Sous Chef

Job Description

Job Description

At Rise Lounge, we believe that food is the heart of a great gathering. Tucked away in the vibrant community of Lake Orion, Michigan, we have quickly become the go-to destination for locals looking to unwind with a great meal and an even better atmosphere. We are currently looking for a passionate and dedicated Sous Chef to join our culinary family. This isn't just about cooking; it is about crafting moments and memories for the people who walk through our doors. As our new Sous Chef, you will work closely with our leadership team to push our menu to new heights while keeping the warm, inviting spirit of the lounge front and center. We value creativity, consistency, and a positive outlook, and we provide a workspace where your culinary voice is genuinely heard and encouraged. If you love the energy of a bustling kitchen and want to help us redefine local dining in Lake Orion, we would love to see what you can bring to our table. Come grow with us and help us continue to raise the bar for what a neighborhood lounge can be.

Hourly Base Salary Based on Experience

Flexible Schedule

Hands on Training

Career Growth Opportunities

Professional Work Environment

Employee Discounts

• Support the Executive Chef in daily kitchen operations and food preparation.
• Oversee the quality and presentation of every dish that leaves the kitchen.
• Manage kitchen staff schedules and provide guidance during busy service periods.
• Maintain organized inventory levels and ensure all ingredients meet our fresh quality standards.
• Assist in creating seasonal menu specials that excite our guests and utilize local produce.
• Uphold cleanliness and safety protocols throughout all workstations.
• Collaborate with front-of-house staff to ensure a seamless dining experience for all guests.

• Professional culinary degree or equivalent industry certification is a huge plus.
• Experience in a high-volume kitchen environment is preferred.
• Strong understanding of food safety standards and sanitation regulations.
• Expertise in menu development and inventory management.
• Leadership skills with the ability to mentor junior kitchen staff.
• Valid ServSafe certification.
• Open availability to work evenings, weekends, and holidays.