Sous Chef

The Sous Chef is responsible for planning and directing food preparation in the kitchen, supervising other kitchen staff, keeping an eye out for problems that arise in the kitchen. The Sous Chef should be excited to deliver an extraordinary coastal experience to each and every guest at Pelican Brewing. 

Key Accountabilities: you will be responsible for the following but not limited to: 

Maintain the highest standards of food preparation and recipe execution

Show off your passion and knowledge about pairing great food and great beer together

Work well under pressure and confidently lead the back of house team in a fun and fast paced, high-volume kitchen

Lead and build a collaborative culinary team by directing professional development with active coaching

Self-discipline, initiative and leadership ability 

Motivate employees to work as a team to ensure that food and service meet appropriate standards 

Strong communication skills with a passion for team building 

Motivate the team and recognize their success

Be our go to person for effective kitchen operations

Continue your professional growth by attending events and seminars to learn industry best practices.

Professional work ethic; being present for work, on time and for every scheduled shift 

Able to work on your feet for at least 8 hours.

Must be able to lift, handle, and carry food, supply, small wares, equipment, and paper goods at a minimum of 50 pounds properly and safely

Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment.

Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust, and smoke.

Compensation details: 55000-60000 Yearly Salary

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