Sous Chef (Chesapeake & Maine)

Boston Beer Company•Rehoboth Beach, DE

5d•$44,000 - $76,000•Onsite

About The Position

We are currently hiring a Full Time Sous Chef at Chesapeake & Maine in Rehoboth Beach, Delaware. You will help create high-quality food that complements our beers and spirits while keeping kitchen operations efficient, sanitary, and organized. You will guide and develop the culinary team, maintain consistent food quality and presentation, and support an excellent guest experience.

Requirements

High school diploma or General Educational Development credential.
Food protection and allergen awareness certifications.
At least 3 years of culinary experience.
At least 2 years of supervisory experience.
Ability to lift up to 50 pounds, sometimes repeatedly.
Ability to walk and stand for up to 11 hours per day on concrete, metal, and grated surfaces.
Ability to climb stairs, work at heights or on elevated platforms, crouch, crawl, and step over obstacles.
Dexterity to handle materials, operate kitchen and service equipment, and use computer systems accurately.
Ability to handle glassware and deliver beverages to guests.

Nice To Haves

Bachelor’s degree.
At least 5 years of experience in a similar culinary leadership role.

Responsibilities

Lead effective daily kitchen operations and keep food orders moving efficiently.
Train culinary coworkers on cooking methods, portion control, recipes, and plate presentation.
Maintain sanitation, cleanliness, and health department standards, including completing required checklists and supporting audits.
Partner with culinary leadership to create consistent, high-quality food that complements our beers and spirits.
Control food costs through ordering, receiving, labeling, rotation, proper storage, inventory management, and waste reduction.
Build relationships with local vendors and support ongoing menu and kitchen improvements.
Learn and troubleshoot the point-of-sale system to support guest service and daily operations.
Hire, onboard, train, coach, schedule, and retain culinary coworkers while providing clear expectations and regular feedback.
Resolve operational challenges, support all kitchen roles as needed, and ensure adequate staffing during peak shifts and events.
Work overtime as needed, including shifts of up to 12 hours, weekends, and holidays, in a fast-changing guest environment.