About Old Stein Inn At Old Stein Inn, we bring authentic German culture, warm hospitality, and traditional culinary traditions to Maryland's Chesapeake Bay region. Known for our vibrant biergarten, seasonal scratch-cooked German specialties, and commitment to quality, we take pride in offering our guests an unforgettable dining experience in a welcoming, family-owned atmosphere. Position Summary The Sous Chef is a key culinary leader responsible for assisting the Executive Chef in managing daily kitchen operations, maintaining high food quality and safety standards, and leading line staff during service. The ideal candidate possesses a strong culinary background, exceptional organizational and leadership skills, and a passion for scratch cooking and seasonal traditional cuisine.

•Will train for the right candidate.

• Key Responsibilities Kitchen Leadership & Line Operations Expedite service efficiently during peak hours while maintaining high presentation and dish quality standards. Lead by example on the line, stepping in to prep, cook, or run stations as needed during service. Direct, mentor, and train line cooks, prep cooks, and dishwasher staff on prep work, cooking techniques, portion control, and recipe adherence. Foster a collaborative, positive, and respectful kitchen culture. Food Quality & Menu Execution Ensure strict consistency with authentic German recipes, seasonal features, specials, and catering orders. Inspect incoming produce, proteins, and inventory for quality, freshness, and accurate delivery quantities. Collaborate with the Executive Chef on daily specials, wild game features, seasonal menu rotations, and event catering menus. Operations, Cost Control & Inventory Monitor prep lists and par levels to minimize food waste and optimize product usage. Assist in conducting regular inventory counts and placing food and supply orders. Enforce food safety, hygiene, and cleanliness standards in accordance with Maryland Health Department guidelines and internal SOPs. Manage kitchen opening and closing procedures, ensuring stations are properly stocked, sanitized, and secured.

Qualifications & Requirements Experience:

Minimum 2-3 years of culinary leadership experience as a Sous Chef, Lead Line Cook, or Kitchen Supervisor in a high-volume scratch kitchen.

Culinary Skills:

Strong knife skills, mastery of core cooking techniques (sauteing, braising, roasting), and a strong eye for detail and plating consistency. Experience with traditional European or German cuisine is a plus.

Certifications:

ServSafe Food Protection Manager certification required (or ability to obtain within 30 days of hire).

Communication:

Clear, effective verbal communication skills; ability to direct a team calmly and efficiently during high-volume service.

Availability:

Must be able to work a flexible schedule including nights, weekends, and peak holiday seasons (including Oktoberfest and winter holiday parties).

Physical Demands:

Ability to stand for long periods, lift and move up to 50 lbs, and work in a fast-paced, high-heat kitchen environment. Benefits & Perks Competitive compensation commensurate with experience. Paid time off (PTO) and scheduled holiday closures (Thanksgiving Day, Christmas Day) Employee dining discounts across food and beverage. Opportunities for growth and creative input on seasonal specials and events.

Health Insurance Pay:

$45,000.00 - $55,000.00 per year

Benefits:

Food provided Health insurance Paid time off

Language:

English (Required)

Work Location:

In person