Sous Chef - Corporate

Embark on a culinary journey with Orion Boat House, a premier destination nestled in the heart of Lake Orion, Michigan. We are a flourishing hub of hospitality and tourism dedicated to providing guests with exceptional dining experiences while taking in breathtaking views of the lake.

As the Sous Chef at Orion Boat House, you will be an integral part of our vibrant kitchen team, creating delectable dishes that tantalize the taste buds of our esteemed patrons. Your culinary expertise will shine as you collaborate with our talented chefs to curate innovative menus that showcase seasonal and locally sourced ingredients.

If you have a passion for culinary artistry, a drive for excellence, and a commitment to delivering culinary masterpieces, Orion Boat House invites you to join our team. Come be a part of an establishment that values creativity, teamwork, and a shared love for exceptional cuisine.

Approximately 50 hour a week

Salary Range: $42000.00 - $55000.00 per year

Annual Base Salary + Bonus Opportunities

Paid Time Off (PTO)

Career Growth Opportunities

Flexible Schedule

Responsibilities

Culinary Excellence: Assist the Executive Chef in preparing and executing high-quality dishes that exceed guest expectations.

Menu Collaboration: Work with the culinary team to innovate and create new menu items that reflect seasonal ingredients and culinary trends.

Team Supervision: Oversee kitchen staff, ensuring smooth operations and maintaining a positive work environment.

Quality Control: Uphold kitchen standards in food preparation, presentation, and safety to deliver exceptional dining experiences.

Inventory Management: Monitor and control food costs, inventory levels, and kitchen supplies to optimize efficiency.

Cleanliness & Organization: Maintain a clean and organized kitchen environment, adhering to sanitation guidelines and best practices.

Culinary Expertise: Proven experience as a Sous Chef or in a similar culinary role.

Creativity: A passion for culinary innovation, bringing fresh ideas to the kitchen.

Collaborative Spirit: Ability to work effectively within a team environment, supporting and mentoring staff.

Organization Skills: Excellent organizational abilities to manage a fast-paced kitchen.

Leadership: Strong leadership skills to motivate and guide kitchen staff to success.

Culinary Qualifications: Formal culinary training is advantageous, but not essential.

Must be available on the weekends.