Position Title: Sous Chef
Position Status: Full-Time; Hourly
Pay Rate: $24-$26/Per Hour, Plus Tips
Benefits Included: Health, Vision, Dental, PTO, 401K + Matching
Position Summary:
The Sous Chef is a key leader within the culinary team, serving as a trusted operational and creative partner to the Head Chef. This role supports all aspects of kitchen operations, ensuring exceptional food quality, consistency, safety, and efficiency while fostering a positive, accountable, and team-oriented culture.
The Sous Chef assists with menu development, seasonal offerings, specials, staff training, inventory management, and daily execution. Leading by example, they mentor and develop kitchen staff, uphold high operational standards, and work collaboratively with both front-of-house and back-of-house teams to deliver outstanding guest experiences. Success in this role requires strong leadership, creativity, organization, passion for food, and craft beer, and creating an environment where both employees and guests thrive.
Essential Duties and Responsibilities:
The Sous Chef will report directly to the Head Chef in weekly overview meetings.
Complete shift notes to report on daily/nightly activity to the rest of the management team.
The Sous Chef will assist in the development of a high-quality gastropub style menu.
The Sous Chef will help the Head Chef develop and execute quarterly “seasonal” menu adjustments.
The Sous Chef will help to create weekly specials in conjunction with beer releases and events so Chef can relay information in a timely manner to management and marketing.
The Sous Chef will help coordinate beer and food pairings with the Restaurant Managers and Head Chef.
The Sous Chef will help assist the Head Chef to develop standard recipes and techniques for food preparation and presentation to ensure consistent high quality and minimal waste in order to control food cost and maximize profit.
The Sous Chef evaluates food products to ensure that company quality standards are consistently attained.
The Sous Chef helps coordinate the work of cooks and other kitchen employees to ensure that food preparation is economical, technically correct and efficient.
The Sous Chef will assist in training all kitchen staff and safeguards all food handlers' work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.
The Sous Chef will assist in onboarding and training new kitchen staff.
The Sous Chef helps to ensure that high standards of hygiene, cleanliness and safety are maintained throughout kitchen areas at all times.
The Sous Chef ensures proper stocking, rotating and storing product. Assists in inventory, and ordering based on company systems and restaurant needs as provided on the pars column.
The Sous Chef works with line cooks to create accurate prep and order lists.
The Sous Chef places and/or approves daily food and supply orders with Chef’s guidance.
The Sous Chef will assist the Head Chef for menu and food development for any special events.
The Sous Chef cooks on the line and supervises the cooking of skill intensive items with kitchen staff.
The Sous Chef interacts with the Head Chef, General Manager, and Restaurant Manager to ensure food production consistently meets or exceeds guests’ expectations.
The Sous Chef will help maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment as outlined by the Head Chef.
The Sous Chef will work closely and positively with front of house staff to ensure seamless service.
The Sous Chef will, as required, visit the dining areas to meet guests.
The Sous Chef will provide all customers with an unforgettable tasting experience.
The Sous Chef will always promote and represent Burgeon Beer Co. in a positive manner.
The Sous Chef will stay up to date on all Burgeon Beer product offerings.
The Sous Chef will communicate any escalated issues or grievances to the Head Chef.
Have a sense of ownership of the space and are accountable for personal performance.
The Sous Chef will work with the Head Chef, General Manager and Event Manager to host a minimum of two beer dinners annually.
Attendance to two all-staff meetings, location and company anniversaries is mandatory.
Other reasonable duties as assigned by Head Chef, General Manager, and Burgeon Ownership.
Qualifications:
Must be at least 21 years of age
Minimum of four years customer service experience
Four years of Sous Chef or kitchen management experience preferred
Passion for Food and Craft Beer
Professional appearance required
Must be a team player with friendly demeanor
Ability to effectively communicate with customers and staff
Physical ability to lift up to 80 pounds
Ability to stand, sit, bend or lift for extended periods of time
Must be able to enforce safety regulations
Must be able to work weekends, evenings and some holidays
Visual and auditory ability to respond to critical incidents and emergency situations in a swift manner
ServSafe preferred, Food Handlers card required.
Ability to travel to all Burgeon locations.
Supervisory Duties & Responsibilities:
Sous Chef provides support to the team through leading by example. .
Effectively manage all kitchen employees
The Sous Chef will ensure all menu items are prepared to Chef’s standards
Develop, maintain and train a professional workforce
Assist in training all employees on menu and cooking practices
Flexible scheduling to assist with shift coverage when needed due to illness or time off requests from staff.
Ensure food safety standards are met by all employees
Supervise and confirm opening and closing procedures
Maintain a positive, inspiring attitude
Report any employee misconduct to the Head Chef and General Manager
Ensure employees are on time and dressed appropriately
Remind employees to clock in and out
Assist in managing inventory and ordering for food and supplies
Resolve any issues in the Kitchen (employee or customer)
Provide a safe and effective working environment
Ensure all services to customers is conducted in a highly professional manner
Lead by example by arriving on time, working hard and embracing a friendly demeanor
Ensure high standards are upheld
Assist employees with any questions
Ensure employees complete all opening and closing duties
Make sure employees conduct meets Burgeon standards
Educate employees on all new offerings
Other:
The Sous Chef will consult Burgeon Beer Head Chef before any menu or product changes
The Sous Chef will assist in the hiring of kitchen employees
This Employment Agreement is not intended to be all-inclusive. It is understood that the employee will also perform other reasonable related business duties if requested by immediate supervisor or co-founders. This Employment Agreement is subject to change by the employer as needs of the employer and requirements of the job change.
If you would like to be considered for this position, please email your resume and cover letter to Jenni Jones.
