Sous Chef

Mare Island Brewing Co.•Benicia, CA

10h•Onsite

About The Position

Mare Island Brewing Co. is seeking an experienced, hospitality-drive Sous Chef to join our team at the First Street Taphouse in Benicia. The Sous Chef is a hands-on, operational leader responsible for executing daily kitchen operations with consistency, efficiency, and quality. This role works the line, supports prep, and ensures all food leaving the kitchen meets company standards while maintaining a clean, organized, and accountable work environment. This position will work with and report directly to the Head Chef, and will be responsible for managing culinary operations for the given location – the First Street Taphouse in Benicia, CA. Our First Street Taphouse is located in scenic downtown Benicia, and features a creative seasonal menu, 20 taps, house made cocktails, and both indoor and outdoor dining options. We are a full table service restaurant with a seasonally driven menu offering Bar Bites, Small Plates, and Large Plates, ideal for sharing.

Requirements

At least 1-2 years experience in Sous or kitchen leadership role.
Strong management and execution of kitchen operations.
Possess 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 required; craft beer knowledge is a plus.
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 also showing initiative when opportunities arise.
Team-oriented mindset with the 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 of time and lift up to 30lbs. when needed.
Other physical requirements include bending, twisting, lifting, carrying, etc.
Availability to work evenings, weekends, and holidays, as these are key service times for our taproom.
Minimum three (3) days a week with one being a weekend availability.
Reliable transportation, consistent attendance, and a commitment to punctuality and preparedness for all scheduled shifts.

Nice To Haves

craft beer knowledge is a plus

Responsibilities

Execute daily service: prep, cooking, and plating to standard.
Maintain consistency, 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 of all kitchen areas.
Identify operational gaps and escalate staffing or performance issues to the Chef.
Support disciplinary processes as needed (in partnership with Chef).
Assist in training new BOH staff and reinforcing SOPs.
Support accountability and performance standards across the team