Sous Chef

1 month ago

Holland, United States Haworth, Inc. Full time
Job DescriptionCompany Overview

When you feel connected to your work, you feel more engaged. At Haworth, you can pursue a career that offers you ample opportunity to build your portfolio and expand your skillset in an exciting and inclusive environment. Join a company that values innovation, inspiration, and you

 

HAWORTH is a global leader in office furniture and architectural interiors. As a valued member of our team, you can make your mark on the world and reach your full potential within a culture of connectivity.

 

Why Haworth? Find out here

 

 

Here at Haworth, our members enjoy benefits from their first day of employment including:

  • 4 weeks paid time off and an option to purchase an additional week
  • Priority Health Insurance
  • Newly renovated on-site gym open 24 hours
  • 401k Benefit - If you contribute 6% of your annual salary, Haworth will contribute up to 7%
  • Annual bonus programs
  • Company provided Short Term Disability, Long Term Disability & Life Insurance
  • Tuition Reimbursement program
  • Up to 8 hours of paid volunteer time off
  • Zero waste to landfill company which provides personal on-site recycling drop-of
Job Overview

We are currently looking for a Sous Chef to join our team onsite at Haworth Global Corporate Headquarters in Holland, MI.  

The work schedule for this position is primarily Monday through Friday, currently set for dinner hours (approximately 1:00 PM - 7:00 PM), with the potential to shift to include more lunchtime hours in the future. The role requires occasional travel within the local West Michigan area as needed. Weekend work is limited to fewer than six weekends per year. This position guarantees a minimum of 32 hours per week, with a target of 40 hours per week. Any work over 40 hours per week will be compensated at time and a half.
 

As a Sous Chef, you will:
Play a vital role in maintaining kitchen efficiency, ensuring food quality, and supporting the overall culinary experience.

Do you have these required qualifications?
  • High school diploma and extensive on-the-job experience. 
  • 1 year experience with food preparation, cooking techniques and kitchen management.
  • Current and continuing right to work in the United States without sponsorship.
  • Ability to work in Holland, MI without relocation assistance.
Do you have these preferred qualifications?
  • Bachelor’s or Associate's degree in Culinary Science from an accredited university or college. This formal education provides foundational knowledge in food preparation, kitchen sanitation, menu planning, and cost control. 
  • 1 year experience running a kitchen as a lead Cook.
  • 1 year experience in food service or executive dining experience.
  • ServSafe certification. 
Ideally, you have also demonstrated the following:
  • Exceptional Cooking Skills: Must be proficient in preparing meals to meet guest specifications.
  • Effective Management: Need to manage the kitchen staff, motivate them, and assign duties fairly.
  • Organizational Skills: Keeping the kitchen inventory fresh, maintaining proper food temperatures, and ensuring cleanliness are essential responsibilities.
Job Responsibilities and Duties:
  • Meal Planning: Actively participate in planning menus. Collaborate with the Head Chef to create diverse and appealing dishes for guests.
  • Food Preparation: Prepares meals to meet guest specifications. This includes measuring ingredients accurately, using kitchen equipment, and maintaining proper food temperatures. 
  • Inventory Control: Manages kitchen inventory, ensuring supplies are fresh and of high quality. Monitors stock levels and coordinates with suppliers by placing orders and managing receipt of goods.
  • Sanitation and Cleanliness: Keeps workstations and kitchen equipment clean, organized, and sanitized is a crucial part of their responsibilities.  Activities include, but not limited to:  mopping/sweeping floors, storing dishes, polishing glassware and silverware.
  • Guides kitchen staff during Executive Chef’s absence to ensure smooth operations while maintaining quality standards.  This includes overseeing food preparation.
  • Additional Duties:  Opening and closing of the kitchen, including clean-up.  Other duties as directed by Executive Chef.

 

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