Sous Chef: Lead Kitchen & Culinary Team

ADP, Inc.; Charlottesville (VA); On-site; USD 40,000 - 60,000; Full time

Job summary

Three Notch’d Brewing Company in Charlottesville, VA is seeking an experienced Sous Chef to oversee kitchen operations and support line cooks. You will assist the Executive Chef with production, supervise staff, and ensure quality and safety standards are met.

The role requires leadership and hands-on cooking across hot and cold items. Responsibilities include training staff, maintaining recipes, managing inventories, and ensuring timely delivery of meals in a high-volume kitchen environment.

Qualifications

• Must be able to effectively communicate and understand directions
• Must be able to understand safety rules, 3NB Alcohol Regulations, operating and maintenance instructions and procedures
• Excellent customer service and a positive attitude
• Must be able to work in a team environment
• Must be well groomed
• Must have the ability to manage and support the kitchen staff
• Minimum 3 years experience working in a high-volume kitchen or equivalent schooling
• Must have an extensive knowledge of cooking methods, cooking line, banquets, catering and pastry
• Ability to manage in a diverse environment with focus on client and customer services is essential to success in this role
• Solid supervisory, organizational and time management skills are required
• Profit & Loss accountability– managed service experience is desirable
• Experience with and knowledge of all Microsoft applications required
• Must be willing to follow all Safety Standards
• Culinary training or degree
• ServeSafe certified
• 3 or more years experience in the food service industry as a cook

Responsibilities

• Oversee and support line cooks in synchronizing food procurement and other food preparation tasks, ensuring labor and cost control goals are not exceeded
• Train line cooks on all aspects of the role, helping to enhance their cooking skills
• Conduct interviews, and hire, back of the house staff for open positions
• Perform a formal performance review process with back of the house staff
• Develop, read and follow recipes – prepare and cook hot and cold food items
• Ensure there are daily sufficient prepped foods to ensure the restaurant runs as smoothly and efficiently as possible
• Prepare and plate final food products ensuring an attractive presentation is achieved
• Ensure all food orders are completed in an efficient manner
• Order and receive food product from vendors – check in by item on invoice and input in receiving log
• Assist in conducting food and beverage inventories – note any out of stock items or possible shortages
• Maintain a strong working knowledge of culinary trends and use them where appropriate
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times
• Ensure cleanliness and high sanitation standards are maintained at all times
• Organize and maintain stock rooms and walk-in refrigerators
• May be required to schedule labor according to budget guidelines – ensuring all employee schedules are kept updated
• Must be flexible – willing to work a rotational schedule with rotational days off that may include weekends and holidays
• Must be well groomed and maintain a high level of professionalism at all times
• Must perform all miscellaneous duties assigned by upper management
• Know and comply with all company policies and procedures regarding safety, security, emergencies and energy
• Report to work on time and in complete uniform
• Daily use of appropriate PPE for the task assigned
• Report all injuries immediately to your manager/supervisor
• Understand the proper use of and storage of chemicals used in the location. Be familiar with the chemical SDS book and its contents.

Job description

Three Notch’d Brewing Company in Charlottesville, VA is seeking an experienced Sous Chef to oversee kitchen operations and support line cooks. You will assist the Executive Chef with production, supervise staff, and ensure quality and safety standards are met.

The role requires leadership and hands-on cooking across hot and cold items. Responsibilities include training staff, maintaining recipes, managing inventories, and ensuring timely delivery of meals in a high-volume kitchen environment.