Dynamic Sous Chef — Lead Kitchen, Training & Quality

Three-Notch; Rehoboth Beach (DE); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Health, Dental and Vision insurance

Paid time off

IRA through Icon

Referral bonus

Earned wage access (ZayZoon)

Product benefits +21 and swag

Job summary

Three Notch’d Brewing Company in Rehoboth Beach, DE is seeking a Sous Chef to lead and support line cooks, manage kitchen production, and uphold quality and safety standards.

You will train staff, oversee inventory, and ensure timely preparation of menu items while maintaining sanitation and presentation. A culinary background and at least 3 years in a high-volume kitchen are preferred.

Qualifications

• Must effectively communicate and understand directions.
• Must understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures.
• Excellent customer service and a positive attitude.
• Must be able to work in a team environment.
• Minimum 3 years experience working in a high-volume kitchen or equivalent schooling.
• Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry.

Responsibilities

• Oversee line cooks and synchronize food procurement and production while controlling labor costs.
• Train line cooks on all aspects of the role and help enhance their cooking skills.
• Conduct interviews and hire back-of-house staff for open positions.
• Perform formal performance reviews for back-of-house staff.
• Develop and follow recipes; prepare and cook hot and cold items.

Skills

Communication

Safety rules

Teamwork

Supervision

Education

Culinary training or degree

Job description

Three Notch’d Brewing Company in Rehoboth Beach, DE is seeking a Sous Chef to lead and support line cooks, manage kitchen production, and uphold quality and safety standards.

You will train staff, oversee inventory, and ensure timely preparation of menu items while maintaining sanitation and presentation. A culinary background and at least 3 years in a high-volume kitchen are preferred.