Lead Sous Chef — Kitchen Operations & Food Quality

Brothers Wright Distilling Co.; Pikeville, Northern (KY, KY); Hybrid; USD 42,000 - 64,000; Full time

Job summary

Brothers Wright Distilling Co. in Kentucky is seeking an experienced Sous Chef to assist with daily kitchen operations, working with the Head Chef to maintain quality, consistency, organization, and efficiency during service.

The role requires leadership of the kitchen team, strong cooking skills, and the ability to perform under pressure; responsibilities include supervising staff, preparing recipes, managing inventory, and upholding food safety standards, with opportunities to lead during busy

Qualifications

• Previous professional kitchen experience is required, with supervisory or leadership experience preferred.
• Candidates should have strong cooking skills, organization, communication, and the ability to remain effective in a fast-paced environment.

Responsibilities

• Assist the Head Chef with daily kitchen operations and food service.
• Supervise and support kitchen staff during preparation and service.
• Prepare and cook menu items according to established recipes and standards.
• Maintain consistent food quality, presentation, and portioning.
• Assist with food preparation, station setup, and closing procedures.
• Monitor inventory and communicate ordering and supply needs.
• Help reduce food waste and control kitchen costs.
• Ensure proper food storage, labeling, rotation, and handling.
• Maintain a clean, organized, and sanitary kitchen.
• Ensure food safety and sanitation standards are followed.
• Train and assist kitchen employees as needed.
• Help coordinate service during busy periods, events, and large parties.
• Step into leadership responsibilities when the Head Chef is unavailable.
• Perform other kitchen and operational duties as assigned

Skills

Leadership experience

Cooking skills

Organization

Communication

Teamwork

Job description

Brothers Wright Distilling Co. in Kentucky is seeking an experienced Sous Chef to assist with daily kitchen operations, working with the Head Chef to maintain quality, consistency, organization, and efficiency during service.

The role requires leadership of the kitchen team, strong cooking skills, and the ability to perform under pressure; responsibilities include supervising staff, preparing recipes, managing inventory, and upholding food safety standards, with opportunities to lead during busy