Description
The Sous Chef at Hiroki-San Detroit will support the Executive Chef in managing all kitchen operations, ensuring high standards of Japanese cuisine in a high-volume, upscale restaurant. Responsibilities include menu planning, overseeing daily operations, staff training, maintaining food quality and consistency, managing inventory and costs, ensuring kitchen sanitation, coordinating with front-of-house, assisting with scheduling, collaborating on menu updates, vendor management, and participating in staff recruitment and financial reporting.
