Sous Chef
About The Position
Mare Island Brewing Co. is seeking an experienced, hospitality-driven Sous Chef to join the team at the First Street Taphouse in Benicia, California. The Sous Chef is a hands-on operational leader responsible for executing daily kitchen operations consistently, efficiently, and to quality standards. The role works on the line, supports preparation, and ensures food leaving the kitchen meets company standards while maintaining a clean, organized, and accountable work environment. The Sous Chef reports directly to the Head Chef and manages culinary operations for the First Street Taphouse. The restaurant is a full-service establishment in downtown Benicia, featuring a creative seasonal menu, 20 taps, house-made cocktails, and indoor and outdoor dining. Its seasonally driven menu includes bar bites, small plates, and large plates designed for sharing.
Requirements
- At least 1–2 years of experience in a Sous Chef or kitchen leadership role.
- Strong management and execution of kitchen operations.
- Excellent written, oral, and interpersonal communication skills.
- Ability to maintain a positive attitude while multitasking during busy service periods.
- Basic knowledge of beer and wine.
- Ability to work efficiently in a fast-paced, high-volume hospitality environment.
- Strong attention to detail and commitment to cleanliness and organization.
- Ability to take direction while showing initiative when opportunities arise.
- Team-oriented mindset and ability to support coworkers and contribute to a positive workplace.
- Must be 21 years of age or older.
- Ability to stand and/or walk for extended periods and lift up to 30 pounds when needed; physical requirements also include bending, twisting, lifting, and carrying.
- Availability to work evenings, weekends, and holidays.
- Reliable transportation, consistent attendance, and commitment to punctuality and preparedness for scheduled shifts.
Nice To Haves
- Craft beer knowledge.
Responsibilities
- Execute daily service, including preparation, cooking, and plating to standard.
- Maintain consistency, food quality, and ticket times during service.
- Oversee and support prep cooks, line cooks, and dishwashers during shifts.
- Manage inventory levels, product rotation, and ordering needs.
- Ensure proper food handling, storage, and sanitation standards.
- Maintain cleanliness and organization throughout kitchen areas.
- Identify operational gaps and escalate staffing or performance issues to the Chef.
- Support disciplinary processes in partnership with the Chef as needed.
- Assist in training new back-of-house staff and reinforce standard operating procedures.
- Support accountability and performance standards across the team.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
