Banquet Sous Chef

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate.

Our culinary team is seeking a Banquet Sous Chef. This leadership position is directly in charge of complete supervision of all Museum kitchen employees under the direction of the Executive Chef. You will ensure quality controls and complete all projects in a timely manner as assigned. We will also rely on you to contribute input to menus and help develop procedures in the Banquets department.

Essential Responsibilities

• Maintains food service quality standards.
• Gives menu input for events.
• Supervises Food Services kitchen employees.
• Assists with labor cost, overtime control and distribution.
• Orders food for foodservice outlets
• Develops/educates staff on safety and sanitation training.
• Upgrades quality as directed by Executive Chef.
• Produces food on day-to-day basis.
• Controls Inventory
• Acts as a team player and provides expertise within the team and with other teams as appropriate.
• Contributes to the effective team management of all problems, issues and opportunities.

Your Qualifications

• Associate's degree in culinary arts or equivalent
• Minimum 3 years' experience

Special Skills

• Knowledge of culinary terminology
• Experience managing multiple tasks
• Garde-manger skills
• Basic bakery/pastry skills
• Knife skills
• Knowledge of industrial food service equipment
• Experience with classical food preparation, artistic presentation of food and identification of exotic and normal foods

This is a physical position that requires frequent standing and walking.

Please note that this job description is subject to modification at any time to meet the evolving requirements of our institution.

Respect, inclusion, and opportunity for people of all backgrounds will attract the best ideas to THF and help us shape a more vibrant future. By honoring and celebrating people's diversity, THF can bring new creativity, effectiveness, and leadership to our work and community. Achieving diversity, equity, inclusion, and accessibility is a continuous process, which, we believe, will contribute to a sustainable and inclusive world. Therefore, we strongly encourage applications from individuals who identify with or belong to marginalized communities.

It is the policy of The Henry Ford to prohibit discrimination in any employment, donor or volunteering opportunity including but not limited to based on race, color, sex, sexual orientation, gender, gender identity/expression, genetic information, pregnancy, religious creed, national origin, ancestry, age, physical/mental disability or any other such characteristic protected by federal, state or local law. This Policy applies to all our employees, donors and volunteers to ensure that they are treated without discrimination.