Sous Chef - Iron Hill Brewery & Restaurant

Job Summary

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

Team Leadership & Development

• 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

Scheduling, Inventory & Cost Control

• 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

Culinary Programs & Menu Execution

• 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

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
• Strong organizational and time management skills
• Ability to obtain and maintain ServSafe Manager Certification
• Familiarity with restaurant management and scheduling systems preferred
• Ability to perform all roles across the kitchen including prep, line, and dish station support when needed
• 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