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 hosting 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.

• 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 lineups.
• 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.