Sous Chef
MillerKnoll
Holland, Michigan
Full-Time
Competitive
OfficeManager
Why join us?
Our purpose is design for the good of humankind. It’s the ideal we strive toward each day in everything we do. Being a part of MillerKnoll means being a part of something larger than your work team, or even your brand. We are redefining modern for the 21st century. And our success allows MillerKnoll to support causes that align with our values, so we can build a more sustainable, equitable, and beautiful future for everyone.
GENERAL PURPOSE
The Sous Chef will plan and execute all meals, breaks, and functions as the Chef's assistant and 'Chef de Cuisine' in the Chef's absence.
ESSENTIAL FUNCTIONS
Actively seek opportunities for guest interaction.
Assist in attaining financial goals (sales, labor %, budget items, and food cost).
Assist in planning meals and events. Schedule staff accordingly.
Assist in sourcing and procuring fresh, local, and organic product when available as well as the finest product from around the world.
Ensure proper par levels for product is established and maintained, that ordering is correct and timely, and product is secured, properly stored, and rotated.
Hands on preparation of all food at Marigold during scheduled shifts including Breakfast, Lunch, Dinner, and Breaks.
Keep current on techniques, trends, and presentations.
Maintain sanitary conditions in all assigned areas, food safety being paramount.
Maintain superior and ongoing communication with the Chef and Guest Services Managers.
Participate in ongoing education of him/herself and staff.
Flexibility for nights and weekends as required.
Performs additional responsibilities as requested to achieve business objectives.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience
Minimum 2 years culinary arts or 5 years restaurant experience.
Work-related experience in a Sous or lead role preferred.
Ability to conduct work activities independently and without immediate supervision.
Exhibits flexibility and willingness to conduct work assignments on a varied schedule in support of business operations.
Demonstrates ability to maintain a professional posture in interaction with guests; ability to appear comfortable and confident.
Excellent interpersonal, communication and organizational skills.
Ability to multi-task and prioritize.
Demonstrated ability to effectively use office automation/communication software and tools currently being used in the HMI office environment.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to perform all essential functions of the position with or without accommodations.
Who We Hire?
Simply put, we hire qualified applicants representing a wide range of backgrounds and abilities. MillerKnoll is comprised of people of all abilities, gender identities and expressions, ages, ethnicities, sexual orientations, veterans from every branch of military service, and more. Here, you can bring your whole self to work. We’re committed to equal opportunity employment, including veterans and people with disabilities.
MillerKnoll complies with applicable disability laws and makes reasonable accommodations for applicants and employees with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and privileges of employment, please contact MillerKnoll Talent Acquisition at careers_help@millerknoll.com.