We are seeking a Chef de Cuisine to lead an authentic Spanish restaurant known for its modern tapas and paella in Downtown Ann Arbor.
This role supports the Executive Chef in executing the culinary vision through operational excellence, ensuring high food quality, consistency, and presentation standards.
The Sous Chef oversees daily kitchen operations, maintains organization, and trains the team to foster a professional, collaborative environment.
Core responsibilities include managing food preparation, quality control, systems, and safety procedures, as well as controlling costs through portioning and waste reduction.
The role requires strong leadership, communication, and problem-solving skills, with a focus on team development, safety, sanitation, and delivering an exceptional guest experience.
Physical demands include standing, lifting, and working in a fast-paced environment, with availability for evenings, weekends, and holidays.
Salary ranges from $65k to $69k annually.