Sous Chef - 10 Barrel Pub - East Side

Dreaming big is in our DNA. Brewing the world's most loved beers and creating meaningful experiences is what inspires us. We are owners, empowered to lead real change, deliver on tough challenges, and take accountability for the results. We are looking for talent that shares these values, that is ambitious, bold & resilient. We want talent that is looking for fast career growth, cross-functional experiences, global exposure and robust training & development.
WORK LOCATION:10 Barrel Bend East Brewpub - Bend, Oregon
SALARY: $45,000 - $54,000 with potential quarterly bonus
SCHEDULE: 45-50 hours/week, 5 days/week
Full availability: mornings, nights, weekdays, weekends, holidays
COMPANY:
We started back in 2006 with three guys in Bend, Oregon who shared one simple mindset; brew beer, drink beer, and have fun doing it. Since then our brewery has grown but we will always stay the same...Rough morning? Grab a beer. Powder day? The "gone skiing" sign goes up. Too hot to work? Mandatory company float. You get the picture...Here's to living it up with a beer in hand. Cheers!
ROLE SUMMARY:
The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to manage a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the course of the typical day. This is a leadership position that encapsulates the broadness of the kitchen operation as a whole while maintaining a sense of order during high-volume operations.
JOB RESPONSIBILITIES:

• Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards.
• Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly.
• Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.).
• Trains and coordinates the training of kitchen staff for growth and development.
• Implements proper quality control procedures guaranteeing standards.
• In the absence of the Executive Chef this position will manage shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness.
• Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately.
• Assists with daily orders and ensuring the kitchen has the products needed to function.

JOB QUALIFICATIONS:

• Significant Restaurant Kitchen experience - 3-5 years minimum, depending on quality of experience.
• Associates degree or higher preferred.
• Excellent leadership skills with the proven ability to lead and motivate team members.
• Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.).
• Active problem solver with the ability to complete tasks while maintaining standards.
• Ability to manage personal responsibilities in a high-stress, fast-paced work environment.
• Ability to follow oral and written instructions.
• Expert-level knowledge of food and beverage industry including BOH operations.
• Excellent organizational and communication skills with an ability to work in a team environment.
• Significant Restaurant Kitchen experience - 3-5 years minimum, depending on quality of experience.
• Associates degree or higher preferred.

BENEFITS:

• Medical, Dental, Vision, Disability, and Life insurance
• 401k matching up to 6%
• 2 paid company holidays
• Paid vacation and sick time off
• Employee Assistance Program
• Eligible for an annual bonus based on individual and business performance
• Free Beer and Merchandise discounts available
• Pub Discount
• Events