Brewery Sous Chef — Lead Kitchen & Seasonal Menu Creation

Florida Avenue Brewing Co.; Wesley Chapel (FL); On-site; USD 48,000 - 52,000; Full time

Benefits offered by this job

Health, Dental, Vision Insurance

401k with Company Match

Paid Time Off

Free Draft Beer

Job summary

Florida Avenue Brewing Co. is seeking a Sous Chef to support the culinary program, assist with planning, ordering, inventory, and food preparation, while upholding quality and presentation.

This role will mentor culinary staff and coordinate with front-of-house team to ensure superior service. The candidate should have at least two years in culinary roles, including management, with ServSafe Manager certification preferred and a focus on cost controls, sanitation, and guest satisfaction.

Qualifications

• Two years of related culinary experience including management exposure.
• Experience in diverse food service settings (restaurants, hotels, corporate dining, education, healthcare).
• Knowledge of food trends, quality, sanitation, cost controls, and presentation.

Responsibilities

• Assist and collaborate with Executive Chef in planning and directing food preparation.
• Collaborate with FOH management to ensure seamless service.
• Monitor kitchen operation to maintain high standards of quality, service and presentation.
• Create, cost, train, and execute menus and daily specials.
• Oversee kitchen setup, line stations, and inventory controls.
• Lead and instruct kitchen staff on procedures and guidelines.
• Perform administrative duties including emails, meetings, training, and SOP improvements.

Skills

Supervisory leadership

Training & coaching

Multitask & priorities

Excel proficiency

Education

Associate degree or higher

ServSafe Manager certification

Cicerone Beer Server certification

Tools

MS Office (Excel)

Job description

Florida Avenue Brewing Co. is seeking a Sous Chef to support the culinary program, assist with planning, ordering, inventory, and food preparation, while upholding quality and presentation.

This role will mentor culinary staff and coordinate with front-of-house team to ensure superior service. The candidate should have at least two years in culinary roles, including management, with ServSafe Manager certification preferred and a focus on cost controls, sanitation, and guest satisfaction.