SOUS CHEF

At Analytical Brewing, the Sous Chef is a key member of our culinary team, working alongside the Executive Chef to deliver an exceptional gastropub experience that pairs creative cuisine with our signature craft brews. The sous chef serves as both a leader and collaborator, ensuring that every plate reflects our commitment to innovation, quality, and hospitality in the dynamic environment of a brewery kitchen.

QUALIFICATIONS

• Proven experience as a sous chef or kitchen supervisor, preferably in a brewpub, gastropub, or high-volume restaurant setting.
• Strong knowledge of food preparation, kitchen management, and current culinary trends.
• Passion for craft beer and food pairings; experience collaborating with brewmasters is a plus.
• Excellent leadership, communication, and organizational skills.
• Culinary degree or equivalent professional experience preferred.
• Excellent interpersonal and communication skills
• Interest in craft beer with a willingness to learn (training provided)
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must be able to reliably commute to on-site location.
• Must be authorized to work in the United States and be 21 years of age or older.
• Must consent to a background check.
• Must be able to obtain Servsafe Food Manager Certificate within 30 days of hire.
• Must be able to obtain Basset Certification within 30 days of hire.
• Must be able to obtain Allergen Certificate within 30 days of hire.
• Must have a valid driver’s license and insurance.
• Must be able to work flexible shifts and schedules, inclusive of weekends and some holidays

• Supervise Kitchen Operations: Direct daily kitchen activities and staff, including line cooks and prep teams, guarantee each dish meets Analytical Brewing’s high standards of presentation and taste. Coordinate with the front-of-house team to ensure a seamless guest experience, particularly during peak brewery hours and special events.
• Menu Planning and Beer Pairing: Collaborate with the Executive Chef in designing menus and developing recipes that highlight seasonal ingredients and complement our rotating selection of craft beers. Stay engaged with brewmasters to create dishes that enhance and are inspired by our latest brews.
• Inventory and Supplier Relations: Manage orders, inventory levels, and relationships with local vendors to maintain the freshest ingredients for our brewery kitchen. Monitor stock, minimize waste, and stay within budget, maintaining cost-effective and eco-conscious practices.
• Staff Development and Training: Mentor, train, and onboard new kitchen staff, fostering an environment that values teamwork, growth, and a passion for food and brewing. Uphold Analytical Brewing’s culture of quality, safety, and camaraderie.
• Quality Assurance and Food Safety: Ensure all health, safety, and food quality standards are met or exceeded, maintaining a clean and organized kitchen. Conduct regular checks on food safety and hygiene protocols, especially in coordination with brewery operations.
• Expedite Service: Oversee the pass during busy service periods, ensuring dishes are executed with precision and delivered promptly. Act as a liaison between kitchen and service staff to facilitate excellent guest service and quick adaptation to changing brewery demands.