Lead Sous Chef: Menu Innovation & High-Volume Ops

A leading culinary establishment in Michigan is seeking an experienced Sous Chef to support kitchen operations for a multi-outlet facility. The ideal candidate will have a minimum of 2 years of experience in high-volume kitchens, exceptional cooking and leadership skills, and ServeSafe certification. The role involves menu development, supervising food preparation, and training culinary staff, ensuring high-quality culinary offerings in a fast-paced environment. #J-18808-Ljbffr