Sous Chef

The Brooklyn Brewery Corp•New York, NY

1d•$66,300 - $75,000•Onsite

About The Position

Brooklyn Brewery is entering an exciting new chapter, reopening in a vibrant, multi-unit space that blends our craft beer heritage with an elevated culinary program. Our mission is simple yet ambitious: to create unforgettable food and beer experiences that bring people together. We believe in craftsmanship, collaboration, and a relentless pursuit of excellence, both in the glass and on the plate. The Brooklyn Brewery team is seeking a highly motivated Sous Chef. The Sous Chef will work side-by-side with our Chef de Cuisine and in alignment with the Executive Chef’s culinary vision. The ideal candidate will ensure every plate reflects our standards of flavor, consistency, and creativity. The Sous Chef’s leadership on the line will set the tone for the team, inspire excellence, and keep service running smoothly in a high-energy, guest-focused environment.

Requirements

3-5+ years of experience as a Sous Chef or strong Lead Line Cook in a high-volume, quality-driven kitchen.
NYC DOHMH Food Protection Certificate (required).
Strong knowledge of food safety standards and kitchen sanitation.
A passion for culinary arts and a deep respect for ingredients, technique, and presentation.
Strong leadership skills with the ability to inspire and guide a diverse team under pressure.
A results-driven mindset, balancing speed, precision, and creativity.
Flexibility, positivity, and a collaborative spirit that thrives in a fast-paced, multi-unit operation.
Ability to Work Under Pressure
Coaching and Mentoring Skills
Inventory Management
Attention to Detail
Problem Solving Skills
Time Management
Adaptability in a Fast Paced Environment
Ability to Inspire a Team
Strong Work Ethic
Collaboration With Cross Functional Teams
Commitment to Food Safety
Ability to Maintain High Standards
Result Driven

Nice To Haves

Culinary Degree or equivalent professional training (preferred but not required).

Responsibilities

Lead the kitchen line during service, acting as the headline cook and ensuring flawless execution of dishes.
Collaborate daily with the Chef de Cuisine to translate the Executive Chef’s vision into consistent, high-quality plates.
Maintain a hands-on presence during prep, service, and closing, coaching and motivating the team in real time.
Uphold DOH standards and ensure all food safety protocols are met, with a valid Food Handler Certification.
Monitor inventory, assist with ordering, and help manage food costs without compromising quality.
Direct and manage kitchen staff, participating in hiring and disciplinary action, and owning station scheduling.
Foster a positive, team-oriented culture where communication and respect are non-negotiable.