Dreaming big is in our DNA. It’s who we are as a company. It’s our culture. It’s our heritage. And more than ever, it’s our future. A future where we’re always looking forward. Always serving up new ways to meet life’s moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together – when we combine your strengths with ours – is unstoppable. Are you ready to join a team that dreams as big as you do?
SALARY: $60,000 - $70,000, bonus eligible
LOCATION: Devils Backbone Brewing Company
SHIFT:
Days, nights, weekends, and holidays are required.
8-12+ hour shifts.
JOB SUMMARY:
The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations.
JOB RESPONSIBILITIES:
Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.
Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.
Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development.
Ability to perform all line cook and prep cook duties and step to assist during peak times.
Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels.
Prepare daily specials for FOH managers and staff and notify when low or sold out.
Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).
Assists in training of kitchen staff for growth and development.
In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.
Implements proper quality control procedures guaranteeing standards.
Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.
Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior.
JOB QUALIFICATIONS:
High school diploma or equivalent required. Associate degree or higher preferred.
Minimum of 3-5 years significant restaurant kitchen experience.
Excellent leadership skills with the proven track record to lead and empower team members.
Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
Expert-level knowledge of food and beverage industry including BOH operations.
Excellent organizational and interpersonal skills with an ability to work in a team environment.
Capable of handling personal responsibilities in a high-stress, fast-paced work environment.
Aptitude to work with and troubleshoot equipment.
Ability to lift and/or move up to 60lbs and stand for 8+ hours per shift.
BENEFITS:
Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts
401(k) Retirement Savings options with a company matching contribution
Flexible paid time off
Employer paid short term disability
Generous parental leave options
Uniforms & PPE provided, based on position
Safety shoes allowance, based on position
Learning & development opportunities
Employee discounts at restaurant locations
Employee discounts on merchandise
BEER!
#AC-2
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