Sous Chef - Iron Hill Brewery & Restaurant
Sous Chef Job Summary
The Sous Chef is responsible for supporting the Executive Chef in the overall leadership, organization, and execution of kitchen operations. This role helps oversee daily kitchen performance, ensures food quality and consistency, manages kitchen staff, and maintains sanitation and safety standards. The Sous Chef works closely with the culinary leadership team to drive operational excellence, develop team members, control food and labor costs, and deliver high-quality food that reflects Iron Hill’s culinary standards.
Essential Responsibilities
Support the Executive Chef in the daily management of kitchen operations and staff performance
Ensure consistent execution, quality, and presentation of all food products
Cook and execute menu items during service, including grilling, sautéing, frying, baking, and pizza preparation
Assist with food preparation, line setup, and station organization
Provide support across all kitchen stations as needed during service
Conduct regular line checks and product evaluations to maintain food quality standards
Maintain cleanliness and organization of all kitchen storage areas
Supervise and support line cooks, prep cooks, and dish staff
Coach, train, and develop kitchen employees to improve performance and career growth
Maintain strong leadership presence by setting and enforcing operational and culinary standards
Participate in training programs and onboarding of new kitchen team members
Aid in conducting interviews and making hiring recommendations
Provide performance feedback and recommend disciplinary actions when necessary
Assist with kitchen scheduling and labor management to align with budget goals
Manage food cost and BOH labor performance to support restaurant profitability
Participate in inventory management, ordering, and product receiving
Monitor product usage and work to reduce waste and maintain proper inventory levels
Ensure all ingredients and food products meet Iron Hill quality and freshness standards
Support the creation and execution of feature menus and culinary promotions
Aid in the rollout and implementation of company-wide and location-specific initiatives
Identify operational opportunities and implement plans to improve kitchen performance
Drive food sales through strong execution of features and culinary promotions
Physical Requirements
Ability to stand for extended periods of time (6+ hours per shift)
Ability to bend, kneel, squat, and reach frequently during kitchen operations
Ability to lift and carry items up to 30–50 pounds, including food products, kitchen equipment, and inventory
Ability to push and pull carts, racks, and kitchen equipment
Ability to work in fast-paced, hot, and sometimes humid kitchen environments
Frequent use of hands for food preparation, knife work, and equipment operation
Ability to safely navigate kitchen spaces including stairs, step stools, and ladders
Qualifications
Minimum 5 years of kitchen or culinary leadership experience
Strong knowledge of food preparation techniques, cooking methods, and kitchen operations
Ability to prep, cook, and execute recipes consistently according to company standards
Strong leadership and team development skills
Ability to manage labor, food cost, and operational efficiency
Ability to safely operate and maintain kitchen equipment
Strong organizational and time management skills
Ability to obtain and maintain ServSafe Manager Certification
Familiarity with restaurant management and scheduling systems preferred
Strong problem-solving skills and ability to make quick decisions during service
Commitment to maintaining a positive, respectful, and collaborative kitchen culture
Ability to read, write, and communicate effectively in English
Strong interpersonal communication skills with the ability to lead and motivate a team