About this position
Echelon Kitchen and Bar, a 2026 Beard Foundation Awards semi-finalist as Best New Restaurant in American and a near-zero waste kitchen as well as its second concept, Huna Tiki Bar, are expanding, and thus seeking an experienced Executive Sous Chef to lead heart-of-the-house operations.
Our Executive Sous Chef at Echelon Kitchen and Bar and Huna acts as the primary second-in-command to the Executive Chef, overseeing daily kitchen operations, line execution, and culinary standards.
Job Overview
- Position Title: Executive Sous Chef
- Department: Culinary / Heart of House (HOH)
- Reports To: Executive Chef / Chef de Cuisine
- Position Type: Full-Time / Salaried
- Environment: Fine dining, upscale contemporary, or elevated hospitality setting
Key Responsibilities
- Kitchen Leadership & Service: Lead daily prep operations, purchasing, storage organization, equipment R&M needs, and kitchen cleanliness while coordinating service timing across all stations in the gas and wood kitchens, and take full command of the kitchen in the absence of the Executive Chef.
- Quality Control: Inspect/taste every prepared item before it gets put into service and then hits the pass to ensure strict adherence to flavor, temperature, portioning, and artistic presentation standards.
- Menu Development & Execution: Partner with the Executive Chef to create, test, and execute seasonal menus, specials, and upscale tasting courses.
- Staff Training & Mentorship: Train, coach, and schedule line cooks, prep cooks, and dishwashers while balancing budget and service needs; conduct pre-shift line-ups to align the team on daily specials and service goals.
- Cost & Waste Control: Monitor food and labor costs, track daily yields, manage inventory counts, and minimize waste without compromising luxury quality.
- Safety & Sanitation: Enforce local health codes, HACCP guidelines, and kitchen safety standards, ensuring all staff maintain proper food handler certifications.
Qualifications & Requirements
- Experience: 6 to 10 years of progressive culinary experience in upscale, fine dining, or high-volume elevated restaurant environments, with at least 1–2 years in a Execuitve Sous Chef, Chef De Cusine or leadership role.
- Education: Culinary arts degree from an accredited institution or equivalent hands-on apprenticeship preferred.
- Certifications: Current ServSafe Manager certification (or local equivalent) and allergen awareness training.
- Skills & Attributes:
- Master-level knowledge of classic and modern cooking techniques, sauce work, and butchery.
- Strong administrative capabilities (inventory software, ordering, scheduling, P&L awareness).
- High stamina, grace under pressure during high-velocity service, and a hands-on leadership style.
Location and commute
Ann Arbor, MI .
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3253085325.