Sous Chef

Southerleigh Brewing Company; San Antonio (TX); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Wellness resources

Bonus based on performance

Employee discounts

Flexible schedule

Job summary

Southerleigh Brewing Company is seeking an experienced Sous Chef to oversee BOH operations during shifts, ensuring food quality, safety, and timely service across locations.

You will lead pre‑shift meetings, supervise line cooks and prep staff, manage inventory, place orders, monitor food costs, and train and develop the kitchen team to uphold standards and drive performance.

Qualifications

• Leadership and team management experience in a full‑service kitchen.
• Strong knowledge of kitchen operations and food prep processes.
• Experience in inventory management, ordering, and reducing waste.
• Excellent communication skills across FOH and BOH lines.
• Proven problem-solving skills for guest, vendor, and staff challenges.
• Ability to work varied shifts across locations, including early mornings and nights.

Responsibilities

• Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
• Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
• Collaborate with the GM to maintain and update recipe books and standards.
• Perform regular line checks to ensure the quality of all menu items.
• Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
• Track and control food costs and assist in financial management related to kitchen operations.
• Facilitate effective communication across all teams to ensure timely production and service.
• Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
• Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
• Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
• Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
• Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Skills

Leadership & team management

Kitchen operations

Inventory management

Communication skills

Problem-solving

Flexibility

Physical stamina

Job description

Benefits:

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Wellness resources
• Bonus based on performance
• Employee discounts
• Flexible schedule

Position Overview:

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Responsibilities:

• Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
• Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
• Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
• Perform regular line checks to ensure the quality of all menu items.
• Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
• Track and control food costs and assist in financial management related to kitchen operations.
• Facilitate effective communication across all teams to ensure timely production and service.
• Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
• Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
• Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
• Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
• Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Key Qualifications:

• Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills.
• Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
• Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
• Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
• Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
• Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
• Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
• Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.