About the role
Description
The Pulpo Group is a visionary hospitality company redefining the style and standard of exceptional experiences in the communities we serve. As the parent company behind three of Ann Arbor’s most beloved restaurants: Sava's, Aventura, and The Dixboro Project, plus our newly opened Orijin Bakery, we are proud to help shape the city’s unique dining culture through creativity, hospitality, and community connection.
We are seeking experienced, dedicated
Sous Chefs
to help lead our back-of-house team. In this role, you will work closely with the Chef team to uphold our standards for food quality, consistency, cleanliness, safety, and hospitality.
The right person is a hands-on leader who takes pride in developing others, maintaining an organized and efficient kitchen, and holding themselves and their team accountable. You’ll play an important role in protecting our culture while helping the kitchen continue to grow and evolve.
What You’ll Do:
Lead by example
and actively support our line cook and prep cook teams.
Uphold high standards
of professionalism, preparation, presentation, and execution.
Ensure recipes, production methods, and plating standards are
clearly communicated and consistently followed.
Conduct detailed line checks before each service to confirm quality, organization, and readiness.
Train, coach, and develop
kitchen employees through consistent feedback and hands-on leadership.
Support hiring, onboarding, scheduling, and performance management for the back-of-house team.
Help
create efficient schedules
and services while managing food and labor costs responsibly.
Collaborate with the Chef team
on specials, menu changes, and the rollout of fresh, relevant dishes.
Maintain the highest standards of cleanliness, sanitation, food safety, and workplace safety.
Build a culture
of accountability, teamwork, respect, and shared commitment to excellence.
Respond calmly and effectively to the demands of a fast-paced, high-volume kitchen.
Hold yourself and the team accountable
without compromising our standards.
Why Work with Us?
Paid Time Off
(80 hours per year) to recharge and enjoy time away from work.
Paid Sick Time
(about 72 hours per year) through ESTA.
Comprehensive Medical, Dental, and Vision Insurance
through BCN to keep you and your family healthy.
Company Sponsored Short Term Disability
to take care of yourself if needed
Life Insurance
for peace of mind.
401k with Employer Match
to plan for your future.
Company Sponsored Parking Pass
Requirements
Who you are:
1+ years of kitchen management or sous chef leadership experience in a high-volume or chef-driven restaurant environment.
Strong leadership presence with the ability to coach, develop, and hold team members accountable.
Demonstrated organizational skills with experience managing systems, prep flow, scheduling, and operational follow-through
Ability to communicate clearly and collaborate effectively with both back of house and front of house leadership teams
Operates with professionalism, urgency, accountability, and attention to detail in fast-paced environments.
Physical Requirements
Stand and walk for extended periods, often for the duration of a full shift.
Lift, carry, and move up to 50 pounds occasionally and 25 pounds frequently.
Bend, stoop, kneel, crouch, reach, and perform repetitive kitchen motions such as chopping, slicing, stirring, and plating.
Safely operate kitchen equipment, including ovens, grills, fryers, knives, and food-preparation equipment.
Work in a fast-paced, high-temperature kitchen environment with evening, weekend, and holiday availability as required by restaurant operations.