$46K - $63K/yr
... and inspection-ready kitchen. Requirements: * 1-3 years of Sous Chef or Kitchen Management ... Ability to work nights, weekends, and holidays. Preferred * Steakhouse experience. * Experience ...
$46K - $63K/yr
... and inspection-ready kitchen. Requirements: * 1-3 years of Sous Chef or Kitchen Management ... Ability to work nights, weekends, and holidays. Preferred * Steakhouse experience. * Experience ...
$46K - $63K/yr
... and inspection-ready kitchen. Requirements: * 1-3 years of Sous Chef or Kitchen Management ... Ability to work nights, weekends, and holidays. Preferred * Steakhouse experience. * Experience ...
$46K - $63K/yr
... and inspection-ready kitchen. Requirements: * 1-3 years of Sous Chef or Kitchen Management ... Ability to work nights, weekends, and holidays. Preferred * Steakhouse experience. * Experience ...
Weekend Michelin Inspector information
What is a Weekend Michelin inspector?
Weekend Michelin Inspectors are professionals employed by the Michelin Guide to anonymously evaluate restaurants, specifically on weekends when restaurants are typically busier. These inspectors assess the quality of food, service, ambiance, and consistency to determine if a restaurant meets the high standards required for Michelin recognition. Their reviews contribute to the awarding of Michelin stars, which are highly prestigious in the culinary world. The role requires a discerning palate, attention to detail, and a commitment to impartiality. Most inspectors have extensive experience in the hospitality industry.
What are some unique challenges faced by a Weekend Michelin inspector compared to weekday inspectors?
Weekend Michelin Inspectors often encounter higher restaurant traffic, which can make it more challenging to observe service under typical conditions. They must be adept at assessing consistency and quality even during peak hours, when staff may be under more pressure. Additionally, inspectors need to maintain discretion and impartiality while navigating busier environments, ensuring their evaluations remain objective. The role also requires flexibility, as weekends often involve late-night assessments and irregular hours.
What are the key skills and qualifications needed to thrive as a Weekend Michelin inspector, and why are they important?
To thrive as a Weekend Michelin Inspector, you need in-depth culinary knowledge, experience in the hospitality industry, and a keen eye for detail, often backed by formal training in gastronomy or culinary arts. Familiarity with digital reporting tools, restaurant evaluation systems, and discreet data collection methods is typically required. Exceptional observational skills, impartiality, and strong written communication set outstanding inspectors apart. These competencies are vital to ensure fair, consistent, and accurate assessments that uphold the Michelin Guide’s reputation for excellence.
How do you get to be a Weekend Michelin Inspector?
Becoming a Weekend Michelin Inspector typically requires relevant experience in the hospitality or culinary industry, strong attention to detail, and the ability to evaluate restaurants objectively. Candidates often need excellent communication skills and may undergo training or certification related to food quality and service standards. The role usually involves flexible scheduling, including weekends, and may require travel to different restaurant locations.
What cities in Missouri are hiring for Weekend Michelin Inspector jobs?
Cities in Missouri with the most Weekend Michelin Inspector job openings:
$46K - $63K/yr
Full-time
Medical, Dental, Vision, Life, Retirement, PTO
Posted 8 days ago
Job description
The Butcher's Table is Seattle's premier steakhouse, offering an unparalleled dining experience centered around Mishima Reserve American Wagyu beef. Our restaurant combines exceptional culinary execution with a vibrant bar program, raw bar offerings, and an in-house butcher shop. We are committed to delivering remarkable hospitality and culinary excellence through a team of passionate hospitality professionals.
The Sous Chef serves as the Chef’s partner in leading daily kitchen operations and ensuring exceptional execution across all culinary programs. This position directly supervises kitchen team members while maintaining the highest standards of food quality, consistency, cleanliness, safety, and team development.
Responsibilities:
- Lead daily kitchen operations to ensure exceptional food quality, consistency, presentation, and timings.
- Maintain and enforce all recipe, preparation, plating, and portion standards.
- Conduct line checks and quality reviews prior to and during service.
- Ensure proper prep levels are established and maintained for all stations.
- Partner with the Chef on seasonal menu rollouts, recipe development, and daily features.
- Participate in butchery, fabrication, and protein portioning to maintain quality and cost targets.
- Train, coach, and develop cooks through ongoing feedback and hands-on instruction.
- Support hiring, onboarding, performance management, and disciplinary processes.
- Lead pre-shift meetings and communicate operational priorities to the kitchen team.
- Model positive, calm, and solution-oriented leadership during high-volume service periods.
- Assist in managing labor productivity and scheduling to achieve financial goals.
- Support food purchasing, receiving, inventory, and product organization.
- Partner with FOH leadership to ensure a seamless guest experience.
- Ensure all health department, sanitation, and food safety standards are consistently met.
- Verify completion of all food safety logs, temperature records, and cleaning schedules to maintain a clean, organized, and inspection-ready kitchen.
Requirements:
- 1-3 years of Sous Chef or Kitchen Management experience in an upscale or fine dining restaurant.
- Strong knowledge of classical and contemporary cooking techniques.
- Proven leadership experience managing kitchen teams in a high-volume environment.
- Demonstrated ability to train, coach, and develop culinary talent.
- Experience with inventory management, food costing, and labor management.
- Thorough understanding of food safety and sanitation programs.
- Excellent organizational, communication, and problem-solving skills.
- Ability to work nights, weekends, and holidays.
Preferred
- Steakhouse experience.
- Experience working with premium beef programs and whole-animal fabrication.
- Butchery and protein fabrication experience.
- Experience with private dining and special event execution.
- Luxury hospitality or Michelin-recognized restaurant experience.
Compensation & Benefits
The starting salary range for this position is between $72,000 to $82,000 per year, plus an annual bonus plan. Actual compensation will be determined by skills, experience, and relevant education or training.
We offer a comprehensive benefits package that includes medical, dental, vision, and life insurance, 15 days of paid time off, 9 paid holidays, and a 401(k) plan with a company match. Employees also enjoy a 35% discount at Sugar Mountain locations.
Commitment to Our Communities
Sugar Mountain has created the Beecher's Foundation, a non-profit funded by a portion of sales from companies under the Sugar Mountain umbrella. Aimed at educating people about the prevalence of food additives and their possible health risks, the Foundation is about giving people the tools they need to make healthy eating choices for life.
We are committed to fostering a workplace where individuals of all cultures, genders, ages, sexual orientations, and abilities feel valued, respected, and empowered. Our goal is to build a team that reflects the diversity of the communities we serve and creates an environment where everyone belongs.
Sugar Mountain is a tobacco- free company.