Sous Chef – Presley’s

Location: Detroit, Michigan Reports To: Executive Chef / General Manager Employment Type: Full-Time (50-55 hours)

Position Overview

Presley’s is seeking a disciplined, hands-on Sous Chef to support daily kitchen operations, uphold culinary standards, and lead the BOH team with consistency and professionalism. This role is ideal for a Sous Chef who thrives in a high-volume, quality-driven environment and understands that execution, organization, and leadership are as important as creativity.

The Sous Chef will act as a key extension of the Executive Chef & Executive Sous Chef, helping ensure food quality, team accountability, and operational excellence across all services.

Key Responsibilities

Kitchen Operations & Execution

· Execute all menu items to Presley’s standards for quality, consistency, and presentation

· Lead daily service with confidence, urgency, and attention to detail

· Ensure all prep, stations, and service periods run smoothly and efficiently

· Maintain strict adherence to recipes, portioning, and plating standards

· Step into the role of acting Chef when the Executive Chef is not present

Leadership & Team Development

· Lead, train, and mentor line cooks and prep staff

· Hold BOH team accountable to standards, cleanliness, and professionalism

· Assist with onboarding and ongoing training of kitchen staff

· Foster a positive, disciplined, and respectful kitchen culture

· Communicate clearly with FOH leadership to support seamless service

Administrative & Systems Support

· Assist with ordering, inventory management, and food cost control

· Support scheduling and labor efficiency in collaboration with leadership

· Ensure proper food safety, sanitation, and health department compliance

· Participate in menu execution planning and feature rollouts

· Identify operational issues and proactively offer solutions

Qualifications

· Minimum 3–5 years of professional kitchen experience, including leadership or Sous Chef experience

· Strong line cook foundation with the ability to work all stations

· Experience in high-volume, scratch or semi-scratch kitchens preferred

· Proven leadership skills with the ability to coach and hold standards

· Food safety knowledge and ServSafe certification preferred (or willingness to obtain)

· Ability to work nights, weekends, and holidays as required

What We’re Looking For

· A Sous Chef who leads by example and stays calm under pressure

· Someone who values structure, systems, and consistency

· A professional who understands hospitality extends beyond the plate

· A team player who takes ownership of the kitchen’s success

· A candidate interested in long-term growth, not just a job

Compensation & Pay Range

Annual Salary Range (Detroit / Southeast Michigan): $55,000 – $70,000

Final compensation is dependent on experience, culinary skill set, leadership ability, and performance. Candidates with strong execution in high-volume or upscale kitchens, and those who demonstrate reliability and leadership, may command compensation toward the higher end of the range or above.

Compensation & Benefits

· Competitive salary, commensurate with experience

· Performance-based growth opportunities

· Professional, standards-driven kitchen environment

· Opportunity to work closely with ownership and senior leadership