Warrenton Sous Chef

Silver Branch Brewing Co.; Warrenton (VA); On-site; USD 55,000 - 75,000; Full time

Job summary

Silver Branch Warrenton Station is seeking a Sous Chef who loves cooking, mentors teammates, and isn’t afraid to roll up sleeves. You’ll work with the Head Chef to lead a busy kitchen serving handcrafted pizzas, elevated pub fare, and beer-paired dishes.

If you thrive during busy service, enjoy problem solving on the fly, and want to grow as a chef and leader, we’d love to meet you. On-site role with opportunities to shape our kitchen and guest experience.

Qualifications

• Leadership experience in a high-volume restaurant or scratch kitchen.
• A genuine passion for cooking and hospitality.
• Strong organizational skills and the ability to stay calm under pressure.
• Knowledge of food safety, inventory management, and kitchen operations.
• Experience with scheduling and inventory software is a plus.
• ServSafe Manager Certification (or the ability to obtain one within 30 days).
• A willingness to learn, teach, and lead by example every day.

Responsibilities

• Help lead daily kitchen operations and keep service running smoothly.
• Cook alongside the team while maintaining high standards for quality, consistency, and presentation.
• Lead shifts and confidently run the kitchen when the Head Chef is away.
• Train, coach, and support line cooks, helping build a positive, accountable team culture.
• Assist with ordering, inventory, and food cost management.
• Maintain a clean, organized, and food-safe kitchen at all times.
• Work with the Head Chef on menu features, recipe development, and catering opportunities.
• Find ways to improve efficiency, reduce waste, and make the kitchen better every day.

Skills

Leadership

Culinary passion

Organizational skills

Food safety knowledge

Scheduling & inventory software

ServSafe certification

Teach & lead by example

Tools

MarginEdge

GoTab

7Shifts

Job description

Great kitchens aren’t built by one person—they’re built by leaders who jump in, support their team, and take pride in every plate that leaves the pass.

At Silver Branch Warrenton Station, we’re looking for a Sous Chef who loves cooking, enjoys developing others, and isn’t afraid to get their hands dirty. Working alongside the Head Chef, you’ll help lead a talented kitchen team serving handcrafted pizza, elevated pub fare, and food that pairs perfectly with our award-winning beer.

If you’re someone who thrives during a busy service, enjoys solving problems on the fly, and wants to continue growing as a chef and leader, we’d love to meet you.

What You’ll Do

• Help lead daily kitchen operations and keep service running smoothly.
• Cook alongside the team while maintaining high standards for quality, consistency, and presentation.
• Lead shifts and confidently run the kitchen when the Head Chef is away.
• Train, coach, and support line cooks, helping build a positive, accountable team culture.
• Assist with ordering, inventory, and food cost management.
• Maintain a clean, organized, and food-safe kitchen at all times.
• Work with the Head Chef on menu features, recipe development, and catering opportunities.
• Find ways to improve efficiency, reduce waste, and make the kitchen better every day.

What You Bring

• Leadership experience in a high-volume restaurant or scratch kitchen.
• A genuine passion for cooking and hospitality.
• Strong organizational skills and the ability to stay calm under pressure.
• Knowledge of food safety, inventory management, and kitchen operations.
• Experience with scheduling and inventory software is a plus (MarginEdge, GoTab, and 7Shifts are all helpful).
• ServSafe Manager Certification (or the ability to obtain one within 30 days).
• A willingness to learn, teach, and lead by example every day.

Physical Requirements

• Lift up to 50 lbs regularly (100 lbs occasionally).
• Stand and work on your feet for extended periods.
• Bend, reach, kneel, and move comfortably throughout a fast-paced kitchen.
• Work in hot kitchen environments, walk-in coolers, and during high-volume service.
• Available to work at least 45 hours per week, including nights, weekends, and holidays as business demands.

This is an opportunity to work alongside a collaborative leadership team, sharpen your skills, and help shape a kitchen that values quality, teamwork, and continuous improvement.