SOUS CHEF

Sous Chef

Get to Know Us Ken Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. Turns out, good beer can do a lot of good, and Sierra Nevada became a cornerstone for both its innovation and its care for the Earth and its people. We're committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that's in the brewhouse, with sustainability, or in the great outdoors.

Get to Know This Role The Sous Chef, who will report to the Executive Chef, is responsible for contributing to menu development and recipe adherence, day-to-day operations of kitchen services, ordering, internal and external catering, large party execution, and team management. The Sous Chef's responsibilities include, but are not limited, supporting the Executive Chef in all Back of the House operations, hospitality, food quality, food costs, inventory, cleanliness, and maintaining a welcoming environment for our guests and employees.

What's In It For You We're committed to our employees and work hard to prove it. For starters, we're offering $21.09 to $32.58 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location. But base pay is just the beginning. We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering your safety at work with ongoing trainings, state-of-the-art equipment, and preventative care. We offer medical, dental, and vision insurance, an onsite medical clinic, as well as mental health and well-being benefits including paid sick leave. We foster a culture of work-life balance and always encourage employees to use and enjoy their generous paid time off.

What You Will Do

• Supervise kitchen staff during opening, mid or closing shift; direct staff flow and procedures during service shifts; supervise staff engaged in inventory, storage, and distribution of food and supplies
• Plan and/or participate in menu creation, preparing and portioning foods, implementing new menus as well as utilizing food surpluses and leftovers
• Control portion costs by following recipes and directives from the Executive Chef; ensure conformance with recipes and appearance standards
• Manage food and supply inventory; order as needed; schedule deliveries of product
• Manage employee relations and performance reviews; provide coaching and feedback to staff and assess performance on an ongoing basis; communicate restaurant goals to performance expectations to employees
• Write staff schedules; manage team availability and time off
• Conduct daily pre-shift meetings; review daily specials, stations, and other applicable announcements with staff
• Participate in hiring process for back of house staff including interviewing, selection, and onboarding
• Complete accident reports promptly if an employee or guest is injured
• Provide timely detailed account of any disciplinary issues to the Chef and General Manager
• Assist at any back of house station when staffing constraints requires
• May be assigned additional work within the restaurant operation as needed

Please Apply if You Have

• 2 years experience working in various kitchen positions required
• 1 year kitchen supervisory experience required
• 2 years kitchen supervisory experience preferred

• Demonstrate advanced knowledge of restaurant operations & compliance requirements
• Ability to effectively communicate with all management, guests, staff, and vendors professionally
• Maintain a fun and safe environment for all staff and contributes to a healthy teamwork atmosphere.
• Ability to role model exceptional work ethic, accountability, safety and attendance
• Ability to work effectively as part of a team while undertaking a leadership role
• Demonstrate a high level of motivation and resourcefulness under pressure
• Knowledge of and love for food including an interest in craft beer
• Demonstrated attention to detail, with the ability to quickly manage several priorities and apply appropriate judgment in a fast-paced environment
• Basic computer knowledge, specifically Microsoft Outlook, Word, and Excel

Additional Requirements to Consider Before Applying

• You must be at least 21 years of age to perform the duties of this position for Sierra Nevada Brewing Co.
• Selected candidate must pass a pre-employment, post offer background check.

Sierra Nevada Brewing Co. is an Equal Opportunity Employer