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Sous Chef

5400 Plymouth Road, Ann Arbor, MI, USA

Job Details

The Project is entering a new era with our new award-winning Chef Partner Garrett Lipar coming on to lead our culinary team and bring our guests on a whole new journey. We are seeking talent to join a highly ambitious kitchen and service team with the mission of becoming one of America’s great restaurants.


Our operation is a multi-concept dining establishment in the heart of charming Dixboro Village and was developed by the influential Ann Arbor restaurant group, The Pulpo Group led by founder and visionary, Sava Farah. This ambitious project is the group’s third restaurant in a storied legacy begun in the late 1880’s. The Dixboro Project has two concepts: Dixboro House and The Boro To Go.


The Dixboro House menu, like the dining room itself, is refined and rustic for an elegant and expertly crafted appetizer and cocktail, family night out for pizza, special occasion, tasting dinner or anything in between. The underlying definition for our food: Honest, Clean, and Bold Cooking Presented Beautifully. The Boro is our side door all-day café featuring woodfired pizzas, takeaway meals, a full range of expertly produced baked goods, Roos Roast coffee, adult beverages and much more.


THE ROLE YOU PLAY

The Sous Chef oversees the day-to-day operations of prep and service. Ensures recipe specifications and production methods are clearly communicated and followed. Responsible for leading and maintaining systems and processes for the kitchen to maximize efficiency and production. Oversee and maintain organization of prep needs: including pars, prep lists, orders, and receivables. The Sous Chef will collaborate on menu development and any other needs for the overall culinary program as directed.


CORE DUTIES & RESPONSIBILITIES

  • Coach, motivate, and manage the team.

  • Responsible for on-going training and development of kitchen staff.

  • Assist proactively with staffing and schedules to ensure smooth and efficient services.

  • Manage and monitor food and labor costs.

  • Work closely with the entire team to ensure guest satisfaction is of the utmost importance.

  • Create a culture of respect, accountability, open communication, and teamwork.

  • Commit to building and expanding on the employee and guest experience through the company’s evolution.

  • Upholds accountability to the systems and processes of the kitchen. Willing to coach and direct the team.

Requirements

1+ years in a kitchen leadership position

Compensation Details

$55k - $60k per year depending on experience


Benefits & Perks:

Dining discounts

Top pay

Incredible colleagues

PTO with full time employment

Health insurance with full time employment

Voluntary dental, vision, & life

Irresistible culture

Continuous education

Upward mobility

Great leadership

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