Sous Chef

Sous Chef

Nelson's Green Briar Distillery is seeking an experienced and highly organized Sous Chef to support and oversee culinary execution for a la carte service as well as support on-site programming. This role builds strong line leadership and is responsible for translating recipes, menus, and timelines into seamless, high-quality guest experiences.

Working directly with Culinary Leadership and Hospitality Leadership, the Sous Chef plays a critical role in planning, coordinating, and executing daily operations while leading kitchen teams with clarity, professionalism, and calm under pressure. This position sets the standard for preparation, communication, and execution, ensuring every service reflects the quality, care, and hospitality of the brand.

Responsibilities:

• Execute daily a la carte service with precision, ensuring timing, presentation, and quality meet established standards
• Check and determine staffing needs on a regular basis and cut & add labor as needed.
• Lead kitchen teams by example, providing clear direction, steady leadership, and hands-on support throughout prep and service
• Mentor line cooks and prep cooks, reinforcing standards, accountability, and professional communication
• Oversee daily prep, setup, breakdown, and post-service resets to ensure organization, cleanliness, and efficiency
• Maintain food safety, sanitation, and quality standards across all event operations
• Assist with inventory management, ordering, and cost control- focus on minimizing waste
• Communicate clearly and professionally with all departments to ensure smooth execution and consistent guest experiences
• Contribute feedback and ideas to improve workflows, menus, and execution strategies
• Support event and banquet operations as needed, ensuring flexibility during high-volume or peak periods
• Take ownership mindset of kitchen operations in the absence of the Chef De Cuisine, ensuring standards are upheld across all services.

Position Requirements:

• Ability to communicate clearly and effectively.
• Ability to reach, bend, stoop, and lift up to 40 pounds on a regular basis.
• Ability to work in a standing position for long periods of time.
• Exceptional hygiene and grooming habits.
• Must be able to work nights, weekends and some holidays.
• Ability to speak, read and understand basic cooking directions
• Must be at least 21 years of age. Must be able to sit and/or stand for long periods of time and work on a computer for extended periods.
• Lifting may be required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.