Sous Chef - Iron Hill Brewery & Restaurant

Sous Chef Job Description

Job Summary

The Sous Chef is responsible for supporting the Executive Chef in the overall leadership, organization, and execution of kitchen operations. This role helps oversee daily kitchen performance, ensures food quality and consistency, manages kitchen staff, and maintains sanitation and safety standards.

The Sous Chef works closely with the culinary leadership team to drive operational excellence, develop team members, control food and labor costs, and deliver high-quality food that reflects Iron Hill’s culinary standards.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Essential Responsibilities

Kitchen Operations & Food Execution

• Support the Executive Chef in the daily management of kitchen operations and staff performance
• Ensure consistent execution, quality, and presentation of all food products
• Cook and execute menu items during service, including grilling, sautéing, frying, baking, and pizza preparation
• Assist with food preparation, line setup, and station organization
• Provide support across all kitchen stations as needed during service
• Conduct regular line checks and product evaluations to maintain food quality standards
• Monitor kitchen sanitation practices to ensure compliance with food safety and health regulations
• Maintain cleanliness and organization of all kitchen storage areas

Team Leadership & Development

• Supervise and support line cooks, prep cooks, and dish staff
• Coach, train, and develop kitchen employees to improve performance and career growth
• Maintain strong leadership presence by setting and enforcing operational and culinary standards
• Participate in training programs and onboarding of new kitchen team members
• Assist in conducting interviews and making hiring recommendations
• Provide performance feedback and recommend disciplinary actions when necessary

Scheduling, Inventory & Cost Control

• Assist with kitchen scheduling and labor management to align with budget goals
• Manage food cost and BOH labor performance to support restaurant profitability
• Participate in inventory management, ordering, and product receiving
• Monitor product usage and work to reduce waste and maintain proper inventory levels
• Ensure all ingredients and food products meet Iron Hill quality and freshness standards

Culinary Programs & Menu Execution

• Support the creation and execution of feature menus and culinary promotions
• Assist with the rollout and implementation of company-wide and location-specific initiatives
• Identify operational opportunities and implement plans to improve kitchen performance
• Drive food sales through strong execution of features and culinary promotions

Physical Requirements

The physical demands listed below are representative of those required to perform the essential functions of this position.

• Ability to stand for extended periods of time (6+ hours per shift)
• Ability to bend, kneel, squat, and reach frequently during kitchen operations
• Ability to lift and carry items up to 30–50 pounds, including food products, kitchen equipment, and inventory
• Ability to push and pull carts, racks, and kitchen equipment
• Ability to work in fast-paced, hot, and sometimes humid kitchen environments
• Frequent use of hands for food preparation, knife work, and equipment operation
• Ability to safely navigate kitchen spaces including stairs, step stools, and ladders

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Qualifications

• Minimum 5 years of kitchen or culinary leadership experience
• Strong knowledge of food preparation techniques, cooking methods, and kitchen operations
• Ability to prep, cook, and execute recipes consistently according to company standards
• Ability to work effectively in a fast-paced, high-volume kitchen
• Strong leadership and team development skills
• Ability to manage labor, food cost, and operational efficiency
• Ability to safely operate and maintain kitchen equipment
• Strong organizational and time management skills
• Ability to obtain and maintain ServSafe Manager Certification
• Understanding of food safety, sanitation, and kitchen safety procedures
• Familiarity with restaurant management and scheduling systems preferred
• Ability to perform all roles across the kitchen including prep, line, and dish station support when needed
• Strong problem-solving skills and ability to make quick decisions during service
• Commitment to maintaining a positive, respectful, and collaborative kitchen culture

Communication & Language Skills

• Ability to read, write, and communicate effectively in English
• Ability to communicate clearly with team members, managers, vendors, and guests
• Strong interpersonal communication skills with the ability to lead and motivate a team