Sous Chef - 10 Barrel Brewing (Bend West)

Tilray Brands, Inc.; West Bend (WI); On-site; USD 52,000 - 66,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Disability Insurance

Life Insurance

401k matching

Paid time off

Employee assistance program

Annual bonus

Free beer

Merchandise discounts

Pub discounts

Company events

Job summary

Tilray Brands, Inc. is seeking a Sous Chef to lead Brewpub kitchen operations at 10 Barrel Bend West. You will manage BOH staff, coordinate with pub management, handle scheduling, and drive quality and guest satisfaction in a fast‑paced environment.

The role requires 3–5 years of kitchen experience, strong leadership, and the ability to work openings/mid/closing shifts, including weekends and holidays.

Qualifications

• 3–5 years minimum restaurant kitchen experience
• Excellent leadership and team motivation abilities
• Proficient in all kitchen positions (line/prep)
• Strong organizational and communication skills
• Ability to handle high‑stress, fast‑paced environment
• Experience managing scheduling and administrative kitchen tasks
• Food safety and quality control knowledge
• Ability to follow oral and written instructions

Responsibilities

• Lead and manage all hourly BOH staff in running the brewpub kitchen to quality/efficiency standards.
• Coordinate BOH and FOH operations with pubs management team.
• Handle kitchen scheduling and other administrative tasks.
• Train and coordinate kitchen staff development and growth.
• Implement quality‑control procedures to guarantee standards.
• In Executive Chef's absence, supervise shifts and daily decisions.
• Ensure a safe guest and work environment, report incidents to Chef/HR.
• Assist with daily orders and ensure necessary kitchen supplies.

Education

Associate degree or higher preferred

Job description

WORK LOCATION: 10 Barrel Bend West Brewpub

SHIFT: 40 hours per week with a combination of opening/mid/closing shifts. This role will also require the flexibility to work weekends and holidays.

Role Summary

The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast‑paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the typical day. This is a leadership position that encapsulates the breadth of the kitchen operation while maintaining order during high‑volume operations.

Job Responsibilities

• Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.
• Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.
• Assume responsibility for the administrative tasks of running the kitchen (scheduling, etc.).
• Train and coordinate the training of kitchen staff for growth and development.
• Implement proper quality‑control procedures guaranteeing standards.
• In the absence of the Executive Chef, manage shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.
• Assist in ensuring a safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.
• Assist with daily orders and ensure the kitchen has the products needed to function.

Job Qualifications

• Significant restaurant kitchen experience – 3‑5 years minimum, depending on quality of experience.
• Associate’s degree or higher preferred.
• Excellent leadership skills with a proven ability to lead and motivate team members.
• Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
• Active problem solver with the ability to complete tasks while maintaining standards.
• Ability to manage personal responsibilities in a high‑stress, fast‑paced work environment.
• Ability to follow oral and written instructions.
• Expert‑level knowledge of food and beverage industry including BOH operations.
• Excellent organizational and communication skills with an ability to work in a team environment.

Benefits

• Medical, Dental, Vision, Disability, and Life insurance
• 401k matching up to 6%
• Paid vacation and sick time off
• Employee Assistance Program
• Eligible for an annual bonus based on individual and business performance
• Free beer and merchandise discounts available
• Pub discount
• Events

Tilray welcomes applications from all qualified individuals and is committed to employment equity and diversity in the workplace.

Accommodations are available for applicants with disabilities throughout the recruitment process. If you require accommodations for interviews or other meetings, please advise when submitting your application.

Please note that Tilray does not authorize, engage, or sponsor any consultants, agencies or organizations that seek certain personal or financial information from you (e.g. passwords, login ids, credit card information). Tilray does not charge any application, processing or onboarding fee at any stage of the recruitment or hiring process.

Tilray does not accept unsolicited resumes from any source other than directly from a candidate. Any unsolicited resumes sent to Tilray or any of its subsidiaries, directly or indirectly, will be considered Tilray Brands, Inc. property. Tilray will not pay a fee for any placement resulting from the receipt of an unsolicited resume. A recruiting agency must first have a valid, written and fully executed agency agreement contract for engaged services to submit resumes.