Brewing, Cellular Telephone, Communication Skills, Cook Dishes, Cost Control, Culinary Operations, Food Quality, Operations Management, Organizational Skills, People Management, Problem Solving Skills, Reimbursement, Research & Development (R&D), Safety Standards, Safety/Work Safety, Sanitation, Set Goals, Spanish Language, Staff Training, Team Lead/Manager
Food, Beer and a Surly attitude. We are looking for a Sous Chef in the Beer Hall at Surly Brewing! Our ideal candidate is someone with a passion for food, is highly organized, has boundless creativity and a strong leader. This role reports to the Executive Chef and is responsible for the day to day operation of the beer hall kitchen. This is a working Chef role, with the majority of time spent managing on the job in the kitchen.
Compensation range $55-60k. Full benefits include medical/dental, 401k with match, paid time off, FREE beer, cell phone reimbursement and more. Sound like your kind of thing? Then apply today!
PREFERRED QUALIFICATIONS
- Ability to communicate efficiently and effectively. Some Spanish speaking is beneficial.
- Bachelor''s degree, culinary certificate, or equivalent.
- Experience in a high-volume kitchen operation.
- Proficient in scratch cooking.
- Active MN Certified Food Manager credentials.
SUPERVISORY RESPONSIBILITIES
- Managing and developing team members within the department under the direction of the Chef de Cuisine, Culinary Operations Manager or Executive Chef.
- Managing employees to ensure culinary and safety standards are upheld.
ESSENTIAL FUNCTIONS
- Oversee Line Cooks and Dishwashers on a daily basis.
- Assist with day-to-day operation of the kitchen. Ensure the highest level of food quality and consistency.
- Participate in food preparation, upholding the same standards that are expected of the cooks.
- Assist the Chef de Cuisine and Executive Chef with menu R&D and item creation.
- Executing lunch and dinner service with the assistance of the line cooks.
- Control ticket times during the peak business; communicate with the front of the house manager if there are any issues.
- Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
- Assist the Chef de Cuisine, Culinary Operations Manager, and Executive Chef with the establishment of goals for the kitchen. Anticipate and resolve problems concerning all facets of the kitchen.
- Helps train and develop kitchen staff in all aspects of the business.
- Understands that cleanliness, safety, and sanitation are of the utmost importance. Maintaining an orderly, clean, and safe work environment is required