Sous Chef
The Sous Chef supports daily kitchen operations and works closely with the Executive Chef to maintain high food quality, consistency, cleanliness, and organization in a fast-paced brewery restaurant environment.
ResponsibilitiesAssist with daily food preparation and service
Maintain quality, consistency, and presentation standards
Support seasonal and creative menu development
Lead and supervise kitchen staff during service
Help manage prep lists, ordering, and inventory
Ensure cleanliness, food safety, and sanitation standards are followed
Train and support line cooks and prep staff
Maintain a positive, professional kitchen environment
Step into leadership role in the absence of the Executive Chef
Previous kitchen leadership experience preferred
Strong organizational and communication skills
Ability to work efficiently in a high-volume environment
Passion for seasonal ingredients, creativity, and hospitality
Flexible schedule including nights, weekends, and holidays
Food safety knowledge and safe kitchen practices required
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