PM Sous Chef

Surly Brewing Co.; Minneapolis (MN); On-site; USD 55,000 - 60,000; Full time

Benefits offered by this job

Medical and dental insurance

401k with match

Paid time off

Free beer

Cell phone reimbursement

Job summary

Surly Brewing Co. in Minneapolis is seeking a Sous Chef for the Beer Hall to lead the kitchen during closing shifts. You will oversee line cooks and dishwashers, ensure top food quality and guide on menu development with the Executive Chef.

The role prioritizes hands-on leadership, efficiency in a high-volume setting, and maintaining rigorous cleanliness and safety standards. Benefits include medical/dental, 401k with match, PTO, and more.

Qualifications

• Oversee Line Cooks and Dishwashers daily.
• Ensure highest level of food quality and consistency.
• Assist with menu R&D and item creation.
• Execute lunch and dinner service with the kitchen team.

Responsibilities

• Oversee Line Cooks and Dishwashers on a daily basis.
• Assist with day-to-day operation of the kitchen and ensure food quality and consistency.
• Participate in food preparation and uphold standards.
• Assist with menu R&D and item creation.
• Execute lunch and dinner service with the line cooks.
• Manage ticket times during peak periods; coordinate with front of house as needed.
• Help control food costs by training staff on proper prep methods.
• Support Chef de Cuisine and Exec Chef in setting kitchen goals and solving issues.
• Train and develop kitchen staff; maintain cleanliness and sanitation are priorities.

Skills

Leadership

High-volume kitchen

Scratch cooking

Spanish language bonus

Education

MN Certified Food Manager

Job description

Food, Beer and a Surly attitude. We are looking for a Sous Chef in the Beer Hall at Surly Brewing! Our ideal candidate is someone with a passion for food, is highly organized, has boundless creativity and a strong leader. This role reports to the Executive Chef and is responsible for the day to day operation of the beer hall kitchen. This is a working Chef role, with the majority of time spent managing on the job in the kitchen.

This will be a closing shift position. The kitchen closes between 9 (weekdays) - 11pm (weekends)

Compensation range $55-60k. Full benefits include medical/dental, 401k with match, paid time off, FREE beer, cell phone reimbursement and more.

ESSENTIAL FUNCTIONS

• Oversee Line Cooks and Dishwashers on a daily basis.
• Assist with day-to-day operation of the kitchen. Ensure the highest level of food quality and consistency.
• Participate in food preparation, upholding the same standards that are expected of the cooks.
• Assist the Chef de Cuisine and Executive Chef with menu R&D and item creation.
• Executing lunch and dinner service with the assistance of the line cooks.
• Control ticket times during the peak business; communicate with the front of the house manager if there are any issues.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
• Assist the Chef de Cuisine, Culinary Operations Manager, and Executive Chef with the establishment of goals for the kitchen. Anticipate and resolve problems concerning all facets of the kitchen.
• Helps train and develop kitchen staff in all aspects of the business.
• Understands that cleanliness, safety, and sanitation are of the utmost importance. Maintaining an orderly, clean, and safe work environment is required

SUPERVISORY RESPONSIBILITIES

• Managing and developing team members within the department under the direction of the Chef de Cuisine, Culinary Operations Manager or Executive Chef.
• Managing employees to ensure culinary and safety standards are upheld.

PREFERRED QUALIFICATIONS

• Ability to communicate efficiently and effectively. Some Spanish speaking is beneficial.
• Experience in a high-volume kitchen operation.
• Proficient in scratch cooking.
• Active MN Certified Food Manager credentials. (not required)