{"schemaVersion":"jobsearcher.job.v1","id":"014364d9ceae78fa9b711599","url":"https://jobsearcher.com/jobs/014364d9ceae78fa9b711599","canonicalUrl":"https://jobsearcher.com/jobs/014364d9ceae78fa9b711599","title":"Tactical Sous Chef","description":"If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.\n\nTactical Sous Chef\nFull Time\nThree Oaks, MI, US\n\nAre you a culinary professional with a passion for serving up flavorful selections while building and developing a dedicated team of cooks and kitchen staff? Are you eager to make a name for yourself in a rapidly‑growing and exciting organization? Keep reading. We’d love to talk!\n\nThe Sous Chef will be integral, not only in serving our valued guests, but also in championing our efforts to develop our next generation of culinary superstars.\n\nThe Sous Chef will oversee the daily operations of the Journeyman Distillery, Staymaker, Union Hall and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Sous Chef shall exemplify Journeyman’s core values and the Culinary Team’s highest standards of quality, consistency, and joyful service to the guests.\n\nAt Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.\n\nHere’s a peek at what you will receive as a Journeyman employee:\n\nPaid Time Off – begins accruing on Day 1\n\n401(k) with Employer Match available\n\nMedical Insurance – 30+ hours/week\n\nDental, Vision, Life, Supplemental Insurance options – 20+ hours/week\n\nFree Quarterly Bottle of Spirit (21+)\n\nLoyalty Incentives (ask about our 5‑Year Bottle Reward!)\n\nEmployee Discounts\n\n100% complimentary meal approved by manager\n\nMonthly Founders’ Tour with Bill\n\nAnnual Employee Putting Competition\n\nAnnual Employee Holiday Party\n\nPrincipal Duties\n\nMaintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments.\n\nMonitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.\n\nAssist with departmental operations across Journeyman properties as required.\n\nParticipate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed.\n\nEnsure that all items needed for menu preparation are in stock.\n\nMaintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases.\n\nEnsure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items.\n\nInspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; ensure that quality and details are being maintained.\n\nEnsure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements.\n\nMaintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date).\n\nEnsure that applicable kitchen equipment is in proper working order prior to shift; communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance.\n\nInstruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety.\n\nMinimize waste and maintain controls to attain forecasted food and labor costs.\n\nFoster and promote a cooperative working climate, maximizing productivity and employee morale.\n\nEvaluate all food products received to maintain quality specifications.\n\nMeet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.\n\nPromote positive guest relations at all times.\n\nConduct monthly inventories, cost controls, and requisitioning/ordering of supplies.\n\nRequirements\nPhysical, Mental, and Visual Skills:\n\nCulinary Degree preferred and/or a minimum of 2‑3 years culinary supervisory position in a reputable restaurant.\n\nUp‑to‑date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices.\n\nThorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; ability to work all stations in kitchen.\n\nAbility to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.\n\nRequired Work Habits\n\nMust have reliable transportation.\n\nWork habits include regular attendance, teamwork, initiative, dependability, and promptness.\n\nMust be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery.\n\nEducational, Development and Work‑Related Experience\n\nThorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college‑level course of study or culinary trades training or equivalent experience.\n\nKnowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required.\n\nExperience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus.\n\nExperience developing culinary staff members in areas of leadership, menu development, and creativity.\n\nWorking Conditions\n\nWorks primarily indoors in food preparation and a kitchen maintenance environment.\n\nPotential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.\n\n#J-18808-Ljbffr","company":"Evolving Solution Services","rawCompany":"evolving solution services","city":"Three Oaks","state":"MI","isRemote":false,"isActive":false,"createdAt":"2026-07-10T03:14:16.266Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"},{"code":"11-9051.00","title":"Food Service Managers","slug":"food-service-managers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722310","title":"Food Service Contractors","slug":"food-service-contractors"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Tactical Sous Chef","description":"If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.\n\nTactical Sous Chef\nFull Time\nThree Oaks, MI, US\n\nAre you a culinary professional with a passion for serving up flavorful selections while building and developing a dedicated team of cooks and kitchen staff? Are you eager to make a name for yourself in a rapidly‑growing and exciting organization? Keep reading. We’d love to talk!