Executive Sous Chef

Executive Sous Chef - Phase Three Brewing (Lake Zurich)

Phase Three Brewing is looking for a creative, assertive and hands-on Executive Sous Chef & Kitchen Manager to lead the culinary program at our Lake Zurich taproom. This role is a key expansion of our established culinary program, which includes a full-service kitchen at our Elmhurst location.

This is a unique opportunity for a leader who is excited by the challenge of perfecting and building upon a strong foundation. We're a little over a year into our Lake Zurich food program, currently operating with a streamlined, high-impact setup built around hot and cold sandwiches, wraps, and in-house chips. The mission is clear: to prove the model by creating an exceptional, efficient, and profitable food experience that complements our beer.

Success in this role will lead to the opportunity to help be a part of launching a full-scale, permanent kitchen in our taproom. We're looking for a partner who wants to grow with us.

What You'll Be Doing (Key Responsibilities):

• Execute & Elevate the Menu: Flawlessly execute our established menu of hot and cold sandwiches, wraps, and chips. Drive creativity by designing and testing innovative monthly specials that pair well with our beer.
• Own the Operation: Manage all day-to-day kitchen operations, from ordering and inventory to scheduling and quality control. Master our COGs and ensure the kitchen hits its financial targets.
• Lead the Team: Hire, train, and manage a small, dedicated kitchen team. Foster a culture of excellence, cleanliness, and accountability through clear communication and consistent follow-through.
• Be Proactive & Organized: Implement and maintain rigorous daily/weekly protocols for prep, cleaning, and inventory. We're looking for a self-starter who anticipates needs and solves problems before they arise.
• Collaborate and Grow: Work directly with company management in weekly meetings to refine menus, report on financials, and plan for the future of the food program.

Who You Are (Qualifications & Attributes):

• A Proven Leader: You have 2-3 years of experience in a kitchen leadership role (e.g., Sous Chef, Kitchen Manager, Food Truck Owner) with a track record of managing inventory, costing menus, and leading a team.
• A Creative Problem-Solver: You see a limited equipment setup as an exciting challenge, not a roadblock. You excel at creating delicious, high-quality food within defined constraints.
• A Proactive Self-Starter: You take immense pride in your work and your space. You don't need to be told to check inventory or clean the walk-in; you're already on it.
• Organized & Detail-Oriented: You live by checklists and clear communication. You understand that a clean, organized kitchen is a profitable and safe kitchen.
• Passionate About Beer & Food: You're excited by the idea of creating food that elevates the brewery experience.

What We Offer (Compensation & Benefits):

• Compensation: A competitive compensation package with an annual salary of $55,000–$60,000 (or an equivalent hourly rate), based on experience and position structure.
• Excellent Benefits: A comprehensive benefits package including a top-tier medical plan. The company contributes 80% of the employee premium for salaried managers and 60% for full-time hourly staff. Vision, dental, and life insurance plans are also available.
• Time Off: Paid vacation, sick days, and holidays.
• Retirement: 401(k) program and access to short/long-term disability plans.
• Perks: Employee discounts on beer, food, and merchandise in a fun, collaborative work environment.

How to Apply: If you're a leader who is ready to perfect a culinary program and make your mark, we want to hear from you. Please send your resume and a brief cover letter explaining why this opportunity excites you to [email protected].