Sous Chef

The Wandering Gourmet is currently looking for a passionate and dedicated individual to join our team in the kitchen as a sous chef. This individual will be responsible for daily cooking operations, meal production, inventory, and opening & closing. Applicants must possess positive leadership skills/personality, strong cooking skills, work clean, and an eagle eye for detail to either quickly advance or immediately qualify for this position. This is a great opportunity for chefs who are looking for a 9-5 job. You will occasionally work nights or weekends.

We are Michigan’s largest personal chef service located in Rochester Hills. In our commercial kitchen, we prepare from-scratch meals and seasonal menus for families of all sizes extending beyond the tri-county area. No day is the same.

Please send a cover letter, resume and salary requirements.

Love what we cook!

This opportunity is ideal for candidates who:

  • Are relentlessly passionate about food
  • Hands-on culinary talent and experience in high-quality food preparation
  • Exudes integrity and hard work ethic
  • Trained knowledge and practices uncompromising, strict standards in food sanitation, food handling and food safety
  • Radiate a welcoming, positive attitude
  • Thoroughly enjoy working with others and have excellent communication skills
  • Detail oriented and welcomes direction
  • Self-motivated and work independently
  • Value the variety in a flexible-duty kitchen
  • Have a desire to learn each and every day

Responsibilities

  • Follows our from scratch kitchen model and individual client menu needs
  • Conducts inventory & places orders
  • Manages kitchen staff, assigns work on an ongoing basis to ensure that all stations remain stocked
  • Ensures kitchen, dish, and storage areas are kept clean and organized
  • Verifies orders received for quality as well as accuracy
  • Ensures all health and safety codes, and company safety and security policies are met
  • Sets excellent customer service and work examples
  • Strong leadership and management skills by working with a variety of employees at different skills levels and varied backgrounds
  • Verifies that kitchen staff follows all recipes and portions servings correctly
  • Receives product, and verifies invoices and freshness of merchandise
  • Performs additional responsibilities, although not detailed, as requested by the Executive Chef

Minimum Qualifications and Requirements

  • Minimum 3-4 years in a professional kitchen
  • Demonstrated strong leadership and teamwork skills and abilities
  • Excellent communication skills both written and verbal
  • Experience with cooking for specialty diets and allergies
  • Must be able to stand for 9 to 10+ hours
  • Must be able to lift 50 pounds
  • Reliable and predictable attendance
  • ServSafe Certification preferred, but not necessary
  • College degree/Culinary school degree preferred, but not necessary