Sous Chef - Mt.

Carmel Brewing Company Position Overview:

Mt. Carmel Brewing Company is seeking an experienced and motivated Sous Chef to join our culinary team. This key leadership role will support the Head Chef in day-to-day kitchen operations while also providing guidance and oversight to kitchen staff. The ideal candidate will have a strong background in both culinary arts and kitchen management, with a passion for creating elevated dishes in a fast-paced, upscale casual environment.

Key Responsibilities:

Leadership & Staff Management:

Assist the Head Chef in overseeing all kitchen operations. Lead, train, and mentor kitchen staff to ensure high performance and adherence to company standards. Help foster a positive, collaborative, and efficient work environment.

Kitchen Operations:

Ensure all stations and storage areas are maintained in a clean, organized, and sanitary condition before, during, and after service. Streamline kitchen processes to support prompt and consistent service times. Collaborate with the Assistant Kitchen Manager and/or Lead Line Cook to ensure smooth execution of kitchen responsibilities. Maintain and update recipes in shared Google Drive folders.

Menu & Specials Development:

Collaborate with the Head Chef and kitchen team to create and test new recipes and specials. Responsible for producing elevated, seasonal specials on a weekly or biweekly basis. Work with ownership and accounting to ensure menu items and specials meet profitability goals. All specials must be approved by management prior to being offered to guests.

Inventory & Ordering:

Monitor and manage kitchen inventory to ensure all ingredients are stocked, properly rotated, and aligned with menu demand. Oversee or assist staff in proper receiving, storage, and labeling of food items in compliance with health and safety regulations. Build and maintain relationships with food vendors. Order ingredients and supplies with attention to quality, availability, and cost-efficiency. Collect and organize purchase receipts and maintain accurate documentation.

Sanitation & Safety:

Set and enforce cleaning standards to uphold health and safety regulations. Ensure that all team members maintain proper hygiene and sanitation practices. Maintain current ServSafe certification (certification costs covered by MCBC; reimbursement required if employment ends within one year of certification).

Schedule & Expectations:

Average work week: 35-40 hours, with flexibility for up to 50 hours during peak periods. Must be available to work during high-volume service times, including evenings and weekends.

Qualifications:

4+ years of experience in a leadership kitchen role, preferably in a high-volume, upscale casual environment. Strong understanding of food safety standards, kitchen operations, and cost control. Proven ability to lead, train, and manage a diverse team. Creativity and passion for menu development and culinary innovation. Excellent organizational and communication skills. ServSafe certification (or willingness to obtain immediately upon hire).

Job Type:

Full-time Pay:

From $20.00 per hour

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Experience:

Kitchen:

4 years (Preferred) Shift availability: Day Shift (Required) Night Shift (Required) Ability to

Commute:

Cincinnati, OH 45244 (Required)

Work Location:

In person