Sous Chef

O.H.S.O. Brewery & Distillery; Gilbert (AZ); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Health Insurance

Paid time off

Employee meal during shifts

Discounts on food & merchandise

Job summary

O.H.S.O. Brewery & Distillery in Gilbert, AZ is seeking an experienced Sous Chef to lead the kitchen and support the Executive Chef in daily operations. You’ll train the BOH team, maintain food quality and cost controls, and ensure standards are met across stations.

You’ll also help with menu development and collaborate with management to schedule staff, order supplies, and maintain a positive, professional work environment.

Qualifications

• Strong knowledge of kitchen operations and line execution.
• Experience leading, training, and developing kitchen staff.
• Current Food Handler’s Card.
• Excellent organizational and time-management skills.
• Calm under pressure and fast decision-maker.
• Willingness to work nights, weekends, and holidays.

Responsibilities

• Lead the kitchen in the Executive Chef’s absence.
• Oversee daily kitchen operations and guide BOH team.
• Maintain food quality, consistency, and plating standards.
• Manage inventory, ordering, and food costs.
• Ensure recipes and presentation meet standards.
• Hire, onboard, and train new kitchen employees.
• Maintain a clean, safe, and organized kitchen.

Skills

Kitchen leadership

Food preparation

Team training

Food safety

Inventory management

Communication

Time management

Adaptability

Job description

We are looking for an experienced, motivated Sous Chef who knows how to lead a kitchen, support a team, and keep service running smoothly in a fast-paced restaurant environment.

In this role, you’ll work closely with the Executive Chef to oversee daily kitchen operations, guide and develop the BOH team, maintain food quality and consistency, manage inventory and ordering, and make sure every station is prepared for service. You’ll also step in to lead the kitchen when the Executive Chef is unavailable.

At O.H.S.O., we are looking for leaders who are organized, hands-on, and passionate about great food. The right person will lead by example, communicate clearly, and help create a positive kitchen where the team can learn, grow, and succeed.

Responsibilities

• Lead the kitchen team in the Executive Chef’s absence
• Support the Executive Chef with daily kitchen operations
• Guide and train kitchen employees in line cooking, food preparation, plating, and kitchen standards
• Supervise food preparation and presentation to ensure quality, consistency, and proper execution
• Ensure recipes, portioning, and presentation standards are followed
• Keep cooking stations stocked and prepared before and during peak service hours
• Oversee kitchen inventory, ingredients, and storage areas
• Maintain proper labeling, dating, organization, and F.I.F.O. food rotation
• Verify that walk-ins, freezers, and other food-storage areas are clean, organized, and properly managed
• Assist with hiring, onboarding, and training new kitchen employees
• Manage food and product ordering while maintaining accurate records
• Monitor food costs, product usage, and waste
• Help identify opportunities to improve kitchen efficiency and reduce unnecessary waste
• Assist the Executive Chef with menu development and preparation
• Coordinate with restaurant management regarding ordering, staffing, scheduling, and kitchen needs
• Maintain a clean, safe, and organized kitchen
• Follow and enforce all food-safety, sanitation, and workplace-safety procedures
• Maintain a positive, professional, and team-oriented work environment

Qualifications

• Strong knowledge of kitchen operations, food preparation, and line execution
• Experience leading, training, and developing kitchen employees
• Current Food Handler’s Card
• Strong organizational, communication, and time-management skills
• Ability to remain calm and make decisions in a fast-paced environment
• Dependable, punctual, and committed to teamwork
• Ability to follow and enforce recipes, food-quality standards, and safety procedures
• Ability to stand and remain active for six to nine hours at a time
• Ability to safely bend, reach, lift, and perform repetitive kitchen tasks
• Availability to work nights, weekends, and holidays as needed

Compensation

• Starting base salary of $50,000 or more, based on experience
• Eligible for a competitive bonus program
• Medical, dental, and vision insurance available to eligible full-time employees after 60 days of employment
• Health Savings Account with employer contribution for eligible employees
• Paid time off after completing a 90-day waiting period
• Paid sick leave
• Paid parental leave for eligible full-time employees
• Competitive bonus-program eligibility
• Free employee meal during each shift worked
• 50% employee discount on food and merchandise
• Access to earned wages before payday through our pay-on-demand program