Sous Chef Jobs in Detroit, MI (910)
Assistant Sous Chef
Junior Sous Chef
Junior Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
CHEF, SOUS
Remote Sous Chef Healthcare Kitchen Leader
Sous Chef
Sous Chef
Sous Chef
Junior Sous Chef - Banquets
Sous Chef
Assistant Sous Chef
Junior Sous Chef, Little Caesars Arena
Sous Chef
Executive Sous Chef
Executive Sous Chef - DSL Brookside
Executive Sous Chef Farmington Hills
Executive Sous Chef - DSL Farmington Hills
Sous Chef
Executive Sous Chef Lead Kitchens & Budgets (Remote)
Remote Junior Sous Chef - Lead High-Volume Kitchen
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Junior Sous Chef - Banquets
Sous Chef
Junior Sous Chef - Banquets
Sous Chef
Job Description
Working as a Sous Chef in Detroit, MI
There are 910 Sous Chef opportunities available in Detroit, MI all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
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Sous Chef jobs near Detroit, MI
Sous Chefs in Detroit, MI Resume Data
Average Experience for Sous Chefs in Detroit, MI
- More than 10 years: 57%
- 6-10 years: 31%
- 3-5 years: 10%
- 1-2 years: 1%
- Less than 1 year: 0%
Educational Background for Sous Chefs in Detroit, MI
- Diploma: 48%
- Associates: 32%
- Bachelors: 18%
- Masters: 1%
Top Skill for Sous Chefs in Detroit, MI
- Cooking skills: Basic food preparation: 25%
- Food safety: 22%
- Work style: Reliability: 13%
- Restaurant manager: 7%
- Supervisory skills: Motivating & assessing employees: 7%
- Food service: Customer situations: 7%
- Customer focus & orientation: 6%
- Management & leadership skills: Impact & influence: 6%
- Attention to detail: 4%
- Customer service: 3%
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