Sous Chef

Are you a passionate culinary professional ready to be part of something exceptional? We are seeking experienced Sous Chef to join the team at Dearborn’s next steakhouse in the heart of downtown. Experience a true fine dining restaurant. This is a unique opportunity to help build a standout dining destination from the ground up and bring elevated cuisine and hospitality to a market ready for something extraordinary. As a Sous Chef, you will play an essential role in delivering high-quality dishes with consistency, precision, and attention to detail. You will work alongside a talented culinary team in a fast-paced, professional kitchen environment focused on excellence, teamwork, and exceptional guest experiences. We are looking for individuals with strong fine dining experience, a passion for culinary craftsmanship, and the ability to thrive under pressure while maintaining the highest standards. If you take pride in your work, are committed to culinary excellence, and want to be part of a concept that is setting a new standard in Dearborn, we would love to hear from you. Key Responsibilities Perform restaurant food preparation (daily raw prep, cooked prep and/or butchering) and work the cooks’ line (as the Pantry, Broil, Sides Cook or Expediter) as scheduled by the restaurant Chef. Conduct thorough walk-through of operation prior to opening each day. Perform weekly inventory and correctly place and receive orders for meat, seafood, poultry, dairy, produce and other kitchen operating supplies. Supervise line cooks to determine what needs to be prepared prior to start of Conduct line check prior to service to ensure quality product and preparations. Expedite orders at the window; monitor timing, temperature and food quality. Track product usage and prepares daily prep sheets according to established par and inventory levels, based upon product shelf life, to ensure sufficient quality, quantity and back-up for the day’s business. Facilitate staff meeting prior to shift to cover special needs, events and or issues for the day. Provide back up at each station as necessary. Provide ongoing feedback and direction to back of house staff to promote high standards, execution and results. Supervise the kitchen operations, food quality and preparation, and staff job performance in the absence of the Chef. Assist the Chef in maintaining all safety, security, sanitation, and cleanliness and housekeeping standards for the restaurant. Review sales and assist the Chef in achieving food, labor and other operating expense budgets. Construct the weekly kitchen work schedule to meet the demands of the business, within the perimeters of the restaurant’s kitchen labor budget, as directed by the Chef Inspect equipment and identify maintenance issues. Qualifications Minimum 3 years of fine dining kitchen experience required. If you are a talented culinary professional ready to bring passion, precision, and leadership to an exciting new chapter in Dearborn dining, we encourage you to apply. More detail about G Grant, please visit