Lead Sous Chef - Craft Brewery Kitchen Leader

Nana Management Services, LLC; Anchorage (AK); On-site; USD 55,000 - 75,000; Full time

Job summary

King Street Brewing Company seeks a Sous Chef to serve as the second-in-command in the culinary program, reporting to the Executive Chef and overseeing kitchen staff to uphold artisanal quality and safety standards within a fast-paced craft brewery environment.

Responsibilities include maintaining quality, standard portions, and efficient operations; supervising food prep, collaborating on menus, and ensuring a sanitary workstation while supporting a strong safety culture.

Qualifications

• High school diploma or GED required.
• Must obtain Food Handler’s Card or ServSafe within 30 days of hire.
• Minimum three years as Sous Chef with supervisory responsibilities.
• Ability to work independently and complete assignments in a timely manner.

Responsibilities

• Assumes 100% responsibility for quality of products served.
• Complies with portion sizes, cooking methods, and kitchen rules.
• Prepares proteins and other items using broilers, ovens, grills, fryers and related equipment.
• Maintains a clean and sanitary workstation.
• Follows proper plate presentation and garnish setup.
• Assists with food prep during busy periods as needed.
• Attends meetings and contributes improvement ideas.
• Meets with supervisors to discuss daily menus and issues.
• Supports an effective safety program.
• May supervise staff and perform other duties as assigned by management.

Skills

English proficiency

Supervisory experience

Kitchen operations

Food safety

Education

High School diploma or GED

Job description

King Street Brewing Company seeks a Sous Chef to serve as the second-in-command in the culinary program, reporting to the Executive Chef and overseeing kitchen staff to uphold artisanal quality and safety standards within a fast-paced craft brewery environment.

Responsibilities include maintaining quality, standard portions, and efficient operations; supervising food prep, collaborating on menus, and ensuring a sanitary workstation while supporting a strong safety culture.