Sous Chef

Sous Chef Surly Brewing Co. - 4.3 Minneapolis, MN Job Details $55,000 - $60,000 a year 1 day ago Benefits Health insurance Dental insurance Paid time off Cell phone reimbursement 401(k) matching Qualifications Food and beverage product quality management Food quality maintenance Kitchen health and safety standards Spanish Staff supervision Assisting with meal planning Maintaining an organized workspace Operations management Food service health code compliance Recipe development Team supervision Food service workstation cleanliness Operational management Menu concept development Mid-level Cost control Culinary Arts Culinary Arts Certificate Kitchen cost control Bachelor's degree Team training Kitchen staff training Managing kitchen staff Clean workspace maintenance Quality control within food and beverage industry Restaurant cost management Kitchen organization Communication with kitchen staff Full Job Description Food, Beer and a Surly attitude. We are looking for a Sous Chef in the Beer Hall at Surly Brewing! Our ideal candidate is someone with a passion for food, is highly organized, has boundless creativity and a strong leader. This role reports to the Executive Chef and is responsible for the day to day operation of the beer hall kitchen. This is a working Chef role, with the majority of time spent managing on the job in the kitchen. Compensation range $55-60k. Full benefits include medical/dental, 401k with match, paid time off, FREE beer, cell phone reimbursement and more. Sound like your kind of thing? Then apply today!

PREFERRED QUALIFICATIONS

Ability to communicate efficiently and effectively. Some Spanish speaking is beneficial. Bachelor's degree, culinary certificate, or equivalent. Experience in a high-volume kitchen operation. Proficient in scratch cooking. Active MN Certified Food Manager credentials.

SUPERVISORY RESPONSIBILITIES

Managing and developing team members within the department under the direction of the Chef de Cuisine, Culinary Operations Manager or Executive Chef. Managing employees to ensure culinary and safety standards are upheld.

ESSENTIAL FUNCTIONS

Oversee Line Cooks and Dishwashers on a daily basis. Assist with day-to-day operation of the kitchen. Ensure the highest level of food quality and consistency. Participate in food preparation, upholding the same standards that are expected of the cooks. Assist the Chef de Cuisine and Executive Chef with menu R D and item creation. Executing lunch and dinner service with the assistance of the line cooks. Control ticket times during the peak business; communicate with the front of the house manager if there are any issues. Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling. Assist the Chef de Cuisine, Culinary Operations Manager, and Executive Chef with the establishment of goals for the kitchen. Anticipate and resolve problems concerning all facets of the kitchen. Helps train and develop kitchen staff in all aspects of the business. Understands that cleanliness, safety, and sanitation are of the utmost importance. Maintaining an orderly, clean, and safe work environment is required