing development of team members by adhering to Heirloom core values and company standards. It is your responsibility to ensure we always serve the freshest, most desirable products to our guests, always.

Job Functions & Responsibilities:

· Living, breathing and exuding the Heirloom Values as defined in our Handbook.

· Accountable for guest satisfaction by ensuring food standards are met.

· Address guest concerns in a timely and efficient manner and implement solutions.

· Uphold appropriate departmental standards of quality/timing.

· Oversee scheduling of hourly employees.

· Assist in managing all Culinary Team Schedules.

· Help to oversee vendor accounts.

· Weekly invoicing and costing in our house accounting software.

· Maintaining acceptable profit margin as outlined by store culinary leadership

· Determine recipes and ingredients used are following build & par standards.

· Train Department staff in the relevant aspects of kitchen procedures.

· Monitor sanitation procedures throughout ktichen.

· Monitor safety of the kitchen and its operations.

· Complete line checks.

· Maintains cleanliness and organization in all work areas.

· Uphold appropriate departmental standards of quality/timing.

· Uphold and ensure compliance with all company and departmental policies and procedures.

· Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

· Attends all scheduled employee meetings and bring suggestions for improvement.

· Willing and timely execution of other duties as delegated by leadership.

· Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues.

· Lead and manage the quality/quantity of the kitchen, as well as coordinating the production of food (prep, pars, special menus) as it relates to event and restaurant functions.

· Help to maintain payroll costs and productivity within budgeted guidelines.

· Assist in the recruitment and training of all new kitchen staff.

· Balance operational and administrative needs.

· Follow company policies, procedures and service standards.

· Follow all safety and sanitation policies when handling food and beverage.

· Uphold HACCP standards in the Kitchen with the assistance of the Culianry Team.

· Other duties as assigned.


• Relevant culinary qualification and experience managing kitchen operations

• Ability to develop recipes, implement standard practices to adhere to department wide consistency

• Servsafe Manager Certification

• Excellent communication skills, both written and verbal

• Consistently aspires to fulfill our ‘key’ Company values

• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively

• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment

Job Type: Full-time

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Dining Discounts, Weekly Pay

Required Skills

Advanced Knife Skills

Team Development and Training

Food Safety Knowledge

Kitchen Management

Meat Butchery

Ordering / Purchasing

Fish Butchery

200 Covers Per Night


300+ Covers Per Night

Cleaning / Sanitation


Safety Procedures Knowledge


Inventory Management


Menu Development

Food Handler Certification

Basic Knife Skills

ServSafe Certified

Prepping Ingredients

Recipe Development




Plating and Presentation

Read more

View Job Description

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2 Employee RecommendationsSee Details

Part of Heirloom Hospitality Group LLC

Heirloom Hospitality is one of Detroit’s top hospitality companies, with a reputation for creating uniquely exceptional guest experiences in world-class venues, delivered by passionate and intelligent professionals.


Our team members are the embodiment of who we are, composed of diverse talents from a variety of backgrounds and experience. Together they take utmost pride in cultivating the one thing that we love most - Hospitality. It is our soul, it is what drives us to the core, it is what drives our team. We believe in attention to detail and impeccable execution as the foundation for creating unforgettable moments for our guests, moments that make us proud to be Heirloom Hospitality.

We are constantly seeking out talented individuals to enrich their passion and grow with us. Be a part of the Heirloom Hospitality team as we continue to build our community together.

Learn more at

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