Sous Chef

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues.

We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate.

• Maintain food service quality and service standards
• Provide menu input and assist with menu development for daily service and events
• Supervise, train, discipline, and evaluate kitchen staff
• Assist with labor management, including scheduling, overtime, and cost control
• Order food and manage inventory for all food service outlets
• Ensure kitchens, equipment, and operations meet THF and health code standards
• Identify and recommend necessary smallwares and safety-related equipment
• Develop and deliver safety and sanitation training
• Implement quality improvements as directed by the Executive Chef
• Create and maintain cover sheets, flow sheets, and operational documentation
• Maintain employee records and chef’s office paperwork
• Produce food for daily operations as needed
• Contribute to effective team problem-solving and continuous improvement
• Act as a collaborative team player, providing expertise across departments
• Perform additional duties as assigned

• Associate’s degree in Culinary Arts or equivalent experience
• 3 or more years of relevant culinary experience
• Valid state-issued driver’s license required

• Ability to manage multiple tasks in a fast-paced environment
• Strong garde-manger skills
• Basic bakery and pastry skills
• Nutritional awareness
• Advanced knife skills
• Knowledge of industrial food service equipment
• Knowledge of classical food preparation techniques
• Artistic presentation of food
• Ability to identify both common and exotic ingredients

Please note that this job description is subject to modifications at any time to meet the evolving requirements of our institution.

Physical: Standing, Walking:
Typical. Lifting, carrying, and pushing:
Occasional, up to 30 lbs. Tolerance for hot and cold temperatures preferred. Unless noted here, other physical requirements are minimal or not applicable.

Vision: Normal

Mental: Observation, analysis, decision making, and multi-tasking. Must be able to work under pressure and in high stress situations

Environment: Must be able to work outdoors in all seasons (including sunny and inclement weather) as necessary. Normal kitchen environment with temperatures ranging from freezing to extreme heat

Respect, inclusion, and opportunity for people of all backgrounds will attract the best ideas to THF and help us shape a more vibrant future. By honoring and celebrating people’s diversity, THF can bring new creativity, effectiveness, and leadership to our work and community. Achieving diversity, equity, inclusion, and accessibility is a continuous process, which, we believe, will contribute to a sustainable and inclusive world.

Therefore, we strongly encourage applications from individuals who identify with or belong to marginalized communities.

It is the policy of The Henry Ford to prohibit discrimination in any employment, donor or volunteering opportunity including but not limited to based on race, color, sex, sexual orientation, gender, gender identity/expression, genetic information, pregnancy, religious creed, national origin, ancestry, age, physical/mental disability or any other such characteristic protected by federal, state or local law. This Policy applies to all of our employees, donors and volunteers to ensure that they are treated without discrimination.