Union Rec
Here’s to the kind of joint built to live on Main Street like it’s been here all along. Here’s to some hometown stories told in the shapes of comfort food from hometowns all over the globe: bold bites from your favorite taqueria, smokey BBQ straight from the backlot, street food with the authenticity of a Singapore alley delivered alongside the Ann Arbor train tracks. Grandma’s recipe is right at home here: regardless of how many meters or mountains come between her place and this one.
At Union Rec, our crew brings all they know from wherever they’ve been so you can have something that takes you somewhere… right here. In the dining room. Along the bar rail. Around the fireplace. It all starts the moment the baristas click open the doors for coffee and pastries; and it continues through service when the kitchen and bar sling the kind of craft that makes us what we are.
We're like the upper bunk... where stories and snickers from fellow campers mean sleep is the last thing on your mind... and the counselors are dedicated to making sure you’re having a time of it. It’s like that: a bit throwback and a bit forward at the same time. And it’s right at home here on Main Street between the Big House and downtown in Ann Arbor. All comfort. Always game for it.
Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!
POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.
ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:
Training new employees on kitchen procedures
Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
Acquisition, orientation, training, supervision and development of kitchen staff
Monitoring all kitchen equipment and supplies
Handling customer issues as they arise
Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
Documenting any inventory concerns and assisting with counts as assigned
Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
Maintaining sanitation, health, and safety standards in work areas
Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
Acting as a backup to Front of House Manager, as needed
2‑4 years restaurant experience preferred
2‑4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules
PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.
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Competitive pay and benefits including medical and supplemental insurance, on-demand pay, referral bonus, 401(k) and PTO!
POSITION SUMMARY A Sous Chef is responsible for oversight of the kitchen portion of the restaurant. As a member of the management team, you will be responsible for general oversight of kitchen staff and procedures. This role includes kitchen staff oversight and training; ensuring food preparation is done per guidelines; maintaining the highest quality of cleanliness, safety, and sanitation at the restaurant; verifying that customers experience a quality dining experience; maintaining a sense of team cohesiveness.
ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following:
Training new employees on kitchen procedures
Collaborating with restaurant leadership to create shift schedule and assignments, specifically for kitchen staff
Acquisition, orientation, training, supervision and development of kitchen staff
Monitoring all kitchen equipment and supplies
Handling customer issues as they arise
Adjusting station assignments and/or assisting kitchen and FOH staff in their duties as needed due to absence or increased volume
Documenting any inventory concerns and assisting with counts as assigned
Motivating colleagues to maintain the Joint’s standards of excellence and ensure adherence to recipes and policies
Maintaining sanitation, health, and safety standards in work areas
Assist CDC in maintaining appropriate labor and food costs according to budget as well as monitoring and minimizing waste
Assist CDC in menu planning as assigned, including ordering of food and kitchen supplies
Receive and appropriately store kitchen orders in a neat orderly manner, as well as check deliveries for accuracy/quality
Acting as a backup to Front of House Manager, as needed
2‑4 years restaurant experience preferred
2‑4 years food preparation experience preferred
1+ year management experience preferred
Ability to handle stress under pressure
Ability to lead and manage a team
Basic math and calculation skills
Work well with others
Positive attitude
Current certifications as required by state and local laws
Understanding of food safety and sanitation rules
PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in intensity or quality of flavors and/or odors. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, and hot liquids. The noise level in the work environment is usually moderate to high.
NOTE
This job description in no way states or implies that these are the only duties to be performed by the employee(s) in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at-will” relationship.
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