Stone Brewing Sous Chef (Liberty Station)

Founded in 1996, Stone Brewing pioneered the West Coast Style IPA, helping to fuel the modern craft beer revolution and inspire generations of beer fanatics. Today, Stone operates Tap Rooms throughout Southern California as well as its innovation brewery located at the destination Stone Brewing World Bistro & Gardens - Liberty Station. Stone offers a wide range of craft beers including its most popular Stone IPA, Stone Delicious IPA and Stone Buenaveza.

 

About the Role 

Sous Chefs are responsible for the consistent planning, production, preparation, and prompt delivery of great-tasting food and beverages. This individual manages all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, and plate presentation; proficiency in controlling labor costs, food costs, and sanitation and cleanliness. Sous Chefs will uphold and model our Core Values and Company Standards to achieve exceptional success and incredible fan experience. 

 

What You'll Do 

• Successfully lead, train, guide, delegate, and support all Kitchen Team Members.
• Successfully oversees the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Successfully supervise shifts by effectively communicating labor/service needs and updates with other managers, kitchen team, peers, crew members, events department, and fans.
• Occasionally assist management with all aspects of the recruiting process, and kitchen personnel as appropriate.     
• Occasionally assist management with team member onboarding.
• Conducts development, coaching and performance feedback/reviews regularly.
• Ensures all recipe and kitchen specification and standards for each menu item, practice, and procedure adhere to outlined team and company expectations.
• Maintains all sufficient levels of food pars, inventory, and station specific products – including appropriately rotating products.
• Lead teams to ensure each project or assignment including all opening and closing duties are completed to outlined standards.
• Collaborate with kitchen team members, event crew, front of house crew members, and management to deliver exceptional fan experience throughout each shift.
• Support Event Chef and crew members with event menu specifications and event execution.
• Efficiently train and demonstrate required skills related to all stations within the kitchen line to meet service needs and expectations.
• Ability to understand and comply with all federal, state, county, and municipal regulations regarding health, sanitation, and safety pertaining to Team Members and fans.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, wok, sauté burners, convection oven, flat top range and refrigeration equipment.
• Responsible for quality, accuracy, timeliness, and consistency of each menu item for that guarantees a positive food experience.
• Collaborates with the Kitchen Manager with ordering or requisition of food products and other kitchen supplies.
• Responsible for maintaining and monitoring the quality of items from various vendors and reporting quantity or quality issues to the vendor and management team.
• Efficiently maintains and communicates outstanding needs related to the proper storage of all food products, labeling and dating of product, and inventory levels throughout each month.
• Monitors the maximum usage of all food products-minimizing waste-over inventory and shrinkage.
• Create a motivational environment with open and effective communication for an amazing experience for each team member
• Other duties, responsibilities and activities may change or be assigned at any time with or without notice

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• High School Diploma or GED. Culinary degree or equivalent preferred. 
• At least 4 years of related experience and/or training as a Sous Chef of a food service operation with sales in excess of $4M; or equivalent combination of education and experience.
• Proficiency with Microsoft Excel, Word, PowerPoint, and Outlook.
• Must possess a Servsafe and/or San Diego County Food Handlers Manager Card.
• Able to work in a standing position for long periods of time 
• Must be able to work nights, weekends and holidays
• Always walking, bending, twisting, and lifting at least 50lbs

 

 

What We Offer 

• Participate in Hospitality Incentive Bonus Plan 
• 50% off employee discount on food, beer, and merchandise 
• Inclusive company culture that values and develops our employees
• Paid Sick & Vacation Time