Line Cook/Sous Chef

 

▪       Assists and supports the head chef. The sous chef should be knowledgeable and responsible and, above all, a team player.

▪       Oversees the kitchen and duties of fellow team members.

▪       Thinks fast! The sous is encouraged to make necessary changes when appropriate. 

▪       Reports inventory or makes orders when necessary. 

▪       Supervisor task. When the Head Chef is gone, the sous is in charge of the kitchen. 

▪       Provides disciplinary write-ups when appropriate.  

▪       Responsible for checking your personal Facebook page for updates from management and corporate on new beers and upcoming events.

▪       Adheres to company standards and policies, including personal hygiene and appearance.

▪       Adheres to health department codes regarding food sanitation and handling.

▪       Food Handler Certification.

▪       Be able to work in a standing position for long periods of time. 

▪       Be able to reach, bend, stoop, and frequently lift up to 50 pounds.