\n\nThe Sous Chef will be integral, not only in serving our valued guests, but also in championing our efforts to develop our next generation of culinary superstars.\n\nThe Sous Chef will oversee the daily operations of the Journeyman Distillery, Staymaker, Union Hall and catering kitchen, including staff productivity and food production, menu development, inventory and ordering of supplies, and cost control. The Sous Chef shall exemplify Journeyman’s core values and the Culinary Team’s highest standards of quality, consistency, and joyful service to the guests.\n\nAt Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.\n\nHere’s a peek at what you will receive as a Journeyman employee:\n\nPaid Time Off – begins accruing on Day 1\n\n401(k) with Employer Match available\n\nMedical Insurance – 30+ hours/week\n\nDental, Vision, Life, Supplemental Insurance options – 20+ hours/week\n\nFree Quarterly Bottle of Spirit (21+)\n\nLoyalty Incentives (ask about our 5‑Year Bottle Reward!)\n\nEmployee Discounts\n\n100% complimentary meal approved by manager\n\nMonthly Founders’ Tour with Bill\n\nAnnual Employee Putting Competition\n\nAnnual Employee Holiday Party\n\nPrincipal Duties\n\nMaintain responsibility for the hiring, training, and proficiency of culinary employees, including performance reviews and formal development plans in the restaurant kitchen and catering departments.\n\nMonitor and train the culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.\n\nAssist with departmental operations across Journeyman properties as required.\n\nParticipate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed.\n\nEnsure that all items needed for menu preparation are in stock.\n\nMaintain purchase order system, ordering and receiving programs to ensure proper quality and price on all purchases.\n\nEnsure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items.\n\nInspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; ensure that quality and details are being maintained.\n\nEnsure that culinary staff maintain and strictly abide by state sanitation/health regulations and Journeyman requirements.\n\nMaintain proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label, and date).\n\nEnsure that applicable kitchen equipment is in proper working order prior to shift; communicate any maintenance, repair, or upkeep issues to the Executive Chef and Head of Maintenance.\n\nInstruct culinary staff in the correct usage and care of all equipment in the kitchen operation, with a focus on safety.\n\nMinimize waste and maintain controls to attain forecasted food and labor costs.\n\nFoster and promote a cooperative working climate, maximizing productivity and employee morale.\n\nEvaluate all food products received to maintain quality specifications.\n\nMeet with Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.\n\nPromote positive guest relations at all times.\n\nConduct monthly inventories, cost controls, and requisitioning/ordering of supplies.\n\nRequirements\nPhysical, Mental, and Visual Skills:\n\nCulinary Degree preferred and/or a minimum of 2‑3 years culinary supervisory position in a reputable restaurant.\n\nUp‑to‑date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices.\n\nThorough knowledge and understanding of proper cooking techniques, ingredients, and equipment; ability to work all stations in kitchen.\n\nAbility to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently, and up to ten pounds constantly; ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.\n\nRequired Work Habits\n\nMust have reliable transportation.\n\nWork habits include regular attendance, teamwork, initiative, dependability, and promptness.\n\nMust be able to work most holidays and weekends, as these are the busiest times for Journeyman Distillery.\n\nEducational, Development and Work‑Related Experience\n\nThorough knowledge of food preparation, kitchen maintenance, sanitation, nutrition, and operation procedures as would normally be acquired through a high school education or equivalent, plus two to three years additional college‑level course of study or culinary trades training or equivalent experience.\n\nKnowledge of general business administration practices as applied to food preparation and kitchen maintenance operational practices and procedures as would be acquired through three to six years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required.\n\nExperience managing seasonal business flow, developing creative seasonal offerings, seasonal menu engineering, and continual development of catering menu is a plus.\n\nExperience developing culinary staff members in areas of leadership, menu development, and creativity.\n\nWorking Conditions\n\nWorks primarily indoors in food preparation and a kitchen maintenance environment.\n\nPotential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.\n\n#J-18808-Ljbffr","datePosted":"2026-07-10T03:14:16.266Z","dateModified":"2026-07-10T03:14:16.266Z","hiringOrganization":{"@type":"Organization","name":"Evolving Solution Services","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Three Oaks","addressRegion":"MI","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"014364d9ceae78fa9b711599"},"url":"https://jobsearcher.com/jobs/014364d9ceae78fa9b711599"}}