The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward.

Our Food Services team is accepting applications for an Assistant Sous Chef. This role is responsible for completing in a timely manner all projects assigned by Food & Beverage Leadership and will ensure quality controls. The Assistant Sous Chef will be directly in charge of complete supervision of all kitchen employees under the direction of the Restaurant Sous Chef and Executive Chef. The Assistant Sous Chef will give input to menus and help develop procedures in the kitchen.

Essential Responsibilities

• Maintains service quality standards.

• Gives menu input for events and daily operation.

• Supervises foodservice kitchen employees.

• Assists with labor cost, overtime control and distribution.

• Orders food for events and foodservice functions.

• Maintains kitchen and equipment in accordance with THF and industry standard health code standards.

• Sets-up/organizes kitchen.

• Maintains safety and sanitation.

• Has input and assists with upgrades and quality as directed.

• Manages and problem solves daily restaurant operations.

• Maintains chef's office paperwork.

• Produces food on day-to-day basis.

• Assists with inventory controls.

• Performs other activities as necessary.

• Contributes to the effective team management of all problems, issues and opportunities.

• Acts as a team player and provides expertise within the team and with other teams as appropriate.

Your Qualifications

• High school diploma or GED

• Enrolled in a culinary arts program or equivalent experience

Special Skills

• Knowledge of foreign culinary terminology

• Garde-manger skills

• Some bakery/pastry skills

• Nutritional awareness

• Knife-skills

• Knowledge of industrial food service equipment

• Proficient in classical food preparation, will assist with artistic presentation of food and identification of exotic and normal foods.

This job description is subject to change at any time.

It is the policy of The Henry Ford to prohibit discrimination in any employment, donor or volunteering opportunity (including but not limited to recruitment, hire, employment, program participation, promotion, salary, benefits, termination and all other terms and conditions of employment or service as a volunteer) based on race, color, sex, sexual orientation, gender, gender identity/expression, genetic information, pregnancy, religious creed, national origin, ancestry, age, physical/mental disability. Marital/domestic partner status, military and veteran status, height, weight or any other such characteristic protected by federal, state or local law. This Policy applies to all of our employees, donors and volunteers to ensure that they are treated without discrimination.