Sous Chef

Pelican Brewing Company; Lincoln City (OR); On-site; USD 50,000 - 61,000; Full time

Job summary

Pelican Brewing Company in Lincoln City, OR is seeking a Sous Chef to plan and direct food preparation, supervise kitchen staff, and maintain high standards to deliver an exceptional coastal dining experience.

You will lead the back-of-house team, coach staff, manage busy, high-volume service, and keep operations efficient while emphasizing beer-driven cuisine and teamwork.

Qualifications

• 2-3 years working as a Sous Chef in a busy kitchen.
• Team-oriented with interest and experience in beer cuisine.
• Ability to drive hospitality and inspire others.

Responsibilities

• Plan and direct food preparation in the kitchen.
• Supervise kitchen staff and lead the back of house team.
• Maintain high standards of food quality and recipe execution.
• Collaborate to pair food with Pelican beers.
• Ensure smooth, high-volume service and safety.

Skills

Team leadership

Beer cuisine

Hospitality mindset

Job description

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing.

Key Accountabilities: you will be responsible for the following but not limited to:

• Maintain the highest standards of food preparation and recipe execution
• Show off your passion and knowledge about pairing great food and great beer together
• Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen
• Lead and build a collaborative culinary team by directing professional development with active coaching
• Self-discipline, initiative and leadership ability
• Motivate employees to work as a team to ensure that food and service meet appropriate standards
• Strong communication skills with a passion for team building
• Motivate the team and recognize their success
• Be our go to person for effective kitchen operations
• Continue your professional growth by attending events and seminars to learn industry best practices.
• Professional work ethic; being present for work, on time and for every scheduled shift

Able to work on your feet for at least 8 hours.

Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely.

Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.

Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.

Description:

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing.

Key Accountabilities: you will be responsible for the following but not limited to:

• Maintain the highest standards of food preparation and recipe execution
• Show off your passion and knowledge about pairing great food and great beer together
• Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen
• Lead and build a collaborative culinary team by directing professional development with active coaching
• Self-discipline, initiative and leadership ability
• Motivate employees to work as a team to ensure that food and service meet appropriate standards
• Strong communication skills with a passion for team building
• Motivate the team and recognize their success
• Be our go to person for effective kitchen operations
• Continue your professional growth by attending events and seminars to learn industry best practices.
• Professional work ethic; being present for work, on time and for every scheduled shift

Able to work on your feet for at least 8 hours.

Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely.

Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.

Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.

Requirements:

• 2-3 years working as a Sous Chef in a busy, fast paced kitchen, dedicated to high quality
• Team-oriented personality with interest and experience in beer cuisine
• Ability to drive hospitality and inspire others to do so
• Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds and repetitive hand and wrist motion

Compensation details: 55000-55000 Yearly Salary