Job Description

SOUS CHEF 

POSITION SUMMARY 

The Sous Chef is responsible for the leadership and direction of smooth, efficient and profitable operation of all culinary 

programs in the Taproom & Restaurant, including kitchen production, baking, prepared foods, sandwich and catering 

programs. The key responsibilities of this position include daily food preparation. 

ESSENTIAL DUTIES & FUNCTIONS 

Candidate's responsibilities will include (but are not limited to) the following:

• Supervise the care, handling and storage of all fresh and prepared food products related to food production, which 

includes layout of cooler space, dry storage areas, and supply areas.

• Active involvement in the operation of the prepared foods and catering programs including quality, quantity, 

consistency, set-up, and appearance.

• Set excellent customer service and professional work examples for all staff by regularly working in the kitchen.

• Maintain the culinary leadership role by looking for new ideas, taking a progressive approach to building the business, 

while representing the “eyes and ears” of the customer; Convey culinary ideas and suggestions to management.

• Coordinate and execute special events and activities for catering customers and company events.

• Prepare daily menu items based on set recipe files. Plan and/or prepare specials.

• Supervise daily kitchen operations.

• Distribute workload, prepare prep lists, project lists and break/meal schedules.

• Oversee and participate in training and developing staff members within the culinary departments.

• Order and monitor all culinary ingredient items with the goal of minimizing costs without sacrificing quality and 

efficiency.

• Organize and participate in all physical inventory, inventory follow-up and resolution of inventory variances.

• Evaluate write offs as it relates to ordering levels, PARS, food handling and maintenance of product.

• Direct and oversee cleaning of the kitchen/store (stock-walk, prep and dish staff).

• Develop and monitor all staff compliance to daily and weekly maintenance checklists.

• Facilitate complete and ongoing staff understanding, appreciation and compliance with all health and sanitation 

policies and procedures.

• Maintain cleaning and upkeep of all kitchen equipment (maintain daily and weekly cleaning of cases).

DESIRED CAPABILITIES/CHARACTERISTICS 

• A minimum of 5 years of experience in kitchen preparation and cooking.

• At least 3 years of kitchen management/leadership experience preferred.

• An understanding of federal, state, and local food sanitation regulations.

• Food Handler Certificate required; Food Manager Certificate preferred.

• Ability to read, write, speak and understand the English language.

KEY RELATIONSHIPS 

• Reports directly to Executive Sous Chef & Taproom/Restaurant General Manager

PHYSICAL REQUIREMENTS 

• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of 

weights up to 50 pounds.

• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc

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