Lead Sous Chef: Fast-Paced Pub Kitchen

Tilray Brands, Inc.; West Bend (WI); On-site; USD 52,000 - 66,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

401k matching

Paid time off

Employee assistance program

Annual bonus

Free beer

Merchandise discounts

Pub discounts

Company events

Job summary

Tilray Brands, Inc. is seeking a Sous Chef to lead Brewpub kitchen operations at 10 Barrel Bend West. You will manage BOH staff, coordinate with pub management, handle scheduling, and drive quality and guest satisfaction in a fast‑paced environment.

The role requires 3–5 years of kitchen experience, strong leadership, and the ability to work openings/mid/closing shifts, including weekends and holidays.

Qualifications

• 3–5 years minimum restaurant kitchen experience
• Excellent leadership and team motivation abilities
• Proficient in all kitchen positions (line/prep)
• Strong organizational and communication skills
• Ability to handle high‑stress, fast‑paced environment
• Experience managing scheduling and administrative kitchen tasks
• Food safety and quality control knowledge
• Ability to follow oral and written instructions

Responsibilities

• Lead and manage all hourly BOH staff in running the brewpub kitchen to quality/efficiency standards.
• Coordinate BOH and FOH operations with pubs management team.
• Handle kitchen scheduling and other administrative tasks.
• Train and coordinate kitchen staff development and growth.
• Implement quality‑control procedures to guarantee standards.
• In Executive Chef's absence, supervise shifts and daily decisions.
• Ensure a safe guest and work environment, report incidents to Chef/HR.
• Assist with daily orders and ensure necessary kitchen supplies.

Education

Associate degree or higher preferred

Job description

Tilray Brands, Inc. is seeking a Sous Chef to lead Brewpub kitchen operations at 10 Barrel Bend West. You will manage BOH staff, coordinate with pub management, handle scheduling, and drive quality and guest satisfaction in a fast‑paced environment.

The role requires 3–5 years of kitchen experience, strong leadership, and the ability to work openings/mid/closing shifts, including weekends and holidays.