Sous Chef

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

Benefits offered by this job

Medical & dental benefits

401k with match

Paid time off

Free beer

Cell phone reimbursement

Job summary

Surly Brewing Co. in Minneapolis, MN is seeking a Sous Chef for the Beer Hall to lead day-to-day kitchen operations and ensure exceptional food quality.

This is a working chef role reporting to the Executive Chef, with responsibility for on-the-floor leadership and hands-on kitchen management. The ideal candidate will have a passion for food, strong organizational skills, and the ability to guide line cooks through busy service, while upholding safety, sanitation, and cost controls.

Qualifications

• Experience leading a kitchen team in a high-volume setting.
• Ability to train and develop line cooks and dishwashers.
• Proficiency in scratch cooking and maintaining quality standards.

Responsibilities

• Oversee line cooks and dishwashers on a daily basis.
• Assist with day-to-day operation of the kitchen and ensure high food quality.
• Participate in menu R&D and item creation with the Chef de Cuisine and Executive Chef.
• Execute lunch and dinner service with the help of line cooks.
• Monitor ticket times and coordinate with FOH for issues.
• Support food cost control through training and procedures.
• Help set goals and resolve kitchen-wide problems.

Skills

Leadership

Kitchen management

Food preparation

Communication

Spanish beneficial

Education

MN Certified Food Manager credentials

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.

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

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)