Bring your passion for food and leadership to Ann Arbor's most victorious restaurant!

Sava’s is seeking an experienced, dedicated Sous Chef 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 to recharge and enjoy time away from work.
• Paid Sick Time 
• Comprehensive Medical, Dental, and Vision Insurance 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 

• Demonstrates reliability, consistency, and strong personal accountability in daily operations.
• Supports the Executive Chef and Executive Sous Chef by executing systems, standards, and priorities with precision.
• Leads by example on the line and in prep, modeling professionalism, focus, and work ethic.
• Shows strong attention to detail in food quality, presentation, and station organization.
• Coaches and reinforces proper techniques, recipes, and procedures with the kitchen team.
• Communicates clearly and respectfully with BoH, FoH, and leadership partners.
• Adapts quickly to changing service demands and maintains composure under pressure.
• Balances learning and growth with consistent execution and operational discipline.

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.