Sous Chef

Sous Chef - Presley's Location: Detroit, Michigan Reports To: Executive Chef / General Manager Employment Type: Full-Time (50-55 hours) Position Overview Presley's is seeking a disciplined, hands-on Sous Chef to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity. The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services. Key Responsibilities Kitchen Operations & Execution • Execute all menu items to Presley's standards for quality, consistency, and presentation • Lead daily service with confidence, urgency, and attention to detail • Ensure all prep, stations, and service periods run smoothly and efficiently • Maintain strict adherence to recipes, portioning, and plating standards • Step into the role of acting Chef when the Executive Chef is not present Leadership & Team Development • Lead, train, and mentor line cooks and prep staff • Hold BOH team accountable to standards, cleanliness, and professionalism • Assist with onboarding and ongoing training of kitchen staff • Foster a positive, disciplined, and respectful kitchen culture • Communicate clearly with FOH leadership to support seamless service Administrative & Systems Support • Assist with ordering, inventory management, and food cost control • Support scheduling and labor efficiency in collaboration with leadership • Ensure proper food safety, sanitation, and health department compliance • Participate in menu execution planning and feature rollouts • Identify operational issues and proactively offer solutions Qualifications • Minimum 3-5 years of professional kitchen experience, including leadership or Sous Chef experience • Strong line cook foundation with the ability to work all stations • Experience in high-volume, scratch or semi-scratch kitchens preferred • Proven leadership skills with the ability to coach and hold standards • Food safety knowledge and ServSafe certification preferred (or willingness to obtain) • Ability to work nights, weekends, and holidays as required What We're Looking For • A Sous Chef who leads by example and stays calm under pressure • Someone who values structure, systems, and consistency • A professional who understands hospitality extends beyond the plate • A team player who takes ownership of the kitchen's success • A candidate interested in long-term growth, not just a job Compensation & Pay Range Annual Salary Range (Detroit / Southeast Michigan): $55,000 - $70,000 Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above. Compensation & Benefits • Competitive salary, commensurate with experience • Performance-based growth opportunities • Professional, standards-driven kitchen environment • Opportunity to work closely with ownership and senior leadership

Created: 2026-03-04