Sous Chef

Brewers Collective•Los Angeles, CA

13d

About The Position

The Sous Chef is responsible for personnel management, motivation, development, and coaching, as well as food safety and customer satisfaction. This leadership role supervises shifts and resolves operational problems in a fast-paced, high-volume restaurant and pub kitchen. The Sous Chef leads hourly back-of-house staff and maintains order while upholding quality and efficiency standards. The position works closely with the pub management team to coordinate front- and back-of-house operations, supports kitchen administration and inventory management, and oversees private-event execution. In the Head Chef’s absence, the Sous Chef manages shifts, makes daily decisions, supports staff, interacts with guests, and maintains standards for product quality and cleanliness. The role is based at Golden Road - LA Brewpub & Brewery. Pub operating hours range from 11 a.m. to 11 p.m.; flexibility is required because workdays may vary, and shifts rotate periodically to meet pub needs. Nights, weekends, and holidays are required. The salary is $72,500–$76,000, and the role is bonus eligible.

Requirements

High school diploma or equivalent.
Restaurant and kitchen management experience.
Ability to manage a large staff effectively and efficiently in a fast-paced restaurant or pub environment.
Basic knowledge of kitchen equipment and ability to troubleshoot equipment.
Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl, and climb.
Ability to lift and/or move up to 60 pounds.
Ability to stand for more than eight hours per shift.
Flexibility to work varying days and rotating shifts, including nights, weekends, and holidays.

Responsibilities

Lead and manage all hourly back-of-house staff in operating the brewpub kitchen according to quality and efficiency standards.
Coordinate with the pub management team to ensure back-of-house and front-of-house operations work seamlessly together.
Read, translate, and execute recipes; assist with menu development.
Perform line-cook and prep-cook duties and provide assistance during peak periods.
Maintain cleanliness, organization, storage, and sanitation to ensure food and beverage quality.
Provide employees with direction regarding kitchen operations and procedures.
Handle kitchen administrative responsibilities, including scheduling.
Assist with inventory counts and management to reduce waste and control food costs.
Assist with training kitchen staff to support their growth and development.
Oversee execution of private events.
In the Head Chef’s absence, manage shifts, make daily decisions, support staff, interact with guests, and manage staff cuts while maintaining standards, product quality, and cleanliness.
Assist with daily orders and ensure the kitchen has the products needed to operate.
Help maintain a safe environment for employees and guests to reduce risk and injury.
Report incidents immediately to the Head Chef, General Manager, and Human Resources.
Help ensure staff follow company handbook policies, including cleanliness and hygiene, dress code, and professional behavior.