Sous Chef at Five Steakhouse

Overview

Sous Chef – Five Steakhouse at Saint John’s Resort, Plymouth, Michigan

Saint John’s Resort is a 320‑acre luxury property in Plymouth, Michigan, blending historic architecture with modern elegance. Our resort hosts weddings, galas, golf events, and elevated dining experiences.
Five Steakhouse is our signature restaurant, known for prime beef, pristine seafood, scratch cooking, and a commitment to seasonality and technique. We are looking for a Sous Chef who thrives in a high‑performance kitchen, leads with confidence, and wants to help shape one of Michigan’s most exciting culinary destinations.

The Sous Chef reports directly to the Executive Chef and oversees culinary and stewarding operations for Five Steakhouse and in‑room dining. This role supports daily kitchen operations, ensures consistency and quality, and helps drive culinary creativity and team development.

• Manage inventory including dry goods, proteins, prep items, chemicals, and paper goods.
• Order supplies, track food costs, maintain equipment, and ensure compliance with all health and safety regulations.
• Maintain budgeted food and labor costs and adjust staffing and production based on forecast.
• Participate in seasonal menu development with a focus on fresh, local, sustainable ingredients.
• Demonstrate strong knowledge of beef and seafood cookery, including butchery.
• Execute scratch cooking and recipe development to ensure consistent, high‑quality, cost‑effective dishes.
• Implement trending cooking methods and maintain mastery of diverse culinary techniques.
• Create and execute custom coursed menus for beer and wine dinners, holiday events, and private Chef’s Table experiences.
• Coordinate and execute private events for groups of 20 to 100 guests.
• Lead, train, schedule, and mentor a back‑of‑house team of 10 or more employees.
• Step in as acting chef when needed, managing workflow and communicating with front‑of‑house leadership and completing daily line ups.
• Maintain open availability including days, nights, weekends, and holidays.
• Bring several years of professional kitchen experience, including time as a line cook or lead cook.

• Ability to lift more than 50 pounds.
• Ability to work consecutive shifts when required.
• Ability to stand and walk for 10 to 12 hours in a hot, fast‑paced environment.

• Competitive salary with annual performance bonuses.
• Medical, dental, and vision coverage.
• Company‑paid life insurance.
• Paid time off.
• 401(k) with company match.
• Dining discounts and ongoing culinary development opportunities.