Role Overview
The Sous Chef is a key leader in our kitchen, working alongside the General Manager and Head Chef to deliver exceptional food and keep the entire culinary operation running with precision, pace and purpose. This hands-on leadership role is equal parts coach, problem solver and teammate. The Sous Chef leads by example, controls the line with confidence, jumps into prep, supports the team and keeps a clear head when the tickets start flying. You’ll help ensure food is prepared, plated, and served to Brewsters standards with consistency and the attention to detail our guests expect.
Beyond the food, the Sous Chef helps create the kind of kitchen people are excited to work in – one built on communication, accountability, teamwork and a shared commitment to exceptional execution. You’ll collaborate closely with Managers, Cooks, Servers, Dishwashers, Bartenders and Expos to deliver an exceptional dining experience for guests. The Sous Chef helps create an environment where great food, great teamwork and great hospitality can all harmonize. And that's a recipe worth getting right.
Please forward your resume to Kyle Morey, [email protected]
Key Responsibilities
· Assist in managing daily kitchen operations to ensure high-quality food preparation and smooth service.
· Lead by example during service by being actively involved in food prep, plating, expediting, and team support.
· Support the Kitchen Manager in supervising, coaching, and developing kitchen staff in alignment with company standards.
· Maintain consistent presence on the line to ensure food quality, presentation, and timing meet expectations.
· Uphold health and safety practices, sanitation procedures, and food handling protocols at all times.
· Execute established procedures for opening, closing, and cleaning the kitchen.
· Monitor kitchen cleanliness, equipment function, and prep levels throughout each shift.
· Participate in menu planning discussions and contribute ideas for features and specials.
· Collaborate with front-of-house staff and communicate clearly to ensure coordinated service.
· Maintain clear communication with the Kitchen Manager on any issues, concerns, or needs within the kitchen.
· Contribute to inventory management by assisting with stock levels, prep planning, and rotation systems.
· Step in to lead the kitchen in the absence of the Kitchen Manager.
What We’re Looking For
· Demonstrated kitchen leadership experience in a fast-paced culinary environment.
· A strong work ethic and ability to lead by example during high-volume service.
· Solid understanding of kitchen operations, food safety, and prep standards.
· Confidence in managing and motivating team members on shift.
· Strong attention to detail and a commitment to food quality and consistency.
· Ability to thrive in a collaborative, team-oriented setting.
· Flexibility to work evenings, weekends, and holidays as needed.
Pay: $47,000.00-$50,000.00 per year
Work Location: In person
